Cleveland Range 24/36CGM manual Operator’s Manual, Vegetables

Operator’s Manual P/N-260AOZ-A

Convection Steamer Suggested Timer Setting Guidelines

Electronic Controls with the Compensating Thermostat

Timer settings are approximate due to the differences in food quality, age, shape and the degree of doneness desired. It is not necessary to add water. Perforated pans are recommended. Starred items (*) must be cooked in solid pans. Items marked with two stars (**) require handling in two steps. First steam for approximately ½ the time shown, remove from steamer, separate thawed portion, or stir, and return to steamer for the time remaining. The compensating feature of the timer allows the cooking compartment to reach temperature before the preset time starts to count down.

VEGETABLES:	Fresh	Frozen		Fresh	Frozen
Artichoke	12
Asparagus, spears	4	6	SEAFOODS: Steam all seafood on a perforated pan with
Beans, green, 2” cut	6	5	catch pan
French cut	4	5**	Clams in shell	3-5
Whole	6	4	Cod fillets, 5 oz.	3	4
Broccoli, spears	3	2-3	Portions
Flowerets	2-3	1-2	Crab legs, king		4-6
Chopped		6-8	Snow crab		2-4
Brussels sprouts	4-5	4	Crab, live, 4 oz.
Cabbage,	2		3/4 - 1 lb.	12
Whole to remove			Halibut, 6-8 oz.	4-6	6-8
Leaves for cabbage rolls			Portions
Carrots-baby whole	10	6	Lobster, whole, 1 lb.	7-9
Sliced,	7-8	3	Lobster tails, 8 oz.		8-10
Diced		2	Defrosted, butterflied		4-6
Cauliflower,			Mussels in shell	2
Flowerets	4-5	3-4	Oysters in shell	2-4
Whole	10		Red snapper, 8 oz.	4-5	4-5
Celery, Dai. Cut 1½”	3		Salmon steak, 8 oz.	6	7
Diced	2	1	Shrimp, 10 ct. per lb. IQF	3	4-6
Minced	1		5lb. Block, peeled &		6-8
Corn, yellow, whole		2	Deveined 30 ct.
On cob, 6		12**	5lb. Block, green, (nested pan) 26-30 ct.		10**
Cobbettes	6	12**	EGGS (Medium Sized):
Eggplant, sliced,	1
Mixed Vegetables		3-4	Hard cooked for egg
Mushrooms,			Salad, potato salad	10-12
Whole 1½”	3		Soft cooked	3
Sliced	1		Coddled	6
Onions, diced, sliced	2-3	1	Poached in a cup	2-3
Whole	4	2	Scrambled*	6-7**
Peas, green		2	FRUITS:
Potatoes, whole 8 oz.	30-35
Peeled, quartered,	12-19		Blanch for peeling
Fresh peeled, diced	8-10		Fresh: Avacado		1
Potatoes, sweet,	30-35		Apple, cored		1
Whole			Grapefruit		1
Spinach leaf	2	21**	Orange		1
Chopped		21**	Apricot		1
Squash, acorn halves			Pineapple, whole		2
Butternut, quartered			Dried: add water to re-hydrate
Squash whipped*		20**	Apple		10
Spaghetti squash, halves	15-18		Apricot		10
Tomatoes, whole, sliced*	1		Peach		10
Turnips, whole	20-25		Pear		10
Zucchini, sliced	2-4	2-4	Prune		10

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