D. STEAMING TIPS - LOBSTER - CRAB - SHRIMP

(1)Live Lobster and Crabs

a.Live lobsters and crabs are steamed according to the time on the Suggested Timer Setting Guide.

b.Steam them on a perforated pan with a catch pan (a solid pan) on a lower pan slide. Discard the juices and non-edible matter collected during steaming.

(2)Lobster Tail 8 oz.

a.To serve in a shell, cut the frozen lobster tail in half, lengthwise. Place the cut side up on a perforated pan. Steam 5-6 minutes or until the meat turns opaque white. Season and garnish to serve.

b.To serve a butterfly lobster tail, thaw tail, cut top shell length-wise all the way to the tail fins. Spread shells apart and pull meat out. Close empty shell and lay meat on top of shell. Steam according to Suggested Timer Setting Guide.

For volume preparation:

20 to 25. 6-8 oz. Lobster tails can be steamed on one 12 x 20 x 1 perforated pan.

(3)King Crab Legs

a.Available as cooked and frozen. Steam just long enough to heat through.

b.Served either whole or cut into 3 sections.

c.Suggested Timer Settings 4 minutes

12 lb of sectioned legs per 12 x 20 x 2 ½ perforated pan 10 lb of whole legs per 12 x 20 x 2 ½ perforated pan

(4)Shrimp

a.Shrimp are available as:

Green shrimp in frozen 5 lb. blocks Peeled, deveined and ready to cook Peeled, deveined and cooked

b.Shrimp is very delicate seafood. When over cooked it becomes very rubbery, therefore, it is better too slightly under cook the shrimp rather than over cook it. Refer to Suggested Timer Setting Guide for cooking shrimp for various sizes.

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Cleveland Range 21CET16, 24CEA10, 21CET8 manual Steaming Tips Lobster Crab Shrimp

21CET16, 21CET8, 24CEA10 specifications

Cleveland Range has built a reputation for innovation and quality in the foodservice industry, particularly known for its combination ovens, braising pans, and steamers. Among their impressive lineup are models 24CEA10, 21CET8, 21CET16, 21CGA5, and 24CGA10, each designed to enhance kitchen efficiency and ease of use while preparing a wide variety of dishes.

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