(Table of Contents Continued)
SECTION 7: STEAM COOKING GUIDELINES _______________ __________________ 21
A. INTRODUCTION _______________________________________ _________________ 21
B. SIZING UP PAN CAPACITY ______________________________ _________________ 22
(1) Serving Sizes – How Much? How Many? ______ ____________________________ 22
(2) Reference Charts for Typical Pan Capacities ___ ____________________________ 22
C. CONVECTION STEAMER – SUGGESTED TIMER SETTING GUIDELINES ______ _____ 23
D. STEAMING TIPS -LOBSTER -CRAB -SHRIMP _______________________ ________ 25
(1) Live lobsters and Crabs _____________________ ___________________________ 25
(2) Lobster Tail 8 oz. _______________________ _____________________________ 25
(3) King Crab Legs __________________________ ____________________________ 25
(4) Shrimp __________________________________ ___________________________ 25
SECTION 8: LIMITED WARRANTY __________________________ ________________ 26