Cleveland Range OVEN STEAMER Steaming at 212F, Some of the benefits of Steaming at 212 F are

Tables & Tips for Cooking with the Combi

Steaming

With the “Steam” mode, you can boil, steam, blanch, and poach.

Steaming at 212°F

Some of the benefits of Steaming at 212° F are:

•Dishes have rich natural color, bite, and intense flavor.

•Vitamins and Minerals are retained.

•Flavors are not transferred if different foods are steamed at the same time.

•Less fat is required.

•Steam is constantly available so work proceeds quickly and smoothly.

NOTE:

•Use perforated pans up to 2 1/2” deep. These ensure short cooking times and prevent food at the bottom of the pan from becoming flattened.

•Break up lumps of ice in deep-frozen food so that it cooks evenly.

•When steaming different kinds of food at the same time, observe the cooking times of each individual food item. See the Tray Timer instructions on page 55.

Recommendations:

•Vegetables: Place a solid pan under the perforated one to collect the stock for use in other dishes.

•Long-grain rice: Steam in covered containers. Use 2 parts cold water or cold stock to one part rice.

•Durum wheat pasta: Use at least 5 parts cold water to one part pasta.

•Dumplings: Steam on greased metal baking sheets. Uncover immediately after cooking.

For extended output times: keep hot in a water and starch solution.

•Potatoes may be sprinkled and mixed with fine-grained salt before steaming or soaked in salt water for 15 minutes.

•Vegetables: Steam in perforated pans

•Asparagus: Cook asparagus in unperforated pans.

•Seasonings: Season and butter vegetables after steaming.

•Dim Sum: Steam dim sum in a perforated pan lined with Savoy cabbage.

•Roasting: Place meat on a wire rack. This closes the pores of the meat all over so it cooks evenly and without turning

1.Place a catch pan on a wire rack under the meat to catch the drippings.

2.To make stock: add bones, mire poix (vegetable mix for roasts) and seasonings to the catch pan.

3.Gradually add water.

•Seasonings Rub seasoning well into large roasting items so that it is not rinsed off.

•Quick Roast - Place quick roast items on wire racks or baking sheets.

• Do not use deep unperforated containers. These can cause uneven results.

•Pre-heating- Always pre-heat well for quick roast items.

•Core Temperature: The best cooking results are achieved with the multi-point sensor.

•NOTE: Every degree above the required core temperature significantly increases meat shrinkage.

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