Steaming at 86F to 210F | Cleveland Range OVEN STEAMER manual

Steaming at 86°F to 210°F

•Precise temperature control ensures optimum quality and nutrient retention.

•Reduced shrinkage of meat with optimized flavor, and aroma.

•Optimum culinary results are achieved for sensitive foodstuffs such as terrines, flans, force, crème caramel and vegetarian dishes.

•Perfect for sous-vide cooking.

•Fan operates for 2 seconds every minute to reduce drying when the oven temperature is set below 212°F.

•Fish poached at 185°F retains its protein.

•Grains swell gently for whole food dishes such as oatmeal, cracked wheat, and farina.

•Ham and sausage can be boiled. No more burst skins.

NOTE:

•Sous Vide cooking times are longer than steaming cooking times.

•Cooking times are longer when steaming at 86°F – 210°F than steaming at 212°F.

•PRE-HEATcountertop models for 10-15 minutes and floor models for 30 minutes at 10- 20%°F HIGHER than the cooking temperature.

•Always pre-heat floor models with the trolley or pre-heat bridge in place.

•SET COOKING TEMPERATURE 10-20% LOWER THAN TRADITIONAL COOKING METHODS.

•Proof (raise) bread dough at 95°F.

•Poaching vegetables: The cooking times for vegetables will be longer for poaching than steaming.

•Steaming at temperatures above 212°F is mainly for pulses, cabbage, and dense root vegetables such as potatoes, beets, and turnips.

•Cooking times are reduced by 10 % compared to steaming at 212°F.