COOKING HINTS

COOKING HINTS

 

MODEL EZ-3 & EZ-5 COUNTERTOP STEAMERS

Table continuing from previous page.

 

 

 

 

 

 

 

 

Cooking Time

 

 

Product

Weight

Portions

(minutes)

Pan Used

 

Black Eyed Peas

2 lbs.

 

 

Full/Perforated

Place beans in pan and cover with 3-quarts hot tap

 

 

 

 

 

water. Steam for 2 minutes; remove from steamer

 

 

 

 

 

and cover for 1 hour. Remove cover and place back

 

 

 

 

 

in steamer for 35 minutes.

 

 

 

 

 

 

 

 

 

 

 

Oysters

5 lbs.

16 Count

12

Perforated Pan

 

 

 

 

Nested in Full Pan

 

 

 

 

2½-Inch Deep

 

 

 

 

 

 

Shrimp, Fresh, Medium, Heads Removed

5 lbs.

 

6-7

Full/Perforated

 

 

 

 

 

 

Shrimp, Frozen, Large, Peeled & Deveined

5 lbs.

 

8

Full/Perforated

 

 

 

 

 

 

Lobster

1¾ lbs.

 

8

Full/Perforated

 

 

 

 

 

 

Alaskan King Crab Legs

1 lb.

 

4-5

Full/Perforated

 

 

 

 

 

 

Cherrystone Clams

5 lbs.

12

7

Full/Perforated

 

 

 

 

 

 

Fish Fillets

7½ lbs.

12 (10 oz.)

18

Full/Perforated

 

 

 

 

Nested in Full

 

 

 

 

Hotel Pan

 

 

 

 

 

 

•For eggs cooked in the shell, adding salt to the cooking water increases cooking efficiency and decreases cooking time. If the egg cracks, the white is cooked at the crack and is sealed right away.

•To avoid green yolk (which is a deposit of iron sulfide) chill the eggs immediately after removing from the steamer by plunging them into a cold water bath (preferably containing ice).

•A quick and easy way to cook eggs for a salad mixture is to crack them directly into a solid steam table pan which has been lightly coated with salad oil. Do not mix. Steam until they are hard cooked. Remove and chop as you would for

egg salad. The job of peeling is eliminated.

•Transfer steamed hot chicken to deep pan, cover with Cacciatore Sauce and finish in oven. Bake 20 to 30 minutes. May be held on steam table.

•Chicken, sausage, and/or fish may be browned in Infra-Red or Radiant Broiler after steaming by brushing with melted margarine mixed with salad oil to give a golden brown color.

•Save juices from steamed chicken or turkey to make soups, sauces, or casserole dishes.

•Chicken may be steamed in advance and refrigerated for next day’s use. Be sure to bring product back to 180°F before serving.

•Save the juice from the corned beef. After the cabbage has been steamed, place it in a solid pan and add the juice for flavoring and holding on a steam table.

•Steaming brisket is a definite time saver. Boiling in water takes 40 to 50 minutes per pound. Using the Simple Steam can save 50% in cooking time.

•Cabbage, when steamed, retains its color and wedge identity. It will not break apart as it does when boiled in an open pot.

•When removing items prepared in a perforated pan, place a solid pan underneath the perforated pan with the cooked food in order to prevent dripping on the floor.

•The Simple Steam is designed to accept standard 12 x 20 pans. Fractional size pans and dishes can be used as well with the optional perforated shelf.

•For stirring, the pan does not have to be removed from the steamer. Pull pan 1/3 way out of the cavity and the entire surface is accessible.

•The door may be opened at any time during operation to remove or add food.

PAGE 12

OPERATOR’S MANUAL 1178387 REV 2

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Southbend EZ-3, EZ-5 manual Product Weight Portions Minutes Pan Used
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EZ-5, EZ-3 specifications

The Southbend EZ-3 and EZ-5 are highly regarded models in the world of commercial kitchen equipment, specifically designed for operations that demand efficiency, versatility, and durability. These ovens, manufactured by Southbend, are perfect for restaurants, catering services, and various food service establishments that require reliable cooking solutions.

One of the standout features of the Southbend EZ-3 and EZ-5 is their ability to provide exceptional cooking performance. Both models are equipped with advanced cooking technology, offering consistent heat distribution and precise temperature control. This ensures that foods are cooked evenly, enhancing flavor and texture.

In terms of capacity, the EZ-3 typically features three burners, while the EZ-5 features five burners. This allows for greater output, as chefs can simultaneously prepare multiple dishes without compromising on quality. The burners are designed for high efficiency, utilizing radiant heat for quick cooking times, which is crucial in high-demand kitchen environments.

Durability is another key characteristic of the EZ-3 and EZ-5 ovens. Built from heavy-duty stainless steel, these ovens are designed to withstand the rigors of daily use. The stainless steel material not only ensures longevity but also makes for easy cleaning, an important aspect for maintaining hygiene in commercial kitchens.

The Southbend EZ series also incorporates user-friendly controls, allowing chefs to adjust settings quickly and accurately. The intuitive design ensures that even new staff can operate the ovens with ease, reducing training time and enhancing overall kitchen productivity.

Both models come with safety features such as flame failure devices and heavy-duty cast iron grates that provide a stable cooking surface. These components are essential for safety and performance, ensuring that the kitchen remains a secure environment for staff while providing high-quality cooking results.

In summary, the Southbend EZ-3 and EZ-5 ovens are ideal for commercial applications requiring reliability, efficiency, and robust performance. With their advanced cooking technology, durable construction, generous capacity, and user-friendly features, these ovens stand out as essential tools for any professional kitchen. Whether preparing a busy lunch service or a high-volume banquet, the Southbend EZ series delivers consistent results that food service professionals can depend on day in and day out.
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