Adding salt to the water for eggs cooked in the shell makes the cooking water more efficient and faster at its job. 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 has been 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.
After steaming, chicken, sausage, and fish may be browned in
Use juice saved from steamed chicken or turkey to make soups, sauces, or casserole dishes.
Chicken may be steamed in advance and held under refrigeration 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 fla- voring 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 R2 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, put a solid pan underneath the perforated pan to hold the pan of cooked food. This will prevent dripping on the floor.
The R2 is designed to accept standard 12 x 20 pans. Fractional size pans and dishes can be used as weli with the optional perforated shelf.
For stirring, the pan does not have to be removed from the steamer. Pull pan l/3 way out of the cavity and the entire sur- face is accessible.
The door may be opened at any time during operation to remove or add food.
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