Southbend SEZ/3 C OOKING H

SEZ SERIES COUNTERTOP STEAMERS COOKING HINTS

OPERATOR’S MANUAL 1183437 PAGE 13

COOKING HINTS

COOKING TIPS

Schedule cooking of fresh vegetables so that they will be s erved soon after they are cooked. If it is

necessary to prepare them in advance, they can be plunge d into cold water, drained thoroughly and held

under refrigeration until needed for service.

Five pounds of cold cooked vegetables can be reheated in the steam er in 5 t o 10 m inutes, d epending upon

the variety.

SUGGESTED COOKING TIMES

Timer settings are for general guidance only. Differences in food quality, size, sh ape, freshness, loa d size,

and desired degree of doneness must be taken into consi deration and adjustments made in time, if

necessary.

Product Weight Portions Cooking Time

(minutes) Pan Used

Asparagus

Fresh

Frozen Spears (Thawed) 3½ lbs.

5 lbs. 14 (4 oz.)

20 (4 oz.) 8-10

9Full/Perforated

Full/Perforated

Beans

Green - Frozen, Cut

Green - Fresh

Wax - Frozen

Lima - Frozen

5 lbs.

20 (4 oz.)

15-17

Full/Perforated

Broccoli

Spears -Fresh

Spears - Frozen (Thawed) 4 lbs.

5 lbs. 16 (4 oz.)

20 (4 oz.) 10-12

8Full/Perforated

Full/Perforated

Brussel Sprouts

Fresh

Fresh 5 lbs.

5 lbs. 20 (4 oz.)

20 (4 oz.) 15-17

13 Full/Perforated

Full/Perforated

Carrots

Frozen - Whole Baby

Fresh - ¼-inch Bias Cut 5 lbs.

5 lbs. 20 (4 oz.)

20 (4 oz.) 12

12 Full/Perforated

Full/Perforated

Cabbage

Green, Cut Into Wedges

Red, Cut Into Wedges 24

16 15

18-20 Full/Perforated

Full/Perforated

Cauliflower

Fresh, Whole

Frozen, Flowerettes

2 lbs.

2 lbs. 12 oz.

5 lbs.

8 (4 oz.)

11 (4 oz.)

20 (4 oz.)

9-10

10-12

Full/Perforated

Corn

Fresh, Cob, 4-5 Inch Ears

Frozen - Whole Kernel

Frozen - Cob, 6 Inch Ears

5½ lbs.

5 lbs.

9 lbs.

20 (4 oz.)

13-15

12-14

Full/Perforated

Table continues on next page.