STRATOSTEAM COUNTERTOP STEAMER | OPERATION |
COOKING TIPS
•Schedule cooking of fresh vegetables so that they will be served soon after they are cooked. If it is necessary to prepare them in advance, they can be plunged into cold water, drained thoroughly and held under refrigeration until needed for service. Five pounds of cold cooked vegetables can be reheated in the steamer in 5 to 10 minutes, depending upon the variety.
•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.
•Chicken, sausage, and/or fish may be browned in an
•Save juices from steamed meat and poultry to make soups, sauces, or casserole dishes.
•Chicken may be steamed in advance and then refrigerated. Bring food back to 180°F before serving.
•Steaming brisket is a definite time saver. Boiling in water takes 40 to 50 minutes per pound. Using the steamer can save 50% in cooking time.
•Steamed cabbage retains its color and wedge identity. It will not break apart as it does when boiled.
•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 steamer is designed to accept standard 12" x 20" pans. Fractional size pans and dishes can be used as well with a 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. While the door is open, the steamer will stop producing steam.
OWNER’S MANUAL 1185290 | PAGE 9 OF 50 |
