SELECTION OF PANS FOR STEAM COOKING
VL steamer compartments are designed to accept combinations of the following perforated or solid cooking pans (Fig. 8):
PAN ACCOMODATION, PER COMPARTMENT
Max Qty | Pan Size | Pan Depth |
4 | 12 X 20 | 6 |
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6 | 12 X 20 | 4 |
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8 | 12 X 20 | 21/2 |
618 X 26
| (center support removed) | 1 |
16 | 12 x 20 | 1 |
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| Fig. 8 |
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The following chart lists the type of pan to use for various foods: |
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| FRESH PRODUCT |
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Type Pan | Product |
| Examples |
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Solid 12" x 20" | Dehydrated fruits and |
| Dried peaches, prunes, apples, and appricots. Sliced onions |
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| vegetables |
| and sliced potatoes. |
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| Cereals and puddings |
| Cream of wheat, rolled oats, rice. |
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| Vegetables to be cooked |
| Broccoli, brussels sprouts, peas, cauliflower. |
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| in their own liquid |
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| Meats and poultry |
| To save broth, cook in solid pans. |
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| Canned foods |
| Place opened can in solid pan or pour contents into the pan. |
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Perforated | Root vegetables* |
| Potatoes, carrots, beets, turnips, onions, parsnips, rutabagas |
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12" x 20" |
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| oyster plant. |
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| Sausages |
| Frankfurters, weiners, garlic sausages, meat sausages. |
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| Leaf vegetables* |
| Spinach, kale, turnip greens, collard greens, cabbage. |
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| Miscellaneous |
| Corn on the cob, green beans, celery / celery hearts, green |
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| pepper shells, squash, mushrooms. Eggs in their shells. |
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18" x 26" | Precooked and partially |
| Ham, meat loaf, roast beef, chicken, turkey, hamburger |
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| cooked sliced meats |
| patties. |
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*If you wish to save liquids from root or leaf vegetables, place them in a solid pan, or place a solid pan undet the perforated pan.
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