Convection Steamer Cookbook
4
Cleveland Range,
LLC.
1333 East 179
th
St. Cleveland Ohio 44110
Ph: 216.481.4900 Fx: 216.481.3782
Visit our web site at: www.clevelandrange.com
Perforated or Solid – How Deep?
The most efficient steaming pan is a 1” or 2 ½” deep perforated pan.
The timer settings listed on the Timer Setting Guide were developed using perforated
pans no deeper that 2 ½” unless otherwise noted. Meat, fish, poultry, vegetables and
eggs in the shell are steamed in a 1” or 2 ½” deep perforated pan. If a perforated pan is
not available, these items can be steamed in a solid pan using a slightly longer timer
setting. Using pans deeper than 2 ½” will also increase the steaming time.
Cake, scrambled eggs, rice, beans and dehydrated foods and prepared casseroles are
steamed in a solid pan.
NOTE:
Steaming vegetables in a solid pan will increase the steaming time to produce
the equivalent product.
NOTE:
Steam must transfer evenly into the product. Overloading the pan will result in
uneven cooking – the delay time will be too long.
Catch Pan:
When steaming meat, seafood, poultry or other protein items, always use a catch pan
under the perforated pan. This will catch the juices from under the perforated pan, or
placed on the lowest pan slide if all the perforated pans in the compartment contain the
same protein products. The juices can then be used for soup stock, gravy or broth. The
protein juices will clog the drain (located at the rear of the compartment) if not caught in
the catch pan. The catch pan is not necessary under pans of vegetables.
Pan Covering:
It is not necessary to cover the pans of product during convection steaming. A cover will
increase the steaming time fourfold.
Nested Pans:
The nested pan is used when steaming pasta, shrimp or ground meat. This is a
perforated pan placed into an equal size solid pan. After steaming, the perforated pan is
lifted out of the solid pan to drain.
