Form No. STMSM-1007
12
OPERATION
STEAMING & COOKING FUNCTION
FOOD
TEMP.
MINUTES
Vegetables
Cauliflower (florets)
100°C
4-6
Small Broccoli
100°C
12-14
Broccoli
100°C
6-8
Lima-bean
100°C
8-10
Peas
100°C
3-5
Sweet Potato
100°C
20-25
Potatoes (with skin)
100°C
30-35
Carrots (stick)
100°C
6-8
Beetroot (whole)
100°C
10-14
Meat & Sausage
Chicken Breast
100°C
20-25
Chicken, whole
100°C
6-7
Knuckle of Pork
90°C
2-4
German Sausage
100°C
7-9
Veal Escalope
100°C
6-8
Fish
Salmon (fillets)
100°C
4-6
Plaice, fillet
85°C
5-7
Monk Fish
85°C
5-7
FOOD
TEMP.
MINUTES
Braisings
Macaroni
100°C
25-35
Meatcake
100°C 10-15
Bean
Harlot Founder First
100°C
10-15
Dry Bean Founder First
100°C
22-25
Rice & Sundries
Wheat
100°C
10
Rice
100°C 20
Mixed Balsamic
100°C
16-35
& Wild Rice
Eggs
Cooked Slightly
100°C
3-4
Cooked
100°C
5-6
Cooked Squashily
100°C
8-10
Fruit
Apples/Apples sliced
100°C
3-5
Cherries
100°C
3-4
Rhubarb (halved)
100°C
1-3
NOTE: The above data is only for reference.
Tips on Steaming and Cooking Foods
• Grease suitable containers before using them to
cook fish or egg dishes.
• Foods cooked with steam retain their true
flavors; therefore foods should not be seasoned
until after being cooked.
• Dried foods like pasta or rice must be cooked in
liquid.
REHEATING FUNCTION
FOOD
TEMP.
MINUTES
Vegetables
Cauliflower (florets)
60°C
2
Runner Beans
60°C
2
Kohlrabi
60°C
2
Carrots
60°C
2
Side Dishes
Dumpling Potatoes (halved)
60°C
3-4
Pasta
60°C
3-4
Rice
60°C
2-3
Fish
Fish Filet
60°C
2-3
Fish Roulade (halved)
60°C
2-3
FOOD
TEMP.
MINUTES
Meat & Poultry
Chicken Schnitzel
60°C
3-5
Meatballs in Sauce
60°C
3-5
Stew
60°C
3-5
Slice Meaty (15 mm thick)
60°C
3-5
Sliced Roulade
60°C
3-5
Plated Meals
Chicken Fricassee with Rice
60°C
3-5
Roast Pork with Potatoes
60°C
3-4
and Vegetables
Spaghetti with Tomato Sauce 60°C
2-3
Soups & Casseroles
Casseroles
60°C
4-5
Soup
60°C 4-5
Tips on Reheating Foods
• Reheat foods on a flat plate and cover with heat
resistant foil or a deeper plate.
• Sauces that are to be served separately, reheat
them in a covered dish on their own.
Summary of Contents for STM-4G Series
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