14
OPERATION
Cooking Tips
STEAM COOKING
Your steamer efficiently cooks vegetables or other foods
for immediate serving. Steam cooking should be carefully
time controlled. Keep hot food holding time to a minimum
to produce the most appetizing results. Prepare small
batches, cook only enough to start serving, then cook ad-
ditional amounts to meet demand. Separate frozen foods
into smaller pieces to allow more efficient cooking.
Use a pan cover for pre-cooked frozen dishes that cannot
be cooked in the covered containers in which they are
packed if they require more than 15 minutes of cooking
time. When cover is used, approximately one-third ad-
ditional cooking time is necessary.
Cooking time for frozen foods depends on amount of de-
frosting required. If time permits, allow frozen foods to
partially thaw overnight in a refrigerator. This will reduce
their cooking time.
PREPARATION
Prepare vegetables, fruits, meats, seafood and poul-
try normally by cleaning, separating, cutting, removing
stems, etc. Cook root vegetables in a perforated pan un-
less juices are being saved. Liquids can be collected in a
solid 12” x 20” pan placed under a perforated pan. Per-
forated pans are used for frankfurters, wieners and similar
items when juices do not need to be preserved. Solid
pans are good for cooking puddings, rice and hot break-
fast cereals. Vegetables and fruits are cooked in solid
pans in their own juices. Meats and poultry are cooked in
solid pans to preserve their own juices or to retain broth.
Canned foods can be heated in their opened cans (cans
placed in 12” x 20” solid pans) or the contents may be
poured into solid pans.
PANS
The steamer compartment is designed to accept combi-
nations of the pan of 12” x 20” (either solid or perforated)
as shown on the following table.
Depth of Pan
Number of Pans
per Compartment
1”
10
2-½”
5
4”
3
6”
2
