Market Forge Industries ST-12-TGG, Installation, Operation And Maintenance Manual

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M
ARKET
F
ORGE
I
NDUSTRIES
, I
NC
.
35 G
ARVEY
S
TREET
E
VERETT
, MA 02149
T
EL
: 617-387-4100 T
ELEX
: 91-9494
F
AX
: 617-387-4456 O
UTSIDE
MA: 800-227-2659
Form No. S-4846
6 -
Rev. A 11/98
3. OPERATION (cont’d.)
3-4
3.5 TEST KITCHEN BULLETIN
Model ST-6- & 12-TGG Pressureless Cooker
Facts On Parade
1. Frozen vegetables should always be cooked in per-
forated 12” x 20” x 21/2” (1/1 65mm) pans 71/2 lbs
(34 kg) maximum per pan.
2. Frozen entrees should be underlined with a perfo-
rated pan for best results. If they are defrosted first,
the heating time will be decreased.
3. Fresh foods may also be cooked in this unit. Veg-
etables and other foods where the stock is not to
be retained should be cooked in perforated 12” x
20” x 21/2” (1/1 65mm) pans for the most nutritious
results.
4. There is a thermostatic time delay built into this
unit which adapts the unit to the proper cooking
time. This means that the total time will usually be
longer than the time setting.
5. There is a safety microswitch on the door which
shuts off the steam each time the door is opened if
the unit is in the cooking cycle.
6. Both compartments may be filled and timers set
simultaneously.
7. Total cooking time will vary depending on the load,
even though the timer setting is the same.
8. All foods, except cakes and pastry, can be cooked
in a steam cooking unit.
9. Steam cooked meals have greater nutritional value
since they retain most of their vitamins and miner-
als.
10. Because foods are cooked faster by the higher tem-
peratures of steam cooking, they can be prepared
closer to serving time, insuring maximum fresh-
ness.
11. Steam cooked foods have a higher percent yield
more portions per dollar spent.
12. Food may be served from the same pan in which it
is steam cooked, thus reducing food breakage since
there is no extra handling or transferring of food
from cooking pans to serving pans. It also reduces
pot washing tasks.
13. Some important advantages of steam cooking are
labor saving, reduced operating costs, space sav-
ing, and the lifting of heavy stock pots is elimi-
nated.
14. Rice and spaghetti products, if thoroughly wet at
the start of the cooking process, are very easily
prepared.
15. Food such as potatoes, poultry, seafood, and some
meats may be blanched in the steam cooker, thus
reducing the total cooking time and grease absorp-
tion.
16. Fuel is used only when the steam cooking unit is in
operation.
17. The steam cooker will loosen foods burned on pans
making washing easier.
18. Solid pans are recommended when liquid is to be
retained and perforated pans when the liquid is not
to be retained.
19. Eggs may be cooked out of the shell if they are to
be chopped which eliminates peeling after steam-
ing.
20. The steam cooker can be opened during the cook-
ing period to add or remove items. If any time is
lost, and adjustment may be make on the timer.
21. Steam cooking information, including recom-
mended pan size and type, weight per pan, cook-
ing times and pan yields are given on the following
pages of this bulletin.