10
OPERATION
Test Kitchen Bulletin
NOTE: Each cooking compartment has its own steam
generator and controls and can be operated in-
dependently.
1. Frozen vegetables should always be cooked in per-
forated 12” x 20” x 2-1/2 “pans 7 1/2 lb. (34 kg) maxi-
mum per pan.
2. Frozen entrees should be underlined with a perforat-
ed 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. Vege-
tables and other foods where the stock is not to be
retained should be cooked in perforated 12” x 20” x
2-1/2” 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 si
-
multaneously.
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 minerals.
10. Because foods are cooked faster by the higher tem-
peratures of steam cooking, they can be prepared
closer to serving time, insuring maximum freshness.
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 la-
bor saving, reduced operating costs, space saving,
and the lifting of heavy stock pots is eliminated.
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 re-
ducing the total cooking time and grease absorption.
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 re
-
tained 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 steaming.
20. The steam cooker can be opened during the cooking
period to add or remove items.
21. Steam cooking information, including recommended
pan size and type, weight per pan, cooking times and
pan yields are given on the following pages of this
bulletin.
