7
OPERATION
Cooking Guidelines
1. Frozen vegetables should always be cooked in perfo-
rated 12” x 20” x 2-1/2” pans, 7-1/2 lbs. (3.4kg) 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. Total cooking time will vary depending on the load,
even though the timer setting is the same.
5. Almost all foods, except cakes and pastry, can be
cooked in a steam cooking unit.
6. Steam cooked meals have greater nutritional value
since they retain most of their vitamins and minerals.
7. Because foods are cooked faster by the higher tem-
peratures of steam cooking, they can be prepared
closer to serving time, insuring maximum freshness.
8. Steam cooked foods have a higher percent yield
more portions per dollar spent.
9. 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.
10. Some important advantages of steam cooking are la-
bour saving, reduced operating costs, space saving,
and the lifting of heavy stock pots is eliminated.
11. Rice and pasta products, if thoroughly wet at the start
of the cooking process, are very easily prepared.
12. 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.
13. The steam cooker will loosen foods burned on pans
making washing easier.
14. Solid pans are recommended when liquid is to be re-
tained and perforated pans when the liquid is not to
be retained.
15. Eggs may be cooked out of the shell if they are to be
chopped which eliminates peeling after steaming.
16. The steam cooker can be opened during the cooking
period to add or remove items.
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 addi-
tional 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.
Perforated 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
breakfast 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.
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
PANS
NUMBER OF PANS
TS-3E
TS-5E
1”
6
10
2-1/2”
3
5
4”
2
3
6”
1
2
