INSTALLATION AND OPERATION MANUAL, PAN STEAMERS, MODEL R18-4
MANUAL 1195735 REV0 (11/22/2011) 13 HEAVY DUTY STEAM
6.0 COOKING GUIDELINES
1. Frozen vegetables should always be cooked in perforated 12" x 20" x 2 ½ “ (1/1 65 mm)
pans, 7 ½ lbs. (3.4 kg) maximum per pan.
2. Frozen entrees should be underlined with a perforated 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. Vegetables and other foods where the stock
is not to be retained should be cooked in perforated 12" x 20" x 2 ½" (1/1 65 mm) 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. 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 temperatures 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 labour 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 reducing 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 retained and perforated pans when the
liquid is not to be retained.
