7
OPERATION
Operating Instructions
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 precooked 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 a 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 poultry
normally by cleaning, separating, cutting, removing stems,
etc. Cook root vegetables in a perforated pan unless juic-
es are being saved. Liquids may be collected in a solid
12 inch by 20 inch 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 to preserve their own juices. Meats and poultry
are cooked in solid pans to preserve their own juices or to
retain broth. Canned foods may be heated in their opened
cans (cans placed in 12 inch by 20 inch solid pans) or the
contents may be poured into solid pans.
ACCEPTABLE PAN SIZES
The steamer accommodates combinations of 12” x 20”
pans, solid or perforated.
CAPACITY
Model
Pan Depth
1”
2.5”
4”
6”
SN-3E
6
3
2
1
SN-5E
10
5
3
2
