C
OOKING
H
INTS
M
ODEL
EZ-3 & EZ-5 C
OUNTERTOP
S
TEAMERS
Table continuing from previous page.
Product
Weight
Portions
Cooking Time
(minutes)
Pan Used
Black Eyed Peas
Place beans in pan and cover with 3-quarts hot tap
water. Steam for 2 minutes; remove from steamer
and cover for 1 hour. Remove cover and place back
in steamer for 35 minutes.
2 lbs.
Full/Perforated
Oysters
5 lbs.
16 Count
12
Perforated Pan
Nested in Full Pan
2½-Inch Deep
Shrimp, Fresh, Medium, Heads Removed
5 lbs.
6-7
Full/Perforated
Shrimp, Frozen, Large, Peeled & Deveined
5 lbs.
8
Full/Perforated
Lobster 1¾
lbs.
8
Full/Perforated
Alaskan King Crab Legs
1 lb.
4-5
Full/Perforated
Cherrystone Clams
5 lbs.
12
7
Full/Perforated
Fish Fillets
7½ lbs.
12 (10 oz.)
18
Full/Perforated
Nested in Full
Hotel Pan
COOKING HINTS
• For eggs cooked in the shell, adding salt to the cooking water increases cooking efficiency and decreases cooking
time. If the egg cracks, the white is cooked at the crack and is sealed right away.
• To avoid green yolk (which is a deposit of iron sulfide) chill the eggs immediately after removing from the steamer by
plunging them into a cold water bath (preferably containing ice).
• A quick and easy way to cook eggs for a salad mixture is to crack them directly into a solid steam table pan which has
been lightly coated with salad oil. Do not mix. Steam until they are hard cooked. Remove and chop as you would for
egg salad. The job of peeling is eliminated.
• Transfer steamed hot chicken to deep pan, cover with Cacciatore Sauce and finish in oven. Bake 20 to 30 minutes.
May be held on steam table.
• Chicken, sausage, and/or fish may be browned in Infra-Red or Radiant Broiler after steaming by brushing with melted
margarine mixed with salad oil to give a golden brown color.
• Save juices from steamed chicken or turkey to make soups, sauces, or casserole dishes.
• Chicken may be steamed in advance and refrigerated for next day’s use. Be sure to bring product back to 180°F
before serving.
• Save the juice from the corned beef. After the cabbage has been steamed, place it in a solid pan and add the juice for
flavoring and holding on a steam table.
• Steaming brisket is a definite time saver. Boiling in water takes 40 to 50 minutes per pound. Using the Simple Steam
can save 50% in cooking time.
• Cabbage, when steamed, retains its color and wedge identity. It will not break apart as it does when boiled in an open
pot.
• When removing items prepared in a perforated pan, place a solid pan underneath the perforated pan with the cooked
food in order to prevent dripping on the floor.
• The Simple Steam is designed to accept standard 12 x 20 pans. Fractional size pans and dishes can be used as well
with the optional perforated shelf.
• For stirring, the pan does not have to be removed from the steamer. Pull pan 1/3 way out of the cavity and the entire
surface is accessible.
• The door may be opened at any time during operation to remove or add food.
P
AGE
12 O
PERATOR
’
S
M
ANUAL
1178387
REV
5
