INSTALLATION AND OPERATION MANUAL,
ELECTRIC COUNTER CONVECTION STEAMER, MODELS
R24
,
R
-5
MANUAL 1195730 REV0 (11/22/2011) 14 HEAVY DUTY STEAM
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
additional 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 additional cooking time is necessary.
Cooking time for frozen foods depends on amount of defrosting 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 juices 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.
Model
Number of Pans Accommodated
Depth of Pan
1"
2.5"
4"
6"
