COOKING TIMES
END USER TIPS:
Schedule cooking of fresh vegetables so that they will be served soon after they are cooked. If it is necessary to prepare
them in advance, they can be plunged into cold water, drained thoroughly and held under refrigeration until needed for
service.
Five pounds of cold cooked vegetables can be reheated in the steamer in 5 to 10 minutes, depending upon the variety.
Adding salt to the water for eggs cooked in the shell makes the cooking water more efficient and faster at its job. 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 has been 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.
After cooking, chicken may be browned in Infra-Red or Radiant Broiler. Brush with melted margarine mixed with salad
oil to give a golden brown color.
Use juice saved from steamed chicken to make soups, sauces, or casserole dishes.
Chicken may be steamed in advance and held under refrigeration 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 RS-4E 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, put a solid pan underneath the perforated pan to hold the pan of
cooked food. This will prevent dripping on the floor.
The RS-4E is designed to accept standard 12 x 20 pans. Fractional size pans 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.
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