14
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 pre-cooked 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 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 can be collected in a solid 12" x 20" 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 in their own juices.
Meats and poultry are cooked in solid pans to preserve their own juices or to retain
broth. Canned foods can be heated in their opened cans (cans placed in 12" x 20" solid
pans) or the contents may be poured into solid pans.
PAN
The steamer compartment is designed to accept combinations of the pan of 12" x 20"
(either solid or perforated) as shown on the following Table 1.
TABLE 1
NUMBER OF PANS
SC-7G SC-10G
DEPTH
OF PAN
SN-5G
Top
Compartment
Bottom
Compartment
Top
Compartment
Bottom
Compartment
1" 10 6 8 10 10
2 ½" 53 4 5 5
4" 32 2 3 3
6" 21 2 2 2
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