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COOKING HINTS
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.
Preparation
Prepare vegetables, fruits, meats, seafood, and poultry normally by cleaning, separating,
cutting, removing stems, etc. Cook root vegetables in a perforated pan. Other
vegetables may be cooked in a perforated pan unless juices are being saved. Liquids
can be collected in a solid 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 juice. Meats and
poultry are cooked in solid pans to preserve their juice or return broth.
Canned foods can be heated in their opened cans (cans placed in solid pans), or the
contents may be poured into solid pans. DO NOT place unopened cans in the steamer.
Frozen Food Items
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 the amount of defrosting required.
If time permits, allow frozen foods to partially thaw overnight in a refrigerator. This will
reduce their cooking time.