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Operator’s Manual P/N-260AOZ-A
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19
CONVECTION STEAMER
Cooking Guidelines
Introduction:
Steam Cooking is an excellent way to prepare
countless foods. With large and small quantities you will
find cooking to be efficient, economical, fast and
convenient. Food can never burn-pans will never boil
over-there is no heavy lifting of water in pots-no
scouring of containers-no waiting for boiling to start.
Steam cooking is efficient, economical and convenient.
From the Steamer to the steam table, it saves money in
labor/time, and, of course, the quality and consistently
remains the same.
Seafood:
Steaming seafood is an excellent method of cooking a
variety of seafood. From the freezer directly into the
steamer gives you, the operator, portion control on
expensive seafood products. Steamed fish is tender,
succulent, and flaky and table ready in a matter of
minutes.
Vegetables:
Steam cooking vegetables, either fresh or frozen,
enhances color, improves flavor, and helps retain
vitamins when recommended timer settings are
followed. Steaming fresh vegetables on perforated pans
gives best results.
Meat:
Steam provides an even, intense and penetrating heat,
which, because of its nature, cooks meat with minimal
shrinkage. The meat is tender, moist and flavorful.
Stews, pot roasts, ham and corned beef are excellent
steam cooked. Steam tenderizes stewing fowl. It
produces excellent meat for sandwiches and salads,
both moist and savory and is easily sliced.
Desserts:
Many kinds of cornstarch pudding and custard desserts
are prepared by steaming. Fruit desserts such as
steamed “Baked Apples” are another suggestion. Core
the apple and arrange on a shallow pan. Fill the cored
apple with cinnamon and sugar, then steam. If desired,
browning under the broiler may finish the apples.
Applesauce is another steam application, as are stewed
pears or peaches. Dried fruit, properly marinated, turn
out beautifully.
Additional Ideas:
There are many applications for steam cooking besides vegetables and seafood:
• Eggs can be soft cooked, coddled, hard cooked, poached, scrambled, and made into custard or pudding. 25 dozen
eggs can be hard cooked in 12 minutes using three 12” x 20”” x 2½” perforated pans in one compartment of the
steamer.
• Momentary steam blanching of fruits, including citrus and pineapple, simplifies skin removal.
• Dumplings, steamed breads, muffins, hot cereal, pasta, noodle and rice can be prepared or reheated in the steamer.
• Beef and other meat, cooked by steaming, is moist, tender and flavorful. The meat drippings from the catch pan can
be used to make gravy soups or clear stock, as a salt free broth.
• Turkey, chicken and other poultry are tender, juicy when steamed then combined into a casserole, added to BBQ
sauce, or browned under the broiler. Chicken pieces can be breaded, steamed, then finished in the deep fryer. It is
crisp, delicious, and juicy.
• Hot Dogs, sausages and other variety meats remain plump and juicy when steamed.
• Entrees such as lasagna, macaroni and cheese, or beef stew can be prepared from scratch. Frozen institutional
packs can be reheated in the steamer. It is not necessary to cover.