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Forced Steaming 213-265°F (101-130°C)
A cooking application in Moist Heat mode using additional heat to allow
full-humidity steaming at temperatures well above boiling. Forced Steaming
is excellent for cooking dense products, such as root vegetables and frozen
casseroles.
Advantages
■ Creates an intensified cooking process
■ Shorter cooking times
■ Product retains color, nutrients
■ Less shrinkage
Menu suggestions
■ Potatoes, carrots, celery
■ Frozen prepared foods
Tips
Approximate temperature ranges for some common Forced Steamed items:
Celery 230°F 110°C
Carrots 240°F 115°C
Potatoes 257°F 125°C
Turnips, yams 248°F 120°C
Frozen lasagna 248°F 120°C
Frozen vegetables 248°F 120°C
Rice 248°F 120°C
COOKING MODES