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SELECTION OF PANS FOR STEAM COOKING
VL steamer compartments are designed to accept
combinations of the following perforated or solid
cooking pans (Fig. 8):
PAN ACCOMODATION, PER COMPARTMENT
Max Qty Pan Size Pan Depth
4 12 X 20 6
6 12 X 20 4
8 12 X 20 2
1
/2
6 18 X 26
(center support removed) 1
16 12 x 20 1
Fig. 8
The following chart lists the type of pan to use for various foods:
FRESH PRODUCT
Type Pan Product Examples
Solid 12" x 20" Dehydrated fruits and Dried peaches, prunes, apples, and appricots. Sliced onions
vegetables and sliced potatoes.
Cereals and puddings Cream of wheat, rolled oats, rice.
Vegetables to be cooked Broccoli, brussels sprouts, peas, cauliflower.
in their own liquid
Meats and poultry To save broth, cook in solid pans.
Canned foods Place opened can in solid pan or pour contents into the pan.
Perforated Root vegetables* Potatoes, carrots, beets, turnips, onions, parsnips, rutabagas
12" x 20" oyster plant.
Sausages Frankfurters, weiners, garlic sausages, meat sausages.
Leaf vegetables* Spinach, kale, turnip greens, collard greens, cabbage.
Miscellaneous Corn on the cob, green beans, celery / celery hearts, green
pepper shells, squash, mushrooms. Eggs in their shells.
18" x 26" Precooked and partially Ham, meat loaf, roast beef, chicken, turkey, hamburger
cooked sliced meats patties.
* If you wish to save liquids from root or leaf vegetables, place them in a solid pan, or place a solid pan
undet the perforated pan.