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STEAM COOKING
The steamer efficiently cooks vegetables or other foods for immediate serving. Steam cooking should
be carefully time controlled. Keep holding time of hot food to a minimum to produce the most appetizing
results. Prepare small batches, cook only enough to start serving and then cook additional amounts
to meet demand. Separate frozen foods into smaller pieces to allow more efficient cooking.
Use a pan cover for recooked 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 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, pealing, 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, weiners 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 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. DO NOT place unopened cans in the steamer.
COMPARTMENT ACCOMMODATION
Steamers are designed to accept combinations of 12" x 20" pans (solid or perforated).