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HC24EO SERIES STEAMER
COOKING HINTS
The steamer efficiently cooks vegetables and
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.
ACCEPTABLE PAN SIZES
The steamer accommodates combinations
of full, half and one-third size pans, solid or
perforated.
Model Number of Pans Accommodated
Depth of Pan
1" 2
1
/
2
" 4" 6"
C24EO3 6 3 2 1
C24EO5 10 5 3 2
COOKING GUIDELINES
The steamer cooks vegetables, frankfurters,
eggs in their shells, and certain other meats
or food items at atmospheric pressure.
These cooking guidelines are suggestions only.
You should experiment with your food products
to determine the cooking times that will give you
the best results. Variables which affect cooking
time include size, weight, thickness of foods,
temperature, density, previous condition of
the foods (fresh, pre-blanched or frozen) and
degree of doneness desired.
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
12" x 20" 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 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.
Frozen Food Items
Separate frozen foods into smaller pieces to
allow more efcient 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.