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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 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. Separate frozen foods into smaller pieces to allow more efficient cooking.
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.
Precooked Frozen Products
If the product cannot be cooked in its covered container and requires more than 15 minutes of cooking
time, use a pan cover. When a cover is used, approximately one-third additional time is necessary.
PREPARATION
Prepare vegetables, fruits, meats, seafood and poultry normally by cleaning, separating, cutting,
removing stems, peeling, etc. Cook root vegetables in a perforated pan unless juices are being saved.
Liquids can be collected in a solid 12" x 20" (30 cm x 51 cm) 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 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" (30 cm x 51 cm) pans (solid or perforated),
up to the following limitations:
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