Specifications

Operation
19
The Steam Mode
TIPS AND PROCEDURES
Containers
Both solid and perforated steam table pans of va-
rying sizes (full, half, and one-third size) may be
used in the a ppliance. Small pans may be placed
on wire racks.
Stocks for Sauces
When trays a re used for cooking there is usually
enough stock collected for making sauces. When
usingperforatedpans,insertasolidpaninthebot-
tom rack to collect the stock.
Seasoning
Sincet here isnoliquidaddedduringthesteaming
process, season using one of the following meth-
ods:
D
DD
D Season before cooking: Sprinkle the spice
mixture evenly over the food prior to cooking.
D
DD
D Oil seasoning after cooking: Stir the oil mix-
ture into the product. Steam again for tw o min-
utes in some cases.
Blanching and Prep Work
Large amounts of product can be blanched in a
short amount of time. Trays should not be filled
higher than 3 inches.
The STEAM modeis excellentfor preparing vege-
tables for peeling.
Canning and Preserving
The diameter of the containers must not exceed
4-5 inches when canning.
Thawing
Thawing time is much shorter when using steam
and produces higher quality food.
Reheating
The use of steam creates an even distribution of
heat, which gives food better taste and retention
of nutrients.
Foodsarereheatedinthetraysinwhich theywere
cooked. Reheating times vary according to the
height and content of the containers.
SAMPLE DISHES
Vegetables
Fresh and frozen vegetables may be steamed to-
gether. Frozen vegetables shouldbe looselyscat-
tered on t he trays. Perforated trays shorten cook-
ing time, although solid trays may be used.
Cooking times will vary depending on the quality
of the vegetables. When steaming fresh vegeta-
bles,checktheproduct3/4ofthewaythroughthe
cooking period.
Steamed vegetables tend t o soften after cooking.
Sincethereisadelaybetweencookingandserving,
it is best not to steam vegetables too soft. This is
especially important for foods prepared for trans-
port.
Rice and Potatoes
Rice requires the addition of water for steaming.
Remember that the rice continues t o swell after
cooking; plan your quantities accordingly.
Always cook potatoes in perforated pans. Steam
can permeate the potatoesbetter if t hey are quar-
tered through the width and not the length.
Eggs
Eggs are inserted onto wire racks, either in the
cardboard container or placed into perforated
trays(thereisnoneedtopuncturethem).Cooking
eggs with the STEAM function savesw ork and re-
sults in less waste since steamed eggs do not
break. Also, the degree of hardness can be con-
trolled exactly. Begin timing when the oven win-
dow is misted over.
Fish
Fish can be steamed in trays without using extra
stock. Use a 1 inch pan for fresh fish (Fillets). For
larger or frozen pieces, use a 2 inch pan.
Poachedfishcanbepreparedwitharomaticherbs
and vegetables in either solid or perforated pans.
Steam without stock.
Shellfishcan be steamed in perforated pans. Use
a solid pan to catch drippings for stock.