Instruction Manual
INSTALLATION & OPERATION MANUAL 14-0268 REV 9 (07/22)
PAGE
14
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SIRIUS II -
reduces total cooking time, helps ensure complete cooking and a moist product. Potatoes, poultry and seafood are
Tips On Pan Use
• For faster cook times, 2 1/2” deep perforated pans are recommended.
• It is not necessary and we do not recommend covering most pans of product. When cooking with only one pan, place
it in the center of the cooking chamber.
• Use solid pans where appropriate: scrambled eggs, rice, beans, dehydrated foods, prepared casseroles, sauces, cake or
other desserts (you can bake a cake in atmospheric steam), and when you want to prevent food from dripping on a lower pan.
• When cooking proteins (meat, poultry or seafood) use a solid catch pan under the perforated pan. Accumulated juices
can be used for soup stock, gravy or broth.
• Protein foods (meat, poultry or seafood) can be cooked in perforated or solid pans. If you are batch-cooking protein
foods use perforated pans and place a solid pan on the bottom rail. All the juices will then accumulate in this pan for
later use and to keep them out of the water reservoir.
• When atmospheric steaming, a pan cover can increase the cooking time up to 400%. Items such as frozen
casseroles, meat loaf, or sauces can be covered to avoid excess condensation.
• Root vegetables should be steamed in a perforated pan.
• Eggs can be hard cooked out of the shell and then chopped to avoid peeling shells.
• Always cook potatoes in perforated pans. This allows steam to circulate properly.
Other Helpful Hints
much easier.
• Stale or frozen bread can be thawed or renewed in your steamer.
• Allow adequate spacing between pans for even steam circulation. Your pan rails and the shape of the steamer walls
cook best with perforated pans.
• Loosely packed pans will cook faster than tightly packed pans.
• To skin tomatoes, oranges etc. more easily, steam for a short time, then chill in cold water.
• When steaming pasta, shrimp, or ground meat, nesting a perforated pan in a solid pan works well. Lift out the
perforated pan to drain.
• Never have the water high enough or a pan low enough to touch water. Allow enough space for steam circulation.
Steam has 6 times more energy than boiling water – use the steam to cook.
Other Helpful Hints (continued)
• When possible, cook in two shallow pans instead of one deeper pan – it cooks faster and you avoid bruising the product.
unloading easier.
• Pre-cook roasts, especially fat-encrusted roasts, in steam for 1/3 of their cooking time, then place in oven. Juices are
• Cook whole poultry the same way, only cook it until it is nearly completed and allow just enough time in the oven to