valutazioni - 2, GPA: 4.5
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Facilità d'uso
5 lbs. 20 (4 oz.) 20 (4 oz.) 12 12 Full/Perforated Full/Perforated Cabbage Green, Cut Into Wedges Red, Cut Into Wedges 24 16 15 18-20 Full/Perforated Full/Perforated Cauliflower Fresh, Whole Fresh, Whole Frozen, Flowerettes 2 lbs. 2 lbs. 12 oz. 5 lbs. 8 (4 oz.) 11 (4 oz.) 20 (4 oz.) 9-10 15 10-12 Full/Perforated Full/Perforated Full/Perforated Corn Fresh, Cob, 4-5 Inch Ears Frozen - Whole Kernel Frozen - Cob, 6 Inch Ears 5. lbs. 5 lbs. 9 lbs. 15 20 (4 oz.) 14 13-15 8 12-14 Full/Perforated Full/Perforated Full/Perforated Table continues on next page. Table continuing from previous page. Product Weight Portions Cooking Time (minutes) Pan Used Mixed Vegetables Frozen 5 lbs. 20 (4 oz.) 12 Full/Perforated Peas Frozen 5 lbs. 20 (4 oz.) 8 Full/Perforated Potatoes Red Bliss - Whole Russetts - Whole Russetts - Peeled Russetts 1-Inch Cubes 7 lbs. 8 lbs. 5 lbs. 5 lbs. 28 20 12 20 (4 oz.) 35 25-35 20 17 Full/Perforated Full/Perforated Full/Perforated Full/Perforated Spinach Fresh, Leaf Frozen, Chopped 2. lbs. 6 lbs. 10 (4 oz.) 24 (4 oz.) 5 35 Full/Perforated Full/Perforated Zucchini Fresh - Slices .-inch Thick 5 lbs. 20 (4 oz.) 6-8 Full/Perforated Broccoli Spears -Fresh Spears - Frozen (Thawed) 4 lbs. 5 lbs. 16 (4 oz.) 20 (4 oz.) 10-12 8 Full/Perforated Full/Perforated Eggs Large - Hard Cooked 12 lbs. 12 15-16 . Perforated Meats Corned Beef Hot Dogs, Thawed Hot Dogs, Frozen 6. lbs. 5 lbs. 5 lbs. 18 (6 oz.) 40 (2 oz.) 40 (2 oz.) 2 hours 5 10 Full Full/Perforated Full/Perforated Fowl Boneless Chicken Breast 4. lbs. 12 (6 oz.) 15 Full/Perforated Tamales, Frozen Tortilla, Frozen 8-Inch 3 lbs. 4 Tortillas 12 (4 oz.) 4 20 45 Seconds Full/Perforated Half/Perforated Beef Ravioli, Frozen 48 Ravioli (1 lb. 8 oz.) 8 5-6 Full/Perforated Elbow Macaroni 2 lbs. Uncooked 32 (2 oz.) 7 In Perforated Pan Nested in Solid Pan Spaghetti 2 lbs. Uncooked 32 (2 oz.) 14 In 4-Inch Full/Perforated Egg Noodles 2 lbs. Uncooked 32 (2 oz.) 10 Full/Perforated Converted Rice 2 lbs. 2. Qts. Water + Oil & Salt 25 Full/Perforated Navy Beans Place beans in pan and cover with 3-quarts hot tap water. Steam for 2 minutes; remove from steamer and cover for 1 hour. Remove cover and place back in steamer for 40 minutes. 2 lbs. Full/Perforated Table continues on next page. Table continuing from previous page. Product Weight Portions Cooking Time (minutes) Pan Used Black Eyed Peas Place beans in pan and cover with 3-quarts hot tap water. Steam for 2 minutes; remove from steamer and cover for 1 hour. Remove cover and place back in steamer for 35 minutes. 2 lbs. Full/Perforated Oysters 5 lbs. 16 Count 12 Perforated Pan Nested in Full Pan 2.-Inch Deep Shrimp, Fresh, Medium, Heads Removed 5 lbs. 6-7 Full/Perforated Shrimp, Frozen, Large, Peeled & Deveined 5 lbs. 8 Full/Perforated Lobster 1. lbs. 8 Full/Perforated Alaskan King Crab Legs 1 lb. 4-5 Full/Perforated Cherrystone Clams 5 lbs. 12 7 Full/Perforated Fish Fillets 7. lbs. 12 (10 oz.) 18 Full/Perforated Nested in Full Hotel Pan • For eggs cooked in the shell, adding salt to the cooking water increases cooking efficiency and decreases cooking time. If the egg cracks, the white is cooked at the crack and is sealed right away. • To avoid green yolk (which is a deposit of iron sulfide) chill the eggs immediately after removing from the steamer by plunging them into a cold water bath (preferably containing ice). • A quick and easy way to cook eggs for a salad mixture is to crack them directly into a solid steam table pan which has been lightly coated with salad oil. Do not mix. Steam until they are hard cooked. Remove and chop as you would for egg salad. The job of peeling is eliminated. • Transfer steamed hot chicken to deep pan, cover with Cacciatore Sauce and finish in oven. Bake 20 to 30 minutes. May be held on steam table. • Chicken, sausage, and/or fish may be browned in Infra-Red or Radiant Broiler after steaming by brushing with melted margarine mixed with salad oil to give a golden brown color. • Save juices from steamed chicken or turkey to make soups, sauces, or casserole dishes. • Chicken may be steamed in advance and refrigerated for next day’s use. Be sure to bring product back to 180°F before serving. • Save the juice from the corned beef. After the cabbage has been steamed, place it in a solid pan and add the juice for flavoring and holding on a steam table. • Steaming brisket is a definite time saver. Boiling in water takes 40 to 50 minutes per pound. Using the Simple Steam can save 50% in cooking time. • Cabbage, when steamed, retains its color and wedge identity. It will not break apart as it does when boiled in an open pot. • When removing items prepared in a perforated pan, place a solid pan underneath the perforated pan with the cooked food in order to prevent dripping on the floor. • The Simple Steam is designed to accept standard 12 x 20 pans. Fractional size pans and dishes can be used as well with the optional perforated shelf. • For stirring, the pan does not have to be removed from the steam...