Cooking Hints; Preparation; Frozen Food Items; Acceptable Pan Sizes - Vulcan-Hart C24EA Series Installation & Operation Manual

C24EA SERIES ELECTRIC COUNTER CONVECTION STEAMERS
The steamer effi ciently 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.

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 effi cient 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.

COOKING HINTS

Acceptable Pan Sizes

The steamer accommodates combinations of full,
half and one-third size pans, solid or perforated.
Model
C24EA3
C24EA5
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 aff ect 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.
Cook times will vary and are aff ected by.
1. Starting temperature of frozen, refrigerated,
2. Your location's altitude.
3. Type and size of pan used.
4. Covered or uncovered.
Caution: Pans covered with lids, foil, or
plastic wrap will hold hot condensate
water that can spill during unloading.
Notice: Loose foil and plastic wrap left
in the cooking cavity will block the drain
screen. This will cause the cavity to
pressurize and the door seal to leak.
— 16 —
Number of Pans Accommodated
Depth of Pan
1" 2 / "
1
2
6 3
10 5

COOKING GUIDELINES

and fresh foods.
4" 6"
2 1
3 2