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3.5 TEST KITCHEN BULLETIN
1. Frozen vegetables should always be cooked in perforated 12" x 20" x 2 1/2" (1/1 65mm) pans.
2. Frozen entrees should be underlined with a perforated pan for best results. If they are defrosted first, the heating
time will be decreased.
3. Fresh foods may also be cooked in this unit. Vegetables and other foods where the stock is not to be retained
should be cooked in perforated 12" x 20" x 2 1/2" (1/1 65mm) pans for the most nutritious results.
4. There is a thermostatic time delay built into this unit which adapts the unit to the proper cooking time. This means
that the total time will usually be longer than the time setting.
5. There is a safety interlock switch on the door which shuts off the steam each time the door is opened if the unit is in
the cooking cycle.
6. Compartments may be filled and timer set simultaneously.
7. Sheet pans will fit in compartment with the center rack removed.
8. All foods, except cakes and pastry, can be cooked in a steam cooking unit.
9. Steam cooked meals have greater nutritional value since they retain most of their vitamins and minerals.
10. Because foods are cooked faster by the higher temperatures of steam cooking, they can be prepared closer
serving time, insuring maximum freshness.
11. Steam cooked foods have a higher percent yield more portions per dollar spent.
12. Food may be served from the same pan in which it is steam cooked, thus reducing food breakage since there is no
extra handling or transferring of food from cooking pans to serving pans. It also reduces pot washing tasks.
13. Some important advantages of steam cooking are labor saving, reduced operating costs, space saving, and the
lifting of heavy stock pots is eliminated.
14. Rice and spaghetti products, if thoroughly wet at the start of the cooking process, are very easily prepared.
15. Food such as potatoes, poultry, seafood, and some meats may be blanched in the steam cooker, thus reducing the
total cooking time and grease absorption.
16. Fuel is used only when the steam cooking unit is in operation.
17. The steam cooker will loosen foods burned on pans making washing easier.
18. Solid pans are recommended when liquid is to be retained and perforated pans when the liquid is not to be retained.
19. Eggs may be cooked out of the shell if they are to be chopped which eliminates peeling after steaming.
20. The steam cooker can be opened during the cooking period to add or remove items. If any time is lost, an
adjustment may be made on the timer.
21. Steam cooking information, including recommended pan size and type, weight per pan, cooking times and pan
yields are given on the following pages of this manual.
SECTION 3 OPERATION
TEST KITCHEN BULLETIN
Model ST-12 Pressureless Cooker
Facts On Parade
3-3
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