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3.0 OPERATION INSTRUCTIONS (Continued)
STEAM COOKING
Your steamer efficiently cooks vegetables or 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. Separate frozen foods into smaller pieces to allow more
efficient 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 amount of defrosting required. If time permits, allow
frozen foods to partially thaw overnight in a refrigerator. This will reduce their cooking time.
PREPARATION
Prepare vegetables, fruits, meats, seafood and poultry normally by cleaning, separating, cutting,
removing stems, etc. Cook root vegetables in a perforated pan unless juices are being saved.
Liquids may be collected in a solid 12 inch by 10 inch 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 to preserve their own juices. Meats and poultry
are cooked in solid pans to preserve their own juices or to retain broth. Canned foods may be
heated in their opened cans (cans placed in 12 inch by 10 inch solid pans) or the contents may
be poured into solid pans.
ACCEPTABLE PAN SIZES
The steamer accommodates combinations of 12" x 10" pans, solid or perforated.
Number of Pans Accommodated
Model
Depth of Pan
1"
2.5"
4"
6"
MPS-3E
6
3
2
1
9
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