Chapter Page - Cleveland 24CGA10.2 Operator's Manual

Chapter
CHAPTER 7 STEAM COOKING GUIDE ________________________________________ 22
A. INTRODUCTION _________________________________________________________ 22
B. SIZING UP PAN CAPACITY ________________________________________________ 23
1. Serving Sizes - How Much? How Many?
2. Reference Charts for Typical Pan Capacities
C. CONVECTION STEAMER - SUGGESTED TIMER SETTING GUIDELINES ___________ 24
D. STEAMING TIPS -LOBSTER -CRAB -SHRIMP ________________________________ 26
1. Live lobsters and Crabs _________________________________________________ 26
2. Lobster Tail 8 oz.
3. King Crab Legs
4. Shrimp ______________________________________________________________ 26
(Table of Contents Continued)
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