Cleveland 21CET16 Operator's Manual page 4

SECTION 7: STEAM COOKING GUIDELINES
A. INTRODUCTION
B. SIZING UP PAN CAPACITY
(1) Serving Sizes - How Much? How Many?
(2) Reference Charts for Typical Pan Capacities
C. CONVECTION STEAMER - SUGGESTED TIMER SETTING GUIDELINES ___________
D. STEAMING TIPS -LOBSTER -CRAB -SHRIMP
(1) Live lobsters and Crabs
(2) Lobster Tail 8 oz.
(3) King Crab Legs
(4) Shrimp _____________________________________________________________
SECTION 8: LIMITED WARRANTY
(Table of Contents Continued)
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