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ECO-TECH
PLUS - Electric Convection Steamer
®
Test Kitchen Bulletin
Pressureless Cooker - Facts On Parade
1. Frozen vegetables should always be cooked in perforated 12" x 20" x 2-1/2 " pans, 7-1/2 lbs. (3.4 kg) maximum per
pan.
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" pans for the most nutritious results.
4. There is a safety microswitch on the door which shuts off the steam each time the door is opened if the unit is in the
cooking cycle.
5. Total cooking time will vary depending on the load, even though the timer setting is the same.
6. All foods, except cakes and pastry, can be cooked in a steam cooking unit.
7. Steam cooked meals have greater nutritional value since they retain most of their vitamins and minerals.
8. Because foods are cooked faster by the higher temperatures of steam cooking, they can be prepared closer to
serving time, insuring maximum freshness.
9. Steam cooked foods have a higher percent yield more portions per dollar spent.
10. 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.
11. Some important advantages of steam cooking are labour saving, reduced operating costs, space saving, and the
lifting of heavy stock pots is eliminated.
12. Rice and spaghetti products, if thoroughly wet at the start of the cooking process, are very easily prepared.
13. 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.
14. The steam cooker will loosen foods burned on pans making washing easier.
15. Solid pans are recommended when liquid is to be retained and perforated pans when the liquid is not to be retained.
16. Eggs may be cooked out of the shell if they are to be chopped which eliminates peeling after steaming.
17. The steam cooker can be opened during the cooking period to add or remove items.
18. 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 bulletin.
INSTALLATION & OPERATION MANUAL 10309 REV 3 (09/21)
Operation
13
PAGE
OF 24
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