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C
G
OOKING
UIDELINES
C
OOKING
1. Frozen vegetables should always be cooked in perforated 12" x 20" x 2-1/2 " (1/1 65 mm) 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" (1/1 65 mm) pans for the most nutritious results.
4. Total cooking time will vary depending on the load, even though the timer setting is the same.
5. All foods, except cakes and pastry, can be cooked in a steam cooking unit.
6. Steam cooked meals have greater nutritional value since they retain most of their vitamins and minerals.
7. Because foods are cooked faster by the higher temperatures of steam cooking, they can be prepared closer to
serving time, insuring maximum freshness.
8. Steam cooked foods have a higher percent yield more portions per dollar spent.
9. 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.
10. Some important advantages of steam cooking are labour saving, reduced operating costs, space saving, and the
lifting of heavy stock pots is eliminated.
11. Rice and pasta products, if thoroughly wet at the start of the cooking process, are very easily prepared.
12. 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.
13. The steam cooker will loosen foods burned on pans making washing easier.
14. Solid pans are recommended when liquid is to be retained and perforated pans when the liquid is not to be retained.
15. Eggs may be cooked out of the shell if they are to be chopped which eliminates peeling after steaming.
16. The steam cooker can be opened during the cooking period to add or remove items.
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 pre-cooked 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 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, emoving stems, etc. Cook root
vegetables in a perforated pan unless juices are being saved. Liquids can be collected in a solid 12" x 20" 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 in their
own juices. Meats and poultry are cooked in solid pans to preserve their own juices or to retain broth. Canned foods can be
heated in their opened cans (cans placed in 12" x 20" solid pans) or the contents may be poured into solid pans.
The steamer compartment is designed to accept combinations of the pan of 12" x 20" (either solid or perforated) as shown
on the following table.
12
PAGE
OF 20
G
UIDELINES
DEPTH OF PAN
1"
2 ½"
4"
6"
INSTALLATION & OPERATION MANUAL 10234 REV 0 (03/21)
Electric Counter Pan Steamers
NUMBER OF PANS
EPXN-3
EPXN-5
6
3
2
1
10
5
3
2
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