5
Principles of Steam Cooking
Steaming is one of the easiest and quickest ways to cook vegetables, and seafood.
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You will almost always want to use a perforated steam table pan for your steaming applications.
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The perforated pan allows the steam to penetrate the product being cooked faster and more
evenly.
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Perforated pans allow the condensation to escape for even steam cooking.
Let’s set your Cadco Line Chef™ Combination Oven to steam fresh broccoli spears.
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Adjust the “Time Dial” to the desired length of time you want your broccoli to cook. Ten [10]
minutes is the approximate time it will take for a 12”x20”x2 ½” pan of fresh broccoli to steam.
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Set the humidity dial to 50%.
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Set the temperature dial to 212°F. [boiling point of water].
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Load your product, uncovered, into the Line Chef™ Combination Oven.
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Press the green “Manual Start/Stop” touch pad, and start your next task. The Line Chef™
Combination Oven will “Beep” to let you know when your product is finished cooking.
Low Temperature Steaming
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Most low temperature steaming can be done at 185°F. or lower.
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Delicate seafood can be steamed at temperatures below 212°F.
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Steaming at lower temperatures helps seafood retain more moisture and shrink less.
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Meringues will not lose volume and will remain more light and airy when steamed at lower
temperatures.
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Make beautiful egg custards without a water bath.
Principles of Convection Cooking
The principles of convection cooking are simple:
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Convected air makes heat seem hotter by removing the cool insulating layer of air between the
product being cooked and the heat in the cooking chamber.
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Foods cook faster, and this reduces your energy costs.
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Convected air can all but eliminate the hot spots for more even cooking.
Let’s set the Line Chef™ Combination Oven to bake a ½ size sheet pan of thawed 5 ounce skinless
boneless chicken breasts.
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Set the time dial to bake for 10 minutes.
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Set the temperature dial to 350°F.
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Load your product. [After the oven is preheated].
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Press the “Manual Start Stop” touch pad to activate the cooking cycle.
Let’s use these same settings but add 20% humidity next time and notice the difference in your finished
product. You will notice more moisture in your finished product, and quicker cooking times.
That is called “Combi Cooking”.
Summary of Contents for CAPO-203
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