Operator’s Manual
P/N-260APC-A
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17
Under this heading comes a host of dishes not otherwise classified.
Cereals, eggs, noodles, spaghetti, rice, macaroni, and dumplings, with variations of each, are
just a few.
Cooked. frozen convenience foods such as beef stroganoff, pot roast and noodles, chicken
fricassee and rice, stuffed cabbage rolls, need only be brought up to serving temperature and
then transferred from the pack directly onto the serving plate. The time required to heat these
convenience foods is 5-10 minutes for the individual portion pack and 20-35 minutes for the 5-
pound multi-serving pack. The cover of the packs should be perforated with a sharp fork to let
the steam escape.
The disposable aluminum foil pans should be placed on a perforated stainless steel pan for
support when steaming or carrying the hot product. Cover the pan with a stainless lid it a cover
is not provided. Do not use plastic wrap or aluminum toil as a cover in the pressure steamer.
Vegetable Pressure Steam Cooking Chart
The cooking time for vegetables have wide limits due to several factors. Young or new vegetables cook in
less time than the older ones. Freshly picked vegetables cook taster than those long stored. Different
species of the same foods cook in varying time limits. The size of the vegetable or pieces affects the
speed of cooking. The type of container also influences the length of the cooking period. Shallow pans are
taster than deep ones, the perforated types are faster than the solid.
SUGGESTED TIME IN MINUTES
FRESH VEGETABLES
FROZEN VEGETABLES
Asparagus
7-8
Beans, Green
8-10
Beans, Green, regular
4-5
Bean, Lima
15-17
Beans, Lima
4-5
Beets
20-40
Broccoli Spears.
5-6
Broccoli Spears
8-10
*Brussels Sprouts
2-3
Brussels Sprouts
10-15
Carrots, diced
5-6
Cabbage, wedges
8-10
Cauliflower
3-4
Carrots
8-10
Corn, cut (Kernel)
3-4
Cauliflower
8-10
Peas
4-5
Corn
5-8
*Mixed Vegetables
5-6
Onions
10-12
Parsnips
12-15
* Defrosted Only
Peas
5-8
Peppers, stuffed
20-30
Potatoes, white
20-40
Potatoes, sweet
25-40
Rutabaga, cubed
8-10
Spinach
3-6
Squash, summer, cut
5-7
Squash, winter, half
10-15
Turnips, cubed
12-15
