INSTALLATION, OPERATION MANUAL, MODEL ETP-10E
5.0 OPERATING INSTRUCTIONS
(Continued)
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, removing 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.
PAN
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.
DEPTH OF PAN
NUMBER OF PANS
PER COMPARTMENT
1"
10
2 ½"
5
4"
3
6"
2
Part No. 10309R0
20
2019-05-14
