Southbend StratoSteam STRE-5D - Manual (Page 9)

S TRATO S TEAM E LECTRIC C OUNTERTOP S TEAMER O PERATION
O WNER ’ S M ANUAL 1189951 (10/08) P AGE 9 OF 56
• To avoid green yolk (which is a deposit of iron sulfide) chill the eggs immediately after removing from the
steamer by plunging them into a cold water bath (preferably containing ice).
• A quick and easy way to cook eggs for a salad mixture is to crack them directly into a solid steam table pan
which has been lightly coated with salad oil. Do not mix. Steam until they are hard cooked. Remove and chop as
you would for egg salad. The job of peeling is eliminated.
• Chicken, sausage, and/or fish may be browned in an infra-red or radiant broiler after steaming by brushing with
melted margarine mixed with salad oil to give a golden brown color.
• Save juices from steamed meat and poultry to make soups, sauces, or casserole dishes.
• Chicken may be steamed in advance and then refrigerated. Bring food back to 180°F before serving.
• Steaming brisket is a definite time saver. Boiling in water takes 40 to 50 minutes per pound. Using the steamer
can save 50% in cooking time.
• Steamed cabbage retains its color and wedge identity. It will not break apart as it does when boiled.
• When removing items prepared in a perforated pan, place a solid pan underneath the perforated pan with the
cooked food in order to prevent dripping on the floor.
• The steamer is designed to accept standard 12" x 20" pans. Fractional size pans and dishes can be used as
well with a perforated shelf.
• For stirring, the pan does not have to be removed from the steamer. Pull pan 1/3 way out of the cavity and the
entire surface is accessible.
• The door may be opened at any time during operation to remove or add food. While the door is open, the
steamer will stop producing steam.
S UGGESTED C OOKING T IMES
These cooking times are for general guidance only. Differences in food quality, size, shape, thickness, freshness, load
size, and desired degree of doneness must be taken into consideration and adjustments made in time, if necessary.
Product Quantity
STRE-3D Cooking
Time (minutes)
STRE-5D Cooking
Time (minutes)
Eggs
18
48 5
6 6
7
Potatoes, Red
4 lbs.
8 lbs. 18
18 18
18
Rice
2 lbs.
3 lbs. 15
15 16
17
Shrimp, Frozen
2.5 lbs.
8 lbs.
4.5
8
4
7
Corn, Frozen
2.5 lbs.
7.5 lbs. 3
5 2.5
4.5
Peas, Frozen
5 lbs.
12 lbs.
5.5
10
4
8
Mixed Vegetables, Frozen
2.5 lbs.
8 lbs.
15 lbs. (3 full pans)
25 lbs. (5 full pans)
4
6.5
14
-
3.25
5.5
-
17
Salmon Filets, Frozen, 4.5 oz.
1 piece
8 pieces
7
7 7
7
Salmon Filets, Frozen, 6 oz.
8 pieces
18 pieces (3 full pans)
30 pieces (5 full pans)
12
17
-
10
-
15
Lasagna, 6 lb., Frozen
1
3
5 65
65
-
60
-
60
Cake, White, 5 lb. Mix 1 pan 30 25