Cleveland Range PEM - Manual (Page 16)

Operator’s Manual
P/N-260APC-A
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PRESSURE STEAMER Cooking Guidelines
INTRODUCTION
Steam cooking is an excellent way to prepare countless foods. With large or small quantities
you will find steam cooking to be efficient, economical, fast and convenient. roods can never
burn - pans will never boil over - there is no heavy lifting of water pots - no scouring of
containers - no waiting for boiling to start.
MEAT
Steam provides an even, intense and penetrating heat, which, because of its nature, cooks
meat with minimal shrinkage. The meat is tender, moist and flavorful. Stews, pot roasts, hams
and corned beef are excellent when steam cooked.
Chickens, turkeys and other poultry items are steamed with out any shrinkage. The meat is
tender and juicy. The birds may be steamed whole, cut in half, or in pieces. Chicken pieces
may be partially steam cooked and then finished in the skillet or fryer The result is flavor and
succulence.
Steam tenderizes stewing fowl. It produces excellent meat for sandwiches and salads, both
moist and savory, and is easily sliced.
VEGETABLE STEAMING
Vegetables should be crisp and fresh before cooking. They should be cooked al dente. This
prevents over cooking, the most prevalent mistake in pressure steam cooking. The natural
characteristic flavors are present when vegetables are cooked in this manner.
Cut vegetables to the seine size pieces to assure uniform results. Vegetables should be
washed before cooking. Removing tough stems and skins will shorten cooking times and
improve results. Vegetables may be lightly seasoned before or after steaming. In general, use
perforated pans for fastest results.
Frozen vegetables, in general, should be defrosted before pressure-cooking. Three vegetables
can be pressure steamed from the frozen stage: carrots, peas and whole kernel corn.
Volume cooking of produce and other tuberous vegetables is an excellent application. 100
pounds of potatoes per compartment can be cooked in 40 minutes. other tuberous vegetables
include: sweet potatoes, carrots, beets, onions, kohl rabbit, turnips and parsnips. winter squash
and cabbage can also be cooked in volume.
DESSERTS
Many kinds of cornstarch pudding and custard desserts are prepared by steaming. Any dish
cooked in the double boiler may be success-fully steamed. The steamer is ideal for heating or
scalding milk since the danger of scorching or burning is absent.
Fruit desserts such as steamed "baked" apples am another suggestion. Core the apple and
arrange on a shallow pan. Fill the cored space with cinnamon and sugar, then steam. If desired,
the apples may be finished by browning under the broiler Applesauce is another steam
application, as are stewed pears or peaches. Dried fruits, properly marinated, turn out
beautifully.