Cleveland Range Steam Cooker and Rethermalization Unit 22CET3A User Manual
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C. CONVECTION STEAMER – SUGGESTED TIMER SETTING GUIDELINES FOR
TIMER CONTROLS WITH THE COMPENSATING THERMOSTAT (see Note)
Timer settings are approximate due to the differences in food quality, age, shape and the degree of
doneness desired. It is not necessary to add water. Perforated pans are recommended. Starred items (*)
must be cooked in solid pans. Items marked with two stars (**) require handling in two steps. First steam
for approximately ½ the time shown, remove from steamer, separate thawed portion, or stir, and return to
steamer for the time remaining. The compensating feature of the timer allows the cooking compartment to
reach temperature before the preset time starts to count down. Note: Times may need to be increased
slightly when using external timers to track cooking times.
VEGETABLES:
Fresh
Frozen
Fresh
Frozen
Artichoke
12
Asparagus, spears
4
6
Beans, green, 2” cut
6
5
French cut
4
5**
Whole
6
4
Broccoli, spears
3
2-3
Flowerets
2-3
1-2
Chopped
6-8
Brussels sprouts
4-5
4
Cabbage,
2
Whole to remove
Leaves for cabbage rolls
Carrots-baby whole
10
6
Sliced, 7-8
3
Diced
2
Cauliflower,
Flowerets
4-5
3-4
Whole
10
Celery, Cut 1½”
3
Diced
2
1
Minced
1
Corn, yellow, whole
2
On cob,
6
12**
Cobbettes
6
12**
Eggplant, sliced,
1
Mixed Vegetables
3-4
Mushrooms,
Whole 1½”
3
Sliced
1
Onions, diced, sliced
2-3
1
Whole
4
2
Peas, green
2
Potatoes, whole 8 oz.
30-35
Peeled, quartered,
12-19
Fresh peeled, diced
8-10
Potatoes, sweet,
30-35
Whole
Spinach leaf
2
21**
Chopped 21**
Squash, acorn halves
Butternut, quartered
Squash whipped*
20**
Spaghetti squash, halves
15-18
Tomatoes, whole, sliced*
1
Turnips, whole
20-25
Zucchini, sliced
2-4
2-4
SEAFOODS: Steam all seafood on a perforated
pan with catch pan
Clams in shell
3-5
Cod fillets, 5 oz.
3
4
Portions
Crab legs, king
4-6
Snow crab
2-4
Crab, live, 4 oz.
3/4 - 1 lb.
12
Halibut, 6-8 oz.
4-6
6-8
Portions
Lobster, whole, 1 lb.
7-9
Lobster tails, 8 oz.
8-10
Defrosted, butterflied
4-6
Mussels in shell
2
Oysters in shell
2-4
Red snapper, 8 oz.
4-5
4-5
Salmon steak, 8 oz.
6
7
Shrimp, 10 ct. per lb. IQF
3
4-6
5lb. Block, peeled &
Deveined 30 ct.
6-8
5lb. Block, green, (nested pan)
6-8
26-30 ct.
10**
EGGS (Medium Sized):
Hard cooked for egg
Salad, potato salad
10-12
Soft cooked
3
Coddled
6
Poached in a cup
2-3
Scrambled*
6-7**
FRUITS:
Blanch for peeling
Fresh: Avocado
1
(Continued)