Cleveland 24CGA10 handleiding
Handleiding
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dditional Ideas:
There are many applications for steam cooking besides vegetables and seafood:
• Eggs can be soft cooked, coddled, hard cooked, poached, scrambled, and made into custard or pudding.
25 dozen eggs can be hard cooked in 12 minutes using three 12” x 20” x 2½” perforated pans in one
compartment of the steamer.
• Momentary steam blanching of fruits simplifies skin removal.
• Dumplings, steamed breads, muffins, hot cereal, pasta, noodle and rice can be prepared or reheated in
the steamer.
• Beef and other meat, cooked by steaming, is moist, tender and flavorful. The meat drippings from the
catch pan can be used to make gravy soups or clear stock, or as a salt free broth.
• Turkey, chicken and other poultry are tender, juicy when steamed then combined into a casserole, added
to BBQ sauce, or browned under the broiler. Chicken pieces can be breaded, steamed, then finished in
the deep fryer. It is crisp, delicious, and juicy.
• Hot Dogs, sausages and other variety meats remain plump and juicy when steamed.
• Entrees such as lasagna, macaroni and cheese, or beef stew can be prepared from scratch. Frozen
institutional packs can be reheated in the steamer. It is not necessary to cover them.
CHAPTER 7 STEAM COOKING GUIDE
A. Introduction:
Steam cooking is an excellent way to prepare food. Steam provides an even, intense and penetrating
heat so steam cooking is fast and convenient for large or small quantities. Food never burns, pans never
boil over, and there is no lifting of water in pots or waiting for water to boil. Steam cooking saves money
and time while maintaining high quality and consistency.
Seafood:
Steamed fish is tender, succulent, flaky and table ready in minutes. Steam cooking gives you, the
operator, precise portion control of expensive seafood products.
Vegetables:
Steam cooking vegetables – fresh or frozen – on perforated pans provides colorful, flavorful, and vitamin
packed servings in minutes. Just follow the recommended timer settings.
Meat:
Steam cooked meat is tender, moist and flavorful and shrinkage is minimal. Stew meat, pot roasts, ham,
and corned beef are wonderful when steam cooked. Meat steam cooked for sandwiches is moist, savory,
and sliceable. Steam tenderizes poultry for stewing, barbecuing, frying, and other cooking methods.
Desserts:
Prepare pudding and custard without scalding or scorching by steam cooking. Steam “baked” apples are
ready in minutes, as are applesauce, and stewed fruit. Dried fruits rehydrate quickly and consistently.
Steam “Baked” Apples: Core apples and arrange in a shallow pan. Fill the apples with your favorite
mixture of cinnamon, sugar, raisins, butter, brandy, etc. Steam for 3 minutes. If desired, brown slightly
under a broiler to “finish.” Serve with cream or ice cream.
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Productinformatie
| Merk | Cleveland |
| Model | 24CGA10 |
| Categorie | Niet gecategoriseerd |
| Taal | Nederlands |
| Grootte | 3358 MB |
