Cleveland Range 24CEA10 - Manual (Page 4)

(Table of Contents Continued)
SECTION 7: STEAM COOKING GUIDELINES _________________________________ 21
A. INTRODUCTION ________________________________________________________ 21
B. SIZING UP PAN CAPACITY _______________________________________________ 22
(1) Serving Sizes – How Much? How Many? __________________________________ 22
(2) Reference Charts for Typical Pan Capacities _______________________________ 22
C. CONVECTION STEAMER – SUGGESTED TIMER SETTING GUIDELINES ___________ 23
D. STEAMING TIPS -LOBSTER -CRAB -SHRIMP _______________________________ 25
(1) Live lobsters and Crabs ________________________________________________ 25
(2) Lobster Tail 8 oz. ____________________________________________________ 25
(3) King Crab Legs ______________________________________________________ 25
(4) Shrimp _____________________________________________________________ 25
SECTION 8: LIMITED WARRANTY __________________________________________ 26