Cleveland Range OVEN STEAMER - Manual (Page 24)

Tables & Tips for Cooking with the Combi
18
Steaming
With the “Steam” mode, you can boil, steam, blanch, and poach.
Steaming at 212°F
Some of the benefits of Steaming at 212° F are:
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Dishes have rich natural color, bite, and intense flavor.
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Vitamins and Minerals are retained.
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Flavors are not transferred if different foods are steamed at the same time.
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Less fat is required.
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Steam is constantly available so work proceeds quickly and smoothly.
NOTE:
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Use perforated pans up to 2 1/2” deep. These ensure short cooking times and prevent food
at the bottom of the pan from becoming flattened.
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Break up lumps of ice in deep-frozen food so that it cooks evenly.
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When steaming different kinds of food at the same time, observe the cooking times of each
individual food item. See the Tray Timer instructions on page 55.
Recommendations:
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Vegetables: Place a solid pan under the perforated one to collect the stock for use in other dishes.
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Long-grain rice: Steam in covered containers. Use 2 parts cold water or cold stock to one part rice.
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Durum wheat pasta: Use at least 5 parts cold water to one part pasta.
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Dumplings: Steam on greased metal baking sheets. Uncover immediately after cooking.
For extended output times: keep hot in a water and starch solution.
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Potatoes may be sprinkled and mixed with fine-grained salt before steaming or soaked in
salt water for 15 minutes.
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Vegetables: Steam in perforated pans
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Asparagus: Cook asparagus in unperforated pans.
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Seasonings: Season and butter vegetables after steaming.
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Dim Sum: Steam dim sum in a perforated pan lined with Savoy cabbage.
• Roasting: Place meat on a wire rack. This closes the pores of the meat all over so it cooks
evenly and without turning
1. Place a catch pan on a wire rack under the meat to catch the drippings.
2. To make stock: add bones, mire poix (vegetable mix for roasts) and seasonings to the catch pan.
3. Gradually add water.
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Seasonings Rub seasoning well into large roasting items so that it is not rinsed off.
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Quick Roast - Place quick roast items on wire racks or baking sheets.
• Do not use deep unperforated containers. These can cause uneven results.
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Pre-heating - Always pre-heat well for quick roast items.
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Core Temperature: The best cooking results are achieved with the multi-point sensor.
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NOTE: Every degree above the required core temperature significantly increases meat shrinkage.