Cleveland SteamCraft V User Manual download pdf (Page 13)

Convection Steamer Cookbook

Cleveland Range, LLC. 1333 East 179

St. Cleveland Ohio 44110

Ph: 216.481.4900 Fx: 216.481.3782 Visit our web site at: www.clevelandrange.com

SteamPro & ConvectionPro

COOKING GUIDELINES

Item

Total Amount Total # of Pans and Size Approx.

Loads

Per

Hour

Potatoes (8 oz./227 g) 100 lbs. (4.5 Kg) 6/4” perforated 2

Eggs, medium 70 dozen 6/2 ½” and 2/1” perforated 2

Frozen Peas 80 lbs. (36.3 Kg) 8/2 ½” perforated 3

Meat 80 lbs. (36.3 Kg) 8/2 ½” perforated with

2/2 ½” catch pans

Varies

Spaghetti:

Pressure Mode

Convection Mode

16 lbs. (7.3 Kg)

8 lbs. (3.6 Kg)

8/2 ½” nested pans 4

Rice:

Pressure Mode

Convection Mode

16 lbs. (7.3 Kg)

24 lbs. (10.9 Kg)

8/2 ½” nested pans

Chicken, quarters 80 lbs. (36.3 Kg) 12/1” perforated plus

2/2 ½” catch pans

Fresh Broccoli Spears 36 lbs. (16.3 Kg) 8/2 ½” perforated 4

STEAMING PRESSURE VS. CONVECTION

Ask the questions: What is the desired end product?

How long does it take to steam?

If the steaming time is over 20 minutes in the convection mode, consider pressure

steaming. Also important, what is the desired use of the product after cooking?

Pressure steaming causes the food to break down slightly. For example:

Potatoes: Mashed, try pressure. Potato salad, use convection

Meat: Large pieces, over 4” thick, try pressure. Pieces under 4” thick and

to be sliced, use convection.

Poultry: Mature or steaming hens for deboning or stock try pressure. Young

fowl for oven or fryer finish, use convection.

Rice: Soft, sticky rice, try pressure. Fluffy rice, use convection.

Dried Legumes: Refried or mashed, use pressure. Whole beans for 3-bean salad

use convection.

1 2 ... 8 9 10 11 12 13 14 15 16 17 18 ... 25 26

Cookbook 1
Convection Steamer Cookbook 10

Comments to this Manuals

No comments

Cleveland SteamCraft V User Manual Page 13

Comments to this Manuals

Related products and manuals for Small kitchen appliances Cleveland SteamCraft V