Cleveland SteamCraft V User Manual download pdf (Page 8)

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

CLEVELAND CONVECTION STEAMER

TIMER SETTINGS GUIDE

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 MINUTES: Add water to re-hydrate*

FRESH *DRIED

Avocado 1

Apple, Cored 1

Grapefruit 1

Orange 1

Apricot 1 10

Pineapple, Whole 2

Apple 10

Peach 10

Pear 10

Prune 10

MEATS & POULTRY:

Steam meats and poultry in nested pans. Juices can be used for gravy, sauces, beef

stock and soups. The size of portion, thickness of cut, grades, and should be

considered when selecting a timer setting for doneness.

POULTRY: MINUTES/LB.:

FRESH FROZEN

Turkey, Whole 6-8 6-8

Chicken, 5-8 oz. Breasts 18-20

Halves, 1 ¼ - 1 ½ lb. per Half 20-24 20-24

PORK, SAUSAGE, HOT DOGS: MINUTES/LB.:

FRESH FROZEN

Pork Chop, 4 CT/lb. 10

Italian Sausage, 4 oz. Portion 10

Ribs, 3 lb. And Down 20-26

Hot-dog, 8 CT/lb. 2

1 2 3 4 5 6 7 8 9 10 11 12 13 ... 25 26

No comments

Cleveland SteamCraft V User Manual Page 8