Transcript
Recipes for
Steamer Cookers
Market Forge, 44 Lakeside Avenue, Burlington, VT 05401, www.mfii.com
Table of Contents
Introduction ........................................................................................................................................... 2 Steam Cooking Tips .............................................................................................................................. 3 The Right Tools Proper Pan Use and Selection .................................................................................................................. 4 Pan Sizes ................................................................................................................................................... 4 Measurement Equivalents (U.S.) ............................................................................................................. 5
Let’s Get Cooking Test Kitchen Bulletin / Steam Cooker - Facts on Parade ......................................................................... 6 Cooking Guide ....................................................................................................................................... 7-9
Entrée Recipes Pasta ....................................................................................................................................................... 10 Haddock Filet, Creole Style .................................................................................................................... 10 Beef Stew ............................................................................................................................................... 11 Meatloaf ................................................................................................................................................. 11 Tamale Pie .............................................................................................................................................. 12 Swiss Steak ............................................................................................................................................. 13 Meat Dishes ............................................................................................................................................ 13 Poultry Dishes ........................................................................................................................................ 14 Fish – Shell Fish Dishes ........................................................................................................................... 14
Bread & Cereal Recipes Brown Bread ........................................................................................................................................... 15 Bread Stuffing ......................................................................................................................................... 15
Vegetables Canned Vegetables ................................................................................................................................. 16 Fresh Vegetables .................................................................................................................................... 16 Frozen Vegetables .................................................................................................................................. 17 Defrosted Vegetables ............................................................................................................................. 18
Breakfast Items Eggs ....................................................................................................................................................... 19
Side Dishes
Rice ......................................................................................................................................................... 20
Desert Recipes Bread Pudding ........................................................................................................................................ 21 Custard ................................................................................................................................................... 21 Fudge Pudding ........................................................................................................................................ 22
Steamer Cook Book
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Form Number: S-2263
10/12
Page 1
Introduction Steam Cooking is the most efficient and economical method of preparing vegetables, meat, poultry, sea foods and many other items. One hundred per cent of the heat produced by steam in the cooking compartments is utilized. This enables foods to be cooked twice as fast as by any other method, thus preserving valuable nutrients, color and flavor, reducing shrinkage, saving fuel and time. Steam heat prevents burning of foods and eliminates the need for scrubbing of heavy pots and pans or watching the contents. The cooking times indicated are approximate and will vary depending on the age of the food, how the pans are loaded and the steam supply. Please refer to the Test Kitchen for the specific equipment that you own. Three cooking times are indicated for the three different modes/pressures of steam cooking. These include: A. Pressure steam cookers operating at 5 PSI (.33 kg/cm2). B. Pressure steam cookers operating at 15 PSI (1 kg/cm2). C. Pressureless or convection steam cookers operating without pressure. For accurate timing, preheat the compartment before cooking. Market Forge Compact Cooking Centers offer complete flexibility of arrangement. Standard matching base cabinets 33”(838mm) deep and in 18” (457mm), 24” (610mm), 36” (914mm), 48” (1220mm) widths are utilized to house a wide variety of Market Forge cooking equipment in a virtually limitless number of combinations. You can choose the specific equipment that exactly meets your needs now, assured that additional matching equipment can be added later. Choose from pressure compartment steam cookers, convection steam cookers, and units that are both pressure and convection, steam jacketed kettles, tilting skillets, convection ovens and a wide variety of shelving.
Steamer Cook Book
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Form Number: S-2263
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Steam Cooking Tips STEAM COOKING Your steamer efficiently cooks vegetables or other foods for immediate serving. Steam cooking should be carefully time controlled. Keep food hot holding time to a minimum to produce the most appetizing results. Prepare small batches, cook only enough to start serving, and then cook additional amounts to meet demand. Separate frozen foods into smaller pieces to allow more efficient cooking. Use a pan cover for pre-cooked frozen dishes that cannot be cooked in the covered containers in which they are packed if they require more than 15 minutes of cooking time. When cover is used, approximately one-third additional cooking time is necessary. Cooking time for frozen foods depends on amount of defrosting required. If time permits, allow frozen foods to partially thaw overnight in a refrigerator. This will reduce their cooking time. Steam Cooking is the most efficient and economical method of preparing vegetables, meat, poultry, sea foods and many other items. One hundred per cent of the heat produced by steam in the cooking compartments is utilized. This enables foods to be cooked twice as fast as by any other method, thus preserving valuable nutrients, color and flavor, reducing shrinkage, saving fuel and time. Steam heat prevents burning of foods and eliminates the need for scrubbing of heavy pots and pans or watching the contents. The cooking times indicated are approximate and will vary depending on the age of the food, how the pans are loaded and the steam supply.
Steamer Cook Book
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Form Number: S-2263
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The Right Tools Proper Pan Use and Selection 1. For faster cook times, 2-1/2” deep perforated pans are recommended. 2. It is not necessary and we do not recommend covering most pans of product. When atmospheric steaming, a pan cover can increase the cooking time up to 400%. Items such as frozen casseroles, meat loaf, or sauces should be covered to avoid excess steam condensation. To cover use plastic wrap pressed down to rest on the surface of the product. 3. When cooking with only one pan, place it in the center of the cooker. 4. Use solid pans where appropriate: scrambled eggs, rice, beans, dehydrated foods, prepared casseroles, sauces, cake or other desserts (you can bake a cake in dry atmospheric steam), and when you want to prevent food from dripping on a lower pan. 5. When cooking proteins (meat, poultry or seafood) use a solid catch pan under the perforated pan. 6. Accumulated juices can be used for soup stock, gravy or broth. 7. Protein foods can be cooked in perforated or solid pans. If you are batch-cooking protein foods use perforated pans and place a solid pan on the bottom rail. All the juices will then accumulate in this pan for later use and be kept out of the water reservoir. 8. When steaming pasta, shrimp, or ground meat, nesting a perforated pan in a solid pan works well. Simply lift out the perforated pan to drain. 9. Root vegetables should be steamed in a perforated pan. Always cook potatoes in perforated pans. This allows steam to circulate properly. 10. When possible, cook in two shallow pans instead of one deeper one - it cooks faster and you avoid bruising the product.
Pan Sizes (available in Solid and Perforated Styles) 12” x 20” x 1” Deep
12” x 20” x 2-1/2” Deep
12” x 20” x 4” Deep
12” x 20” x 6” Deep
Steamer Cook Book
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Form Number: S-2263
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U.S. Measurement Equivalents 1 teaspoon
=
5 milliliters
3 teaspoons
=
1 tablespoon
1/2 tablespoon
=
1-1/2 teaspoons
1 tablespoon
=
3 teaspoons or 15 milliliters
2 tablespoons
=
1 fluid ounce
4 tablespoons
=
1/4 cup
5-1/3 tablespoons
=
1/3 cup
8 tablespoons
=
1/2 cup
8 tablespoons
=
4 fluid ounces
10-2/3 tablespoons
=
2/3 cup
12 tablespoons
=
3/4 cup
16 tablespoons
=
1 cup
16 tablespoons
=
8 fluid ounces
1/4 cup
=
3 tablespoons
1/4 cup
=
2 fluid ounces
1/3 cup
=
5 tablespoons + 1 teaspoon
1/2 cup
=
8 tablespoons
1 cup
=
16 tablespoons or 8 fluid ounces
1 cup
=
1/2 pint
2 cups
=
1 pint
2 pints
=
1 quart or 946 milliliter
4 quarts (liquid)
=
1 gallon
8 quarts (dry)
=
1 peck
1 kilogram
=
2 pounds
1 liter
=
4 cups or 1 quart or 1000 milliliters
1 gallon
=
3.78 liters
1 ounce
=
28 grams
1 pound
=
450 grams or 0.45 kilograms
Water boils at 100oC - 212oF. Water freezes at 0oC - 32oF. To convert ounces to grams, multiply by 28.0. To convert pounds to kilograms, divided the pounds by 2.2.
Steamer Cook Book
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Form Number: S-2263
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Let’s Get Cooking Test Kitchen Bulletin Steam Cooker - Facts On Parade 1. Frozen vegetables should always be cooked in perforated 12" x 20" x 2-1/2“pans 7-1/2 lbs. (34 kg) maximum per pan. 2. Frozen entrees should be underlined with a perforated pan for best results. If they are defrosted first, the heating time will be decreased. 3. Fresh foods may also be cooked in this unit. Vegetables and other foods where the stock is not to be retained should be cooked in perforated 12" x 20" x 2-1/2" pans for the most nutritious results. 4. There is a safety micro-switch on the door which shuts off the steam each time the door is opened if the unit is in the cooking cycle. 5. Total cooking time will vary depending on the load, even though the timer setting is the same. 6. All foods, except cakes and pastry, can be cooked in a steam cooking unit. 7. Steam cooked meals have greater nutritional value since they retain most of their vitamins and minerals. 8. Because foods are cooked faster by the higher temperatures of steam cooking, they can be prepared closer to serving time, insuring maximum freshness. 9. Steam cooked foods have a higher percent yield more portions per dollar spent. 10. Food may be served from the same pan in which it is steam cooked, thus reducing food breakage since there is no extra handling or transferring of food from cooking pans to serving pans. It also reduces pot washing tasks. 11. Some important advantages of steam cooking are labor saving, reduced operating costs, space saving, and the lifting of heavy stock pots is eliminated. 12. Rice and spaghetti products, if thoroughly wet at the start of the cooking process are very easily prepared. 13. Food such as potatoes, poultry, seafood, and some meats may be blanched in the steam cooker, thus reducing the total cooking time and grease absorption. 14. The steam cooker will loosen foods burned on pans making washing easier. 15. Solid pans are recommended when liquid is to be retained and perforated pans when the liquid is not to be retained. 16. Eggs may be cooked out of the shell if they are to be chopped which eliminates peeling after steaming. 17. The steam cooker can be opened during the cooking period to add or remove items.
Steamer Cook Book
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Form Number: S-2263
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Cooking Guide The cooking times indicated in this list are based on a preheated cooking compartment. Preheat time for the Eco-Tech Plus Steamer is approximately 15 minutes.
► Seafood Product
Fresh / Frozen
Clams
Fresh
Crabs
Fresh
Fish Fillets
Fresh
Fish Fillets
Fresh
Fish Fillets
Fresh
Fish Steak
Fresh
King Crab Legs
Frozen
Lobster
Fresh
Shrimp
Frozen
No. of Pans / Pan Type
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
Cooking Time
Weight / Count
Approx No. of Cooked Servings Per Pan (3 oz.)
11-13 min.
5 lbs.
11-13
21-27 min.
6 each
21-27
11-13 min.
3 lbs.
11-13
14-17 min.
3 lbs.
14-17
Covered
19-21 min.
3 per pan 6-8 oz.
19-21
Covered in Casserole
13-17 min.
3 lbs.
13-17
11-13 min.
5 lbs.
11-13
17-23 min.
4-5 each
17-23
1-1/4 lb. each
11-13 min.
3 lbs.
11-13
Peeled
Cooking Time
Weight / Count
Approx No. of Cooked Servings Per Pan (3 oz.)
Prep Tips
27-37
5 lbs.
15-20
Cut-Up
45-55
4 lbs.
25-30
Whole (1.8kg)
10-14
5 lbs.
20-25
23-27
5 lbs.
20-25
3 oz. each
27-32
6 lbs.
35-40
1 oz. each
23-36
6 lbs.
18-20
10 per lb.
Prep Tips
Note: Always use a perforated pan with seafood.
► Meat & Poultry Product
Fresh / Frozen
Chicken
Fresh
Chicken
Fresh
Hotdogs
Frozen
Hamburgers
Fresh
Meatballs
Fresh
Sausages
Fresh
No. of Pans / Pan Type
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Solid 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Solid 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
Note: Always use a drip pan on bottom rack. Steamer Cook Book
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Form Number: S-2263
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► Vegetables Product
Fresh / Frozen
Green Beans
Frozen
Green Beans
Frozen
Green Beans
Fresh
Lima Beans
Frozen
Asparagus
Fresh
Broccoli
Frozen
Broccoli
Fresh
Brussels Sprouts
Frozen
Carrots
Frozen
Carrots
Fresh
Cauliflower
Frozen
Cauliflower
Fresh
Corn
Frozen
Corn
Frozen
Corn
Fresh
Mixed Vegetables
Frozen
Peas
Frozen
Peas
Fresh
Potatoes
Fresh
Potatoes
Fresh
Spinach
Frozen
Spinach
Fresh
Steamer Cook Book
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No. of Pans / Pan Type
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
Form Number: S-2263
Cooking Time
Weight / Count
Approx No. of Cooked Servings Per Pan (3 oz.)
Prep Tips
15-20
6 lbs.
24
Regular Cut
13-18
4 lbs.
16
French Cut
18-27
4 lbs.
16
Or Waxed
23-28
5 lbs.
20
Baby
15-21
4 lbs.
16
Spears
11-16
6 lbs.
24
17-23
6 lbs.
24
14-19
5 lbs.
16
15-21
4 lbs.
20
Diced
25-29
6 lbs.
24
Sliced
13-17
6 lbs.
24
17-23
4 lbs.
16
13-17
5 lbs.
2027
17-21
27 ears
27
17-23
12 ears
12
15-21
5 lbs.
20
13-19
6 lbs.
24
Green
13-17
5 lbs.
24
Green
40-45
10 lbs.
40
Whole
17-23
10 lbs.
40
8-10
6 lbs.
12
9-11
3 lbs.
12
10/12
Florets & Spears Florets & Spears
Nibblets On Cob 3” Ears On Cob Husked
French Fry Cut Must be Defrosted
Page 8
Product
Fresh / Frozen
Squash
Frozen
Squash
Fresh
Zucchini
Fresh
No. of Pans / Pan Type
1-5 Solid 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 4”
1-5 Perforated 12” x 20” x 2-1/2”
Cooking Time
Weight / Count
Approx No. of Cooked Servings Per Pan (3 oz.)
9-11
8 lbs.
24
8-10
5 lbs.
24
10-15
5 lbs.
24
Cooking Time
Weight / Count
Approx No. of Cooked Servings Per Pan (3 oz.)
Prep Tips
19-21
3 doz.
36
Hard Boiled
10-12
3 doz.
36
Soft Boiled
15-19
4 doz.
20-24
Scrambled
8-10
1 doz.
8-12
Poached
28-30
4 lbs.
15-20
Raw
45-50*
16 lbs.
14-21
40-50*
16 lbs.
14-21
19-21
2 lbs.
4-6
Raw
8-10
3 lbs.
6-8
Refrigerated
10-13
3 lbs.
6-8
Cooked
Prep Tips
Must be Defrosted Summer 1” Slices 1” Slices
► Miscellaneous Product
Fresh / Frozen
Eggs
Fresh
Eggs
Fresh
Eggs
Frozen
Eggs
Fresh
Rice
Fresh
Refried Beans
Frozen
Refried Beans
Thawed
Spaghetti
Fresh
Spaghetti
Cooked
Spaghetti
Frozen
No. of Pans / Pan Type
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Solid 12” x 20” x 2-1/2”
1-5 Solid 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
1-5 Perforated 12” x 20” x 2-1/2”
(4) 4 lb. Packages (4) 4 lb. Packages
* Product must be cooked to a minimum internal temperature of 165oF, Do Not Freeze after product is cooked.
Steamer Cook Book
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Form Number: S-2263
10/12
Page 9
Entrée Recipes ► PASTA
Yield: 100 – 4 oz. (115g) Servings
Measures (U.S.)
Measures (Metric)
Ingredients
6 lbs. 4.5 Gallons 4 oz. 2 oz.
2.7 kg. 17 liters 115 g. 55 g.
Spaghetti Water Salt Oil or Butter
Time
5 PSI (.33kg/cm2) – 18-22 mins. 15 PSI (1kg/cm2) – 16-20 mins. Pressureless – 18-22 mins.
Directions 1. 2. 3.
Recommended Pan Size: 12” x 20” x 4” Deep
Place perforated pan inside solid pan (this allows you to drain easily when done). Fill pan with water. (Allow 2-3 quarts [2-3 l] water per pound [500 g] raw products). Lay pasta over the water in pan. (Allow 3/4 lb. [340 g] raw pasta per inch depth of pan. Be sure pasta is thoroughly wet so that sticking will not occur). Add 1 tsp. salt and 1 tsp. oil or butter for each pound of raw pasta (this reduces foaming). Place pan in preheated steamer compartment and time according to individual pieces of equipment.
4. 5.
Notes: 1. 2. 3.
1 lb. (455 g) Raw Spaghetti = 18 - 1/2 cup (4 oz.) cooked portions. 1 lb. (455 g) Raw
