Cleveland SteamPro User manual

Cookbook
Cleveland Convection Steamers
SteamCraft Series Convection Steamers
SteamPro ConvectionPro Steamers
1333 East 179
th
St.
Cleveland, Ohio
U.S.A. 4411
0
Phone: [phone] Fax: [phone]
Visit our web at www.clevelandrange.com

Convection Steamer Cookbook
2
Cleveland Range, LLC. 1333 East 179th St. Cleveland Ohio 44110
Ph: 216.481.4900 Fx: 216.481.3782 Visit our web site at: www.clevelandrange.com
Table of Contents
Controls 3
Pan Information 4
Cooking Guidelines 5
Timer Settings Guidelines 6-11
SteamPro & ConvectionPro Information 12,13
Recipes 14-26
Notes 27

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Cleveland Range, LLC. 1333 East 179th St. Cleveland Ohio 44110
Ph: 216.481.4900 Fx: 216.481.3782 Visit our web site at: www.clevelandrange.com
SteamCraft Series Convection Steamer
Controls:
The SteamCraft Series Steamers have either solid state digital or mechanical controls.
Each can operate in either the manual mode or the timed mode. In the timed mode, the
timer counts down and when it reaches “00:00”, the steam being fed into the
compartment is shut off. An audible signal indicates the end of the timed cycle. If the
mechanical timer is set, then add 1-2 more minutes per pan to the suggested time in the
Timer Setting Guide.
NOTE: Be sure to preheat the compartments before cooking.
Cooking Times:
The steaming time suggested in the Timer Setting Guide and the recipes are based on
preheating the compartment and steaming in 2 ½” deep perforated pans, unless
otherwise noted. The times are for an al’ dente or firm-cooked product. If you need
vegetables that are softer, add 2-4 minutes to the listed steaming time. Be sure to note
the new times on the steaming chart.
The Digital Compensating Thermostat:
The compensating thermostat is important for the operator to understand. It senses the
temperature of the compartment and delays the timer countdown. The word “pause”
appears on the control. When the compartment ambient reaches a factory preset
temperature the thermostat activates the timer. The total steam time during the timed
mode is the delay time plus the timer setting. The delay time will increase or decrease,
depending on the volume and temperature of the product. Example: It takes 2 minutes
to steam a pan of frozen peas. It will take the same amount of time to cook 1 pan of
frozen peas as it does to cook 10 pans of frozen peas. Although, the “pause” time will
be longer on the 10-pan batch, both the timers are set for 2 minutes.
NOTE: When the compartment is not preheated the thermostat will delay when
steaming one pan, will delay up to 2 minutes when steaming two pans, up to 3 minutes
when steaming three pans, etc.
Pans:
The steamer compartment is designed to hold stainless steel steam table pans. These
can be standard steam table pans that measure 12” x 20” x 2 ½” or can be two thirds
pans – 12” x 13”, half size pans – 12” x 10” or one third size pans – 12” x 6”. The depth
can vary from 1”, 2 ½”, or 4”, and the pans can be solid or perforated. In most cases,
the maximum amount of food per 2 ½” deep perforated pan is 5-7 lbs. (2.27-3.18 kg).

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Cleveland Range, LLC. 1333 East 179th St. Cleveland Ohio 44110
Ph: 216.481.4900 Fx: 216.481.3782 Visit our web site at: www.clevelandrange.com
Perforated or Solid – How Deep?
The most efficient steaming pan is a 1” or 2 ½” deep perforated pan.
The timer settings listed on the Timer Setting Guide were developed using perforated
pans no deeper that 2 ½” unless otherwise noted. Meat, fish, poultry, vegetables and
eggs in the shell are steamed in a 1” or 2 ½” deep perforated pan. If a perforated pan is
not available, these items can be steamed in a solid pan using a slightly longer timer
setting. Using pans deeper than 2 ½” will also increase the steaming time.
Cake, scrambled eggs, rice, beans and dehydrated foods and prepared casseroles are
steamed in a solid pan.
NOTE: Steaming vegetables in a solid pan will increase the steaming time to produce
the equivalent product.
NOTE: Steam must transfer evenly into the product. Overloading the pan will result in
uneven cooking – the delay time will be too long.
Catch Pan:
When steaming meat, seafood, poultry or other protein items, always use a catch pan
under the perforated pan. This will catch the juices from under the perforated pan, or
placed on the lowest pan slide if all the perforated pans in the compartment contain the
same protein products. The juices can then be used for soup stock, gravy or broth. The
protein juices will clog the drain (located at the rear of the compartment) if not caught in
the catch pan. The catch pan is not necessary under pans of vegetables.
Pan Covering:
It is not necessary to cover the pans of product during convection steaming. A cover will
increase the steaming time fourfold.
Nested Pans:
The nested pan is used when steaming pasta, shrimp or ground meat. This is a
perforated pan placed into an equal size solid pan. After steaming, the perforated pan is
lifted out of the solid pan to drain.

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Cleveland Range, LLC. 1333 East 179th St. Cleveland Ohio 44110
Ph: 216.481.4900 Fx: 216.481.3782 Visit our web site at: www.clevelandrange.com
Steam:
The steam in the convection steamer is dry enough to steam a cake. The temperature
in the compartment during steaming is 212 degrees Fahrenheit (100 degrees Celsius).
Therefore, more than one type of food can be steamed in the compartment at a time.
The 212 degrees Fahrenheit steam does not destroy the vitamins and color in
vegetables.
Timer Setting:
Refer to the Suggest Timer Setting Guide. Remember, the automatic compensating
thermostat may add a few minutes to the timer setting, making the total steaming time
the sum of the timer setting and the delayed time. The more volume and the lower the
temperature and ice in the product, the total steaming time will increase.
Compartment Preheat and Loading:
The compartment should be preheated before loading the product. To preheat the
compartment, set the timer for 5 minutes. As the steamer cools, the steam in the lines
will condense into water. By pre-heating, the lines become hot and dry steam results.
This has to be done only once a day before using the equipment. Pans can be loaded in
any position in the steamer compartment. Do not, however, put pans directly on the
compartment floor. This will interfere with the proper steam flow.
Compartment Drain:
Read the Owner’s Manual about the importance of keeping the drain clean. Be sure to
use a catch pan for protein items. A clogged drain will cause steam to escape around
the door and will lengthen the total steaming time.
Cleaning and Maintenance:
Follow the directions in the Use and Care Manual for Cleveland equipment. If you do
not have a Use and Care Manual, call:
Cleveland Range Service Department
800-338-2204
For a manual, when you call, please know the serial number and the model number of
the equipment.

Convection Steamer Cookbook
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Cleveland Range, LLC. 1333 East 179th 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
Preheat compartments before steaming. Timer settings are approximate due to the
differences in food quality, age, shape, and the degree of “doneness” desired. It is not
necessary to add water. Perforated pans are recommended. Starred items (*) must be
cooked in solid pans or containers. Items marked with two stars (**) require handling in
two steps. First, steam for approximately ½ the time shown, remove from steamer,
separate thawed portion, or stir, and return to the steamer the time remaining. The
compensating feature of the timer allows the cooking compartment to reach cooking
temperature before the preset time starts to count.
VEGETABLES: MINUTES:
FRESH FROZEN
Artichoke 12
Asparagus spears 4 6
Beans, green, 2” cut 6 5
French cut 45**
Whole 4 6
Broccoli, spears 32-3
Florets 34-5
Chopped 3-4
Brussels Sprouts 4-5 4
Cabbage, 12-16 wedges/head 4
Cabbage, whole – to remove leaves for
cabbage rolls 2
Carrots, baby whole 10 6
Sliced. Crinkle cut 7-8 3
Diced 3
Cauliflower, florets 4-5 3-4
Whole 10
Celery, diagonal cut 1 ½” 3
Diced 2 2
Minced 2
Corn, yellow whole kernel 2
Corn-on-cob/cobettes 612**
Eggplant, sliced, diced 2
Mixed vegetables 3-4
Mushrooms, whole, 1 ½” dia. 3
Sliced 2
Onions, sliced or diced 2-3 2
Whole 4 2
Peas, green 2

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Cleveland Range, LLC. 1333 East 179th 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
VEGETABLES CON’T: MINUTES:
FRESH FROZEN
Potatoes, whole 8 oz. 30-35
Peeled, quartered, fresh 12-19
Peeled, diced 8-10
Potatoes, sweet, whole 30-35
Spinach, leaf 221**
Chopped 21**
Squash, acorn halves 15
Butternut, quartered 7
Whipped* 20**
Spaghetti Squash, halves 15-18
Tomatoes, whole, sliced* 1
Turnips, whole 20-25
Zucchini, sliced 2-4 2-4
SEAFOOD: MINUTES:
FRESH FROZEN
Clams in Shell 3-5
Cod Fillets, 5 oz. Portions 3 4
Crab Legs, King 4-6
Snow Crab 2-4
Crab, Live 4 oz. 4
¾ - 1 lb. 12
Halibut, 6-8 oz. Portions 4-6 6-8
Lobster, Whole, 1 lb. 7-9
Lobster Tails, 8 oz. 8-10
Defrosted , butterflied 4-6
Mussels in Shell 2
Oysters in Shell 2-4
Red Snapper, 8 oz. 4-5 4-5
Salmon Steak, 8 oz. 6 7
Shrimp, 10 CT. per lb. IQF 34-6
5 lb. Block, Peeled and Deveined 26-30
CT. 6-8**
5 lb. Block, green, 26-30 CT. (nested pan) 10**
NOTE: Steam all seafood on a perforated pan with catch pan.

Convection Steamer Cookbook
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Cleveland Range, LLC. 1333 East 179th 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 110
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

Convection Steamer Cookbook
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Cleveland Range, LLC. 1333 East 179th 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
BEEF: MINUTES/LB.:
FRESH FROZEN
Cubes, 1 ½” 6-7 6
Ground Chuck for Chili 44-6
Pot Roast, Choice 8-12
Rump Roast, Choice: Boned, Rolled, &
Tied 12
Meat Loaf, 4 lb. Loaf 5
Liver, Baby Beef, 8oz. Slice 2-4 2-4
Corned Beef, 6-8lb. Cut, Add ½” Water to
Pan 20-23
STEAKS:
Using a ¾” to 1” steak, the steaming time listed below produces a “rare” steak. A “well-
done” steak is first steamed to the “rare” stage, then broiled or grilled for 1½ minutes on
each side. This “well done” steak shrinks less, is more tender and juicy; and, when
served, is the same size as the “rare” steak.
STEAKS: MINUTES:
Sirloin Patties, Chopped, 8 oz. 4
Rib Eye, 8 oz. 4
Top Butt Steak, 6 oz. 4
Top Butt Steak, 8 oz. 6
Filet Mignon, 4 oz. 3
Filet Mignon, 6 oz. 3-4
Filet Mignon, 8 oz. 4
Filet Mignon, 10 oz. (butterflied) 5
Filet Mignon, 16 oz. (butterflied) 8
Strip Steak, 10 oz. 5
Strip Steak, 12 oz. 7
T-bone, 12 oz. 5
T-bone, 16 oz. 8
T-bone, 18 oz. 8
T-bone, 22 oz. 10

Convection Steamer Cookbook
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Cleveland Range, LLC. 1333 East 179th 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
PREPARED ENTREES: Full Size Pans MINUTES/LB:
FRESH FROZEN
Cabbage Rolls, Stuffed*, Cover W/
Tomato Sauce and Serve 25 20
Casserole Dishes* , Beef Stew 20-25 25-30
Casserole Dishes*, Stroganoff 20-25 25-30
Lasagna*, Freshly Prepared 20-25 25-30
Reheat Each Serving 4” 6-8 12
DEHYDRATED FOODS: MINUTES:
Potatoes*, 2 ½ lbs. Random Sliced + 5
Cups Cold Water/lb. 12
RICE & BEANS: MINUTES:
Rice*, Long Grain, 4 Cups Cold Water/lb. 17
Beans*, Pre-Soaked Overnight, 1 lb.
Beans + 1 ½ qt. Water 45
Beans*, Unsoaked, 1 lb. Beans + 1 ½ qt.
Water 2 ½ hrs.
Refried Beans*, 2 #10 Cans 15-17
PASTA:
Steam in nested pans. Place pasta in a 2 ½” perforated pan use a solid 2 ½” pan as a
liner in. Cover pasta with cold water.
PASTA: MINUTES:
Egg Noodles, ½” Wide 4-6**
Lasagna Noodles 10-12**
Macaroni, Shells, Elbow 10-12**
Rigatoni 10**
Spaghetti, Vermicelli 10-12**
Spaghetti, Regular 10**