Market Forge Industries ECO-TECH PLUS ETP-10E User manual

MANUAL 10309R0
INSTALLATION & OPERATION
MANUAL
ECO-TECH® PLUS
Electric Convection Steamer
ETP-10E
WARNING
Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read
the installation, operating and maintenance instructions thoroughly before installing or servicing this equipment.
IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain this
manual for the life of the equipment:
Model #: ___________________________
Serial #: ___________________________
Date Purchased: ____________________
CROWN FOOD SERVICE EQUIPMENT
A Middleby Company
70 Oakdale Road, Downsview (Toronto) Ontario, Canada, M3N 1V9
Telephone: [phone] www.crownsteamgroup.com
Printed in Canada

INSTALLATION, OPERATION MANUAL, MODEL ETP-10E
IMPORTANT
Do not attempt to operate this unit in the event of power failure.
Adequate clearances must be maintained for safe and proper operation.
Contact the factory, the factory representative or a local service company to
perform maintenance and repairs should the appliance malfunction. Refer to
warranty terms.
Intended for commercial use only. Not for household use.
IMPORTANT NOTES FOR INSTALLATION AND OPERATION
Retain this manual for future reference.
This is the safety alert symbol. It is used to alert you to potential
personal injury hazards. Obey all safety messages that follow this
symbol to avoid possible injury or death.
WARNING: Improper installation, adjustment, alteration, service or
maintenance can cause property damage, injury or death. Read the
installation, operating and maintenance instructions thoroughly
before installing, servicing or operating this equipment.
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INSTALLATION, OPERATION MANUAL, MODEL ETP-10E
TABLE OF CONTENTS
DESCRIPTION PAGE
IMPORTANT NOTES FOR INSTALLATION AND OPERATION .. . . . . . . . . . . . . . . . . . . . . . . 2
1.0 SERVICECONNECTIONS. ...............................................4
2.0 INTRODUCTION........................................................5
3.0 INSTALLATION.........................................................6
4.0 PERFORMANCECHECK . ..............................................11
5.0 OPERATION INSTRUCTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
6.0 PREVENTIVEMAINTENANCE............................................21
7.0 TROUBLESHOOTING...................................................28
8.0 ADJUSTMENTS........................................................30
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INSTALLATION, OPERATION MANUAL, MODEL ETP-10E
1.0 SERVICE CONNECTIONS
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INSTALLATION, OPERATION MANUAL, MODEL ETP-10E
2.0 INTRODUCTION
DESCRIPTION
The ETP-10E is an electric fired pressureless steam cooker. The cooking compartments are
equipped with a three-piece door with inner gasket plate isolated from the exterior surface.
Door latch operates by slam action for positive sealing of the door. Operating controls are
displayed on a front-mounted panel and include indicator lights for ready and cooking modes, a
timer to set cook times and a selectable hold cycle to keep food warm once cooked, a
temperature display to monitor cavity temperature, and an illuminated ON/OFF/DELIME switch.
BASIC FUNCTIONING
The steamer is ready for operation when the READY light comes on.
At the end of the set interval, timer contacts switch to shut off the cooking operation and sound
a signal buzzer. The buzzer is silenced by returning the timer dial to the OFF position. In the
‘HOLD’ mode, the steamer will maintain a safe food holding temperature at or above 150EF.
Steam emitted from the compartment along with liquid cooking drainage is directed through a
removable drain screen inside the compartment. Drainage from the compartment as well as
from the steam generators, after the appliance is shut-off, is directed to the drain box in the
cabinet base. The drain box condenses the steam prior to discharge into the drain.
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INSTALLATION, OPERATION MANUAL, MODEL ETP-10E
3.0 INSTALLATION
LOCATION
Allow space for plumbing and electrical connections. Allow adequate access for operating and
servicing the steamer, 36" (915 mm) at the front of the steamer and 15" (381 mm) above the
steamer.
MECHANICAL CONNECTIONS
All electrical and plumbing connections are located on the rear panel of the unit. See
‘SERVICE CONNECTIONS’ on page 5 for location of mechanical connections.
WARNING: These procedures must be followed by qualified
personnel or warranty will be voided. An open gap floor drain is
required immediately below the appliance drain.
INSTALLATION CODES AND STANDARDS
Electrical grounding must be provided in accordance with local codes, or in the absence of local
codes, with the National Electrical Code ANSI/NFPA 70, or the Canadian Electrical Code, CSA
C22.2 as applicable.
Ventilation must be provided in accordance with local codes, or in the absence of local codes,
with ANSI/NFPA 96 Standard for Ventilation and Fire Protection of Commercial Cooking
Operations.
WIRING DIAGRAM FOR APPLIANCE IS LOCATED ON RIGHT HAND SIDE PANEL OF THE
COOKER CABINET.
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INSTALLATION, OPERATION MANUAL, MODEL ETP-10E
3.0 INSTALLATION (Continued)
TO INSTALL:
1. Uncrate carefully. Report any freight damage to the freight company immediately.
2. Set the unit in place.
3. Using a spirit level or pan of water in the bottom of the steamer, adjust the levelling feet to
level the steamer front-to-back and side to side.
4. Mark hole locations on the floor through the anchoring holes provided in the flanged
adjustable feet. Remove the steamer and drill holes at marked locations on the floor. Insert
proper anchoring devices.
5. Set steamer back in proper position.
6. Install bolts through anchoring holes and into anchors to secure the steamer to the floor.
Seal bolts and flanged feet with Silastic™ or equivalent.
7. After the drain is connected, check for level by pouring water onto the floor of the compartment.
All water should drain through the opening at the back of the compartment cavity.
WARNING: Disconnect the power supply to the appliance before
cleaning or servicing.
Make electrical connection through 1-1/8" (29 mm) diameter hole provided using 3/4" (19 mm)
trade size conduit. Refer to the wiring diagram located inside the right side panel. Use 90EC
minimum insulated wire.
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INSTALLATION, OPERATION MANUAL, MODEL ETP-10E
3.0 INSTALLATION (Continued)
PLUMBING CONNECTIONS
NOTICE: Equipment not installed in accordance with these
guidelines may void the warranty.
CAUTION: An obstructed drain can cause personal injury or
property damage.
WARNING: Plumbing connections must comply with applicable
sanitary, safety, and plumbing codes.
Connect water supply line at the rear of the steamer. The water supply line pressure should be
25 - 50 PSI (1.8 - 3.5 kg/cm²).
Install line strainer (not provided). A manual shutoff valve for supply line must be provided
convenient to the steamer.
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INSTALLATION, OPERATION MANUAL, MODEL ETP-10E
3.0 INSTALLATION (Continued)
DRAIN CONNECTIONS
WARNING: Directly plumbing a drain line to the tempering tank may
cause personal injury or damage to the appliance. Not using the
supplied drain adapter will void your warranty.
If this equipment is being installed over an open floor drain, the
Drain Adapter is not required.
CAUTION: PVC OR CPVC are not acceptable materials for drains.
INSTALLING THE DRAIN ADAPTER
From the rear of the unit, position the drain adapter hooks through the slots in the floor of the
cabinet to and align with the holes at the rear and fasten in place with provided screws.
When making the drain connection to the 1½” NPT male thread of the drain adapter, use a pipe
wrench to firmly support the drain adapter nipple to prevent damage to the assembly.
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INSTALLATION, OPERATION MANUAL, MODEL ETP-10E
3.0 INSTALLATION (Continued)
WATER CONDITIONING:
Untreated water contains scale producing minerals which can precipitate onto the surfaces in
the steam generator. Due to the temperatures in the steam generator, the minerals can bake
onto the surfaces and components. This can result in early component failure and reduced
product life. Water level probes become coated with scale. Scale may bridge across the probe
insulator from the metal extension which senses the water level in the steam generator shell.
Once this scale becomes wet, the water level control is unable to maintain the proper water
level in the steam generator.
STRAINERS and FILTERS will NOT treat equipment for scale reduction.
This equipment is furnished with a CUNO® Commercial Series water filtration system. An initial
flushing procedure for the filter system must be performed before using this equipment.
FILTER SYSTEM INSTALLATION SET-UP
1. Remoe sanitary cap from cartridge. Install cartridge with a quarter turn to the right until
cartridge comes to a complete stop. (A “click” is heard). See “Figure 1".
2. a) Lubricate O-ring of scale cartridge with water. Do not use petroleum jelly.
b) Install by turning cartridge toward the right until it comes to a complete stop. DO NOT
over tighten. (Never use tools to tighten a cartridge.) See “Figure 2".
3. It is recommended tht cartridges be replaced regularly, at no more than six-month intervals
to be assured of optimum performance.
FIGURE 1 FIGURE 2
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INSTALLATION, OPERATION MANUAL, MODEL ETP-10E
4.0 PERFORMANCE CHECK
WARNING: The steamer and its parts are hot. Use care when
operating, cleaning or servicing the steamer. The cooking
compartment contains live steam. Stay clear while opening door.
Once the steamer is installed and all mechanical connections have been made, thoroughly test
the steamer before operation.
1. Check that proper water, drain and electrical connections have been made.
2. Turn main power switch ON. After approximately 10 minutes, the “READY” light should
come on, indicating that the water temperature is approximately 200EF (93EC).
3. When the “READY” light comes on, set timer to the “5 minute” position. With door open,
observe that no steam is entering the compartment and that the “COOKING” light is OFF.
4. Close compartment door. The COOKING light should now be illuminated and steam should
be heard entering the compartment after about 45 seconds.
5. The tempering tank does not discharge to drain until the water in the top of the tank reaches
130EF or the unit is shut off and the generators are allowed to drain.
6. Open compartment door and observe that steam supply to chamber is cut off. “READY”
light should again come on as “COOKING” light goes “OFF”.
7. Close compartment door and let cooking cycle finish. When the timer returns to “0"
position, a buzzer will sound signaling the end of the cooking cycle. Buzzer must be
manually turned off by setting the timer to its “OFF” position.
8. Complete the above steps for each cooking compartment.
9. To shut the steamer down, turn the main power switches OFF and leave the compartment
doors slightly open to allow the inside to dry out.
BEFORE FIRST USE
Clean the protective oils from all surfaces of the steamer. Use a non-corrosive, grease
dissolving commercial cleaner, following manufacturer’s directions. Rinse thoroughly and wipe
dry with a soft clean cloth.
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INSTALLATION, OPERATION MANUAL, MODEL ETP-10E
5.0 OPERATION INSTRUCTIONS
CAUTION: Live steam and accumulated hot water in the
compartment may be released when the door is opened.
CAUTION: An obstructed drain can cause personal injury or
property damage.
COOKING
CAUTION: Live steam and accumulated hot water in the
compartment may be released when the door is opened.
Before loading the steamer, be sure the ready light is on.
1. Slide pans of food into cooking compartment pan supports.
2. Close cooking compartment door.
3. Set timer cooking time:
a. 60-MINUTE TIMER - for timed cooking. Set timer to the required cooking time.
(See Cooking Guide on page 18).
b. HOLD - for holding cooked foods in a warm state. Will maintain the cooking cavity
at or above 150EF (65EC).
4. The cooking cycle may be interrupted at any time by opening the compartment door. To
resume operation, close the door.
5. Turn off buzzer, which sounds to indicate cooking is complete, by setting timer dial to
the OFF position.
6. Open door slightly at first letting most of the steam out of the compartment and then
fully open the door.
7. Unload by sliding pans of food from pan supports.
CAUTION: An obstructed drain can cause personal injury or
property damage.
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INSTALLATION, OPERATION MANUAL, MODEL ETP-10E
5.0 OPERATION INSTRUCTIONS (Continued)
COOKING (Continued)
Frequently check that the compartment drain and plumbing is free of all obstructions. Never
place food containers, food or food portion bags in the cooking compartment in such a way that
the compartment drain becomes obstructed.
Each compartment is equipped with a removable drain screen. Frequently check the drain
screen for accumulation of food particles. Should food particles accumulate against, or clog the
drain screen, remove it, clean it thoroughly and then replace it in its original position.
SHUTDOWN PROCEDURE
STAND BY
1. Set timer to “OFF” position and leave door slightly open.
END OF THE DAY
1. Set timer to “OFF”.
2. Set power switches to “OFF”. Generator(s) will drain automatically.
3. Leave doors ajar.
COMPLETE SHUTDOWN
1. Set timers to “OFF” and turn power switches “OFF”. Steam generators will drain
automatically.
2. Turn water supply “OFF”.
3. Disconnect power supply.
4. Leave door(s) ajar.
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INSTALLATION, OPERATION MANUAL, MODEL ETP-10E
5.0 OPERATION INSTRUCTIONS (Continued)
WARNING: When this appliance is installed with casters and is
connected to the supply piping by means of a connector for
moveable appliances, a restraint to prevent damage to the
connector or quick disconnect device should have been installed. If
disconnection of the restraint is necessary, reconnect this restraint
after the appliance has been returned to its originally installed
position.
CAUTION: When the unit is not in use, leave the cooking
compartment doors ajar to prolong the life of the door gasket.
CLEANING
After each period of daily operation (more frequently as required to maintain cleanliness), the
steamer should be thoroughly cleaned by completing the following steps:
1. Remove left and right side pan supports by lifting up and off mounting studs. Remove the
drain screen in the rear of the compartment. Wash with a mild detergent. Rinse and set
aside for reassembly.
2. Wash cooking compartment interior using a mild detergent and water. Rinse and dry
thoroughly.
3. Replace pan supports and drain screen in compartment and leave door open.
DRAINAGE
Cooking Compartment Drainage
The bottom of the cooking compartment is angled slightly toward the rear of the unit. This
assures that any build-up condensate or spills will be directed toward the drain, which is located
at the rear bottom center of the cooking compartment. Any liquid exiting the cooking
compartment runs down the cooking compartment drain tube and into the condensate
tempering tank.
Drip/Spill Trough Drainage
The Pressureless Steam Cooker has a drip/spill trough below the cooking compartment door. It
will catch any condensate gathering on the front of the unit when the door is opened.
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INSTALLATION, OPERATION MANUAL, MODEL ETP-10E
5.0 OPERATION INSTRUCTIONS (Continued)
ADJUSTMENT FOR HIGH ALTITUDE LOCATIONS
The steamer has been factory set so that when it is ON, and during the READY phase, it will
maintain water temperature in the steam generator tank at approximately 200EF (93EC) (just
below water boiling point). However, for high altitude locations, an authorized service agency
must adjust the steamer to achieve this temperature.
WARNING: The steamer and its parts are hot. Use care when
operating, cleaning or servicing the steamer. The cooking
compartment contains live steam. Stay clear when opening door.
CAUTION: An obstructed drain can cause personal injury or
property damage.
CONTROLS
1. Ready Pilot Light When lit, indicates steam generator has reached
200º F (93º C) and is ready for the cooking cycle.
2. Cooking Pilot Light When lit, indicates that a cooking cycle is in
progress.
3. Timed Cook/Hold Mode Set the cooking time (0 to 60 minutes) - steam
cooking will begin after the door is closed. The
cooking cycle will be interrupted if the door is opened
during the cooking cycle; resume cooking by closing
the door. Hold - For keeping cooked foods warm
after cooking, at or above 150EF (65EC).
4. Main Power Switch
ON The steam generator will automatically fill and
begin heating to the pre-set temperature for
standby. Red light will ignite on the main power
switch.
OFF The steam generator will drain. No lights.
DELIME Closes the drain valve while “Total Concept” liquid
is being poured into the steam generator during the
Delime procedure. Amber light will illuminate.
5. Temperature Display Shows temperature within the cooking cavity.
6. Buzzer Signals end of cooking period (not shown).
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INSTALLATION, OPERATION MANUAL, MODEL ETP-10E
5.0 OPERATION INSTRUCTIONS (Continued)
TEST KITCHEN BULLETIN
Pressureless 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. (3.4 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 microswitch 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.
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INSTALLATION, OPERATION MANUAL, MODEL ETP-10E
5.0 OPERATION INSTRUCTIONS (Continued)
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.
18. Steam cooking information, including recommended pan size and type, weight per pan,
cooking times and pan yields are given on the following pages of this bulletin.
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.
ITEM APPROX.
WEIGHT PER
PAN
SIZE OF PAN
(PERFORATED)
NUMBER OF PANS TIMER
SETTING
(MINUTES)
APPROXIMATE
NO. COOKED
SERVINGS
PER PAN 3 OZ.
FROZEN VEGETABLES
Green Beans,
Regular Cut
6 lb 12" x 20" x 2.5" 1 - 5 Pans 15 - 20 24
Green Beans,
French Cut
4 lb 12" x 20" x 2.5" 1 - 5 Pans 13 - 18 16
Lima Beans, Baby 5 lb 12" x 20" x 2.5" 1 - 5 Pans 23 - 28 20
Broccoli Spears 6 lb 12" x 20" x 2.5" 1 - 5 Pans 11 - 16 24
Brussel Sprouts 5 lb 12" x 20" x 2.5" 1 - 5 Pans 14 - 19 20
Carrots, Diced 4 lb 12" x 20" x 2.5" 1 - 5 Pans 15 - 21 16
Cauliflower 6 lb 12" x 20" x 2.5" 1 - 5 Pans 13 - 17 24
Corn on the Cob,
3" Ears
27 Ears 12" x 20" x 2.5" 1 - 5 Pans 17 - 21 27
Corn, Nibbles 5 lb 12" x 20" x 2.5" 1 - 5 Pans 13 - 17 20
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INSTALLATION, OPERATION MANUAL, MODEL ETP-10E
ITEM APPROX.
WEIGHT PER
PAN
SIZE OF PAN
(PERFORATED)
NUMBER OF PANS TIMER
SETTING
(MINUTES)
APPROXIMATE
NO. COOKED
SERVINGS
PER PAN 3 OZ.
Mixed Vegetables 5 lb 12" x 20" x 2.5" 1 - 5 Pans 15 - 21 20
Green Peas 6 lb 12" x 20" x 2.5" 1 - 5 Pans 13 - 19 24
Spinach 6 lb 12" x 20" x 2.5" 1 - 5 Pans Must Be
Defrosted
-
Squash, Winter 8 lb 12" x 20" x 2.5"
(Solid)
1 - 5 Pans Must Be
Defrosted
1
FRESH VEGETABLES
Asparagus Spears 4 lb 12" x 20" x 2.5" 1 - 5 15 -21 16
Beans,
Green or Waxed
4 lb 12" x 20" x 2.5" 1 - 5 18 -27 16
Broccoli Spears 6 lb 12" x 20" x 2.5" 1 - 5 17 - 23 24
Carrots, Sliced 6 lb 12" x 20" x 2.5" 1 - 5 25 - 29 24
Cauliflower 4 lb 12" x 20" x 2.5" 1 - 5 17 -23 16
Corn on the Cob
(Husked)
1 dozen 12" x 20" x 2.5" 1 - 5 17 - 23 1 dozen
Green Peas 5 lb 12" x 20" x 2.5" 1 - 5 13 - 17 24
Potatoes, Whole 10 lb 12" x 20" x 2.5" 1 - 5 40 - 45 40
Potatoes,
French Fry Cut
10 lb 12" x 20" x 2.5" 1 - 5 17 - 23 40
Spinach 3 lb 12" x 20" x 4" 1 - 5 9 - 11 12
Squash, Summer or
Zucchini, 1" slices
5 lb 12" x 20" x 2.5" 1 - 5 10 - 15 24
FISH AND SHELLFISH
Clams 5 lb 12" x 20" x 2.5" 1 - 5 11 - 13 -
Crabs 6 each 12" x 20" x 2.5" 1 - 5 21 - 27 -
Fish Filets 3 lb 12" x 20" x 2.5" 1 - 5 11 - 13 -
Fish Filets, Covered 3 lb 12" x 20" x 2.5" 1 - 5 14 - 17 -
Fish Filets, Covered in
Casserole 6 - 8 oz.
3 per pan 12" x 20" x 2.5" 1 - 5 19 -21 -
Fish Steak 3 lb 12" x 20" x 2.5" 1 - 5 13 - 17 -
King Crab Legs,
Frozen
5 lb 12" x 20" x 2.5" 1 - 5 11 - 13 -
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INSTALLATION, OPERATION MANUAL, MODEL ETP-10E
ITEM APPROX.
WEIGHT PER
PAN
SIZE OF PAN
(PERFORATED)
NUMBER OF PANS TIMER
SETTING
(MINUTES)
APPROXIMATE
NO. COOKED
SERVINGS
PER PAN 3 OZ.
Lobsters, 1-1/4 lb 4 - 5 each 12" x 20" x 2.5" 1 - 5 17 - 23 -
Shrimp, Peeled,
Frozen
3 lb 12" x 20" x 2.5" 1 - 5 11 - 13 -
MEAT AND POULTRY
Chicken, Cut-Up 5 lb 12" x 20" x 2.5" 1 - 5 27 -37 15 - 20
Chicken, Whole,
(1.8 kg)
4 lb 12" x 20" x 2.5" 1 - 5 45 - 55 25 - 30
Frankfurters 5 lb 12" x 20" x 2.5" 1 - 5 10 -14 20 - 25
Hamburgers, (3 oz.) 5 lb 12" x 20" x 2.5" 1 - 5 23 - 27 20 - 25
Meatballs, 1 oz. Size 6 lb 12" x 20" x 2.5" 1 - 5 27 - 32 35 - 40
Sausages, 10 per lb 6 lb 12" x 20" x 2.5" 1 - 5 23 - 26 18 - 20
MISCELLANEOUS
Eggs in Shell
(Hard Cooked)
3 dozen 12" x 20" x 2.5" 1 - 5 19 - 21 -
Eggs in Shell
(Soft Cooked)
3 dozen 12" x 20" x 2.5" 1 - 5 10 - 12 -
Eggs, Out of Shell 4 dozen 12" x 20" x 2.5"
(Solid)
1 - 5 15 - 19 -
Eggs, Poached 1 dozen 12" x 20" x 2.5" 1 - 5 8 - 10 -
Rice 4 lb 12" x 20" x 2.5" 1 - 5 28 - 30 -
Spaghetti, Raw 2 lb 12" x 20" x 2.5" 1 - 5 19 - 21 -
Spaghetti, Cooked,
Refrigerated
3 lb 12" x 20" x 2.5" 1 - 5 8 - 10 -
Spaghetti, Cooked,
Frozen
3 lb 12" x 20" x 2.5" 1 - 5 10 -13 -
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INSTALLATION, OPERATION MANUAL, MODEL ETP-10E
5.0 OPERATING INSTRUCTIONS (Continued)
STEAM COOKING
Your steamer efficiently cooks vegetables or other foods for immediate serving. Steam cooking
should be carefully time controlled. Keep hot food holding time to a minimum to produce the
most appetizing results. Prepare small batches, cook only enough to start serving, 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.
PREPARATION
Prepare vegetables, fruits, meats, seafood and poultry normally by cleaning, separating,
cutting, removing stems, etc. Cook root vegetables in a perforated pan unless juices are being
saved. Liquids can be collected in a solid 12" x 20" pan placed under a perforated pan.
Perforated pans are used for frankfurters, wieners and similar items when juices do not need to
be preserved. Solid pans are good for cooking puddings, rice and hot breakfast cereals.
Vegetables and fruits are cooked in solid pans in their own juices. Meats and poultry are
cooked in solid pans to preserve their own juices or to retain broth. Canned foods can be
heated in their opened cans (cans placed in 12" x 20" solid pans) or the contents may be
poured into solid pans.
PAN
The steamer compartment is designed to accept combinations of the pan of 12" x 20" (either
solid or perforated) as shown on the following table.
DEPTH OF PAN NUMBER OF PANS
PER COMPARTMENT
1" 10
2 ½" 5
4" 3
6" 2
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