Cleveland SteamPro Bedienungsanleitung

Cookbook

Cleveland Convection Steamers

SteamCraft Series Convection Steamers

SteamPro ConvectionPro Steamers

1333 East 179

St.

Cleveland, Ohio

U.S.A. 4411

Phone: (216) 481-4900 Fax: (216) 481-3782

Visit our web at www.clevelandrange.com

Convection Steamer Cookbook

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

Convection Steamer Cookbook

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).

Convection Steamer Cookbook

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.

Convection Steamer Cookbook

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

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

Convection Steamer Cookbook

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

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

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

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**

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