CONVECTION STEAMERS: STEAMCRAFT 3 - Garland

Cookbook
Cleveland Convection Steamers
SteamCraft Series Convection Steamers
SteamPro ConvectionPro Steamers
1333 East 179th St.
Cleveland, Ohio
U.S.A. 44110
Phone: (216) 481-4900 Fax: (216) 481-3782
Visit our web at www.clevelandrange.com
Convection Steamer Cookbook
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
2
Cleveland Range, LLC.
Ph: 216.481.4900 Fx: 216.481.3782
1333 East 179th St. Cleveland Ohio 44110
Visit our web site at: www.clevelandrange.com
Convection Steamer Cookbook
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).
3
Cleveland Range, LLC.
Ph: 216.481.4900 Fx: 216.481.3782
1333 East 179th St. Cleveland Ohio 44110
Visit our web site at: www.clevelandrange.com
Convection Steamer Cookbook
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.
4
Cleveland Range, LLC.
Ph: 216.481.4900 Fx: 216.481.3782
1333 East 179th St. Cleveland Ohio 44110
Visit our web site at: www.clevelandrange.com
Convection Steamer Cookbook
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.
5
Cleveland Range, LLC.
Ph: 216.481.4900 Fx: 216.481.3782
1333 East 179th St. Cleveland Ohio 44110
Visit our web site at: www.clevelandrange.com
Convection Steamer Cookbook
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:
Artichoke
Asparagus spears
Beans, green, 2” cut
French cut
Whole
Broccoli, spears
Florets
Chopped
Brussels Sprouts
Cabbage, 12-16 wedges/head
Cabbage, whole – to remove leaves for
cabbage rolls
Carrots, baby whole
Sliced. Crinkle cut
Diced
Cauliflower, florets
Whole
Celery, diagonal cut 1 ½”
Diced
Minced
Corn, yellow whole kernel
Corn-on-cob/cobettes
Eggplant, sliced, diced
Mixed vegetables
Mushrooms, whole, 1 ½” dia.
Sliced
Onions, sliced or diced
Whole
Peas, green
MINUTES:
FRESH
12
4
6
4
4
3
3
4-5
4
2
10
7-8
4-5
10
3
2
2
6
2
FROZEN
6
5
5**
6
2-3
4-5
3-4
4
6
3
3
3-4
2
2
12**
3-4
3
2
2-3
4
2
2
2
6
Cleveland Range, LLC.
Ph: 216.481.4900 Fx: 216.481.3782
1333 East 179th St. Cleveland Ohio 44110
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Convection Steamer Cookbook
CLEVELAND CONVECTION STEAMER
TIMER SETTINGS GUIDE
VEGETABLES CON’T:
Potatoes, whole 8 oz.
Peeled, quartered, fresh
Peeled, diced
Potatoes, sweet, whole
Spinach, leaf
Chopped
Squash, acorn halves
Butternut, quartered
Whipped*
Spaghetti Squash, halves
Tomatoes, whole, sliced*
Turnips, whole
Zucchini, sliced
MINUTES:
FRESH
30-35
12-19
8-10
30-35
2
Crab Legs, King
Snow Crab
Crab, Live 4 oz.
¾ - 1 lb.
Halibut, 6-8 oz. Portions
Lobster, Whole, 1 lb.
Lobster Tails, 8 oz.
Defrosted , butterflied
Mussels in Shell
Oysters in Shell
Red Snapper, 8 oz.
Salmon Steak, 8 oz.
Shrimp, 10 CT. per lb. IQF
5 lb. Block, Peeled and Deveined 26-30
CT.
5 lb. Block, green, 26-30 CT. (nested pan)
21**
21**
15
7
20**
15-18
1
20-25
2-4
SEAFOOD:
Clams in Shell
Cod Fillets, 5 oz. Portions
FROZEN
2-4
MINUTES:
FRESH
3-5
3
FROZEN
4
4-6
2-4
4
12
4-6
7-9
6-8
8-10
4-6
2
2-4
4-5
6
3
4-5
7
4-6
6-8**
10**
NOTE: Steam all seafood on a perforated pan with catch pan.
7
Cleveland Range, LLC.
Ph: 216.481.4900 Fx: 216.481.3782
1333 East 179th St. Cleveland Ohio 44110
Visit our web site at: www.clevelandrange.com
Convection Steamer Cookbook
CLEVELAND CONVECTION STEAMER
TIMER SETTINGS GUIDE
EGGS:
Hard Cooked for Egg Salad, Potato Salad
Soft Cooked
Coddled
Poached in a Cup
Scrambled*
FRUITS: Blanch for peeling
Avocado
Apple, Cored
Grapefruit
Orange
Apricot
Pineapple, Whole
Apple
Peach
Pear
Prune
MEDIUM SIZED:
10-12
3
6
2-3
6-7**
MINUTES: Add water to re-hydrate*
FRESH
*DRIED
1
1
1
1
1
10
2
10
10
10
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:
Turkey, Whole
Chicken, 5-8 oz. Breasts
Halves, 1 ¼ - 1 ½ lb. per Half
MINUTES/LB.:
FRESH
FROZEN
6-8
6-8
18-20
20-24
20-24
PORK, SAUSAGE, HOT DOGS:
Pork Chop, 4 CT/lb.
Italian Sausage, 4 oz. Portion
Ribs, 3 lb. And Down
Hot-dog, 8 CT/lb.
FRESH
10
MINUTES/LB.:
FROZEN
10
20-26
2
8
Cleveland Range, LLC.
Ph: 216.481.4900 Fx: 216.481.3782
1333 East 179th St. Cleveland Ohio 44110
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Convection Steamer Cookbook
CLEVELAND CONVECTION STEAMER
TIMER SETTINGS GUIDE
BEEF:
Cubes, 1 ½”
Ground Chuck for Chili
Pot Roast, Choice
Rump Roast, Choice: Boned, Rolled, &
Tied
Meat Loaf, 4 lb. Loaf
Liver, Baby Beef, 8oz. Slice
Corned Beef, 6-8lb. Cut, Add ½” Water to
Pan
MINUTES/LB.:
FRESH
FROZEN
6-7
6
4
4-6
8-12
12
5
2-4
20-23
2-4
STEAKS:
Using a ¾” to 1” steak, the steaming time listed below produces a “rare” steak. A “welldone” 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:
Sirloin Patties, Chopped, 8 oz.
Rib Eye, 8 oz.
Top Butt Steak, 6 oz.
Top Butt Steak, 8 oz.
Filet Mignon, 4 oz.
Filet Mignon, 6 oz.
Filet Mignon, 8 oz.
Filet Mignon, 10 oz. (butterflied)
Filet Mignon, 16 oz. (butterflied)
Strip Steak, 10 oz.
Strip Steak, 12 oz.
T-bone, 12 oz.
T-bone, 16 oz.
T-bone, 18 oz.
T-bone, 22 oz.
MINUTES:
4
4
4
6
3
3-4
4
5
8
5
7
5
8
8
10
9
Cleveland Range, LLC.
Ph: 216.481.4900 Fx: 216.481.3782
1333 East 179th St. Cleveland Ohio 44110
Visit our web site at: www.clevelandrange.com
Convection Steamer Cookbook
CLEVELAND CONVECTION STEAMER
TIMER SETTINGS GUIDE
PREPARED ENTREES: Full Size Pans
Cabbage Rolls, Stuffed*, Cover W/
Tomato Sauce and Serve
Casserole Dishes* , Beef Stew
Casserole Dishes*, Stroganoff
Lasagna*, Freshly Prepared
Reheat Each Serving 4”
FRESH
25
MINUTES/LB:
FROZEN
20
20-25
20-25
20-25
6-8
25-30
25-30
25-30
12
DEHYDRATED FOODS:
Potatoes*, 2 ½ lbs. Random Sliced + 5
Cups Cold Water/lb.
MINUTES:
12
RICE & BEANS:
Rice*, Long Grain, 4 Cups Cold Water/lb.
Beans*, Pre-Soaked Overnight, 1 lb.
Beans + 1 ½ qt. Water
Beans*, Unsoaked, 1 lb. Beans + 1 ½ qt.
Water
Refried Beans*, 2 #10 Cans
MINUTES:
17
45
2 ½ hrs.
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:
Egg Noodles, ½” Wide
Lasagna Noodles
Macaroni, Shells, Elbow
Rigatoni
Spaghetti, Vermicelli
Spaghetti, Regular
MINUTES:
4-6**
10-12**
10-12**
10**
10-12**
10**
10
Cleveland Range, LLC.
Ph: 216.481.4900 Fx: 216.481.3782
1333 East 179th St. Cleveland Ohio 44110
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Convection Steamer Cookbook
SteamPro SUGGESTED TIMER SETTING GUIDE IN PRESSURE MODE
NOTE: Timer settings are approximate due to the differences in age, quality, unit shape,
and degree of doneness desired.
ITEM
PAN SIZE
SUGGESTED TIMER SETTING
Rice: 2 lbs. (907 g) 1 – ½ qt.
(1.4 L) water (use for a
casserole)
Rice: 2 lbs. (907 g) 2 qt. (1.9
L) water (use as a side dish)
Rice: 3 lbs. (1.36 kg) 2-1/2 qt.
(2.4 L) water
12x20x2 ½”
Uncovered
15
12x20x2 ½”
Uncovered
12x20x4”
Uncovered
17
Spaghetti: 1 lb. (454 g) 1 gal.
(3.8 L) water
Dried Legumes: 4 lbs. (1.81
kg) Soak over night; drain.
Add 5-qt. (4.8 L) water.
Potatoes: 8-10 oz. (227-283
g), white
Potatoes, Sweet:
Turnips:
12x20x2 ½”
Uncovered
12x20x4”
14
45-50
12x20x4”
30
12x20x4”
12x20x2 ½” or
12x20x4
40
25
20
Parsnips:
12x20x2 ½” or
15
12x20x4”
Rutabaga, Whole:
12x20x2 ½” or
30
12x20x4”
Meatloaf: 10 lbs. (4.5 kg) per
12x20x2 ½”
pan
Uncovered,
30-35
perforated or
Covered, solid.
35-40
Rice, Spaghetti and Legumes: Use solid pans
Fresh Vegetables:
Use Perforated pan
Meatloaf:
Use Solid pan
11
Cleveland Range, LLC.
Ph: 216.481.4900 Fx: 216.481.3782
1333 East 179th St. Cleveland Ohio 44110
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Convection Steamer Cookbook
CONVENIENCE FOODS:
The lid on purchased convenience foods should be left on and perforated before loading
into the steamer. Frozen convenience foods do not have to be thawed overnight in the
refrigerator before cooking. The pan can go right from the freezer to the steamer. Steam
with the lid on. Reheat temperature for convenience foods that are already cooked is
165 degrees Fahrenheit (74 degrees Celsius). Check the cooking instructions for
temperature guidelines.
General guidelines for pressure steaming of convenience foods, frozen, in covered
12x10x1” to 12x10x2½” disposable pans. Internal temperature desired is 160 degrees
Fahrenheit (74 degrees Celsius).
Item
12x10x1”, covered, frozen
12x20x2½”, covered, frozen
Timer Setting
25-30 minutes
40-45 minutes
STEAM PRO XVI COMPARTMENT CAPACITY:
Pan Capacity
(per compartment)
With the center pan slide in place:
16
8
6
2x20x1”
12x20x2½”
12x20x4”
With the center pan slide removed:
4
18” x 26” bun pans
12
Cleveland Range, LLC.
Ph: 216.481.4900 Fx: 216.481.3782
1333 East 179th St. Cleveland Ohio 44110
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Convection Steamer Cookbook
SteamPro & ConvectionPro
COOKING GUIDELINES
Item
Total Amount
Total # of Pans and Size
Approx.
Loads
Per
Hour
2
2
3
Varies
Potatoes (8 oz./227 g)
Eggs, medium
Frozen Peas
Meat
100 lbs. (4.5 Kg)
70 dozen
80 lbs. (36.3 Kg)
80 lbs. (36.3 Kg)
6/4” perforated
6/2 ½” and 2/1” perforated
8/2 ½” perforated
8/2 ½” perforated with
2/2 ½” catch pans
Spaghetti:
Pressure Mode
Convection Mode
16 lbs. (7.3 Kg)
8 lbs. (3.6 Kg)
8/2 ½” nested pans
4
4
Rice:
Pressure Mode
Convection Mode
Chicken, quarters
16 lbs. (7.3 Kg)
24 lbs. (10.9 Kg)
80 lbs. (36.3 Kg)
4
3
2
Fresh Broccoli Spears
36 lbs. (16.3 Kg)
8/2 ½” nested pans
8/2 ½” nested pans
12/1” perforated plus
2/2 ½” catch pans
8/2 ½” perforated
4
STEAMING PRESSURE VS. CONVECTION
Ask the questions:
What is the desired end product?
How long does it take to steam?
If the steaming time is over 20 minutes in the convection mode, consider pressure
steaming. Also important, what is the desired use of the product after cooking?
Pressure steaming causes the food to break down slightly. For example:
Potatoes:
Mashed, try pressure. Potato salad, use convection
Meat:
Large pieces, over 4” thick, try pressure. Pieces under 4” thick and
to be sliced, use convection.
Poultry:
Mature or steaming hens for deboning or stock try pressure. Young
fowl for oven or fryer finish, use convection.
Rice:
Soft, sticky rice, try pressure. Fluffy rice, use convection.
Dried Legumes:
Refried or mashed, use pressure. Whole beans for 3-bean salad
use convection.
13
Cleveland Range, LLC.
Ph: 216.481.4900 Fx: 216.481.3782
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Convection Steamer Cookbook
FLAN
Category: Dessert
Yield: 1-3/4 qt. (1.66 L)
Portion/Size: (14) 4 oz/113g
METRIC
INGREDIENTS
AMOUNT/
METHOD
TIMER
MEASURE
SETTING
10
Eggs, Large
10
Break eggs into bowl
and beat.
227g
Sugar
4 oz.
Add sugar gradually.
1L
Milk
1 qt.
Stir milk into egg
mixture.
10 ml
Vanilla Extract
2t
113g
Sugar, Brown
4 oz.
Cover the bottom of
one 12x10x2 1/2” solid
pan. *Pour custard
mixture over. Steam
4
Remove from steamer
and refrigerate
immediately. Cut into
squares. *Pour into
individual custard cups.
A fluted cup works well.
Steam
4
Refrigerate
immediately. Before
serving, invert on
serving dish.
Variations: Grand Marnier, Southern Comfort, Dark or Light Rum; ½ t-per cup.
Fresh Strawberries, whole or sliced.
Fresh Raspberries or fresh blueberries.
14
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Convection Steamer Cookbook
RICE PUDDING WITH RAISINS
Category: Dessert – Custard
Metric
Ingredients
1 kg
1.9L
Custard Mixture:
9 ea
737 g
1.07 L
390 ml
20ml
454 g
Yield: 6-1/2 qt. (6.18L)
Portion/Size: (50) 4 oz./113g
Amount or
Method
Timer
Measure
Setting
Rice, enriched
2 lb. 3 oz.
Place rice into one
long grain
12x20x2 1/2” solid
pan
Water
2 qt.
Add Water. Steam
20
Eggs, medium
9 ea
Sugar,
granulated
Milk,
reconstituted
Evaporated Milk,
undiluted
Vanilla
White, seedless
raisins
1 lb. 10 oz.
4 1/2 cups
13 oz. Can
4t
1 lb.
In a mixing bowl, whip
eggs lightly.
Add sugar slowly until
blended.
Add reconstituted
milk.
Add evaporated milk.
Add vanilla
Pour custard mixture
over steamed rice.
Add raisins, combine
gently. Return to
steamer. Steam
Check for doneness
by using knife.
Garnish with nutmeg
after steaming. Chill,
cut into servings. Top
with whipped cream.
12 - 14
15
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Convection Steamer Cookbook
CAKE – FROM A COMMERCIAL MIX
Category: Dessert Yield: One 12x20x2 ½” Portion/Size: (32) pcs. Cut 4x8
Metric
Ingredients
Amount or
Method
Timer
Measure
Setting
2.27 kg
Cake mix,
5 lb.
Place dry mix in a bowl.
commercial
Water, tepid
See Directions
Add water, mix with a
wire whip until the
lumps are almost gone,
about 1 minute. Pour
batter into two 12x20x2
½” solid pans, treated
with food release. Place
one pan in each
preheated
compartment. Steam!
30
let cake cool before
frosting.
To Serve: Frost with
your Favorite frosting or
serve with whipped
topping garnished with
a fresh strawberry, a
slice of kiwi fruit, a
pineapple or orange
wedge.
Compartment load: SteamCraft 3 – one pan only
SteamCraft 5 – three pans only
SteamCraft 10 – three pans per compartment
16
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Convection Steamer Cookbook
SCRAMBLED EGGS
Category: Eggs Yield: 3-1/4qt. (3.09L)
Metric
Ingredients
2.27 kg
Eggs, frozen or
thawed
50
Fresh eggs
5 each
Eggs, fresh
480 ml
17 g
Variations:
340 g
Water
Salt
Cheese,
American or
cheddar, sliced
or shredded.
Portion/Size: (25) 4 oz/113g
Amount or
Method
Measure
5 LB carton
Thaw eggs, see directions
on carton. Add 5 fresh
eggs to frozen egg. Blend
frozen and fresh eggs,
water and salt.
50
Step 1. Coat one 12x20x2
½” solid pan with food
release. Pour egg mixture
into treated pan. Steam
5 each
Step 2. Remove from
steamer and stir around
the pan and then in a
figure 8. Steam
2 cups
1T
1½c
Timer
Setting
4
3
After stirring eggs in the
first step, place cheese on
top. Steam
Remove from steamer, stir
to break up large clumps.
4
Variations:
Use with or in place of the cheese: Diced ham or
cooked bacon, green pepper or pimento, minced
onion, or any combination of these can be
added before the second steaming.
Compartment Load: SteamCraft Ultra 3 – 1 pan
SteamCraft Ultra 5– 3 pans
StemaCraft Ultra 10 – 3 pans/compartment
17
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Convection Steamer Cookbook
MEATLOAF
Category: Entrée, Beef
Yield: 16 LB (7.26 kg)
Metric
Ingredients
4.09 kg
Ground Beef
Amount or
Measure
9 LB
9
Eggs, beaten
9
795 g
Bread Cubes,
whole wheat or
croutons, soft
Onion, chopped
fine
1-3/4 LB
Portion/Size: 50/ 4 oz/113g
Method
Timer
Setting
Combine all ingredients
and pack into one
12x20x2 ½” pan. Divide
into 4 loaves. Place in
steamer with catch pan
on the bottom. Steam
40 -45
681 g
1 ½ LB
Lift perforated pan to
drain. Fat and meat
juices may be used as
base for gravy.
Garnish with fresh
tomato slices
Note: 3 pans 12x20x2
½” can be loaded into
one compartment of the
convection steamer in
the same time setting.
340 g
Green Pepper,
12 oz
chopped
454 b
Celery, chopped
113 g
Horseradish
4 oz
240 ml
Catsup
1 cup
8g
Dry Mustard
4t
51 g
Salt
3t
2g
Pepper
1t
Compartment Load: SteamCraft Ultra 3 – 2 pans
SteamCraft Ultra 5 – 4 pans
SteamCraft Ultra 10 – 4 pans per compartment
18
Cleveland Range, LLC.
Ph: 216.481.4900 Fx: 216.481.3782
1333 East 179th St. Cleveland Ohio 44110
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Convection Steamer Cookbook
POTATOES AU GRATIN
Category: Vegetable
Yield: 7 ½ qt. (7.13L)
Metric
Ingredients
Amount or
Measure
5.44 kg
Potatoes, fresh
12 LB
AP
1.90 L
Cream Sauce,
medium
1.9 g
Dry Mustard
680 g
Sharp Cheese,
grated
Variation: Creamed Potatoes
1.90 L
Medium Cream
Sauce
5g
6.5 g
White Pepper
Onion Powder
Portion/Size: (50) 5 oz/142g
Method
Timer
Setting
Scrub skins clean,
remove blemishes. Place
potatoes into one
12x20x2 ½” perforated
pan. Steam: whole
40 – 45
Quartered
30
When cool, peel potatoes
and slice into on 12x20x2
½” solid pan. Quartered,
sliced or diced potatoes
purchased as ready to
use. Steam
20
Prepare medium cream
sauce. Add dry mustard
to flour when making the
sauce. Add one half of
the grated cheese to
cream sauce. Pour
cheese sauce over diced
potatoes. Sprinkle
remaining cheese over
the top. Steam to reheat.
8
½ Gallon
1t
1 ½ LB
½ gallon
Prepare potatoes and
cream sauce. Add
seasoning into flour when
making cream sauce.
Pour over potatoes and
Steam to reheat. Sprinkle
paprika on top for color.
8
2t
1T
19
Cleveland Range, LLC.
Ph: 216.481.4900 Fx: 216.481.3782
1333 East 179th St. Cleveland Ohio 44110
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Convection Steamer Cookbook
CAJUN RICE
Category: Rice
Metric
907 g
1.43 L
454 g
454 g
454 g
454 g
227 g
227 g
227 g
1
Yield: 5 ½ qt. (5.23 L)
Ingredients
Amount or
Measure
Rice, white
2 LB
enriched
Water
1 ½ qt
Beef, ground
chuck
Beef liver,
chopped
Gizzards,
chopped
Onion, chopped
Peppers, bell
chopped
Celery, diced
Mushrooms,
fresh chopped
Egg
1 LB
Portion/Size: (50) 3 ½ oz/99 g
Method
Timer
Setting
Place in a 12x20x2 ½”
solid pan. Steam
18
Place ingredients into
one 12x20x4” nested
pan or two 12x20x2 ½”
nested pans. Steam
25
Skin off fat and add
cooked rice. Mix gently.
1 LB
1 LB
1 LB
8 oz
8 oz
8 oz
1
While mixture is hot,
add raw egg, parsley
and chopped onions
and serve after mixing.
60 g
Parsley,
1 cup
chopped
99 g
Onion, green
3 ½ oz
chopped
Compartment Load: SteamCraft Ultra 3 – 2 pans
SteamCraft Ultra 5 – 5 pans
SteamCraft Ultra 10 – 5 pans per compartment
20
Cleveland Range, LLC.
Ph: 216.481.4900 Fx: 216.481.3782
1333 East 179th St. Cleveland Ohio 44110
Visit our web site at: www.clevelandrange.com
Convection Steamer Cookbook
HERBED PEAS
Category: Vegetable
Yield: One 12x20x2 ½’ pan
Metric
Ingredients
Amount/Measure
4.54 kg
Frozen Green
Peas
10 LB
454 g
Butter
1 LB
425 g
Green Onions,
with tops, thin
sliced
Thyme, crushed
Marjoram,
crushed
Sugar
Salt
Pimento,
chopped and
Parsley, snipped
sprigs
15 oz
3.3 g
1.2 g
19 g
8g
113 g
Portion/Size: (50) 3 oz/85g
Method
Timer
Setting
Place into two 12x20x2
½” perforated pans.
Steam
2
Nest in solid pan for
steam table.
Place ingredients in
small container. Steam.
4
Pour sauce over peas.
toss gently to coat.
Garnish with chopped
pimento and parsley
sprigs. Steam to reheat.
1
2t
2t
2T
1½t
4 oz
21
Cleveland Range, LLC.
Ph: 216.481.4900 Fx: 216.481.3782
1333 East 179th St. Cleveland Ohio 44110
Visit our web site at: www.clevelandrange.com
Convection Steamer Cookbook
OATMEAL
Category: Cereal
Metric
1.19 g
Yield: 8 ½ qt. (8.08 L)
Ingredients
Amount or
Measure
Oatmeal
2 LB 10 oz
42 g
6.65 L
113 g
Salt
Water
Sugar
1 ½ oz
7 qt
4 oz
57 g
60 ml
Butter
Milk,
reconstituted
2 oz
¼ cup
Compartment Load:
12x20x4”
Portion/Size: 50/5 oz/142 g
Method
Timer
Setting
Combine oatmeal, salt
and water in one
12x20x4” solid pan. Mix
well. Steam Blend with
18
wire whip to prevent
lumping.
Add sugar, butter and
milk to hot oatmeal.
For quantities of 100 use
Solid pan:
SteamCraft Ultra 3 – 3 pans
1 pan
SteamCraft Ultra 5 – 5 pans
3 pans
SteamCraft Ultra 10 – 5 pans/compartment 3 pans/compartment
22
Cleveland Range, LLC.
Ph: 216.481.4900 Fx: 216.481.3782
1333 East 179th St. Cleveland Ohio 44110
Visit our web site at: www.clevelandrange.com
Convection Steamer Cookbook
SPARE RIBS SWEET & SAUCY
Category: Entrée, Pork
Metric
18.1 kg
Yield: Two 12x20x2 ½” pans; marinade 3 ½ qt. (3.33 L)
Portion/Size: (50) 12-14 oz/340-397 g
Ingredients
Amount or
Method
Measure
Place ribs on four
12x20x1” perforated pans
Spare ribs; 3 &
40 LB
with a catch pan on the
down, 2 ½ LB
bottom rack of
(1.14 kg) slab.
compartment. Steam
Timer
Setting
60
Marinade:
720 ml
Soy Sauce
3 cups
Combine marinade
ingredients. Brush over
ribs for delicate
seasonings. Steam
6
.95 L
.95 L
5.6 g
11.8 g
Lemon Juice
1 qt
Corn Syrup
1 qt
Garlic powder
2t
Dry mustard
2T
powder
6.6 g
Cloves, ground
1T
15 ml
Tobasco
1T
17 g
Salt
1T
822 g
Pineapple,
1-2 ½ can (29
chunks (optional)
oz)
Suggested: 1” perforated pans
Compartment Load: Catch pan on lowest pan slide
SteamCraft Ultra 3 – 4 pans
SteamCraft Ultra 5 – 8 pans
SteamCraft Ultra 10 – 8 pans per compartment
23
Cleveland Range, LLC.
Ph: 216.481.4900 Fx: 216.481.3782
1333 East 179th St. Cleveland Ohio 44110
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Convection Steamer Cookbook
STUFFED GREEN PEPPERS
Category: Entrée, Meat
Metric
908 g
1.9 L
25 each
2.72 kg
908 g
3 each
510 g
Yield: Meat mix 14-1/4 LB (6.47 kg)
Portion/Size: (50) half peppers and sauce
Ingredients
Amount or
Method
Timer
Measure
Setting
Rice, raw
2 LB
Place rice and water into one
12x20x2 ½” solid pan. Steam
18
Water
2 qt
Green Peppers,
25 each
Wash peppers, cut in half
whole
lengthwise. Remove seeds and
white portion.
Ground beef or pork
6 LB
Place meat into one 12x20x4”
solid pan. Place onions and garlic
on top. Steam Drain off excess
meat drippings. Chill dripping to
10-15
defat. Return defatted liquid to
meat.
Onion, chopped, EP
2 LB
Garlic cloves, minced
3 each
Parmesan cheese,
18 oz
Add cooked rice, grated cheese,
grated
and seasonings to meat. Stir to
combine. Fill each pepper half
with 4 ½ oz. (128 g) of meat
mixture. Place in two 12x20x2 ½”
solid pans. Steam
4
85 g
17 g
2g
4g
Sauce:
3.78 L
Parsley, fresh
chopped
Salt
Pepper
Rosemary, crushed
Tomato Sauce
3 oz
1T
1t
1T
1 gal
Top with tomato sauce.
4
Steam
Variations: Instead of rosemary, use 3T (45ml) horseradish, 1 T (6 g) curry powder, or celery
seed 1 T (7 g).
Compartment Load: SteamCraft 3 – 2 pans
SteamCraft 5 – 4 pans
SteamCraft 10 – 4 pans per compartment
24
Cleveland Range, LLC.
Ph: 216.481.4900 Fx: 216.481.3782
1333 East 179th St. Cleveland Ohio 44110
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Convection Steamer Cookbook
BREAD STUFFING
Yield: Two 12x20x2 ½” pans
Metric
Ingredients
227 g
Margarine
454 g
Onion, diced or
sliced
Celery, diced or
sliced
Bread cubes
seasoned
Chicken broth
454 g
318 kg
1.9 L
Amount or
Measure
8 oz
Portion/Size: 50/4 oz/113 g
Method
Timer
Setting
Place margarine in two
12x2x2 ½” solid pans.
Add onion and celery.
Steam
4
1 LB
1 LB
7 LB
2 qt
Add seasoned bread
cubes, toss slightly.
Add broth to moisten
bread cubes. Add
parsley. Gently toss to
combine well. Do not
cover. Steam
10
28 g
Parsley, fresh
1 oz
chopped
Note: Additional thyme, sage, and pepper may be added to the stuffing.
Compartment Load: SteamCraft 3 – 3 pans
SteamCraft 5 – 5 pans
SteamCraft 10 – 5 pans per compartment
25
Cleveland Range, LLC.
Ph: 216.481.4900 Fx: 216.481.3782
1333 East 179th St. Cleveland Ohio 44110
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Convection Steamer Cookbook
NOTES
26
Cleveland Range, LLC.
Ph: 216.481.4900 Fx: 216.481.3782
1333 East 179th St. Cleveland Ohio 44110
Visit our web site at: www.clevelandrange.com