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Perfect For Fresh, Canned or Frozen Vegetables
Prepare fresh or frozen vegetables with
bright, vibrant color, texture done to preference, great natural
flavor AND retain more nutritional value than boiling! Use low
temperature steam to cook tender asparagus, or 212°F
fast-cook…for block-frozen product. You can hold vegetables
for hours at 165°F, without them getting mushy or loosing their
color or eye appeal.
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Ideal For Fresh or Frozen Seafood
Steam fresh or frozen seafood to perfection.
For plump bay scallops, whole lobster and crabs, frozen fish
fillets, oysters, clams, mussels or fresh salmon…steaming is a
great way to prepare healthy seafood entrees and popular and
profitable appetizers. Tender seafood such as lobster won’t
get tough, when steamed at 185°F. Thin fish fillets won’t
over cook or dry out.
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Super for Satisfying Starches
Prepare perfect pasta and all types of rice.
Steamed pasta is easy to cook al dante, with no starch buildup.
And lumpy rice will be a thing of the past. Nothing does baby
red potatoes better or pre-cut potatoes for salads. The
Steam'N'Hold can prepare all types of beans.
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Meats Have Met Their Match
While unable to brown, steamers are ideal for
cooking many meats and reheating precooked meat products such as
hotdogs and sausage. You can cook poultry and meats without
drying them out, and with higher net yields. Just brown
hamburgers, chicken or steak in the your oven or grill. Slice
steamed turkey breast for the plate or use steam cooked chicken
in a salad. You can steam tender ribs instead of par boiling or
do brisket. Think of the possibilities.
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Reheating Prepared Foods & Cook-Chill Product
The Steam'N'Hold is great for reheating
refrigerated or frozen vendor prepared foods and for bulk
reheating of cook-chill entrees, sides or pre-plated meals. You
can reheat pre-cooked lasagna without drying out the corners and
top. The Steam'N'Hold's ability to generate steam at lower
temperatures [165-180°F] means you don’t continue the cook
process and over cook these foods.
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And Much More
A steamer can be used for more than fish and
veggies. It is great for cooking eggs and fruit. Steam is water
converted to its gas state. It is dry and very effective at
transferring heat energy. It can be used to cook corn bread, a
cake and many other desserts and foods you don’t normally
associate with a steamer. [Click on our Recipes of the Month for
more ideas.]
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Now HOLD Everything
The Steam'N'Hold is the only steamer that
is NSF listed as both a steamer and a holding cabinet. With its
ability to generate steam at temperatures between 150-200°F,
and easy to read compartment temperature gauge, it is safe and
easy to hold foods for hours. When set for low temperature
steaming, you can cook additional pans of food while holding
others. The steam will move to the cooler [uncooked] product and
not continue to transfer heat to product that is at temperature.
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