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©2020 ACP, Inc.
Cedar Rapids, IA 52404
Page 21 of 24
Part No. 20267401
Revised 9/2020
Cooking Instructions
Steaming Tips
1. Cooking Vessels
a. Always heat or cook food items in covered containers to accomplish:
• Retention of steam for ecient cooking and to keep foods moist
• Even cooking results and temperatures
• A cleaner oven interior and prevention of food splatters
b. Ceramic, paper, china, styrofoam, glass and plastic are suitable materials for use in microwave ovens.
A high temperature resistant amber pan is recommended for ALL items, especially those high in fat or sugar content, as
these ingredients get hot very quickly.
2. Food Temperature
a. To reach a mandatory serving temperature, frozen foods require a longer cook time than refrigerated items.
b. Refrigerated items:
• Items stored at 40°F (4°C) in the refrigerator should be covered while heated; except breads, pastries or any products
with a breaded coating, which should be heated uncovered to avoid softening.
c. Room temperature items:
• Foods held at room temperature, such as canned items or vegetables, will require less time to heat than refrigerated
items.
d. Conventionally prepared foods should be slightly undercooked to prevent overcooking when rethermed by microwave
steaming.
e. After a steaming cycle has been completed, internal food temperatures continue to slightly rise due to the presence of
steam.
3. Structure of Food
a. Food items that are high in fat, sugar, salt and moisture attract and quickly absorb microwave energy, allowing for a
shorter cook time.
b. Items high in protein or ber require a longer cook time, due to a slower absorption of microwave energy.
4. Quantity
a. As the mass of food increases, so will the necessary cook time.
Refer to and comply with all USDA/FDA Food Code guidelines when cooking or heating food items.
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