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52
COOKING CHARTS
STEAMING
SHELVES FUNCTION
SHELF
POSITION
TEMP
(°F)
TEMP
(°C)
TIME
(MIN)
VEGETABLES
Root
(Potatoes, carrots, beets, yams)
Single*** Steam 2 210 100 20-30
Leafy (Spinach, kale, chard) Single*** Steam 2 210 100 6-10
PROTEIN
Eggs
(in shell) Single*** Sous Vide 2 145 63 60-65
Steak, 10 oz
(vacuum sealed, medium rare)
Single*** Sous Vide 2 131 55 60-70
Steak, 10 oz
(vacuum sealed, medium)
Single*** Sous Vide 2 136 58 60-70
Fish fillet
(Sole, snapper, cod)
Single*** Steam 2 160 70 15-25
Fish fillet
(5 - 6 oz
de-boned salmon)
Single*** Sous Vide 2 125 52 40-50
Whole fish
(2 - 3 lb
scaled & gutted)
Single*** Steam 2 185 85 40-50
Seafood
(Clams/mussels)
Single*** Steam 2 210 100 6-10
Seafood
(Whole raw prawns, large)
Single*** Steam 2 210 100 5-8
DIM SUM
Yeast dough Single*** Steam Proof 2 95 35 30-45
Fresh bao buns
Single*** Steam 2 210 100 10-15
Frozen meat filled buns
Single*** Steam 2 210 100 20-25
Fresh dumplings
Single*** Steam 2 210 100 10-15
Frozen dumplings
Single*** Steam 2 210 100 15-20
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