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post #1 of 2
Thread Starter 
Im a culinary student on externship and The corporate cafeteria kitchen that I work in has a steam oven, I have just got it functioning and used it to make potatoes for mashed and potato salad, and steamed carrots....successfully.

its basicly just a switch for on and a timer(a 15 min and 60 min) and racks that fit hotel pans.

Im looking for any tips for use, recipes or insight anyone could give on using this equipment.

Thanks for your time.
post #2 of 2
We have an accutemp in our kitchen, and I feel very fortunate. While your steamer may not have the same capabilities, some recipes may work:
(Link at bottom):
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