How to Simplify Steaming in the AMSO and MSO Oven

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

How to Simplify Steaming in the AMSO and MSO Oven

Amana® AMSO and Menumaster® MSO Steamer Ovens cook 4 times faster than traditional steamers—without the extra costs, setup, or complications of equipment requiring plumbing or deliming. These innovative ovens rapidly steam food to seal in more flavor, nutrients, color, and moisture than conventional steaming methods.


9 Tips to Simplify Steaming and Enhance the Quality of Food Items:

  1. A good rule of thumb to follow is…

    This will bring most foods from refrigerated temperature to a minimum 140°F (60°C)

  1. The AMSO and MSO Steamer Ovens can accommodate two full size, 4″ (10cm) deep, high heat amber pans with lids. ACP recommends the use of high heat Carlisle pans and lids to achieve the best cooking results. Heating or cooking in covered high heat containers ensures:
    • Faster cook times
    • Retention of steam
    • Even cooking results
    • Prevention of food splatters
  2. When possible, defrost and rinse frozen food items before steaming to shorten cook times
  3. Refrigerated items stored at 40°F (4°C) should be covered while heated
    • Exception: Breads, pastries or items with breaded coating should be heated uncovered to avoid softening
  1. Room temperature items require less time to heat than refrigerated items
  2. Internal food temperatures continue to slightly rise after a steaming cycle due to the presence of steam
  3. Food items that are high in fat, sugar, salt, or moisture attract microwave energy and require shorter cook times
  4. Food items that are high in protein or fiber absorb microwave energy slowly and require longer cook times
  5. As a food item’s mass increases, the necessary cook time increases
    • When heating two full pans of thick, dense food items (lasagna, casserole, etc.), it may be necessary to rotate the pans half-way through the steaming process
Simplify Steaming. Amana & Menumaster Steamer Ovens. Tips to simplify steaming and enhance the quality of food items

Sweet Potato Fries

Chef's Corner

Sweet Potato Fries

Corporate chef, Chris Waltman of Forbes Hever & Wallace developed this oven-baked recipe as an alternative to fried sweet potato fries. Using the Amana® Commercial AXP Speed oven, he was able to bake these tasty fries to perfection in the same amount of time as a traditional fryer, and 15-20 times faster than a traditional convection oven.

Add some wiggle room to your New Year’s resolution with these delicious baked—not fried, sweet potato fries. Indulge in the crispy exterior and soft, creamy interior of these fries. Baked from raw in just 3 minutes using the Amana® Commercial AXP Speed oven, this energy-efficient method of cooking eliminates food waste, while ensuring timely service.

Check out the video and recipe below, and get cooking!


Sweet Potato Fries

 

Servings:1

Total Cook Time: 3 minutes

Ingredients

  • 8oz (224g)Sweet potato (cut into ¼” fries)
  • 1oz (30mL) avocado oil
  • 1Tbsp (15mL) tapioca starch
  • Salt

Accessories:

  • Non-stick basket (TB10)
  • Oven paddle (PA10)

Procedures:

  1. Toss the raw, cut fries in the avocado oil
  2. Add oiled fries to clean bowl. Toss with powdered tapioca starch and salt.
    The powdered starch is key for ensuring a crispy—never soggy, texture
  3. Arrange fries in a single layer in nonstick basket (TB10)
  4. Using program settings below, bake in your AXP/MXP oven.
  5. Remove from oven, and transfer fries to clean bowl. Season to taste and enjoy!

Program settings:

Oven Temperature: 520°F (270°C)
Stage Time MW% Fan% IR%
1 1:00 50% 100% 100%
2 1:00 80% 100% 100%
3 1:00 20% 100% 100%

Featured Chef Spotlight

Corporate Chef Chris Waltman

Forbes Hever & Wallace, Inc.

fhw-chris

Forbes Hever & Wallace, Inc. has been representing food service and supply manufacturers since 1986 and is the official distributor of ACP Amana® and Menumaster® Commercial ovens in Texas and Oklahoma.

Learn more about Forbes Hever & Wallace and check-out their top-notch team, including Corporate Chef Chris Waltman at www.your-rep.com

“Eat Your Vegetables”

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

“Eat Your Vegetables”

Veggie_Medley2

Think back to your childhood. It’s dinnertime, and you’ve eaten everything on the plate except a portion of broccoli that you keep hoping will magically disappear on its own. But then, as you try and sneak away from the table to claim your favorite spot in front of the television, your mother chimes in with a cheerful, yet stern, remark; “Finish your vegetables.”

Well, it turns out that Mom really knew what she was talking about all those years. In order to maintain a healthy heart and weight, the American Heart Association recommends consuming 4.5 cups of fruits and vegetables per day, based on a 2,000 calorie daily diet. And the more colorful, the better. As expanding campaigns encourage healthy living for all ages, it’s important for chefs and kitchens to accommodate for this kind of appetite.

Red_Baby_Potatoes_3

Potatoes are particularly known for contributing carbohydrates, which act as an energy source for the human body. Besides keeping cells energized, red baby potatoes are jam packed full of vitamins and minerals, especially iron and vitamin C, which help improve your body’s functionality as a whole. Its flexibility in terms of preparation ensures the satisfaction of any appetite, regardless of age.

The use of steam to cook vegetables in the new Menumaster® Steamer Oven is especially valuable. A recent study from the Journal of the Science of Food and Agriculture tested the behavior of different cooking methods, and they discovered that all forms of cooking break down healthful molecules in some way. However, microwave steaming proved to be the most efficient when it came to preserving nutrients and money because of lower cook times and minimal use of water.

Below are cooking guides for steaming a vegetable medley or baby red potatoes in the MSO, which were developed by ACP Corporate Chef Sandy Gibilisco and ACP Food Application Scientist Patty Reyes.

Baby Red Potatoes

Quantity: 10 lbs. (4.5 kg)

Accessories:

  • 2-4″ full size amber hotel pan w/ lids
  • Silicone oven mitts
  • Thermometer
  • Tongs

Starting Temperature: Room Temperature 65˚F (18°C)

Expected Ending Temperature: 212˚F (100˚C)

MSO35: 

Stage: 1

Time: 9:00

%MW: 100%

MSO22:

Stage 1:

Time: 12:30

%MW: 100%

Directions:

  1. Measure 5 lbs. (2.3 kg) potatoes in each pan. Make sure potatoes are in a single layer.
  2. Place lid on pan.
  3. Place in MSO at the above settings
  4. When cook cycle ends, remove pan with mitts.
  5. Check internal temperature of potatoes with a thermometer (at least 212˚F (100˚C)).

 

Frozen California Medley

Quantity: 8 lbs. (3.6 kg)

Accessories:

  • 2-4″ full amber pan w/ lid
  • Big spoon (for stirring)
  • Silicone oven mitts

Starting Temperature: Frozen 0˚F (-18˚C)

MSO35:

Stage: 1

Time: 10:00

%MW: 100%

MSO22:

Stage: 1

Time: 13:45

%MW: 100%

Directions:

  1. Place frozen vegetables inside pan and place lid on top.
  2. Measure 1/4 cup (30 g) of water and pour into pan.
  3. Place on bottom shelf of MSO at the above settings.
  4. When cook cycle ends, remove pan (with mitts).
  5. Review for uniform color and texture throughout the pan.

MSO_simpStm_LongHZ

veggie_medley2

Kickoff to Summer

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Kickoff to Summer

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With the official start of summer and our Panini grill plate accessory, you can be a year round griller with the MXP22 or Jetwave ovens. This summer, add nutrients, color, and interest to your menu presentations by using our GR10 panini accessory to create grill marks to your vegetables.

These grill plates can fit in both the Jetwave or the MXP22:

DSC04904
GR10 Panini Accessory

Instructions:
1.) Place the Panini grill in the oven to preheat (about 15 minutes).
2.) Spray vegetables with olive oil pan spray and sprinkle lightly with sea salt before placing on the Panini grill with long handled tongs. Use caution.
3.) Cover the plate with one layer of vegetables and “grill” using the following settings**:

MXP22
Oven Temperature: 520˚F (270˚C)
Stage 1
Time: 0:25
Microwave: 20%
Fan: 0%
IR:100%

Jetwave
Oven Temperature: 475˚F (270˚C)
Stage 1
Time: 0:35
Microwave: 10%

**Add more or less time depending on level of grill mark desired

Zucchini
-This can be made more delicious by topping with a retail purchased marinade, after ‘grilling’.

Onions
-When onions are grilled, flavors change from pungent, to sweet.  Cut onions crosswise into ½” (1.5 cm) slices.

Asparagus
-The star of vegetables for grilling. Just seconds in the MXP22 turns it into an even better vegetable!

Bell Peppers
-Cut into  large chunks or ½” (1.5 cm) rings.  They will char around the edges and turn extra sweet, just like grilling them outdoors.

Quick, easy, and healthy, these vegetables look and taste great with our hi-speed combination ovens. Try out some other foods such as mushrooms, eggplants, and even pineapple!

dscn0323

Microwaves as Steamers?

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Microwaves as Steamers?

Did you know: any ACP, Inc. oven that produces 1800 watts and above can be utilized for steaming? Doing batch cooking? The RC30S2 is the oven for your operation. It can steam two four inch deep half pans of product at once, which could be as much as 8 lbs. of vegetables! If you operate more in the realm of single portion steaming, then the HDC212 will exceed your needs. This oven can heat single portions of vegetables in as little as 30 seconds. Give these ovens a try and you will surely be impressed with their performance.

RC30S2hdc

Steamed Vegetables
DSC02737
                                         
Microwave: RC30S2
Qty: 4 lbs. California Medley
Accessory: 2X 4 inch deep ½ size high temperature food pans.
Start Food Temp  Stage  Time  Microwave  End Temp
35-40°F (2-4°C)       1       4:15      100%     165°F (74°C)

Note: Stack one pan on top of the other in oven.

Shrimp

shrimp 001
Microwave: RC30S2
Qty: 4 lbs. 30-40 count shrimp
Accessory: 2X 4 inch deep ½ size high temperature food pans.
Instructions: Serve immediately after heating.
Start Food Temp  Stage  Time  Microwave  End Temp
35-40°F (2-4°C)       1       6:00      100%     165°F (74°C)

Note: Stack one pan on top of the other in oven.

Steamed Vegetables

DSC02728
Microwave: HDC212
Qty: 5 oz. California Medley
Accessory: Microwave safe plastic bag
Instructions: Serve immediately after heating
Start Food Temp  Stage  Time  Microwave  End Temp
35-40°F (2-4°C)       1       0:30      100%     165°F (74°C)

Shrimp

DSC02726
Microwave: HDC212
Qty: 6 oz. 30-40 count shrimp
Accessory: Microwave safe plastic bag.
Instructions: Serve immediately after heating.

Start Food Temp  Stage  Time  Microwave  End Temp
35-40°F (2-4°C)       1       0:30      100%     165°F (74°C)