By Carla Landi
It’s National Microwave Day!
Every year, on December 6 we honor the appliance that has changed how chefs and home chefs alike use the kitchen – the microwave. What better way to celebrate than to explore the perfect solution for on-demand steaming.
Amana’s microwave-powered commercial steamer ovens (AMSO Series) utilize a unique method of microwave energy distribution to provide superior, even heating throughout the oven cavity.
With 2200-3500 watts of power, these ovens check all the boxes. They provide fast cooking results while retaining food quality and nutrition values. Think about it; you get the results and benefits of steaming without the need for plumbing, deliming, and ventilation.
Controls are user-friendly and include eleven power levels and four cooking stages for ultimate flexibility. In addition, AMSO Series ovens store up to 100 programmable menu items, include smart USB connectivity, and are compatible with the ACP Programming Application. A Smart Choice is an understatement. These ovens have a multiple quantity function that automatically calculates cooking times for various portions, and the automatic voltage sensor adjusts to the power supply.
How much can you cook at a time? The Amana® Steamer oven fits two full-size, 4” deep, high heat amber pans with lids and can accommodate mixed loads (4 half pans, or 2 large pans). When calculating cooking times, a good rule of thumb is one minute per pound on 100% microwave for the AMSO35 and one and a half minutes per pound for the AMSO22.
Simplify steaming! Below are some valuable tips provided by ACP Solutions.
For faster cook times, retention of steam, even cooking results, and prevention of food splatters, heat or cook food in high heat containers. ACP recommends using high heat pans and lids to achieve the best cooking results, especially when it comes to refrigerated items stored at 40°F.
When possible, defrost and rinse frozen food items before steaming to shorten cook times. Room temperature items require less time to heat than refrigerated items.
Internal food temperatures continue to rise slightly after a steaming cycle due to the presence of steam.
Food items high in fat, sugar, salt, or moisture attract microwave energy and require shorter cook times. Conversely, food items high in protein or fiber absorb microwave energy slowly and require longer cook times.
