Steamers are used for steaming fish, fruit, meat, poultry, and vegetables. Most steamers used in the Navy consist of a three door, three-compartment unit. Each unit has one or two perforated pans or baskets.

Operation

When operating steamers, you are not limited to the use of pans and baskets furnished with them. If juices are to be saved, you should cook in leakproof solid pans of a suitable size. Pans should not be overloaded; steam circulates best when pans are about three-fourths full. Different foods may be cooked in the same steam compartment without mixing flavors or affecting the taste of the different foods. Onions and pudding placed in individual pans may be cooked in the same steam compartment without a transfer of flavor.

After the food has been placed in the steamer, close the compartment door securely. (The door latch is linked with the steam supply on most steamers, and the final movement of the lever locks the door and turns on the steam at the same time. Unlocking the door turns off the steam before the door can be opened.)

If the steam supply is controlled separately, open the steam valve slowly by turning the valve wheel counterclockwise after the door is latched. Then observe the middle indicator on the pressure gauge, which should be in the range of 5 to 7 psi. Turn the valve wheel clockwise to reduce steam pressure if it is above 7 psi. Watch your cooking time closely and avoid spoiling food by overcooking. Less time is required for steam pressure cooking than for boiling food in water; the temperature of steam at 7 psi is 233F and the boiling temperature of water is 212F.

After cooking has been completed, turn off' the steam supply by turning the valve wheel clockwise on separately controlled units, or by unlatching the compartment door of the latch-controlled steam supply. You can relieve the steam pressure by operating the lever of the safety valve, if one is provided; otherwise, wait 2 minutes before you open the door to the full OPEN position. The gauge should read 0 psi before the door is opened.

Care and Cleaning

Occasionally, when you examine the drainpipe for steam-condensate drip, none will appear after a few minutes of steamer operation. When this is the case, turn off' the steam supply by unlatching the door or closing the valve, as necessary. The fault normally is stoppage in the trap, strainer, or drainpipe. To eliminate this condition, close the steam valve, remove the steam-trap strainer basket, and clean it by scraping out the solids and washing the basket until the mesh or perforations are open and clear. Clean the pipe connection in the steamer compartment, reassemble the strainer, and repeat the pressure cooking. If there is still no drip, the steam trap is at fault, so report this to the engineer officer via the chain of command.

After each meal, the steamer should be brushscrubbed, washed clean with hot soapy water, and rinsed with hot water (170F) and allowed to air dry.