Hobart HSF3 manual Cooking Guidelines, Cooking in Solid Pans

Page 12

COOKING GUIDELINES

These cooking guidelines are suggestions only. You should experiment with your food products to determine the cooking times that will give you the best results.

Variables which affect cooking time:
• size	• density
• weight	• elevation
• thickness of foods	• degree of doneness desired
• temperature	• previous condition of the food (fresh, pre-blanched or frozen)

COOKING IN SOLID PANS

PRODUCT	TIME (minutes)		WEIGHT PER PAN

Eggs
Scrambled	10	– 12	8 Doz.

Rice
Long Grain		25	2 Lb. (.9 kg)
(Cover with 4 cups water per pound.)

Pasta (Place perforated pan inside
solid pan, cover pasta with cold water)
Spaghetti, Regular / Vermicelli	12	– 15
Macaroni, Shells/Elbows	15	– 18
Noodles, 1/2" (1.3 cm) wide	12	– 15
Lasagna Noodles	15	– 18

Frozen Casseroles
Lasagna		35	Full Pan

Meat Loaf
3-5 pound (1.4-2.3 kg) each		40	15 Lb. (6.8kg)

Beef
Ground Chuck	20	– 25	10 Lb. (4.5 kg)
Sliced as Purchased	35	– 40	10 Lb. (4.5 kg)

Seafood
Shrimp, Frozen, 10 per pound		5	4 Lb. (1.8 kg)

Vegetables
Beans
Baked		9	10 Lb. (4.5 kg) Can
Refried		9	10 Lb. (4.5 kg) Can

Canned Vegetables		6	10 Lb. (4.5 kg) Can

Prunes
Dried	12	– 15

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Contents UCT Table of Contents Leveling Feet Standard or 4 10 CM Adjustable Legs Optional UnpackingLocation Leveling Anchoring Steamer Without LegsStacking KIT Electrical ConnectionsElectrical Data Plumbing ConnectionsDrain Connections Water Quality Vent HoodTesting Procedure Controls OFFPreheat Cook ShutdownExtended Shutdown Cooking HintsCleaning Frozen Food ItemsAcceptable Pan Sizes Draining Steam GeneratorWeekly, or more often if necessary Cooking Guidelines Cooking in Solid PansCooking in Perforated Pans Cooking in Perforated Pans Contd Deliming and Cleaning Steamer Removal of Lime Scale DepositsService Cold Water Condenser