Vulcan-Hart ML-114825, VECTS16 operation manual Thermostat Portion Setting Batches Size PER Hour

Page 9

 

 

 

THERMOSTAT

 

 

 

PORTION

 

 

SETTING

 

BATCHES

ITEM

SIZE

°F

 

°C

 

PER HOUR

MEAT - POULTRY (Continued)

 

 

 

 

 

 

Chicken - Pan Fried

2 quarters

350

177

3

Chicken - Whole

2 oz. (57 g)

350

200

177

93

Hot Dogs - Grilled

2 oz. (57 g)

300

149

8

Hot Dogs - Boiled

2 oz. (57 g)

250

121

12

Ham Steak

3 oz. (85 g)

400

204

8

Pork Chops

5 oz. (142 g)

350

177

4

Sausage Links

3 Links

350

177

7

Turkey

 

 

 

 

 

 

Off Carcass

2 oz. (57 g)

400

200

204

93

On Carcass

2 oz. (57 g)

400

200

204

93

MISCELLANEOUS

 

 

 

 

 

 

Grilled Cheese Sandwiches

1 Sandwich

400

204

8

Macaroni & Cheese

8 oz. (227 g)

200

93

2

Rice

4 oz. (113 g)

350

225

177

107

1

Spaghetti

4 oz. (113 g)

350

225

177

107

2

VEGETABLES

 

 

 

 

 

 

Canned

3 oz. (85 g)

400

204

6

Fresh

 

 

 

 

 

 

Beans, Wax, Green

3 oz. (85 g)

400

204

3

Beets

3 oz. (85 g)

400

204

1

Broccoli

3 oz. (85 g)

400

204

3

Cabbage

3 oz. (85 g)

400

204

5

Carrots

3 oz. (85 g)

400

204

2

Cauliflower

3 oz. (85 g)

250

121

5

Corn

1 Ear

400

204

8

Potatoes

3 oz. (85 g)

400

204

2

Spinach

4 oz. (113 g)

250

121

10

Turnip

4 oz. (113 g)

400

204

2

Frozen

 

 

 

 

 

 

Beans, French Green

3 oz. (85 g)

400

204

6

Lima Beans

3 oz. (85 g)

250

121

4

Broccoli

3 oz. (85 g)

400

204

8

Sliced Carrots

3 oz. (85 g)

250

121

6

Small Whole Carrots

3 oz. (85 g)

250

121

3

Corn

3 oz. (85 g)

250

121

18

Small Whole Onions

3 oz. (85 g)

250

121

7

Peas

3 oz. (85 g)

400

204

10

Spinach

3 oz. (85 g)

400

204

3

DESSERTS, PUDDINGS, SWEET SAUCES

 

 

 

 

 

Butterscotch Sauce

1 oz. (28 g)

200

93

1

Cherry Cobbler

3 oz. (85 g)

200

93

1

Chocolate Sauce

1 oz. (28 g)

200

93

1

Cornstarch Pudding

4 oz. (113 g)

200

93

1

Fruit Gelatin

3 oz. (85 g)

250

121

2

– 9 –

Image 9
Contents Installation Table of Contents General InstallationUnpacking LocationInstallation Installation Codes and StandardsLeveling Electrical ConnectionsFloor Plan Electrical Data Operation Using the Tilting Skillet Controls Before First USEFunction CleaningFish Cooking GuideThermostat Portion Setting Batches Size PER Hour Maintenance Service and Parts InformationLubrication Problem Possible Causes Troubleshooting GuideForm 31035 Rev. a Feb