Market Forge Industries 3500 owner manual Vegetables Approx Recommended Timer APPROX/ no Frozen

Page 10

OPERATION

VEGETABLES

 

 

APPROX.

RECOMMENDED

 

TIMER

APPROX/ NO.

 

 

FROZEN

PAN SIZE, 12” x 20”

NUMBER

SETTINGS IN

COOKED SERVINGS

ITEM

 

WT. PER PAN

PERFORATED

OF PANS

MINUTES

PER PAN

Beans, Snap Green

6 lbs.

2 1/2”

1-3

18-22

25-30

or Waxed

 

(2.7 kg)

(65mm)

 

 

3 oz. (85 g)

Beets,

 

7 1/2 lbs.

2 1/2”

1-3

40-50

30-35

2” Diameter

 

(3.4 kg)

(65mm)

 

 

3 oz. (85 g)

Broccoli, Stalks

6 lbs.

2 1/2”

1-3

14-18

25-30

1/2-3/4”

 

(2.7 kg)

(65mm)

 

 

3 oz. (85 g)

Carrots.

 

9 lbs.

2 1/2”

1-3

18-21

35-40

Sliced

 

(4 kg)

(65mm)

 

 

3 oz. (85 g)

Cauliflower, Trimmed

6 lbs.

2 1/2”

1-3

12-16

30-35

1 1/2-2”

 

(2.7 kg)

(65mm)

 

 

3 oz. (85 g)

Corn

 

 

2 1/2”

1-3

10-15

12

on Cob Husked

1 doz.

(65mm)

 

 

 

Cabbage 1/4-1/6

5 lbs.

2 1/2”

1-3

14-18

15-20

of Head, Cored

(2.25 kg)

(65mm)

 

 

4 oz. (115 g)

Onions,

 

6 lbs.

2 1/2”

1-3

20-25

25-30

2” Diameter

 

(2.7 kg)

(65mm)

 

 

4 oz. (115 g)

Peas,

 

5 lbs.

2 1/2”

1-3

5-6

25-30

Shelled

 

(2.25 kg)

(65mm)

 

 

3 oz. (85 g)

Potatoes,

 

10 lbs.

2 1/2”

1-3

18-21

50

French Fry Cut

(4.5 kg)

(65mm)

 

 

3 oz. (85 g)

Potatoes,

 

10 lbs.

2 1/2”

1-3

35-40

50

Regular Cut, 3”

(4.5 kg)

(65mm)

 

 

3 oz. (85 g)

Spinach,

 

3 lbs.

2 1/2”

1-3

3-5

10-12

Cleaned Cut

 

(1.4 kg)

(65mm)

 

 

3 3/4 oz. (105 g)

Squash, Summer,

7 lbs.

2 1/2”

1-3

7-10

30-35

Sliced 1” thick

 

(3.2 kg)

(65mm)

 

 

3 oz. (85 g)

Squash,

 

9 lbs.

2 1/2”

1-3

10-15

25-30

Winter Peeled

(4 kg)

(65mm)

 

 

3 oz. (85 g)

Turnip,

 

5 lbs.

2 1/2”

1-3

28-32

20-25

Dice

 

(2.25 kg)

(65mm)

 

 

4 oz. (115 g)

CANNED VEGETABLES

 

 

 

 

Canned,

 

7 lbs.

2 1/2”

1-3

5-10

25-30

Vegetables

 

(3.2 kg)

(65mm)

 

 

3 oz. (85 g)

MISCELLANEOUS

 

 

 

 

 

Eggs,

 

3 dozen

2 1/2”

1-3

9-11

36

in Shell

 

 

(65mm)

 

 

1 Egg Each

Eggs,

 

4 dozen

2 1/2”

1-3

6-8

48

out of Shell

 

 

(65mm)

 

 

1 Egg Each

Rice,

 

4 lbs.

2 1/2”

1-2

18-22

60-65

(See Bulletin

#16)

(1.8 kg)

(65mm)

 

 

3 oz. (85 g)

Spaghetti,

 

3 lbs.

2 1/2”

1-2

18-22

40-45

(See Bulletin

#13)

(1.4 kg)

(100mm)

 

 

4 oz. (115 g)

8

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Contents Model Table of Contents Introduction ServiceBasic Functioning Installation Operating Procedures SHUT-DOWN ProcedureOperating Controls and Indicators OperationPreheating CleaningSteam Source Operation CookingDescription Function Control PanelOperation Pressureless Steam Cooking Timer Settings Perforated Pans Minutes PER PANVegetables Approx Recommended Timer APPROX/ no Frozen General Principles of OperationPlumbing Circuits Steam Exhaust and Drain Lines Minute TIMER/CONSTANT SteamSteam Inlet Line Steam Exhaust Condensing SystemDoor Interlock Switch Thermostatic SwitchBuzzer Electrical Fault Isolation TROUBLE-SHOOTINGTROUBLE-SHOOTING Guides General TROUBLE-SHOOTING Guide Probable Cause RemedyElectrical Fault Isolation Guide Failure Fault Location Incoming PowerMinute Timer  Timer Contacts Electric InspectionWiring and Schematic Diagram Indicator Lights Timer MotorSteam Solenoid Valves Preventive Maintenance MaintenanceWiring Cold Water Condenser CircuitRepair and Replacement Illustrated Parts ListCooking Compartment Cleaning Door Latch Tension AdjustmentCabinet Assembly Cabinet Assembly Part DescriptionOuter Door Control Panel Condenser Bracket Complete Condenser Assembly
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