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, |
COOKING IN SOLID PANS
PRODUCT | TIME (minutes) | WEIGHT PER PAN | |
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Eggs |
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Scrambled | 10 | – 12 | 8 Doz. |
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Rice |
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Long Grain |
| 25 | 2 Lb. (.9 kg) |
(Cover with 4 cups water per pound.) |
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Pasta (Place perforated pan inside |
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solid pan, cover pasta with cold water) |
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Spaghetti, Regular / Vermicelli | 12 | – 15 |
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Macaroni, Shells/Elbows | 15 | – 18 |
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Noodles, 1/2" (1.3 cm) wide | 12 | – 15 |
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Lasagna Noodles | 15 | – 18 |
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Frozen Casseroles |
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Lasagna |
| 35 | Full Pan |
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Meat Loaf |
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| 40 | 15 Lb. (6.8kg) | |
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Beef |
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Ground Chuck | 20 | – 25 | 10 Lb. (4.5 kg) |
Sliced as Purchased | 35 | – 40 | 10 Lb. (4.5 kg) |
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Seafood |
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Shrimp, Frozen, 10 per pound |
| 5 | 4 Lb. (1.8 kg) |
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Vegetables |
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Beans |
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Baked |
| 9 | 10 Lb. (4.5 kg) Can |
Refried |
| 9 | 10 Lb. (4.5 kg) Can |
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Canned Vegetables |
| 6 | 10 Lb. (4.5 kg) Can |
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Prunes |
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Dried | 12 | – 15 |
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– 12 –
