Cooking in Perforated Pans Contd | Hobart HSF3 guide

COOKING IN PERFORATED PANS (CONT'D)

PRODUCT	TIME (minutes)	WEIGHT PER PAN

Fruit
Grapefruit, Oranges, Blanch for Peeling	3
Pineapple, Whole for Cutting	4

Eggs
Hard Cooked	15	4 Doz.
Soft Cooked	9 – 10	4 Doz.
Soft Yoke for Caesar Salad	6 – 8	4 Doz.

Chicken
Breasts, Legs, Thighs	20	15 Lb. (6.8 kg)

Turkey, Frozen
Breasts (2)	90	6-7 Lb. (2.7-3.2 kg) Each
Cut Lengthwise	55	20-25 Lb. (9-11.3 kg)

Corned Beef	40 – 75	6-8 Lb. (2.7-3.6 kg)

Hot Dogs or Wieners	3	80-100 Count

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Hobart HSF3 manual Cooking in Perforated Pans Contd

Contents

UCT Table of Contents Location Leveling Feet Standard or 4 10 CM Adjustable Legs OptionalUnpacking Stacking KIT LevelingAnchoring Steamer Without Legs Electrical Connections Drain Connections Electrical DataPlumbing Connections Water Quality Vent Hood Testing Procedure Preheat ControlsOFF Extended Shutdown CookShutdown Cooking Hints Acceptable Pan Sizes CleaningFrozen Food Items Draining Steam Generator Weekly, or more often if necessary Cooking Guidelines Cooking in Solid Pans Cooking in Perforated Pans Cooking in Perforated Pans Contd Deliming and Cleaning Steamer Removal of Lime Scale Deposits Service Cold Water Condenser