SUGGESTED COOKING TIMES:

Timer settings are for general guidance only. Differences in food quality, size, shape, freshness, load size and degree of doneness desired must be considered and adjustments made in time if necessary.

PRODUCT

WEIGHT

PORTIONS

COOKING TIME

 

(Minutes)

PAN USED

Asparagus

Fresh

3% lbs.

14 (4 oz.)

8-10

Full/Perforated

Frozen Spears (Thawed)

5 Ibs.

20 (4 oz.)

9

Full/Perforated

Beans

Green

-

Frozen, Cut

5

Ibs.

20

(4 oz.)

12

Full/Perforated

Green

-

Fresh

5

Ibs.

20

(4 oz.)

15-17

Full/Perforated

Wax

-

Frozen

5

Ibs.

20

(4 oz.)

13

Full/Perforated

Lima

-

 

Frozen

5

Ibs.

20

(4 oz.)

10

Full/Perforated

Broccoli

Spears

-

Fresh

4

Ibs.

16 (4 oz.)

16-12

Full/Perforated

Spears

-

Frozen (Thawed)

5

Ibs.

20 (4 oz.)

8

Full/Perforated

Brussel

Sprouts

 

 

 

 

 

 

Fresh

 

 

 

 

 

 

5 Ibs.

20 (4 oz.)

15-17

Full/Perforated

Fresh

 

 

 

 

 

 

5 Ibs.

20 (4 oz.)

13

Full/Perforated

Carrots

 

 

 

 

 

 

 

 

 

Frozen

-

Whole Baby

 

5 lbs.

20 (4 oz.)

12

Full/Perforated

Fresh - ‘/4 -inch Bias Cut

5 Ibs.

20 (4 oz.)

12

Full/Perforated

Cabbage

 

 

 

 

 

 

 

 

 

Green,

Cut

Into Wedges

 

 

24

15

Full/Perforated

Red,

Cut

Into Wedges

 

 

 

16

18-20

Full/Perforated

Cauliflower

 

 

 

 

 

 

 

 

Fresh,

Whole

 

 

2 Ibs.

8 (4 oz.)

g-10

Full/Perforated

Fresh,

Whole

 

 

2 Ibs.

12 oz.

11 (4 oz.)

15

Full/Perforated

Frozen,

Flowerettes

 

5 Ibs.

20 (4 oz.)

10-12

Full/Perforated

Corn

 

 

 

 

 

 

 

 

 

 

 

Fresh,

Cob, 4-5 Inch Ears

5% Ibs.

15

13-15

Full/Perforated

Frozen

-Whole

Kernel

5 Ibs.

20 (4 oz.)

8

Full/Perforated

Frozen

-

Cob,

6 Inch

Ears

9 Ibs.

14

12-14

Full/Perforated

Mixed

Vegetables

 

 

 

 

 

 

Frozen

 

 

 

 

 

5

Ibs.

20 (4 oz.)

12

FulVPerforated

Peas

 

 

 

 

 

 

 

 

 

 

 

Frozen

 

 

 

 

 

5

Ibs.

20 (4 oz.)

8

Full/Perforated

Potatoes

 

 

 

 

 

 

 

 

 

Red Bliss

-

Whole

 

7

Ibs.

28

35

Full/Perforated

Russet&

-

Whole

 

8

Ibs.

20

23-25

FulVPerforated

Russetts

-

Peeled

 

5

Ibs.

12

20

Full/Perforated

Russet% l-Inch Cubes

5

Ibs.

20 (4 oz.)

17

Full/Perforated

Spinach

 

 

 

 

 

 

 

 

 

Fresh,

Leaf

 

 

 

2% Ibs.

10 (4 oz.)

5

Full/Perforated

Frozen,

Chopped

 

6

Ibs.

24 (4 oz.)

35

Full/Perforated

Zucchini

 

 

 

 

 

 

 

 

 

Fresh

-

Slices

‘/.,-Inch

Thick

5

Ibs.

20 (4 oz.)

6-8

Full/Perforated

Eggs

 

 

 

 

 

 

12 Ibs.

12

15-16

‘I2 Perforated

Large

-

Hard Cooked

 

PAGE 11

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Image 12
Southbend R2 manual Suggested Cooking Times

R2 specifications

The Southbend R2 stands out as a remarkable piece of culinary equipment designed specifically for the modern commercial kitchen. Renowned for its robust build quality and innovative features, the R2 range has been crafted to meet the rigorous demands of chefs and kitchen staff, ensuring both efficiency and reliability in high-pressure environments.

One of the most notable attributes of the Southbend R2 is its powerful cooking capabilities. The highly efficient burners provide exceptional heat distribution, allowing for precise temperature control. With a BTU output that rivals that of many competitors, the R2 can handle a variety of cooking methods, from searing meats to simmering sauces, all while maintaining consistent heat.

The Southbend R2 is equipped with a variety of cooking surfaces and configurations. It offers multiple burner options, including standard and high-efficiency burners, giving chefs the flexibility to choose according to their cooking style. The range also features a griddle surface and optional broiler, which expands the menu possibilities, guiding chefs in creating diverse culinary offerings.

In terms of technology, the R2 incorporates advanced temperature controls that are intuitive and easy to use. This allows for quick adjustments and precise settings, essential for meeting the exacting standards of professional kitchens. The integration of safety features, such as automatic shut-off valves and flame failure detection, further enhances the usability and safety of the range, ensuring peace of mind while cooking.

Durability is a hallmark of the Southbend R2. Constructed with stainless steel, the range is built to withstand the rigors of daily use. Its materials are resistant to corrosion and easy to clean, which is crucial in maintaining hygiene standards in commercial kitchens. The design also includes heavy-duty cast iron grates, which not only provide excellent heat retention but also facilitate easy maneuvering of pots and pans.

The Southbend R2 has garnered praise for its energy efficiency as well. By utilizing advanced burner technology, it minimizes gas consumption without sacrificing performance. This not only lowers operating costs but also supports environmentally responsible cooking practices.

In summary, the Southbend R2 represents a fusion of power, versatility, and durability tailored for professional kitchens. Its advanced features and robust design make it an essential tool for chefs who demand high performance and reliability in their cooking equipment. Whether preparing a bustling high-volume service or a delicate culinary masterpiece, the Southbend R2 stands as a trusted partner in delivering exceptional results.