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| WEIGHT | PORTIONS | COOKING TIME |
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PRODUCT |
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Meats |
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Corned | Beef |
| 6% Ibs. | 18 (6 oz.) | 2 hours | Full |
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Hot | Dogs, | Thawed | 5 Ibs. | 40 | (2 oz.) | 5 | Full/Perforated | ||||
Hot | Dogs, | Frozen | 5 Ibs. | 40 | (2 oz.) | 10 | Full/Perforated | ||||
Fowl |
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Boneless | Chicken Breast | 4’12Ibs. | 12 (6 oz.) | 15 | Full/Perforated | ||||||
Tamales, | Frozen | 3 Ibs. | 12 (4 oz.) | 20 | Full/Perforated | ||||||
Tortilla, | Frozen | 4 Tortillas |
| 4 | 45 Seconds | Half/Perforated | |||||
Beef | Ravioli, | Frozen | 48 Ravioli |
| 8 | Full/Perforated | |||||
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| (1 lb. 8 oz.) |
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Elbow Macaroni | 2 Ibs. | 32 (2 oz.) | 7 | In Perforated | Pan | ||||||
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| Uncooked |
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| Nested in Solid | Pan | |
Spaghetti |
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| 2 Ibs. | 32 | (2 oz.) | 14 | In |
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| Uncooked |
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| Full/Perforated | ||
Egg | Noodles |
| 2 tbs. | 32 | (2 oz.) | 10 | Full/Perforated | ||||
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| Uncooked |
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Converted | Rice | 2 Ibs. |
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| 25 | Full/Perforated | |||||
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| 2% Qts. Water |
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| + Oil 8 Salt |
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Navy | Beans |
| 2 Ibs. |
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| Full/Perforated | ||||
Place beans in pan and cover with |
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Steam for 2 minutes; remove from steamer and cover for 1 hour. |
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Remove | cover and place back in steamer for 40 minutes. |
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Black Eyed | Peas | 2 Ibs. |
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| Full/Perforated | |||||
Place peas in pan and cover with 3quart.s hot tap water. |
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Steam for 2 minutes: remove from steamer and cover for 1 hour. |
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Remove cover and place back in steamer for 35 minutes. |
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Seafood |
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Oysters |
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| 5 Ibs. | 16 Count | 12 | Perforated |
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| Pan Nested |
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| in a Full Pan | ||
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| 2’hlnch | Deep | |
Shrimp, | Fresh, Medium, | 5 Ibs. |
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| Full/Perforated | ||||||
Heads | Removed |
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Shrimp, | Frozen, Large, | 5 lbs. |
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| 8 | Full/Perforated | |||||
Peeled | & Deveined |
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Lobster |
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| 13/, Ibs. |
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| 8 | Full/Perforated | |||
Alaskan | King | Crab Legs | 1 lb. |
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| Full/Perforated | |||||
Cherrystone |
| Clams | 5 lbs. |
| 12 | 7 | Full/Perforated | ||||
Fish | Fillets |
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| 7’1, | 12 (10 oz.) | 18 | Full/Perforated | ||||
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| Nested | in Full | |
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| Hotel | Pan |
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END USER TIPS:
Schedule cooking of fresh vegetables so that they will be served socn after they are cooked. If it is necessary to prepare them in advance, they can be plunged into cold water, drained thoroughly and held under refrigeration until needed for service.
Five pounds of cold cooked vegetables can be reheated in the steamer in 5 to 10 minutes, depending upon the variety.
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