Vulcan-Hart VHL2G operation manual Cooking Hints, Suggested Cooking Guidelines

COOKING HINTS

Spread food out evenly in pans and do not allow food to protrude above pans. This will interfere with steam circulation between pans in the compartment.

Preheating of compartments is necessary for satisfactory results except for VHL2 & VHL3 steamers with Pre-Vent Automatic Controls.

When time does not allow for defrosting of frozen vegetables, such as loose-pack peas, corn, diced carrots, etc., they may be cooked at once, provided you use just half of the suggested portions in the following cooking chart.

SUGGESTED COOKING GUIDELINES

The following table lists suggested cooking times and weights. These suggested guidelines are approximate; they will vary depending on initial product temperature, size, shape, etc. and should be adjusted to suit your operation.

PRODUCTS TO BE COOKED IN SOLID PANS

	TIMER SETTING	WEIGHT
PRODUCT	IN MINUTES	PER PAN
Eggs, Scrambled	10 to 12	8 Dozen
Rice, Long Grain
Cover with 4 cups water (32 fl.oz) per pound of rice.	25	2 Lb. (0.9 kg)
(Cover with 0.95 liter of water per 0.45 kg of rice.)
Pasta (Place perforated pan inside solid pan, cover pasta with
cold water.)
Spaghetti - Regular/Vermicelli	12 to 15
Macaroni - Shells/Elbows	15 to 18
Noodles - 1/2" (1.3 cm) Wide	12 to 15
Lasagna Noodles	15 to 18
Frozen Casseroles, Lasagna	35	Full Pan
Meat Loaf, 3 to 5 Lb. (1.4 to 2.3 kg)	40	15 Lb. (6.8 kg)
Beef
Ground Chuck	20 to 25	10 Lb. (4.5 kg)
Sliced as Purchased	35 to 40	10 Lb. (4.5 kg)
Shrimp, Frozen, 10 Shrimp per Lb. (0.45 kg)	5	4 Lb. (1.8 kg)
Beans
Baked	9	10 Lb. Can (4.5 kg)
Refried	9	10 Lb. Can (4.5 kg)
Canned Vegetables	6	10 Lb. Can (4.5 kg)
Prunes, Dried	12 to 15

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