PRODUCTS TO BE COOKED IN PERFORATED PANS
| TIMER SETTING | WEIGHT |
PRODUCT | IN MINUTES | PER PAN |
|
|
|
Brussel Sprouts, Frozen | 6 | 5 Lb. (2.3 kg) |
Cabbage, Fresh 1/6 Cut | 8 | 5 Lb. (2.3 kg) |
Carrots |
|
|
Baby Whole, Frozen | 8 | 7 Lb. (3.2 kg) |
Crinkle Cut, Frozen | 7 to 8 | 4 Lb. (1.8 kg) |
Sliced, Fresh | 11 | 9 Lb. (4.1 kg) |
Cauliflower, Flowerettes |
|
|
Frozen | 6 | 4 Lb. (1.8 kg) |
Fresh | 7 to 8 | 5 Lb. (2.3 kg) |
Celery, 1" (2.5 cm) Diagonal Cut | 7 | 5 Lb. (2.3 kg) |
Corn |
|
|
Yellow Whole Kernel, Frozen | 5 | 5 Lb. (2.3 kg) |
Cobbettes, Frozen | 8 | 27 Ears |
| 16 to 18 | 80 Ears |
10 to 12 | 18 Ears | |
| 16 to 18 | 54 Ears |
Peas, Green | 6 | 5 Lb. (2.3 kg) |
Potatoes, Whole Russet | 55 | 10 Lb. (4.5 kg) |
Spinach |
|
|
Chopped Frozen | 17 | 6 Lb. (2.7 kg) |
Defrosted | 5 | 6 Lb. (2.7 kg) |
Fresh Cut | 3 | 2 Lb. (1 kg) |
Squash, Acorn, Halves | 25 | 10 Halves |
Zucchini, Slices | 8 | 10 Lb. (4.5 kg) |
Frozen Mixed Vegetables | 6 to 7 | 5 Lb. (2.3 kg) |
Fruit, Blanch for Peeling |
|
|
Grapefruit | 3 |
|
Oranges |
|
|
Pineapple, Whole for Cutting | 4 |
|
|
|
|
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