COOKING GUIDELINES
The cooking guidelines in this manual are suggestions only. You should experiment with your food products to determine cooking times that will give you the best results. Variables which affect cooking time include size, weight, thickness of foods, temperature, density, previous condition of the foods (fresh, preblanched or frozen) and how thoroughly the food is to be cooked.
To allow steam to circulate around the pans, food must be spread evenly and not piled too high. Best results are obtained after the compartments are allowed to preheat. When all compartments are to be loaded at the same time, it is best to allow the first compartment to reach 4 to 4.5 psi before starting the next compartment. When processing frozen vegetables, use half the suggested pan weights and allow sufficient time for cooking.
| PAN | PERFORATED | WEIGHT/ | STEAM | PANS PER | ||
PRODUCT | QUANTITY | TIME | |||||
DEPTH | OR SOLID | COMPARTMENT | |||||
| PER PAN | MINUTES | |||||
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VEGETABLES (fresh) |
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Beans, lima | 2.5" | Perf | 5 lbs | 10 - 12 | 1 - 3 | ||
13 - 15 | 4 - 6 | ||||||
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Beans, string or wax | 2.5" | Perf | 6 lbs | 15 | - 20 | 1 - 3 | |
20 | - 25 | 4 - 6 | |||||
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Broccoli, florets | 2.5" | Perf | 6 lbs | 8 - 10 | 1 - 3 | ||
10 - 12 | 4 - 6 | ||||||
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Broccoli, stalks | 2.5" | Perf | 6 lbs | 10 - 15 | 1 - 3 | ||
15 | - 20 | 4 - 6 | |||||
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Carrots, sliced | 2.5" | Perf | 9 lbs | 18 - 21 | 1 - 3 | ||
21 | - 25 | 4 - 6 | |||||
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Corn | 2.5" | Perf | 5 lbs | 9 - 10 | 1 - 3 | ||
11 | - 13 | 4 - 6 | |||||
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Peas | 2.5" | Perf | 5 lbs | 6 | - 7 | 1 - 3 | |
8 | - 9 | 4 - 6 | |||||
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Potatoes, chunked | 2.5" | Perf | 10 lbs | 20 | - 25 | 1 - 3 | |
25 | - 30 | 4 - 6 | |||||
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Rice, add 1 gallon of water | 4" | Solid | 4lbs | 22 | - 24 | 1 - 2 | |
25 | - 27 | 3 - 4 | |||||
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Spinach, cut, cleaned | 4" | Perf | 3 lbs | 3 | - 5 | 1 - 2 | |
4 | - 6 | 3 - 4 | |||||
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Vegetables, canned | 2.5" | Solid | 7 lbs | 4 | - 5 | 1 - 3 | |
5 | - 8 | 4 - 6 | |||||
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OTHER FOODS |
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Chicken | 2.5" | Perf | 8 lbs | 18 - 25 | 1 - 3 | ||
25 | - 30 | 4 - 6 | |||||
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Eggs, | 2.5" | Solid | 4 doz | 6 | - 7 | 1 - 3 | |
7 | - 8 | 4 - 6 | |||||
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Eggs, | 2.5" | Perf | 3 doz | 2 | - 3 | 1 - 3 | |
4 | - 6 | 4 - 6 | |||||
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Fish, fillets | 2.5" | Perf | 3 lbs | 8 - 12 | 1 - 3 | ||
10 - 15 | 4 - 6 | ||||||
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Meatloaf | 2.5" | Solid (for broth) | 15 lbs | 35 | - 40 | 1 - 3 | |
40 | - 45 | 4 - 6 | |||||
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Spaghetti, add 7 quarts of water | 4" | Solid | 3 lbs | 20 | - 22 | 1 - 2 | |
23 | - 26 | 3 - 3 | |||||
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Turkey | 2.5" | Perf | 10 - 12 lbs | 50 | - 60 | 1 - 3 | |
60 | - 75 | 4 - 6 | |||||
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– 10 –
