COOKING GUIDELINES
The steamer steam cooks vegetables, frankfurters, eggs in their shells, and certain other meats or food items at atmospheric pressure.
These cooking guidelines are suggestions only. You should experiment with your food products to determine the 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,
COOK IN SOLID PANS
PRODUCT | TIME (minutes) | WEIGHT PER PAN | |
|
|
|
|
Eggs, Scrambled | 10 | – 12 | 8 Doz. |
Rice, Long Grain |
| 25 | 2 Lb. |
(Cover with 4 cups water per pound.) |
|
|
|
Pasta (Place perforated pan inside |
|
|
|
solid pan, cover pasta with cold water) |
|
|
|
Spaghetti, Regular / Vermicelli | 12 | – 15 |
|
Macaroni, Shells/Elbows | 15 | – 18 |
|
Noodles, 1/2" wide | 12 | – 15 |
|
Lasagna Noodles | 15 | – 18 |
|
Frozen Casseroles, Lasagna |
| 35 | Full Pan |
Meat Loaf, 3 – 5 pound each |
| 40 | 15 Lb. |
Beef |
|
|
|
Ground Chuck | 20 | – 25 | 10 Lb. |
Sliced as Purchased | 35 | – 40 | 10 Lb. |
Shrimp, Frozen, 10 per pound |
| 5 | 4 Lb. |
Beans |
|
|
|
Baked |
| 9 | 10 Lb. Can |
Refried |
| 9 | 10 Lb. Can |
Canned Vegetables
6
10 Lb. Can
Prunes, Dried
12 – 15
9
