Suggested Cooking Guidelines
| TIMER SETTING | WEIGHT PER PAN |
PRODUCT | (minutes) |
|
Eggs |
|
|
Scrambled | 10 to 12 | 8 doz. |
Hard cooked | 15 | 4 doz. |
Rice, long grain (cover with 4 cups of water/lb.) | 25 | 2 lb. |
Pasta (place perforated pan inside solid pan; cover |
|
|
with cold water) |
|
|
Spaghetti, regular/vermicelli | 12 to 15 |
|
Macaroni, shells/elbows | 15 to 18 |
|
Lasagna noodles | 15 to 18 |
|
Frozen Casseroles, Lasagna | 35 | Full pan |
Meat Loaf, | 40 | 15 lb. |
Beef |
|
|
Ground Chuck | 20 to 25 | 10 lb. |
Beans |
|
|
Baked/Refried | 9 | 10 lb. can |
Chicken - Breasts, Legs, Thighs | 20 | 15 lb. |
Turkey, Frozen |
|
|
Breasts (2) | 90 | 6 to 7 lb. each |
Hot Dogs | 3 | 80 to 100 count |
SEAFOOD |
|
|
Clams |
|
|
Frozen | 10 to 12 | 3 doz. |
Fresh, Cherrystone | 5 to 6 | 3 doz. |
King Crab, frozen |
|
|
Claws | 4 | 21/2 lb. |
Legs | 4 to 6 | 41/2 lb. |
Shrimp, frozen, 10 per lb. | 5 | 4 lb. |
Lobster Tail, frozen | 6 | 10 lb. |
Lobster, Live, 10" to 12" | 5 | 4 per pan |
Scallops, fresh | 4 | 3 lb. |
Scrod Fillets, fresh | 4 lb. | |
VEGETABLES |
|
|
Asparagus Spears |
|
|
Frozen | 10 to 12 | 3 doz. |
Fresh | 5 | 5 lb. |
Beans |
|
|
Green, 2" cut, frozen/fresh | 6 | 5 lb. |
Lima, frozen | 8 | 5 lb. |
Broccoli |
|
|
Spears, frozen | 8 | 4 lb. |
Spears, fresh | 6 | 5 lb. |
Flowerettes, frozen | 6 | 5 lb. |
Carrots |
|
|
Baby whole, frozen | 8 | 7 lb. |
Crinkle cut, frozen | 7 to 8 | 4 lb. |
Sliced, fresh | 11 | 9 lb. |
Cauliflower, Flowerettes |
|
|
Frozen | 6 | 4 lb. |
Fresh | 7 to 8 | 5 lb. |
Corn |
|
|
Yellow whole kernel, frozen | 5 | 5 lb. |
Cobbettes, frozen | 8 | 27 ears |
10 to 12 | 18 ears | |
Peas, Green | 6 | 5 lb. |
Potatoes, whole russet | 55 | 40 lb. |
Zucchini, slices | 8 | 10 lb. |
Canned Vegetables | 6 | 10 lb. can |
Frozen Mixed Vegetables | 6 to 7 | 5 lb. |
