12
6.0 COOKING GUIDELINES
The guidelines given below are suggested quantities, temperature settings, and
estimated
numbers of orders per load and per hour. When two temperatures are given,
the first is to start the product, and the second to finish the product.
The following temperatures should be used:
Temperature (
E
F)
Simmering
200 Maximum
Sautéing
225 - 275
Searing
300 - 350
Frying
325 - 375
Grilling
350 - 450
ITEM
PORTION
TEMP (F)
BATCH/HR
BCH-30G PER LOAD
QTY PORTIONS
BCH-40G PER LOAD
QTY
PORTIONS
BREAKFAST FOODS
Bacon
3 slices
350
12
2 lbs.
10
3 lbs.
15
Eggs
- Boiled-Hard
1 egg
225
5
50 eggs
50
75 eggs
75
- Boiled-Soft
1 egg
225
8
50 eggs
50
75 eggs
75
- Fried
1 egg
400
4
30 eggs
30
45 eggs
45
- Poached
1 egg
225
5
36 eggs
36
60 eggs
60
- Scrambled
1-1/2 eggs
300-200
1
18 gal.
720
28 gal.
1100
French Toast
3 slices
450
7
35 slices
12
50 slices
17
Regular
Oatmeal
½ cup
250
2
20 lbs.
(100 cups)
500
40 lbs. (200
cups)
1000
Pancakes
2 each
400
10
30 ea.
15
50 ea.
25
FISH
Clams
1 pt.
400
10
10 qts.
20
15 qts.
30
Fish Cakes
2 - 3 oz.
400
5
70 - 3 oz.
35
110 - 3 oz.
55
Haddock Fillet
4 oz.
400
4
60 - 4 oz.
60
90 - 4 oz.
90
Halibut Steak
5 oz.
450
3
60 - 4 oz.
60
90 - 4 oz.
90
Lobster
1 - 1 lb.
350
4
20 - 1 lb.
20
30 - 1 lb.
30
Swordfish
5 oz.
450
3
50 - 5 oz.
50
75 - 5 oz.
75
