9
OPERATION
Cooking Guidelines
PRODUCT
TIME (MINUTES)
WEIGHT PER PAN
Corned Beef
40 - 75
6 - 8 lb.
Hot Dogs or Wieners
3
80 - 100 Count
VEGETABLES
Asparagus Spears
Frozen
Fresh
10 - 12
5
3 Doz.
5 lb.
Beans
Green, 2” Cut, Frozen/Fresh
Lima, Frozen
Baby Lima, Frozen
6
8
5
5 lb.
5 lb.
5 lb.
Brussel Sprouts, Frozen
6
5 lb.
Broccoli
Spears, Frozen
Spears, Fresh
Florets, Frozen
8
6
6
4 lb.
5 lb.
5 lb.
Cabbage, Fresh, 1/6 Cut
8
5 lb.
Carrots
Baby Whole, Frozen
Crinkle Cut, Frozen
Sliced, Fresh
8
7 - 8
11
7 lb.
4 lb.
9 lb.
Cauliflower, Florets
Frozen
Fresh
6
7 - 8
6
7 - 8
Celery, 1" Diagonal Cut
7
5 lb.
Corn
Yellow Whole Kernel, Frozen
Cobbettes, Frozen
Corn-On-Cob, Fresh
5
8
16 - 18
10 - 12
16 - 18
5 lb.
27 Ears
80 Ears
18 Ears
54 Ears
Peas, Green
6
5 lb.
Potatoes, Whole Russet
55
40 lb.
Spinach
Chopped, Frozen
Defrosted
Fresh Cut
17
5
3
6 lb.
6 lb.
2 lb.
Squash, Acorn Halves
25
10 Halves
Zucchini, Slices
8
10 lb.
Frozen Mixed Vegetables
6 - 7
5 lb.
FRUIT
Fruit, Blanch for Peeling, Grapefruit, Oranges
3
Pineapple, Whole for Cutting
4
