INSTALLATION & OPERATION MANUAL 10065 REV 4 (05/22)
PAGE
10
OF 12
Direct Steam Cabinet Base Convection Steamer
PRODUCT
TIMER SETTING (MINUTES)
WEIGHT PER PAN
Eggs, Scrambled
10 - 12
8 Dozen
Rice, Long Grain
(Cover with 4 cups water per pound.)
25
2 lb.
Pasta (Place perforated pan inside solid
pan,cover pasta with cold water.)
Spaghetti, Regular/Vermicelli
Macaroni, Shells/Elbows
Noodles, ½” wide
Lasagna Noodles
12 - 15
15 - 18
12 - 15
15 - 18
Frozen Casseroles, Lasagna
35
Full Pan
Meat Loaf, 3 - 5 pounds each
40
15 lb.
Beef
Ground Chuck
Sliced as Purchased
20 - 25
35 - 40
10 lb.
10 lb.
Shrimp, Frozen, 10 per pound
5
4 lb.
Beans
Baked
Refried
9
9
10 lb. Can
10 lb. Can
Canned Vegetables
6
10 Lb Can
Prunes, Dried
12 to 15
Clams
Frozen
Fresh, Cherrystone
10 - 12
5 - 6
3 Doz.
3 Doz.
King Crab, Frozen
Claws
Legs
4
4 - 6
2-1/2 lb.
4-1/2 lb.
Lobster Tail, Frozen
Lobster, Live, 10 - 12”
6
5
10 lb.
4 Per Pan
Salmon Fillets, Frozen, 8 ounces each
5
7-1/2 lb.
Scallops, Fresh
4
3 lb.
Scrod Fillets, Fresh
3 - 5
4 lb.
Eggs
Hard Cooked
Soft Cooked
Soft Yolk for Caesar Salad
15
9 - 10
6 - 8
4 Doz.
4 Doz.
4 Doz.
Chicken - Breasts, Legs, Thighs
20
15 lb.
Turkey, Frozen
Breasts (2)
Cut Lengthwise
90
55
6 - 7 lb. Each
20 - 25 lb.
Corned Beef
40 - 75
6 - 8 lb.
COOKING CHART
The following table lists suggested cooking times and weights. These times, which will vary depending on initial product
temperature, size, shape, etc., are approximate and should be adjusted to suit your operation.
PRODUCTS TO BE COOKED IN SOLID PANS
C
ooking
C
hart
