INSTALLATION & OPERATION MANUAL 10065 REV 4 (05/22)
PAGE
11
OF 12
Direct Steam Cabinet Base Convection Steamer
C
ooking
C
hart
PRODUCT
TIMER SETTING (MINUTES)
WEIGHT PER PAN
Hot Dogs or Wieners
3
80 - 100 Count
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.
Broccoli
Spears, Frozen
Spears, Fresh
Florets, Frozen
8
6
6
4 lb.
5 lb.
5 lb.
Brussel Sprouts, Frozen
6
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, Flowerettes
Frozen
Fresh
6
7 - 8
4 lb.
5 lb.
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
10 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, Blanch for Peeling,
Grapefruit
Oranges
3
Pineapple, Whole for Cutting
4
C
ooking
H
ints
Where possible, spread food out evenly in pans. Do not allow food to protrude above pans, since this will interfere with
steam circulation between pans in the compartment.
Always preheat compartments for satisfactory results. When time does not allow for defrosting of frozen vegetables, such
as loose-pack peas, corn, diced carrots, etc., they may be cooked at once provided just half of the suggested portions in
the cooking chart are used.
