12
OPERATION
Suggested Steam Times
MEAT - POULTRY - FISH
ITEM
WEIGHT
PER PAN
SIZE OF PAN
SOLID
NUMBER
OF PANS
TIMER
SETTINGS IN
MINUTES
NO. OF COOKED
PORTIONS PER PAN*
3 oz. (65g)
Chicken, Cut Up, Blanched
8#
(3.6kg)
12” x 20” x 21/2”
1-3
4-6
18-25
25-30
15-20
Protein
Chicken, Whole
three 4#
(1.8kg)
12” x 20” x 4”
1-2
3-4
45-55
55-65
25-30
Protein
Fish, Fillets
3#
(1.4kg)
12” x 20” x 21/2”
1-3
4-6
8-12
10-15
12-15
Protein
Fowl %# or More, Whole
two 5#
(2.3kg)
12” x 20” x 4”
1-2
3-4
50-65
60-75
20-25
Protein
Fankforts
5#
(2.3kg)
12” x 20” x 21/2”
PERFORATED
1-3
4-6
3-4
4-5
35-40
Protein
Hamburgers, 3 ounce
5#
(2.3kg)
12” x 20” x 21/2”
1-3
4-6
12-14
15-18
20-25
Protein
Meatballs, ** 1 Ounce
6#
(2.7kg)
12” x 20” x 21/2”
1-3
4-6
18-22
22-25
20-25
Protein
Meatloaf **
15#
(6.8kg)
12” x 20” x 21/2”
1-3
4-6
40-45
45-50
50-60
Protein
Pork Chops, Loin,
4 Ounces with Bone
6#
12” x 20” x 21/2”
1-3
4-6
25-30
30-35
24
Protein
Sausages, 10 Per Pound
6#
12” x 20” x 21/2”
1-3
4-6
18-21
22-25
18-20
Protein
Turkey, on Carcass
20-22#
12” x 20” x 4”
1-2
100-120
50-60
Protein
Turkey, off Carcass
10-12#
12” x 20” x 21/2”
1-3
4-6
50-60
60-75
55-65
Protein
* All portions are equivalent to approximately
1
/
2
cup cooked.
** Raw weight for meatballs and meatloaf includes hamburg and extenders and yields 2 ounces protein plus extenders, or
3 ounces total portion.