SECTION 3. OPERATION
The ST-10 Pressureless Cooker is a two compartment unit. Each compartment holds five 12” x 20” x 2-1/2” or three 12” x 20”
x 4” pans. This unit enables the cook to prepare foods close to the time of service. The cooking ntimes given are timer settings
and should be set on a preheated compartment. There is a thermostatic time delay in each compartment that adjusts the total
time depending on the temperature and amount of the food. Therefore the total time will be greater than the timer setting. At
the end of the timer cooking cycle the bell will ring, steam will stop flowing and the food can be removed.
8
FROZEN VEGETABLES
ITEM
APPROX.
FROZEN
WEIGHT PER
PAN
RECOMMENDED
12” x 20” (1/1)
PERFORATED
PAN
NO. OF
PANS
TIMER
SETTINGS IN
MINUTES
APPROX. NO.
COOKED
SERVINGS
PER PAN
lbs.
kg
Inches
mm
Servings
oz.
g
Asparagus,
Spears
7.5
3.4
2.5
65
1-3
12-15
30
3
85
Beans, Green
Regular
6
2.7
2.5
65
1-3
10-15
25
3
85
Beans, Green
French Cut
6
2.7
2.5
65
1-3
5-7
25
3
85
Beans,
Lima
7.5
3.4
2.5
65
1-3
12-15
30
3
85
Broccoli
6
2.7
2.5
65
1-3
4-6
25
3
85
Brussel Sprouts
7.5
3.4
2.5
65
1-3
10-15
30
3
85
Carrots
6
2.7
2.5
65
1-3
10-15
25
3
85
Cauliflower
6
2.7
2.5
65
1-3
7-12
25
3
85
Corn,
Cut
7.5
3.4
2.5
65
1-3
8-12
30
3
85
Mixed,
Vegetables
7.5
3.4
2.5
65
1-3
8-12
30
3
85
Peas,
Loose
7.5
3.4
2.5
65
1-3
3-5
30
3
85
Spinach
9
4
2.5
65
1-3
Must be Defrosted
30
4
115
Squash
12
5.4
2.5
65
1-3
Must be Defrosted
50
3
85
FROZEN PREPARED ENTREES
ITEM
WEIGHT
PER PAN
RECOMMENDED
12” x 20” (1/1)
PERFORATED
PAN
NO. OF
PANS
TIMER
SETTINGS IN
MINUTES
APPROX. NO.
COOKED
SERVINGS
PER PAN
lbs.
kg
Inches
mm
Servings
oz.
g
Lobster Tails,
6-8oz. (
170-255g
)
7-8
3.2-3.6
2.5
65
1-3
15-25
15
6
170
Shrimp,
C.D.P.
16-20
7-9
2.5
65
1-3
8-11
75
3
85
Shrimp,
Green
16-20
7-9
2.5
65
1-3
11-15
50
3
85
Bulk Pack,
Frozen
3.5-4
1.6-1.8
2.5
65
1-3
35-45
10
6
170
Bulk Pack,
Defrosted
3.5-4
1.6-1.8
2.5
65
1-3
25-35
10
6
170
