Market Forge Industries ST-12-TGG, Installation, Operation And Maintenance Manual, Page: 15 / 40

I T E M
Chicken
Cut up
Chicken, 4 lbs.
Whole
Fowl, 5 lbs. or more
Whole
Fish, Fillets
Frankforts
Hamburgers
3 oz. (85 g)
Meatballs
1 oz. (30 g), size*
Meatloaf*
Pork Chops, 4 oz.
Loin Bone (115 g)
Sausage
1 1/2 oz. (45 g)
Turkey
On Carcass
Turkey
Off Carcass
Approx. Frozen
Weight
Per Pan
8 lbs (3.6 kg)
3 each
2 each
3 lbs (1.4 kg)
5 lbs (2.3 kg)
5 lbs (2.3 kg)
6 lbs (2.7 kg)
15 lbs (6.8 kg)
6 lbs (2.7 kg)
6 lbs (2.7 kg)
20-22 lbs (9-10 kg)
10-12 lbs (4.5-5 kg)
Recommended
12” x 20” (1/1)
Perforated Pan
2 1/2” (65mm)
4” (100 mm)
4” (100 mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
Number
of Pans
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1
1-3
Approx. Number
Cooked
Servings
Per Pan
15-20 2 oz.
Protein (55 g)
25-30 2 oz.
Protein (55 g)
20-25 2 oz.
Protein (55 g)
12-15 2 oz. (55 g)
35-40 2 oz. (55 g)
20-25 2 oz.
Protein (55 g)
20-25 2 oz
Protein (55 g)
50-60 2 oz.
Protein (55 g)
24 2 oz.
Protein (55 g)
18-20 2oz. (55 g)
50-60 2 oz.
Protein (55 g)
55-65 2 oz.
Protein (55 g)
Timer
Settings in
Minutes
20-30
45-50
50-60
10-15
3-5
18-22
20-25
40-50
25-30
18-21
2-2 1/2 hrs.
1-1 1/4hrs.
MISCELLANEOUS
I T E M
Eggs
In Shell
Eggs
Out of Shell
Rice —
Bulletin 16
gives
direction
Spaghetti
Bulletin 13
gives
direction
Weight
Per Pan
3 dozen
4 dozen
4 lbs. (1.8 kg)
3 lbs. (1.4 kg)
Recommended
12” x 20” (1/1)
Perforated Pan
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
4” (100mm)
Number
of Pans
1-3
1-3
1-2
1-2
Timer
Settings in
Minutes
9-11
6-8
18-22
18-22
Approx. Number
Cooked Servings
Per Pan
36
1 egg each
48
1 egg each
60-65 3oz. (85 g)
40-45 4oz. (115 g)
MEAT—POULTRY—FISH
PRESSURELESS STEAM COOKING TIMER SETTINGS AND PORTIONS (continued)
*Raw weight for Meatballs and Meatloaf includes hamburg and extenders and yields 2 oz. (55 g) protein plus extenders
or 3 oz. (85 g) total portion.
3. OPERATION (cont’d.)
3-7