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C24GA SERIES GAS CONVECTION STEAMERS
PRODUCTS TO BE COOKED IN PERFORATED PANS
PRODUCT
TIME (Minutes)
WEIGHT PER PAN
Carrots
Baby Whole, Frozen
Crinkle Cut, Frozen
Sliced, Fresh
8
7 to 8
11
7 lbs.
4 lbs.
9 lbs.
Cauliflower, Flowerettes
Frozen
Fresh
6
7 to 8
4 lbs.
5 lbs.
Celery, 1" Diagonal Cut
7
5 lbs.
Corn
Yellow Whole Kernel, Frozen
Cobbettes, Frozen
Corn-On-Cob, Fresh
5
8
16 to 18
10 to 12
16 to 18
5 lbs.
27 Ears
80 Ears
18 Ears
54 Ears
Peas, Green
6
5 lbs.
Potatoes, Whole Russet
55
10 lbs.
Spinach
Chopped, Frozen
Defrosted
Fresh Cut
17
5
3
6 lbs.
6 lbs.
2 lbs.
Squash, Acorn Halves
25
10 Halves
Zucchini, Slices
8
10 lbs.
Frozen Mixed Vegetables
6 to 7
10 lbs.
Fruit, Blanch for Peeling
Grapefruit
Oranges
3
3
Pineapple, Whole for Cutting
4
COOKING HINTS
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.
