– 10 –
Suggested Cooking Guidelines
TIMER SETTING
WEIGHT PER PAN
PRODUCT
(minutes)
Eggs
Scrambled
10 to 12
8 doz.
Hard cooked
15
4 doz.
Rice, long grain (cover with 4 cups of water/lb.)
25
2 lb.
Pasta (place perforated pan inside solid pan; cover
with cold water)
Spaghetti, regular/vermicelli
12 to 15
Macaroni, shells/elbows
15 to 18
Lasagna noodles
15 to 18
Frozen Casseroles, Lasagna
35
Full pan
Meat Loaf, 3-5 lb. each
40
15 lb.
Beef
Ground Chuck
20 to 25
10 lb.
Beans
Baked/Refried
9
10 lb. can
Chicken - Breasts, Legs, Thighs
20
15 lb.
Turkey, Frozen
Breasts (2)
90
6 to 7 lb. each
Hot Dogs
3
80 to 100 count
SEAFOOD
Clams
Frozen
10 to 12
3 doz.
Fresh, Cherrystone
5 to 6
3 doz.
King Crab, frozen
Claws
4
2
1
/
2
lb.
Legs
4 to 6
4
1
/
2
lb.
Shrimp, frozen, 10 per lb.
5
4 lb.
Lobster Tail, frozen
6
10 lb.
Lobster, Live, 10" to 12"
5
4 per pan
Scallops, fresh
4
3 lb.
Scrod Fillets, fresh
3-5
4 lb.
VEGETABLES
Asparagus Spears
Frozen
10 to 12
3 doz.
Fresh
5
5 lb.
Beans
Green, 2" cut, frozen/fresh
6
5 lb.
Lima, frozen
8
5 lb.
Broccoli
Spears, frozen
8
4 lb.
Spears, fresh
6
5 lb.
Flowerettes, frozen
6
5 lb.
Carrots
Baby whole, frozen
8
7 lb.
Crinkle cut, frozen
7 to 8
4 lb.
Sliced, fresh
11
9 lb.
Cauliflower, Flowerettes
Frozen
6
4 lb.
Fresh
7 to 8
5 lb.
Corn
Yellow whole kernel, frozen
5
5 lb.
Cobbettes, frozen
8
27 ears
Corn-on-the-Cob, fresh
10 to 12
18 ears
Peas, Green
6
5 lb.
Potatoes, whole russet
55
40 lb.
Zucchini, slices
8
10 lb.
Canned Vegetables
6
10 lb. can
Frozen Mixed Vegetables
6 to 7
5 lb.
