8
OPERATION
Cooking Guidelines
The steamer steam cooks vegetables, frankfurters, eggs in their shells, and certain other meats or food items at atmospher-
ic pressure. These cooking guidelines are suggestions only. You should experiment with your food products to determine
the cooking times that will give you the best results. Variables which affect cooking time include size, weight, thickness of
foods, temperature, density, previous condition of the foods (fresh, pre-blanched or frozen) and degree of doneness desired.
PRODUCT
TIME (MINUTES)
WEIGHT PER PAN
COOK IN SOLID PANS
Eggs, Scrambled 10 - 12 8 Dozen
10 - 12
8 Dozen
Rice, Long Grain (Cover with 4 cups water per pound.)
25
2 lb.
Pasta (Place perforated pan inside solid pan, cover pasta with cold water.)
Spaghetti, Regular/Vermicelli
Macaroni, Shells/Elbows
Noodles, ½” wide
Lasagna Noodles
12 - 15
15 - 18
12 - 15
15 - 18
Frozen Casseroles, Lasagna
35
Full Pan
Meat Loaf, 3 - 5 pounds each
40
15 lb.
Beef
Ground Chuck
Sliced as Purchased
20 - 25
35 - 40
10 lb.
10 lb.
Shrimp, Frozen, 10 per pound
5
4 lb.
Baked and/or Refried Beans
9
10 lb. Can
Canned Vegetables
6
10 lb. Can
Prunes, Dried
12 to 15
COOK IN PERFORATED PANS
SEAFOOD
Clams
Frozen
Fresh, Cherrystone
10 - 12
5 - 6
3 Doz.
3 Doz.
King Crab, Frozen
Claws
Legs
4
4 - 6
2-1/2 lb.
4-1/2 lb.
Lobster Tail, Frozen
Lobster, Live, 10 - 12”
6
5
10 lb.
4 Per Pan
Salmon Fillets, Frozen, 8 ounces each
5
7-1/2 lb.
Scallops, Fresh
4
3 lb.
Scrod Fillets, Fresh
3 - 5
4 lb.
EGGS, POULTRY & MEAT
Eggs
Hard Cooked
Soft Cooked
Soft Yolk for Caesar Salad
15
9 - 10
6 - 8
4 Doz.
4 Doz.
4 Doz.
Chicken - Breasts, Legs, Thighs
20
15 lb.
Turkey, Frozen
Breasts (2)
Cut Lengthwise
90
55
6 - 7 lb. Each
20 - 25 lb.
