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FRUIT:
Fresh
Apple, cored
1
Grapefruit
1
Orange
1
Apricot
1
Pineapple, whole
2
Dried: add water to re-hydrate
Apple
10
Apricot
10
Peach
10
Pear
10
Prune
10
MEATS & POULTRY:
Cook meats and poultry in nested pans, as juices
can be used for gravy, sauces, beef stock and soups.
The portion size, thickness, grades, should be
considered when selecting a timer setting for
doneness.
POULTRY: Fresh Frozen
Turkey, whole
6-8 min./lb.
6-8 min./lb.
Chicken, 5-8 oz.
Breaded piece 18-20 min.
halves, 1 1/4-1 1/2
lb. per half
20-24 min.
PORK, SAUSAGE,
HOT DOGS: Fresh Frozen
Pork, Chop, 4 count/lb. 10 min.
Italian sausage, 4 oz.
10 min.
Ribs, 3lb. and down
20-26 min.
Hot-dogs, 8 count/lb.
2 min.
BEEF: Fresh Frozen
Cubes, 1 1/2”
6-7 min./lb.
6 min./lb.
Ground chuck for chili
4 min./lb.
4-6 min./lb.
Pot-roast, choice
8-12 min./lb.
Rump roast, choice
Boned, rolled, tied
12 min./lb.
Meat loaf, 4lb. Loaf
5 min./lb.
Liver, baby beef, 8oz.
2-4 min./lb.
2-4 min./lb.
Corned beef, 6-8lb.
cut, add 1/2” water
Pan
20-23 min./lb.
STEAKS: : Fresh Frozen
Using a 3/4” to 1” steak, the steaming time listed
below produces a “rare” steak. A “well done” steak is
first steamed to the “rare” stage, then broiled or
grilled for 1 1/2 minutes on each side. This “well
done” steak shrinks less, is more tender and juicy;
and, when served, is the same size as the “rare”
steak.
STEAKS: : Fresh
Sirloin Patties
Chopped 8 oz
4 min.
Ribeye,
8 oz.
4 min.
Top butt steak 6 oz.
4 min
8 oz.
6 min.
Filet Mignon, butterflied –
4 oz.
3 min.
6 oz.
3-4 min.
8 oz.
4 min.
10 oz.
5 min.
16 oz.
8.min
(Chateaubriand)
Strip steak -
10-oz.
5 min.
12 oz.
7 min.
T-bone
12 oz.
5 min.
16 oz.
8 min.
18 oz.
8 min.
22 oz.
10 min.
PREPARED ENTREES: Fresh Frozen
Full Size Pans
Cabbage rolls, stuffed* 25 min.
20 min.
Cover with tomato
Sauce & serve
Casserole dishes*
Beef Stew
20-25 min
25-30 min.
Stroganoff
20-25 min.
25-30 min.
Lasagna* fresh
20-25 min
25-30 min.
Reheat ea. serving 4” 6-8 min.
12 min.
DEHYDRATED FOODS:
Potatoes* 2 ½” random sliced
Plus 5 cups cold water /lb.
12 min.
RICE & BEANS:
Rice, long grain
4 cups cold water/lb.
17 min.
Beans, pre-soaked overnight,
1 lb. Beans = 1 ¼ qt. Water
45 min.
Beans* unsoaked,
1 lb. Beans x 1 ½ qt. water
2 ½ Hours
Refried beans, 2-#10 cans
15-17 min.
PASTA:
Steam in nested pans. Place pasta on 2 ½”
perforated pan used as a liner in a solid 2 ½” pan.
Cover pasta with cold water.
Egg noodles, 1 ½” wide
4-6 min. **
Lasagna noodles
10-12 min.**
Macaroni, shells, elbow
10-12 min.**
Rigatoni
10 min. **
Spaghetti, vermicelli
8 min.**
Spaghetti, regular
8 min.**
