INSTALLATION AND OPERATION MANUAL,
DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10
PART NUMBER 10065R3
10
2008-11-13
6.0 COOKING CHART
The following table lists suggested cooking times and weights. These times, which will vary
depending on initial product temperature, size, shape, etc., are approximate and should be
adjusted to suit your operation.
PRODUCTS TO BE COOKED IN SOLID PANS
PRODUCT
TIMER SETTING
IN MINUTES
WEIGHT PER
PAN
Eggs, Scrambled
10 - 12
8 Dozen
Rice, Long Grain (Cover with 4 cups water/lb)
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 Lb Each
40
15 Lb
Beef
Ground Chuck
Slices as Purchased
20 - 25
35 - 40
10 Lb
10 Lb
Shrimp, Frozen, 10 Shrimp per Lb
5
4 Lb
Beans
Baked
Refried
9
9
10 Lb Can
10 Lb Can
Canned Vegetables
6
10 Lb Can
Prunes, Dried
12 - 15
