INSTALLATION AND OPERATION MANUAL,
DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10
PART NUMBER 10065R3
11
2008-11-13
PRODUCTS TO BE COOKED IN PERFORATED PANS
PRODUCT
TIMER SETTING
IN MINUTES
WEIGHT
PER PAN
Clams
Frozen
Fresh, Cherrystone
10 - 12
5 - 6
3 Dozen
3 Dozen
King Crab, Frozen
Claws
Legs
4
4 - 6
2 ½ Lb
4 ½ Lb
Lobster Tail, Frozen
Lobster, Live, 10" - 12"
6
5
10 Lb
4 Per Pan
Salmon Fillets, Frozen, 8 oz Each
5
7 ½ Lb
Scallops, Fresh
4
3 Lb
Scrod Fillets, Fresh
3 - 5
4 Lb
Eggs
Hard Cooked
Soft Cooked
Soft Yolk for Caesar Salad
15
9 - 10
6 - 8
4 Dozen
4 Dozen
4 Dozen
Chicken, Breasts, Legs, Thighs
20
15 Lb
Turkey, Frozen
Breasts (2)
Cut Lengthwise
90
55
6 - 7 Lb Ea.
20 - 25 Lb
Corned Beef
40 - 75
6 - 8 Lb
Hot Dogs or Wieners
3
80 - 100
Count
Asparagus Spears
Frozen
Fresh
10 - 12
5
3 Dozen
5 Lb
Beans
Green, 2" Cut, Frozen/Fresh
Lima, Frozen
Baby Lima, Frozen
6
8
5
5 Lb
5 Lb
5 Lb
