11
OPERATION
Suggested Steam Times
VEGETABLES, FRESH
ITEM
WEIGHT
PER PAN
SIZE OF PAN
PERFORATED
NUMBER
OF PANS
TIMER
SETTINGS IN
MINUTES
NO. OF COOKED
PORTIONS PER PAN*
3 oz. (
65g
)
Green Beans, Wax
6#
(2.7kg)
12” x 20” x 21/2”
1-3
4-8
15-20
20-25
30-35
Broccoli, 1/2” - 3/4” , Stalks
6#
(2.7kg)
12” x 20” x 21/2”
1-3
4-8
10-15
15-20
25-30
Cabbage , Cored - 1/4
1/6 of Head
5#
(2.3kg)
12” x 20” x 21/2”
1-3
4-8
14-16
16-20
12-20
Carrots, Sliced
9#
(4kg)
12” x 20” x 21/2”
1-3
4-8
18-21
21-25
25-40
Cauliflower
6#
(2.7kg)
12” x 20” x 21/2”
1-3
4-8
10-15
15-20
30-35
Con on the Cob, Husked
1 Doz.
12” x 20” x 21/2”
1-3
4-8
10-12
12-15
12
Potatoes, French Fry Cut
10#
(4.5kg)
12” x 20” x 21/2”
1-3
4-8
15-18
18-20
50
Potatoes, Regular Cut
10#
(4.5kg)
12” x 20” x 21/2”
1-3
4-8
25-30
30-35
50
Spinach, Cut and Cleaned
3#
(1.4kg)
12” x 20” x 4”
1-2
3-4
3-5
4-8
10-12
Squash, Summer,
1” Slices
7#
(3.2kg)
12” x 20” x 21/2”
1-3
4-8
8-12
12-15
30-35
Squash, Winter, Diced
9#
(4kg)
12” x 20” x 21/2”
1-3
4-8
15-20
20-25
30-35
Turnip, Diced
5#
(2.3kg)
12” x 20” x 21/2”
1-3
4-8
25-30
30-35
20-25
* All portions are equivalent to approximately
1
/
2
cup cooked.
MISCELLANEOUS
ITEM
WEIGHT
PER PAN
SIZE OF PAN
SOLID
NUMBER
OF PANS
TIMER
SETTINGS IN
MINUTES
NO. OF COOKED
PORTIONS PER PAN*
2 oz. (
55g
)
Eggs, in Shell
3 doz.
12” x 20” x 21/2”
PERFORATED
1-3
4-8
8-9
9-10
36
Eggs, out of Shell
4 doz.
12” x 20” x 21/2”
1-3
4-8
6-7
7-8
48
Rice, 1 Gallon of Water
4#
12” x 20” x 4”
1-2
3-4
22-24
25-27
60
3 oz. (85g) Portions
Spagetti, 1
1
/
2
- 2 Gallons Water
3#
12” x 20” x 4”
1-2
3-4
20-22
23-26
40-45
4 oz. (110g) Portions
* All portions are equivalent to approximately
1
/
2
cup cooked.
