Market Forge Industries 30P-STEL, Инструкция по установке, эксплуатации и обслуживанию, Страница: 9 / 11

7
OPERATION
Suggested Cooking Temperatures
ITEM
PORTION
SIZE
THERMOSTAT
SETTING
BATCHES
PER HOUR
30-Gallon
QTY. PER
LOAD
30
Gallon
YIELD
40-Gallon
QTY.
PER LOAD
40
Gallon
YIELD
BREAKFAST FOODS
Bacon 3 slices 350
o
12 12 lbs. 10 3 lb. 15
Eggs 1 egg
Boiled-Hard 1 egg 225
o
5 5 50 75 75
Boiled-Soft 1 egg 225
o
8 8 50 75 75
Fried 1 egg 400
o
4 4 30 45 45
Poached 1 egg 225
o
5 5 36 60 60
Scrambled 1 1/2 eggs 300
o
-200
o
1 1 gal. 720 28 gal. 1100
French Toast 3 slices 450
o
7 7 Slices 12 50 slices 17
Reqular Oatmeal 1/2 cups 250
o
2 2 lbs. 500 40 lb. 1000
Pancakes 2 each 400
o
10 10 each 15 50 each 25
FISH
Clams 1 pt. 400
o
10 10 qts. 20 15 qts. 30
Fish Cakes 2 oz. 400
o
5 5 oz. 35 110-3 oz. 55
Haddock Filet 4 oz. 400
o
4 4 oz. 60 90-4 oz. 90
Halibut Steak 5 oz. 450
o
3 3 oz. 60 90-4 oz. 90
Lobster 1-1 lb. 350
o
4 4 lb. 20 30-1 lb. 30
Swordfish 5 oz. 450
o
3 3 oz. 50 75-5 oz. 75
SAUCES, GRAVIES AND SOUPS
Brown Gravy 1 oz. 350
o
-200
o
2 2 gal. 2300 35 gal. 4500
Cream Sauces 2 oz. 250
o
-175
o
1 1 gal. 1150 35 gal. 2250
Cream Soups 6 oz. 200
o
1 1 gal. 375 35 gal. 725
French Onion Soup 6 oz. 225
o
1 1 gal. 350 35 gal. 700
Meat Sauce 4 oz. 350
o
-200
o
1 1 gal. 575 35 gal. 1100
MISCELLANEOUS
Grilled Cheese 1 sand. 400
o
8 35 sand 35 40 sand. 50
Macaroni & Cheese 8 oz. 200
o
2 2 gal. 300 35 gal. 525
Rice 4 oz. 350
o
-225
o
1 1 lb.raw 320 40 lb. 650
Spaghettie 4 oz. 350
o
-225
o
2 2 lb. 200 12 lb. 300
MEAT
American Chop Suey 6 400
o
-225
o
2 2 gal. 350 35 gal. 700
Beef Stew 8 300
o
-- 18 gal. 280 35 gal. 560
Corn Beef Hash 5 400
o
5 5 lb. 50 25 lb. 75
Cheeseburger 3 300
o
12 12 lb. 35 10 lb. 50
Hamburger 3 300
o
15 15 lb. 35 10 lb. 50
Meatballs 1 400
o
-225
o
3 3 lb. 65 18 lb. 100
Pot Roast 2 350
o
-200
o
-- 120lb. 500 180 lb. 750
Salisbury Steak 5 400
o
3 16 lb. 50 24 lb. 75
Sirloin Steak 6 400
o
5 15 lb. 40 22 1/2 lb. 60
Swiss Steak 4 300
o
-200
o
1 25 lb. 100 40 lb. 160