SECTION 3. OPERATION
9
VEGETABLES
ITEM
APPROX.
FROZEN
WEIGHT PER
PAN
RECOMMENDED
12” x 20” (1/1)
PERFORATED
PAN
NO. OF
PANS
TIMER
SETTINGS IN
MINUTES
APPROX. NO.
COOKED
SERVINGS
PER PAN
lbs.
kg
Inches
mm
Servings
oz.
g
Beans,
Snap Green or Wax
6
2.7
2.5
65
1-3
18-22
25-30
3
85
Beets,
2” (
50mm
) Diameter
7.5
3.4
2.5
65
1-3
40-50
30-35
3
85
Broccoli, 1/2-3/4”
(
12-20mm
) Stalks
6
2.7
2.5
65
1-3
14-18
25-30
3
85
Carrots,
Sliced
9
4
2.5
65
1-3
18-21
35-40
3
85
Cauliflower, 1.5-2”
(
38-50mm
) Trimmed
6
2.7
2.5
65
1-3
12-16
30-35
3
85
Corn on the Cob,
Husked
1 Doz.
2.5
65
1-3
10-15
12
Cabbage, 1/4-1/6 of
Head, Cored
5
2.25
2.5
65
1-3
14-18
15-20
4
115
Onions,
2” (
50mm
) Diameter
6
2.7
2.5
65
1-3
20-25
25-30
4
115
Peas,
Shelled
5
2.25
2.5
65
1-3
5-6
25-30
3
85
Potatoes,
French Fry Cut
10
4.5
2.5
65
1-3
18-21
50
3
85
Potatoes, 3” (
75mm
)
Regular Cut
10
4.5
2.5
65
1-3
35-40
50
3
85
Spinach,
Cleaned & Cut
3
1.4
2.5
65
1-3
3-5
10-12
3.75
105
Summer Squash,
1” (
25mm
) Sliced
7
3.2
2.5
65
1-3
7-10
30-35
3
85
Winter Squash,
Peeled
9
4
2.5
65
1-3
10-15
25-30
3
85
Turnip,
Diced
5
2.25
2.5
65
1-3
28-32
20-25
4
115
CANNED VEGETABLES
ITEM
WEIGHT
PER PAN
RECOMMENDED
12” x 20” (1/1)
PERFORATED
PAN
NO. OF
PANS
TIMER
SETTINGS IN
MINUTES
APPROX. NO.
COOKED
SERVINGS
PER PAN
lbs.
kg
Inches
mm
Servings
oz.
g
Vegetables,
Canned
7
3.2
2.5
65
1-3
5-10
25-30
3
85
