INSTALLATION AND OPERATION MANUAL AND PARTS LIST,
MODELS: STHE-7-TGG, STHE-12-TGG, STHE-16-TGG
PART NUMBER 10225R0
22
2010-09-07
COOKING GUIDELINES (Continued)
VEGETABLES - CANNED
ITEM
WEIGHT PER
PAN
RECOMMENDED
12" X 20" (1/1)
PERFORATED
PAN
NUMBER OF
PANS
TIMER
SETTINGS IN
MINUTES
APPROXIMATE
NUMBER
COOKED
SERVINGS
PER PAN
Vegetables,
Canned
7 lbs (3.2 kg)
2 ½" (65 mm)
1-3
5-10
25-30 3 oz (85 g)
MEAT - POULTRY - FISH
ITEM
APPROX.
FROZEN
WEIGHT PER
PAN
RECOMMENDED
12" X 20" (1/1)
PERFORATED
PAN
NUMBER OF
PANS
TIMER
SETTINGS IN
MINUTES
APPROXIMATE
NUMBER
COOKED
SERVINGS
PER PAN
Chicken, Cut-up
8 lbs (3.64 kg)
2 ½" (65 mm)
1-3
20-30
15-20 2 oz
Protein (55 g)
Chicken, 4 lbs
Whole
3 each
4" (100 mm)
1-3
45-50
25-30 2 oz Protein
(55 g)
Fowl, 5 lbs or more,
Whole
2 each
4" (100 mm)
1-3
50-60
20-25 2 oz Protein
(55 g)
Fish, Fillets
3 lbs (1.4 kg)
2 ½" (65 mm)
1-3
10-15
12-15 2 oz (55 g)
Frankfurters
5 lbs (2.3 kg)
2 ½" (65 mm)
1-3
3-5
35-40 2 oz (55 g)
Hamburgers, 3 oz
(85 g)
5 lbs (2.3 kg)
2 ½" (65 mm)
1-3
18-22
20-25 2 oz Protein
(55 g)
Meatballs, 1 oz
(30 g), size*
6 lbs (2.7 kg)
2 ½" (65 mm)
1-3
20-25
20-25 2 oz Protein
(55 g)
Meatloaf*
15 lbs (6.8 kg)
2 ½" (65 mm)
1-3
40-50
50-60 2 oz Protein
(55 g)
Pork Chops, 4 oz.
Loin Bone (115 g)
6 lbs (2.7 kg)
2 ½" (65 mm)
1-3
25-30
24 2 oz Protein
(55 g)
Sausage, 1 ½ oz
(45 g)
6 lbs (2.7 kg)
2 ½" (65 mm)
1-3
18-21
18-20 oz (55 g)
Turkey, On Carcass
20-22 lbs
(9-10 kg)
2 ½" (65 mm)
1
2 - 2 ½ hours
50-65 2 oz Protein
(55 g)
*
Raw weight for Meatballs and Meatloaf includes hamburger and extenders and yields 2 oz
(55 g) protein plus extenders or 3 oz (85 g) total portion.
