Tips & Tricks
8
General Tips
High Volume/A la Carte
OM-XS
Keep hold temperature dial at 200°F for fastest
recovery.
DO NOT PUT LIDS OVER PRODUCTS. This will
double or sometimes triple cook times. The only
products you may want to put lids on are soups,
sauces, and anything desired crunchy.
USE PERFORATED PANS WHENEVER POSSIBLE.
You can put a solid pan on the rack beneath the
product cooking to catch drips.
If you must use a solid pan, pour one cup of
water in the pan per pound of product being
cooked. This shortens cook times and helps cook
more evenly.
Use of deeper solid pans will increase your cook
times by 10-40%. The shallower the solid pan, the
better. For example: Ten pounds of frozen loose
corn will take less time if cooked in two 2.5" pans
rather than one 4" pan.
Frozen Vegetables:
In perforated pans, roughly
a minute per pound and a minute per pan. For
example: 15 lbs of corn in 3 perforated pans will
take approximately 18 minutes.
Dry Pasta:
Preheat water in 4" solid pan. Add
pasta. Cook time is similar to stove top, but
stirring is not necessary.
Rice:
Do not cover. Institutional rice takes about
35 minutes and all others take about 25 minutes.
Use 1.8 parts water to 1 part rice. For example:
For 5 cups of rice you need 9 cups of water. The
steamer is a great rice cooker.
Pre-cooked Breakfast Meat:
Pre-cooked
sausages and bacon can be rethermalized
by steaming the product until internal
temperature reaches 165°F (20-30
minutes). Hold at 160°F.
Scrambled Eggs:
Cover the bottom of a solid 4"
pan with plastic wrap and fill with eggs. Cook
until done, around 25 minutes. Do not stir. Invert
the eggs into another solid 4" pan. Eggs will not
stick because of the plastic lining, saving time
with clean up. Hold at 160°F.
Frozen Pancakes:
Simply layer them in a
perforated pan and steam for 6-10 minutes until
their internal temperature reaches 150°F. Hold
at 140°F.
Cornbread:
Use milk instead of water in your
recipe and cook for 15 minutes or until a knife
inserted comes out clean. Do not cover. It will be
moist, but not soggy.
During high volume times or if your staff opens
and closes the compartment door often, turn the
timer all the way to UNTIMED COOK. This will
shorten the recovery time between batches.
For faster cook times in
the Intek, try one or more of
the following methods.
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