10
COOK IN PERFORATED PANS
PRODUCT
TIME (minutes)
WEIGHT PER PAN
SEAFOOD
Clams
Frozen
10 – 12
3 Doz.
Fresh, Cherrystone
5 – 6
3 Doz.
King Crab, Frozen
Claws
4
2
1
/
2
Lb.
Legs
4 – 6
4
1
/
2
Lb.
Lobster Tail, Frozen
6
10 Lb.
Lobster, Live, 10 – 12"
5
4 Per Pan
Salmon Fillets, Frozen, 8 ounce each
5
7
1
/
2
Lb.
Scallops, Fresh
4
3 Lb.
Scrod Fillets, Fresh
3 – 5
4 Lb.
Eggs
Hard Cooked
15
4 Doz.
Soft Cooked
9 – 10
4 Doz.
Soft Yoke for Caesar Salad
6 – 8
4 Doz.
Chicken — Breasts, Legs, Thighs
20
15 Lb.
Turkey, Frozen
Breasts (2)
90
6 – 7 Lb. Each
Cut Lengthwise
55
20 – 25 Lb.
Corned Beef
40 – 75
6 – 8 Lb.
Hot Dogs or Wieners
3
80 – 100 Count
VEGETABLES
Asparagus Spears
Frozen
10 – 12
3 Doz.
Fresh
5
5 Lb.
Beans
Green, 2" Cut, Frozen / Fresh
6
5 Lb.
Lima, Frozen
8
5 Lb.
Baby Lima, Frozen
5
5 Lb.
Brussel Sprouts, Frozen
6
5 Lb.
