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9
COOKING GUIDELINES
The steamer steam cooks vegetables, frankfurters, eggs in their shells, and certain other meats or food
items at atmospheric pressure.
These cooking guidelines are suggestions only. You should experiment with your food products to
determine the cooking times that will give you the best results. Variables which affect cooking time
include size, weight, thickness of foods, temperature, density, previous condition of the foods (fresh,
pre-blanched or frozen) and degree of doneness desired.
COOK IN SOLID PANS
PRODUCT
TIME (minutes)
WEIGHT PER PAN
Eggs, Scrambled
10 – 12
8 Doz.
Rice, Long Grain
25
2 Lb.
(Cover with 4 cups water per pound.)
Pasta (Place perforated pan inside
solid pan, cover pasta with cold water)
Spaghetti, Regular / Vermicelli
12 – 15
Macaroni, Shells/Elbows
15 – 18
Noodles,
1
/
2
" wide
12 – 15
Lasagna Noodles
15 – 18
Frozen Casseroles, Lasagna
35
Full Pan
Meat Loaf, 3 – 5 pound each
40
15 Lb.
Beef
Ground Chuck
20 – 25
10 Lb.
Sliced as Purchased
35 – 40
10 Lb.
Shrimp, Frozen, 10 per pound
5
4 Lb.
Beans
Baked
9
10 Lb. Can
Refried
9
10 Lb. Can
Canned Vegetables
6
10 Lb. Can
Prunes, Dried
12 – 15