Operating instructions

TABLE 4.1
COOKING PORTIONS AND TIMES
All Modular & Tubular Leg Models
The UniVerse Skillet is one of the most versatile pieces of
equipment to be found in any restaurant or institutional
kitchen. It enables the cook to stew, simmer, pan-fry, braise,
grill, or saute, and all with a very uniform heat pattern. The
figures given below are suggested quantities and tempera-
ture settings and estimated numbers of orders per load and
per hour. When two temperatures are given, the first is to
start the product, the second to finish the product.
Item
Portion
Size
Thermostat
Setting
Batches
Per
Hour
30 Gal.
Per load
Qty. Yield
40 Gal.
Per Load
Qty. Yield
BREAKFAST FOODS
Bacon 3 slices 350° 12 2# 10 3# 15
1egg 225° 5 50 50 75 75
1egg 225° 8 50 50 75 75
1egg 400° 4 30 30 45 45
1egg 225° 5 36 36 60 60
Eggs
Boiled—Hard
Boiled—Soft
Fried
Poached
Scrambled
1 1/2 eggs 300° 200° 1 18 gal 720 28 gal. 1100
French Toast 3 slices 450° 7 35 slices 12 50 slices 17
Regular Oatmeal 1/2 cup 250° 2 20# 500 40# 1000
Pancakes 2 each 400° 10 30 ea. 15
50 ea. 25
FISH
Clams 1 pt. 400° 10 10 qts. 20 15 qts. 30
Fish Cakes 2-3 oz. 400° 5 70—3 oz. 35
110—
3 oz.
55
Haddock Filet 4 oz. 400° 4 60—4 oz. 60 90-4 oz. 90
Halibut Steak 5 oz. 450° 3 60—4 oz. 60
90—
4 oz.
90
Lobster 1—1# 350° 4 20—1# 20
30—
1#
30
Swordfish 5 oz. 450° 3 50—5 oz. 50
75—
5 oz.
75
SAUCES, GRAVIES, SOUPS
Brown Gravy 1 oz. 350° 200° 2 18 gals. 2300
35
gals.
4500
Cream Sauces 2 oz. 250° 175° 1 18 gals. 1150
35 gals.
2250
Cream Soup 6 oz. 200° 1 18 gals. 375
35 gals.
725
French Onion Soup 6 oz. 225° 1 18 gals. 350
35 gals.
700
Meat Sauce 4 oz.
350°
200°
1 18 gals. 575
35
gals.
1100
4-2
THE UNIVERSE SKILLET