Operating instructions

TABLE 4.1
COOKING PORTIONS AND TIMES—cont'd.
ITEM
PORTION
SIZE
THERMOSTAT
SETTING
BATCHES
PER
HOUR
30 GAL.
PER LOAD
QTY YIELD
40 GAL.
PER LOAD
QTY YIELD
VEGETABLES
Canned 3oz. 400° 6 30# 125 45# 200
Fresh
Beans
—
Wax, Gr
een
3
oz.
400°
3
25#
125
50#
250
Beets 3oz. 400° 1 30# 125 60# 300
Broccoli 3oz. 400° 3 25# 125 40# 200
Cabbage 3 oz. 400° 5 20# 80 30# 125
Carrots 3oz. 400° 2 35# 150 70# 300
Cauliflower 3oz. 250° 5 15# 75 25# 125
Corn 1 ear 400° 8 50 ears 50 75 ears 75
Potatoes 3 oz. 400° 2 40# 200 60# 300
Spinach 4 oz. 250° 10 6# 25 9# 35
Turnips 4 oz. 400° 2 20# 100 30# 150
Frozen
Beans—French, Green
3 oz. 400°
6 15# 60 22 1/2# 90
Lima Beans 3 oz. 250° 4 15# 60" 22 l/2# 90
Broccoli 3oz. 400° 8 12# 50 18# 75
Sliced Carrots 3 oz. 250° 6 15# 60 22 1/2# 90
Small Whole Carrots 3oz. 250° 3 15# 50 22 1/2# 90
Corn 3 oz. 250° 18 15# 50 22 1/2# 90
Small Whole Onions 3oz. 250° 7 15# 50 22 1/2# 90
Peas 3oz. 400° 10 15# 75 22 1/2# 110
Spinach 3oz. 400° 3 15# 75 22 l/2# 110
DESSERTS, PUDDINGS, SWEET SAUCES
Butterscotch Sauce 1 oz. 200° 1
18
gals.
2300
35
gals.
4500
Cherry Cobbler 3oz. 200° 1 18 gals.
750
35 gals.
1500
Chocolate Sauce 1oz. 200° 1 18 gals.
2300
35 gals.
4500
Comstarch Pudding 4 oz. 200° 1 18 gals.
575
35 gals.
1100
Fruit Gelatin 3oz. 250° 2 18 gals.
750
35 gals.
1500
4-4