User Manual

INSTALLATION & OPERATION MANUAL 14-0302 REV 4 (11/22)
PAGE
12
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   
VEGETABLES, FROZEN - DEFROSTED
Asparagus Spears 5 2.3 2 1/2 65
1
2-3
7-8
8-10
23-25
Beans, Green Regular 5 2.3 2 1/2 65
1
2-3
7-8
8-10
23-25
Beans, Green French Cut 5 2.3 2 1/2 65
1
2-3
7-9
9-10
23-25
Beans, Lima 5 2.3 2 1/2 65
1
2-3
6-7
7-8
23-25
Broccoli 5 2.3 2 1/2 65
1
2-3
5-6
6-7
23-25
Brussel,Sprouts 5 2.3 2 1/2 65
1
2-3
6-7
8-10
18-20
Carrots 5 2.3 2 1/2 65
1
2-3
5-6
7-9
23-25
 5 2.3 2 1/2 65
1
2-3
7-8
8-10
23-25
Corn 5 2.3 2 1/2 65
1
2-3
5-6
7-8
23-25
Peas 5 2.3 2 1/2 65
1
2-3
2-3
4-5
23-25
VEGETABLES, FRESH
Beans, Wax Green 6 2.7 2 1/2 65
1
2-3
4-6
7-8
30-35
Broccoli, 1/2-3/4” Stalk 6 2.7 2 1/2 65
1
2-3
4-5
5-6
25-30
Cabbage, Cored - 1/4 1/6 of head 5 2.3 2 1/2 65
1
2-3
7-9
10-12
12-20
Carrots, Sliced 9 4.1 2 1/2 65
1
2-3
6-8
10-12
35-40
 6 2.7 2 1/2 65
1
2-3
5-6
6-8
30-35
Corn on Cob, Husked 1 Dozen 2 1/2” 65
1
2-3
5-6
6-8
12
Potatoes, French Fry 10 4.5 2 1/2 65
1
2-3
7-9
10-12
50
Potatoes, Regular Cut 10 4.5 2 1/2 65
1
2-3
13-15
17-19
50
Spinach, Cut and Cleaned 3 1.4 4 100
1
2-3
1-2
2-3
4 oz (110g)
10-12
Squash, Summer, 1” Slices 7 3.2 2 1/2 65
1
2-3
5-7
8-10
30-35
Squash, Winter, diced 9 4.1 2 1/2 100
1
2-3
7-9
10-12
30-35
Turnip, diced 5 2.3 2 1/2 65
1
2-3
10-15
15-20
4 oz (110g)
20-25
* All portions are equivalent to approximately 1/2 cup cooked.
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