User Manual

INSTALLATION & OPERATION MANUAL 14-0302 REV 4 (11/22)
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 
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
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




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
VEGETABLES, CANNED
Canned, Vegetables 5 2.3 2 1/2 65
1
2-3
4-5
5-7
26-30
MEAT - POULTRY - FISH
Chicken, cut-up, breaded 2 1/2 65
1
2-3
10-15
15-20
15-20 Protein
Chicken, Whole 4 100
1
2-3
35-40
45-50
25-30 Protein
Fish, Fillets 2 1/2 65
1
2-3
7-8
8-10
12-15 Protein
Fowl, Whole 4 100
1
2-3
40-45
45-60
20-25 Protein
Frankforts 2 1/2 65
1
2-3
1-2
2-3
35-40 Protein
Hamburgers, 3 oz (85g) 2 1/2 65
1
2-3
8-10
12-15
20-25 Protein
Lobster 1# size (450g) 2 1/2 65
1
2-3
3-6
5-8
10-1# (150mm)
 2 1/2 65
1
2-3
15-17
18-20
20-25 Protein
 2 1/2 65
1
2-3
25-30
30-35
50-60 Protein
Pork Chops 4 oz. (114g) with bone 2 1/2 65
1
2-3
15-20
20-25
24 Protein
Sausages, 10 per lb. (45g) 2 1/2 65
1
2-3
14-16
17-19
18-20 Protein
Turkey, on Carcass 4 100 1 75-90 50-60 Protein
󰀨 2 1/2 65
1
2
40-45
45-50
55-65 Protein
MISCELLANEOUS
Eggs, out of shell 4 Dozen 2 1/2 65
1
2-3
3
3-4
48
48
Rice, 1 gal. water (3.78 liters) 4 1.8 4 100
1
2
17-20
21-25
60 3 oz. (85g)
Portions
Spaghetti, 1.5-2 gal. Water (5.7-7.6 liters) 3 1.4 4 100
1
2-3
17-20
21-25
40-45 4 oz. (110g)
Portions
* All portions are equivalent to approximately 1/2 cup cooked.
** Raw weight for meatballs and meatloaf includes hamburg and extenders and yields 2 oz. (55g) protein plus extenders for 3 oz. (85g) total portion.