Specifications

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VG30, VG40, VE30 & VE40 BRAISING PANS
COOKING GUIDELINES (Domestic Measurements)
The guidelines given below are suggested quantities, temperature settings and estimated numbers of
orders per load and per hour. When two temperatures are given, the first is to start the product and the
second is to finish the product.
The following temperatures should be used:
Temperature
(°F)
Simmering 200 Max.
Sauteing 225 to 275
Searing 300 to 350
Frying 325 to 375
Grilling 350 to 425
BATCHES VG30/VE30 VG40/VE40
PORTION TEMP. PER PER LOAD PER LOAD
ITEM SIZE (°F) HOUR QTY. PORTIONS QTY. PORTIONS
BREAKFAST FOODS
Bacon 3 Slices 350 12 2 lb. 10 3 lb. 15
Eggs
–Boiled-Hard 1 egg 225 5 50 eggs 50 75 eggs 75
–Boiled-Soft 1 egg 225 8 50 eggs 50 75 eggs 75
–Fried 1 egg 400 4 30 eggs 30 45 eggs 45
–Poached 1 egg 225 5 36 eggs 36 60 eggs 60
–Scrambled 1
1
/2 eggs 300 – 200 1 18 gal. 720 28 gal. 1100
French Toast 3 slices 425 7 35 slices 12 50 slices 17
Regular Oatmeal
1
/2 cup 250 2 20 lb (100 cups) 500 40 lb (200 cups) 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 to 3 oz. 400 5 70 – 3 oz. 35 110 – 3 oz. 55
Haddock Fillet 4 oz. 400 4 60 – 4 oz. 60 90 – 4 oz. 90
Halibut Steak 5 oz. 425 3 60 – 4 oz. 60 90 – 4 oz. 90
Lobster 1 – 1 lb. 350 4 20 – 1 lb. 20 30 – 1 lb. 30
Swordfish 5 oz. 425 3 50 – 5 oz. 50 75 – 5 oz. 75
SAUCES, GRAVIES, SOUPS
Brown Gravy 1 oz. 350 – 200 2 30 gal. 3840 40 gal. 5120
Cream Sauce 2 oz. 250 – 175 1 30 gal. 1920 40 gal. 2560
Cream Soup 6 oz. 200 1 30 gal. 640 40 gal. 853
French Onion Soup 6 oz. 225 1 30 gal. 640 40 gal. 853
Meat Sauce 4 oz. 350 – 200 1 30 gal. 960 40 gal. 1280