Specifications

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VG30, VG40, VE30 & VE40 BRAISING PANS
COOKING GUIDELINES (Metric 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
(°C)
Simmering 93.3 Max.
Sauteing 107 to 135
Searing 149 to 177
Frying 163 to 191
Grilling 177 to 218
BATCHES VG30/VE30 VG40/VE40
PORTION TEMP. PER PER LOAD PER LOAD
ITEM SIZE (°C) HOUR QTY. PORTIONS QTY. PORTIONS
BREAKFAST FOODS
Bacon 3 Slices 177 12 0.9 kg 10 1.4 kg 15
Eggs
–Boiled-Hard 1 egg 107 5 50 eggs 50 75 eggs 75
–Boiled-Soft 1 egg 107 8 50 eggs 50 75 eggs 75
–Fried 1 egg 204 4 30 eggs 30 45 eggs 45
–Poached 1 egg 107 5 36 eggs 36 60 eggs 60
–Scrambled 1
1
/2 eggs 149 – 93 1 68 L 720 106 L 1100
French Toast 3 slices 218 7 35 slices 12 50 slices 17
Regular Oatmeal 118 mL 121 2 9 kg 500 18 kg 1000
Pancakes 2 each 204 10 30 ea. 15 50 ea. 25
FISH
Clams 473 mL 204 10 9 L 20 14 L 30
Fish Cakes 57 to 85 g 204 5 70 – 85 g 35 110 – 85 g 55
Haddock Fillet 113 g 204 4 60 – 113 g 60 90 – 113 g 90
Halibut Steak 142 g 218 3 60 – 113 g 60 90 – 113 g 90
Lobster 1 – 0.5 kg 177 4 20 – 0.5 kg 20 30 – 0.5 kg 30
Swordfish 142 g 218 3 50 – 142 g. 50 75 – 142 g 75
SAUCES, GRAVIES, SOUPS
Brown Gravy 28 g 177 – 93 2 114 L 3840 151 L 5120
Cream Sauce 57 g 121 – 79 1 114 L 1920 151 L 2560
Cream Soup 170 g 93 1 114 L 640 151 L 853
French Onion Soup 170 g 107 1 114 L 640 151 L 853
Meat Sauce 113 g 177 – 93 1 114 L 960 151 L 1280