Specifications

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COOKING HINTS
Spread food out evenly in pans and do not allow food to protrude above pans. This will interfere with
steam circulation between pans in the compartment.
Always preheat compartments for satisfactory results.
When time does not allow for defrosting of frozen vegetables, such as loose-pack peas, corn, diced
carrots, etc., they may be cooked at once, provided you use just half of the suggested portions in the
following cooking chart.
SUGGESTED COOKING GUIDELINES
The following table lists suggested cooking times and weights. These times, which will vary depending
on initial product temperature, size, shape, etc., are approximate and should be adjusted to suit your
operation.
PRODUCTS TO BE COOKED IN SOLID PANS
TIMER SETTING WEIGHT
PRODUCT IN MINUTES PER PAN
Eggs, Scrambled 10 – 12 8 Dozen
Rice, Long Grain
Cover with 4 cups water (32 fl.oz) per pound of rice. 25 2 Lb. (.9 kg)
(Cover with 0.95 liter of water per 0.45 kg of rice.)
Pasta (Place perforated pan inside solid pan, cover pasta with
cold water)
Spaghetti - Regular/Vermicelli 12 – 15
Macaroni - Shells/Elbows 15 – 18
Noodles -
1
⁄2" (1.3 cm) Wide 12 – 15
Lasagna Noodles 15 – 18
Frozen Casseroles, Lasagna 35 Full Pan
Meat Loaf, 3 – 5 Lb. (1.4 – 2.3 kg) 40 15 Lb. (6.8 kg)
Beef
Ground Chuck 20 – 25 10 Lb. (4.5 kg)
Sliced as Purchased 35 – 40 10 Lb. (4.5 kg)
Shrimp, Frozen, 10 Shrimp per Lb. (0.45 kg) 5 4 Lb. (1.8 kg)
Beans
Baked 9 10 Lb. Can (4.5 kg)
Refried 9 10 Lb. Can (4.5 kg)
Canned Vegetables 6 10 Lb. Can (4.5 kg)
Prunes, Dried 12 – 15