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FRUIT: Fresh
Apple, cored 1
Grapefruit 1
Orange 1
Apricot 1
Pineapple, whole 2
Dried: add water to re-hydrate
Apple 10
Apricot 10
Peach 10
Pear 10
Prune 10
MEATS & POULTRY:
Cook meats and poultry in nested pans, as juices
can be used for gravy, sauces, beef stock and soups.
The portion size, thickness, grades, should be
considered when selecting a timer setting for
doneness.
POULTRY: Fresh Frozen
Turkey, whole 6-8 min./lb. 6-8 min./lb.
Chicken, 5-8 oz.
Breaded piece 18-20 min.
halves, 1 1/4-1 1/2
lb. per half 20-24 min.
PORK, SAUSAGE,
HOT DOGS: Fresh Frozen
Pork, Chop, 4 count/lb. 10 min.
Italian sausage, 4 oz. 10 min.
Ribs, 3lb. and down 20-26 min.
Hot-dogs, 8 count/lb. 2 min.
BEEF: Fresh Frozen
Cubes, 1 1/2” 6-7 min./lb. 6 min./lb.
Ground chuck for chili 4 min./lb. 4-6 min./lb.
Pot-roast, choice 8-12 min./lb.
Rump roast, choice
Boned, rolled, tied 12 min./lb.
Meat loaf, 4lb. Loaf 5 min./lb.
Liver, baby beef, 8oz. 2-4 min./lb. 2-4 min./lb.
Corned beef, 6-8lb.
cut, add 1/2” water
Pan 20-23 min./lb.
STEAKS: : Fresh Frozen
Using a 3/4” to 1” steak, the steaming time listed
below produces a “rare” steak. A “well done” steak is
first steamed to the “rare” stage, then broiled or
grilled for 1 1/2 minutes on each side. This “well
done” steak shrinks less, is more tender and juicy;
and, when served, is the same size as the “rare”
steak.
STEAKS: : Fresh
Sirloin Patties
Chopped 8 oz 4 min.
Ribeye, 8 oz. 4 min.
Top butt steak 6 oz. 4 min
8 oz. 6 min.
Filet Mignon, butterflied –
4 oz. 3 min.
6 oz. 3-4 min.
8 oz. 4 min.
10 oz. 5 min.
16 oz. 8.min
(Chateaubriand)
Strip steak - 10-oz. 5 min.
12 oz. 7 min.
T-bone 12 oz. 5 min.
16 oz. 8 min.
18 oz. 8 min.
22 oz. 10 min.
PREPARED ENTREES: Fresh Frozen
Full Size Pans
Cabbage rolls, stuffed* 25 min. 20 min.
Cover with tomato
Sauce & serve
Casserole dishes*
Beef Stew 20-25 min 25-30 min.
Stroganoff 20-25 min. 25-30 min.
Lasagna* fresh 20-25 min 25-30 min.
Reheat ea. serving 4” 6-8 min. 12 min.
DEHYDRATED FOODS:
Potatoes* 2 ½” random sliced
Plus 5 cups cold water /lb. 12 min.
RICE & BEANS:
Rice, long grain
4 cups cold water/lb. 17 min.
Beans, pre-soaked overnight,
1 lb. Beans = 1 ¼ qt. Water 45 min.
Beans* unsoaked,
1 lb. Beans x 1 ½ qt. water 2 ½ Hours
Refried beans, 2-#10 cans 15-17 min.
PASTA:
Steam in nested pans. Place pasta on 2 ½”
perforated pan used as a liner in a solid 2 ½” pan.
Cover pasta with cold water.
Egg noodles, 1 ½” wide 4-6 min. **
Lasagna noodles 10-12 min.**
Macaroni, shells, elbow 10-12 min.**
Rigatoni 10 min. **
Spaghetti, vermicelli 8 min.**
Spaghetti, regular 8 min.**