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SECTION 4 TEST KITCHEN BULLETIN
TABLE 4.1
COOKING PORTIONS AND TIMES
UNIVERSE SILLET
ALL MODULAR & TUBULAR LEG MODELS
The UniVerse Skillet is one of the most versatile pieces of equipment to be found in any restaurant or institutional kitchen. It
enables the cook to stew, simmer, pan-fry, braise, grill, or sauté, and all with a very uniform heat pattern. The figures given
below are suggested quantities and temperature settings and estimated numbers of orders per load and per hour. When two
temperatures are given, the first is to start the product, the second to finish the product.
BATCHES
ITEM PER HOUR QTY. YIELD QTY. YIELD
Bacon 3 slices
350
o
12 2# 10 3# 15
Eggs
Boiled-Hard 1 egg
225
o
5 50 50 75 75
Boiled-Soft 1 egg
225
o
8 50 50 75 75
Fried 1 egg
400
o
4 30 30 45 45
Poached 1 egg
225
o
5 36 36 60 60
Scrambled 1 1/2 eggs
300
o
200
o
1 18 gallon 720 28 gallon 1100
French Toast 3 slices
450
o
7 35 slices 12 50 slices 17
Regular Oatmeal 1/2 cup
250
o
2 20# 500 40# 1000
Pancakes 2 each
400
o
10 30 each 15 50 each 25
Clams 1 pt.
400
o
10 10 qts. 20 15 qts. 30
Fish Cakes 2-3 oz.
400
o
5 70-3 oz. 35 110-3 oz. 55
Haddock Filet 4 oz.
400
o
4 60-4 oz. 60 90-4 oz. 90
Halibut Steak 5 oz.
450
o
3 60-4 oz. 60 90-4 oz. 90
Lobster
350
o
4 20-1# 20 30-1# 30
Swordfish 5 oz.
450
o
3 50-5 oz. 50 75-5 oz. 75
Brown Gravy 1 oz.
350
o
200
o
2 18 gallons 2300 35 gallons 4500
Cream Sauces 2 oz.
250
o
175
o
1 18 gallons 1150 35 gallons 2250
Cream Soup 6 oz.
200
o
1 18 gallons 375 35 gallons 725
French Onion Soup 6 oz.
225
o
1 18 gallons 350 35 gallons 700
Meat Sauce 4 oz.
350
o
200
o
1 18 gallons 575 35 gallons 1100
Grilled Cheese 1 sand
400
o
8 35 sand 35 50 sand 50
Macaroni & Cheese 8 oz.
200
o
2 18 galllons 300 35 gallons 525
Rice 4 oz.
350
o
225
o
1 20# raw 320 40# 650
Spaghetti 4 oz.
350
o
225
o
2 8# raw 200 12# 300
MISCELLANEOUS
BREAKFAST FOODS
FISH
SAUCES, GRAVIES & SOUPS
1-1#
30 GALLON
PER LOAD
40 GALLON
PER LOAD
PORTION
SIZE
THERMOSTAT
SETTING
CONTINUED
4
4-2