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9
COOKING GUIDELINES
The steamer steam cooks vegetables, frankfurters, eggs in their shells, and certain other meats or food
items at atmospheric pressure.
These cooking guidelines are suggestions only. You should experiment with your food products to
determine the cooking times that will give you the best results. Variables which affect cooking time
include size, weight, thickness of foods, temperature, density, previous condition of the foods (fresh,
pre-blanched or frozen) and degree of doneness desired.
COOK IN SOLID PANS
PRODUCT TIME (minutes) WEIGHT PER PAN
Eggs, Scrambled 10 – 12 8 Doz.
Rice, Long Grain 25 2 Lb.
(Cover with 4 cups water per pound.)
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" wide 12 – 15
Lasagna Noodles 15 – 18
Frozen Casseroles, Lasagna 35 Full Pan
Meat Loaf, 3 – 5 pound each 40 15 Lb.
Beef
Ground Chuck 20 – 25 10 Lb.
Sliced as Purchased 35 – 40 10 Lb.
Shrimp, Frozen, 10 per pound 5 4 Lb.
Beans
Baked 9 10 Lb. Can
Refried 9 10 Lb. Can
Canned Vegetables 6 10 Lb. Can
Prunes, Dried 12 – 15