Vulcan-Hart 52397 Convection Oven User Manual


 
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