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C24EA SERIES ELECTRIC CONVECTION STEAMERS
PRODUCTS TO BE COOKED IN SOLID PANS
PRODUCT TIME (MINUTES) QUANTITY PER PAN
Eggs, Scrambled 9 - 12 8 Doz.
Rice, Long Grain (Cover with 4 cups water/lb.) 23 - 25 2 Lb.
Pasta (Place perforated pan inside solid pan,
cover with cold water)
Spaghetti – Regular/Vermicelli 10 - 15 4 Lb.
Macaroni - Shells/Elbows 13 - 18 4 Lb.
Noodles - 1/2" Wide 10 - 15 4 Lb.
Lasagna Noodles 13 - 18 4 Lb.
Frozen Casseroles, Lasagna 33 - 35 Full Pan
Meat Loaf, 3-5 Lb. Each 38 - 40 15 Lb.
Beef
Ground Chuck 19 - 25 10 Lb
Sliced as Purchased 33 - 40 10 Lb.
Shrimp, Frozen, 10 Shrimp per Lb. 4 - 5 4 Lb.
Beans
Baked 8 - 9 10 Lb. Can
Refried 8 - 9 10 Lb. Can
Canned Vegetables 5 - 6 10 Lb. Can
Prunes, Dried 11 - 15 Full Pan
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.