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PRODUCTS TO BE COOKED IN SOLID PANS
TIMER SETTING WEIGHT
PRODUCT IN MINUTES PER PAN
Eggs, Scrambled 10 to 12 8 Dozen
Rice, Long Grain
Cover with 4 cups water (32 fl.oz) per pound of rice. 25 2 Lb. (0.9 kg)
(Cover with 0.95 liter of water per 0.45 kg of rice.)
Pasta (Place perforated pan inside solid pan, cover pasta with
cold water.)
Spaghetti - Regular/Vermicelli 12 to 15
Macaroni - Shells/Elbows 15 to 18
Noodles -
1
/2" (1.3 cm) Wide 12 to 15
Lasagna Noodles 15 to 18
Frozen Casseroles, Lasagna 35 Full Pan
Meat Loaf, 3 to 5 Lb. (1.4 to 2.3 kg) 40 15 Lb. (6.8 kg)
Beef
Ground Chuck 20 to 25 10 Lb. (4.5 kg)
Sliced as Purchased 35 to 40 10 Lb. (4.5 kg)
Shrimp, Frozen, 10 Shrimp per Lb. (0.45 kg) 5 4 Lb. (1.8 kg)
Beans
Baked 9 10 Lb. Can (4.5 kg)
Refried 9 10 Lb. Can (4.5 kg)
Canned Vegetables 6 10 Lb. Can (4.5 kg)
Prunes, Dried 12 to 15
COOKING HINTS
Spread food out evenly in pans and do not allow food to protrude above pans. This will interfere with
steam circulation between pans in the compartment.
Preheating of compartments is necessary for satisfactory results except for VHL2 & VHL3 steamers
with Pre-Vent Automatic Controls.
When time does not allow for defrosting of frozen vegetables, such as loose-pack peas, corn, diced
carrots, etc., they may be cooked at once, provided you use just half of the suggested portions in the
following cooking chart.
SUGGESTED COOKING GUIDELINES
The following table lists suggested cooking times and weights. These suggested guidelines are
approximate; they will vary depending on initial product temperature, size, shape, etc. and should be
adjusted to suit your operation.