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PRODUCTS TO BE COOKED IN PERFORATED PANS
TIMER SETTING WEIGHT
PRODUCT IN MINUTES PER PAN
Clams
Frozen 10 to 12 3 Dozen
Fresh, Cherrystone 5 to 6 3 Dozen
King Crab, Frozen
Claws 4 2
1
/2 Lb. (1 kg)
Legs 4 to 6 4
1
/2 Lb. (2 kg)
Lobster Tail, Frozen 6 10 Lb. (4.5 kg)
Lobster, Live, 10 to 12" (25.4 to 30.5 cm) 5 4 Per Pan
Salmon Fillets, Frozen, 8 Oz. (227 grams) Each 5 7
1
/2 Lb. (3.4 kg)
Scallops, Fresh 4 3 Lb. (1.4 kg)
Scrod Fillets, Fresh 3 to 5 4 Lb. (1.8 kg)
Eggs
Hard Cooked 15 4 Dozen
Soft Cooked 9 to 10 4 Dozen
Soft Yolk for Caesar Salad 6 to 8 4 Dozen
Chicken, Breasts, Legs, Thighs 20 15 Lb. (6.8 kg)
Turkey, Frozen
Breasts (2) 90
6 to 7 Lb. (2.7 to 3.2 kg)
Cut Lengthwise 55
20 to 25 Lb. (9 to 11 kg)
Corned Beef 40 to 75
6 to 8 Lb. (2.7 to 3.6 kg)
Hot Dogs or Wieners 3 80 to 100 Count
Asparagus Spears
Frozen 10 to 12 3 Dozen
Fresh 5 5 Lb. (2.3 kg)
Beans
Green Beans, 2" (5 cm) Cut, Frozen or Fresh 6 5 Lb. (2.3 kg)
Lima, Frozen 8 5 Lb. (2.3 kg)
Baby Lima, Frozen 5 5 Lb. (2.3 kg)
Broccoli
Spears, Frozen 8 4 Lb. (1.8 kg)
Spears, Fresh 6 5 Lb. (2.3 kg)
Flowerettes, Frozen 6 5 Lb. (2.3 kg)