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COOKING GUIDELINES
The cooking guidelines in this manual are suggestions only. You should experiment with your food
products to determine 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, preblanched or frozen) and how thoroughly the food is to be cooked.
To allow steam to circulate around the pans, food must be spread evenly and not piled too high. Best
results are obtained after the compartments are allowed to preheat. When all compartments are to be
loaded at the same time, it is best to allow the first compartment to reach 4 to 4.5 psi before starting the
next compartment. When processing frozen vegetables, use half the suggested pan weights and allow
sufficient time for cooking.
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