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Suggested Cooking Guidelines
TIMER SETTING WEIGHT PER PAN
PRODUCT (minutes)
Eggs
Scrambled 10 to 12 8 doz.
Hard cooked 15 4 doz.
Rice, long grain (cover with 4 cups of water/lb.) 25 2 lb.
Pasta (place perforated pan inside solid pan; cover
with cold water)
Spaghetti, regular/vermicelli 12 to 15
Macaroni, shells/elbows 15 to 18
Lasagna noodles 15 to 18
Frozen Casseroles, Lasagna 35 Full pan
Meat Loaf, 3-5 lb. each 40 15 lb.
Beef
Ground Chuck 20 to 25 10 lb.
Beans
Baked/Refried 9 10 lb. can
Chicken - Breasts, Legs, Thighs 20 15 lb.
Turkey, Frozen
Breasts (2) 90 6 to 7 lb. each
Hot Dogs 3 80 to 100 count
SEAFOOD
Clams
Frozen 10 to 12 3 doz.
Fresh, Cherrystone 5 to 6 3 doz.
King Crab, frozen
Claws 4 2
1
/2 lb.
Legs 4 to 6 4
1
/2 lb.
Shrimp, frozen, 10 per lb. 5 4 lb.
Lobster Tail, frozen 6 10 lb.
Lobster, Live, 10" to 12" 5 4 per pan
Scallops, fresh 4 3 lb.
Scrod Fillets, fresh 3-5 4 lb.
VEGETABLES
Asparagus Spears
Frozen 10 to 12 3 doz.
Fresh 5 5 lb.
Beans
Green, 2" cut, frozen/fresh 6 5 lb.
Lima, frozen 8 5 lb.
Broccoli
Spears, frozen 8 4 lb.
Spears, fresh 6 5 lb.
Flowerettes, frozen 6 5 lb.
Carrots
Baby whole, frozen 8 7 lb.
Crinkle cut, frozen 7 to 8 4 lb.
Sliced, fresh 11 9 lb.
Cauliflower, Flowerettes
Frozen 6 4 lb.
Fresh 7 to 8 5 lb.
Corn
Yellow whole kernel, frozen 5 5 lb.
Cobbettes, frozen 8 27 ears
Corn-on-the-Cob, fresh 10 to 12 18 ears
Peas, Green 6 5 lb.
Potatoes, whole russet 55 40 lb.
Zucchini, slices 8 10 lb.
Canned Vegetables 6 10 lb. can
Frozen Mixed Vegetables 6 to 7 5 lb.