Vulcan-materials C24EA10 User Manual download pdf (Page 15)

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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.

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Vulcan-materials C24EA10 User Manual Page 15