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COOKING CHART
The following table lists suggested cooking times and weights. These times, which will vary depending on initial
product temperature, size, shape, etc., are approximate and should be adjusted to suit your operation.
PRODUCTS TO BE COOKED IN SOLID PANS
TIMER SETTING WEIGHT
PRODUCT IN MINUTES PER PAN
Eggs, Scrambled 10-12 8 Dozen
Rice, Long Grain (Cover with 4 cups water/lb.) 25 2 Lb.
Pasta (Place perforated pan inside solid pan, cover pasta
with cold water)
Spaghetti - Regular/Vermicelli 12-15
Macaroni - Shells/Elbows 15-18
Noodles -
1
⁄2" Wide 12-15
Lasagna Noodles 15-18
Frozen Casseroles, Lasagna 35 Full Pan
Meat Loaf, 3-5 Lb. Each 40 15 Lb.
Beef
Ground Chuck 20-25 10 Lb.
Sliced as Purchased 35-40 10 Lb.
Shrimp, Frozen, 10 Shrimp per Lb. 5 4 Lb.
Beans
Baked 9 10 Lb. Can
Refried 9 10 Lb. Can
Canned Vegetables 6 10 Lb. Can
Prunes, Dried 12-15
PRODUCTS TO BE COOKED IN PERFORATED PANS
TIMER SETTING WEIGHT
PRODUCT IN MINUTES PER PAN
Clams
Frozen 10-12 3 Dozen
Fresh, Cherrystone 5-6 3 Dozen
King Crab, Frozen
Claws 4 2
1
⁄2 Lb.
Legs 4-6 4
1
⁄2 Lb.
Lobster Tail, Frozen 6 10 Lb.
Lobster, Live, 10"-12" 5 4 Per Pan
