29
PRODUCTS TO BE COOKED IN PERFORATED PANS (Cont’d.)
TIMER SETTING WEIGHT
PRODUCT IN MINUTES PER PAN
Corn
Yellow Whole Kernel, Frozen 5 5 Lb.
Cobbettes, Frozen 8 27 Ears
16-18 80 Ears
Corn-On-Cob, Fresh 10-12 18 Ears
16-18 54 Ears
Peas, Green 6 5 Lb.
Potatoes, Whole Russet 55 10 Lb.
Spinach
Chopped, Frozen 17 6 Lb.
Defrosted 5 6 Lb.
Fresh Cut 3 2 Lb.
Squash, Acorn, Halves 25 10 Halves
Zucchini, Slices 8 10 Lb.
Frozen Mixed Vegetables 6-7 5 Lb.
Fruit, Blanch for Peeling
Grapefruit 3
Oranges
Pineapple, Whole for Cutting 4
COOKING HINTS
Where possible, spread food out evenly in pans. Do
not allow food to protrude above pans, since this will
interfere with steam circulation between pans in the
compartment.
Always preheat compartments for satisfactory results.
When time does not allow for defrosting of frozen
vegetables, such as loose-pack peas, corn, diced
carrots, etc., they may be cooked at once provided
just half of the suggested portions in the cooking chart
are used.
