CROWN FOOD Direct Steam DCX-2-24 Panduan Pemasangan & Pengoperasian - Halaman 10
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Cooking Chart
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.
PRODUCT
Eggs, Scrambled
Rice, Long Grain
(Cover with 4 cups water per pound.)
Pasta (Place perforated pan inside solid
pan,cover pasta with cold water.)
Spaghetti, Regular/Vermicelli
Macaroni, Shells/Elbows
Noodles, ½" wide
Lasagna Noodles
Frozen Casseroles, Lasagna
Meat Loaf, 3 - 5 pounds each
Beef
Ground Chuck
Sliced as Purchased
Shrimp, Frozen, 10 per pound
Beans
Baked
Refried
Canned Vegetables
Prunes, Dried
Clams
Frozen
Fresh, Cherrystone
King Crab, Frozen
Claws
Legs
Lobster Tail, Frozen
Lobster, Live, 10 - 12"
Salmon Fillets, Frozen, 8 ounces each
Scallops, Fresh
Scrod Fillets, Fresh
Eggs
Hard Cooked
Soft Cooked
Soft Yolk for Caesar Salad
Chicken - Breasts, Legs, Thighs
Turkey, Frozen
Breasts (2)
Cut Lengthwise
Corned Beef
10
PAGE
OF 12
PRODUCTS TO BE COOKED IN SOLID PANS
TIMER SETTING (MINUTES)
INSTALLATION & OPERATION MANUAL 10065 REV 4 (05/22)
Direct Steam Cabinet Base Convection Steamer
10 - 12
25
12 - 15
15 - 18
12 - 15
15 - 18
35
40
20 - 25
35 - 40
5
9
9
6
12 to 15
10 - 12
5 - 6
4
4 - 6
6
5
5
4
3 - 5
15
9 - 10
6 - 8
20
90
55
40 - 75
WEIGHT PER PAN
8 Dozen
2 lb.
Full Pan
15 lb.
10 lb.
10 lb.
4 lb.
10 lb. Can
10 lb. Can
10 Lb Can
3 Doz.
3 Doz.
2-1/2 lb.
4-1/2 lb.
10 lb.
4 Per Pan
7-1/2 lb.
3 lb.
4 lb.
4 Doz.
4 Doz.
4 Doz.
15 lb.
6 - 7 lb. Each
20 - 25 lb.
6 - 8 lb.