Blodgett SB-16E - Manual (Page 15)

15
6.0 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
Product
Timer Setting
in Minutes
Weight 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
Macaroni - Shells/Elbows
Noodles - ½" Wide
Lasagna Noodles
12 - 15
15 - 18
12 - 15
15 - 18
Frozen Casseroles, Lasagna 35 Full Pan
Meat Loaf, 3 - 5 Lb Each 40 15 Lb
Beef
Ground Chuck
Slices as Purchased
20 - 25
35 - 40
10 Lb
10 Lb
Shrimp, Frozen, 10 Shrimp per Lb 5 4 Lb
Beans
Baked
Refried
9
9
10 Lb Can
10 Lb Can
Canned Vegetables 6 10 Lb Can
Prunes, Dried 12 - 15