Blodgett SB-16E - Manual (Page 17)

17
PRODUCTS TO BE COOKED IN PERFORATED PANS
Product
Timer Setting
in Minutes
Weight Per
Pan
Brussel Sprouts, Frozen 6 5 Lb
Cabbage, Fresh, 1/6 Cut 8 5 Lb
Carrots
Baby Whole, Frozen
Crinkle Cut, Frozen
Sliced, Fresh
8
7 - 8
11
7 Lb
4 Lb
9 Lb
Cauliflower, Flowerettes
Frozen
Fresh
6
7 - 8
4 Lb
5 Lb
Celery, 1" Diagonal Cut 7 5 Lb
Corn
Yellow Whole Kernel, Frozen
Cobbettes, Frozen
Corn-On-Cob, Fresh
5
8
16-18
10-12
16-18
5 Lb
27 Ears
80 Ears
18 Ears
54 Ears
Peas, Green 6 5 Lb
Potatoes, Whole Russet 55 10 Lb
Spinach
Chopped, Frozen
Defrosted
Fresh Cut
17
5
3
6 Lb
6 Lb
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
Oranges
3
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.