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Gas Power Tilt Skillets
C
OOKING
The guidelines given below are suggested quantities, temperature settings, and estimated numbers of orders per load and
per hour. When two temperatures are given, the first is to start the product, and the second to finish the product.
The following temperatures should be used:
PORTION
ITEM
BREAKFAST FOODS
Bacon
Eggs
- Boiled - Hard
- Boiled-Soft
- Fried
- Poached
- Scrambled
1-1/2 eggs
French Toast
Regular Oatmeal
Pancakes
FISH
Clams
Fish Cakes
Haddock Fillet
Halibut Steak
Lobster
Swordfish
SAUCES, GRAVIES, SOUPS
Brown Gravy
Cream Sauce
Cream Soup
French Onion Soup
Meat Sauce
VEGETABLES
CANNED
FRESH
Beans, Wax, Green
Beets
INSTALLATION & OPERATION MANUAL 10100 REV 0 (04/21)
G
UIDELINES
Cooking Method
Simmering
Sautéing
Searing
Frying
Grilling
TEMP. (°F)
SIZE
3 slices
350
1 egg
225
1 egg
225
1 egg
400
1 egg
225
300-200
3 slices
450
1/2 cup
250
2 each
400
1 pint
400
2 - 3 oz
400
4 oz
400
5 oz
450
1 - 1 lb
350
5 oz
450
1 oz
350 - 200
2 oz
250 - 175
6 oz
200
6 oz
225
4 oz
350 - 200
3 oz
400
3 oz
400
3 oz
400
Temperature (°F)
200 Maximum
225 - 275
300 - 350
325 - 375
350 - 450
GLTS-30 PER LOAD
BATCHES
PER HOUR
QTY.
12
2 lb
5
50 eggs
8
50 eggs
4
30 eggs
5
36 eggs
1
18 gal.
7
35 slices
2
20 lb (100 cups)
10
30 each
10
10 quarts
5
70 - 3 oz
4
60 - 4 oz
3
60 - 4 oz
4
20 - 1 lb
3
50 - 5 oz
2
18 gal.
1
18 gal.
1
18 gal.
1
18 gal.
1
18 gal.
6
30 lb
3
25 lb
1
30 lb
C
OOKING
Thermostat Setting
1 - 4
5 - 6
7 - 8
8 - 9
9 - 10
GLTS-40 PER LOAD
PORTIONS
QTY.
10
3 lb
50
75 eggs
50
75 eggs
30
45 eggs
36
60 eggs
720
28 gal.
12
50 slices
500
40 lb (200 cups)
15
50 each
20
15 quarts
35
110 - 3 oz
60
90 - 4 oz
60
90 - 4 oz
20
30 - 1 lb
50
75 - 5 oz
2300
35 gal.
1150
35 gal.
375
35 gal.
350
35 gal.
575
35 gal.
125
45 lb
125
50 lb
125
60 lb
G
UIDELINES
PORTIONS
15
75
75
45
60
1100
17
1000
25
30
55
90
90
30
75
4500
2250
725
700
1100
200
250
300
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