Blodgett SB-6G Installation Operation & Maintenance page 26

PRODUCTS TO BE COOKED IN PERFORATED PANS
Brussel Sprouts, Frozen
Cabbage, Fresh, 1/6 Cut
Carrots
Baby Whole, Frozen
Crinkle Cut, Frozen
Sliced, Fresh
Cauliflower, Flowerettes
Frozen
Fresh
Celery, 1" Diagonal Cut
Corn
Yellow Whole Kernel, Frozen
Cobbettes, Frozen
Corn-On-Cob, Fresh
Peas, Green
Potatoes, Whole Russet
Spinach
Chopped, Frozen
Defrosted
Fresh Cut
Squash, Acorn, Halves
Zucchini, Slices
Frozen Mixed Vegetables
Fruit, Blanch for Peeling
Grapefruit
Oranges
Pineapple, Whole for Cutting
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.
Product
26
Timer Setting Weight Per
in Minutes
6
8
8
7 - 8
11
6
7 - 8
7
5
8 27 Ears
16-18 80 Ears
10-12 18 Ears
16-18 54 Ears
6
55 10 Lb
17
5
3
25 10 Halves
8 10 Lb
6 - 7
3
4
Pan
5 Lb
5 Lb
7 Lb
4 Lb
9 Lb
4 Lb
5 Lb
5 Lb
5 Lb
5 Lb
6 Lb
6 Lb
2 Lb
5 Lb