Cooking Guidelines - Vulcan-Hart C24EA6 ML-136058 Installation & Operation Manual

The steamer steam cooks vegetables,
frankfurters, eggs in their shells, and certain other
meats or food items at atmospheric pressure.
These cooking guidelines are suggestions only.
You should experiment with your food products
to determine the cooking times that will give you
PRODUCT
Eggs, Scrambled
Rice, Long Grain (Cover with 4 cups water/lb.)
Pasta (Place perforated pan inside solid pan,
cover with cold water)
Spaghetti – Regular/Vermicelli
Macaroni - Shells/Elbows
Noodles - 1/2" Wide
Lasagna Noodles
Frozen Casseroles, Lasagna
Meat Loaf, 3-5 Lb. Each
Beef
Ground Chuck
Sliced as Purchased
Shrimp, Frozen, 10 Shrimp per Lb.
Beans
Baked
Refried
Canned Vegetables
Prunes, Dried

COOKING GUIDELINES

PRODUCTS TO BE COOKED IN SOLID PANS
C24EA SERIES ELECTRIC CONVECTION STEAMERS
the best results. Variables which affect cooking
time include size, weight, thickness of foods,
temperature, density, previous condition of the
foods (fresh, pre-blanched or frozen) and degree
of doneness desired.
TIME (MINUTES)
9 - 12
23 - 25
10 - 15
13 - 18
10 - 15
13 - 18
33 - 35
38 - 40
19 - 25
33 - 40
4 - 5
8 - 9
8 - 9
5 - 6
11 - 15
— 15 —
QUANTITY PER PAN
8 Doz.
2 Lb.
4 Lb.
4 Lb.
4 Lb.
4 Lb.
Full Pan
15 Lb.
10 Lb
10 Lb.
4 Lb.
10 Lb. Can
10 Lb. Can
10 Lb. Can
Full Pan