Cooking Chart - Vulcan-Hart VEC3018 ML-126198 Installation & Operation Manual

COOKING CHART

The times and temperatures shown in this chart are only suggestions. Experiment with your food
products to determine the cooking temperatures and times that give you the best results.
TYPE OF FOOD
ITALIAN
BREADS & SUBS
BAKERY
MEAT & POULTRY
FISH & SEAFOOD
MEXICAN
EGGS
PRODUCT
Pizza (par baked dough)
Pizza (fresh dough)
Pizza (thick pan type)
Calzone (fresh dough)
Pastas (precooked to gratin)
Garlic Bread
Bread Sticks
Submarine Sandwiches
Dinner Rolls (par baked)
Dinner Rolls (fresh)
Bagels (fresh)
Croissants (par baked)
Croissants (fresh)
Muffins (fresh)
Biscuits and Cookies (fresh)
Chicken Wings (precooked)
Chicken Wings (fresh)
Chicken Breasts (boneless)
B.B.Q. Ribs (fresh)
Hamburger Patties (fresh)
Shrimp (fresh)
Fish Filets (fresh)
Tuna Steak (fresh)
Salmon Steak (fresh)
Burritos and Enchiladas
Nachos Assorted Styles
Souffles and Omelettes
Quiches
— 14 —
APPROX. TIME
(IN MIN.)
4 to 4.5
5.5 to 6.5
7.5 to 8.5
5 to 6
5 to 6
2.5 to 3.5
2.5 to 3.5
2.5 to 3.5
4 to 4.5
7.5 to 8.5
12 to 13
4 to 4.5
9 to 10
12 to 13
4.5 to 6.5
5.5 to 6.5
18 to 20
5.5 to 6.5
18 to 20
5.5 to 6.5
4.5 to 5.5
6.5 to 7.5
8.5 to 9.5
6 to 7.5
2.5 to 3.5
2.5 to 3.5
5.5 to 6.5
9 to 10
TEMP.
(°F) / (°C)
510 / 265
510 / 265
510 / 165
510 / 265
510 / 265
510 / 265
510 / 265
510 / 265
390 / 199
390 / 199
390 / 199
390 / 199
390 / 199
390 / 199
390 / 199
510 / 265
390 / 199
510 / 265
390 / 199
510 / 265
510 / 265
510 / 265
510 / 265
510 / 265
475 / 246
475 / 246
510 / 265
390 / 199