Cooking Guidelines - Blodgett SN-3E Installation Operation & Maintenance

Cooking Guidelines

The steamer steam cooks vegetables, frankfurters, eggs in their shells, and certain other meats or food items at atmospher-
ic pressure. These cooking guidelines are suggestions only. You should experiment with your food products to determine
the cooking times that will give you 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.
COOK IN SOLID PANS
Eggs, Scrambled 10 - 12 8 Dozen
Rice, Long Grain (Cover with 4 cups water per pound.)
Pasta (Place perforated pan inside solid pan, cover pasta with cold water.)
Spaghetti, Regular/Vermicelli
Macaroni, Shells/Elbows
Noodles, ½" wide
Lasagna Noodles
Frozen Casseroles, Lasagna
Meat Loaf, 3 - 5 pounds each
Beef
Ground Chuck
Sliced as Purchased
Shrimp, Frozen, 10 per pound
Baked and/or Refried Beans
Canned Vegetables
Prunes, Dried
COOK IN PERFORATED PANS
SEAFOOD
Clams
Frozen
Fresh, Cherrystone
King Crab, Frozen
Claws
Legs
Lobster Tail, Frozen
Lobster, Live, 10 - 12"
Salmon Fillets, Frozen, 8 ounces each
Scallops, Fresh
Scrod Fillets, Fresh
EGGS, POULTRY & MEAT
Eggs
Hard Cooked
Soft Cooked
Soft Yolk for Caesar Salad
Chicken - Breasts, Legs, Thighs
Turkey, Frozen
Breasts (2)
Cut Lengthwise
OPERATION
PRODUCT TIME (MINUTES)
10 - 12
12 - 15
15 - 18
12 - 15
15 - 18
20 - 25
35 - 40
12 to 15
10 - 12
8
WEIGHT PER PAN
8 Dozen
25
35 Full Pan
40 15 lb.
10 lb.
10 lb.
5
9 10 lb. Can
6 10 lb. Can
3 Doz.
5 - 6 3 Doz.
4 2-1/2 lb.
4 - 6 4-1/2 lb.
6 10 lb.
5 4 Per Pan
5 7-1/2 lb.
4
3 - 5
15 4 Doz.
9 - 10 4 Doz.
6 - 8 4 Doz.
20 15 lb.
90 6 - 7 lb. Each
55 20 - 25 lb.
2 lb.
4 lb.
3 lb.
4 lb.