Cooking Guide - Vulcan-Hart ML-114825 Installation And Operation Manual

The guidelines given below are only suggestions for 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, the second
to complete the product.
ITEM
BREAKFAST FOODS
Bacon
Eggs
Boiled-Hard
Boiled-Soft
Fried
Poached
Scrambled
French Toast
Regular Oatmeal
Pancakes
FISH
Clams
Fish Cakes
Haddock Filet
Halibut Steak
Lobster
Swordfish
SAUCES, GRAVIES, SOUPS
Brown Gravy
Cream Sauce
Cream Soup
French Onion Soup
Meat Sauce
MEAT - POULTRY
Bacon
Beef
Chop Suey
Beef Stew
Corned Beef Hash
Cheeseburger
Hamburger
Meatballs
Pot Roast
Salisbury Steak
Sirloin Steak
Swiss Steak

COOKING GUIDE

PORTION
SIZE
3 Slices
1 Egg
1 Egg
1 Egg
1 Egg
1
1 / Eggs
2
3 Slices
1
/ Cup
2
2 Each
1 pt. (0.5 kg)
2 - 3 oz. (57 - 85 g)
4 oz. (113 g)
5 oz. (142 g)
1 - 1 lb. (454 g)
5 oz. (142 g)
1 oz. (28 g)
2 oz. (57 g)
6 oz. (170 g)
6 oz. (170 g)
4 oz. (113 g)
3 Slices
6 oz. (170 g)
8 oz. (227 g)
5 oz. (142 g)
3 oz. (85 g)
3 oz. (85 g)
1 oz. (28 g)
2 oz. (57 g)
5 oz. (142 g)
6 oz. (170 g)
4 oz. (113 g)
– 8 –
THERMOSTAT
SETTING
F
350 177
225 107
225 107
400 204
225 107
300 200 149 93
450 232
250 121
400 204
400 204
400 204
400 204
450 232
350 177
450 232
350 200 177 93
250 175 121 79
200
225 107
350 200 177 93
350 177
400 225 204 107
300 149
400 204
300 149
300 149
400 225 204 107
350 200 177 93
400 204
400 204
300 200 149 93
BATCHES
C PER HOUR
12
5
8
4
5
1
7
2
10
10
5
4
3
4
3
2
1
93 1
1
1
12
2
—
5
12
15
3
—
3
5
1