Blodgett SC-10GH Installation Operation & Maintenance page 15

4.0 OPERATION INSTRUCTIONS (Continued)
PREPARATION
Prepare vegetables, fruits, meats, seafood and poultry normally by cleaning, separating,
cutting, removing stems, etc. Cook root vegetables in a perforated pan unless juices are
being saved. Liquids can be collected in a solid 12" x 20" pan placed under a perforated
pan. Perforated pans are used for frankfurters, wieners and similar items when juices do
not need to be preserved. Solid pans are good for cooking puddings, rice and hot breakfast
cereals. Vegetables and fruits are cooked in solid pans in their own juices. Meats and
poultry are cooked in solid pans to preserve their own juices or to retain broth. Canned
foods can be heated in their opened cans (cans placed in 12" x 20" solid pans) or the
contents may be poured into solid pans.
PANS
The steamer compartment is designed to accept combinations of 12 inches x 20 inches
pans (either solid or perforated). Each compartment will accommodate ten 1", five 2 ½",
three 4" or two 6" pans.
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