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INSTALLATION AND OPERATION MANUAL, PRESSURE COOKERS,
4.0 COOKING GUIDELINES
The cooking guidelines in this manual are suggestions only. You should experiment with your
food products to determine 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.
To allow steam to circulate around the pans, food must be spread evenly throughout the pans.
Best results are obtained after the compartments are allowed to preheat. When all
compartments are to be loaded at the same time, it is best to allow the first compartment to
reach 4 - 4.5 psig before starting the next compartment. When processing frozen vegetables,
use half the suggested pan weights and allow sufficient time for cooking doneness.
PRODUCT
PAN DEPTH
VEGETABLES (Fresh)
Beans, lima
Beans, string or
wax
Broccoli, florets
Broccoli, stalks
Carrots, sliced
Corn
Peas
Potatoes,
chunked
Rice, add 1 gallon
water
Spinach, cut,
cleaned
Vegetables,
canned
PART NUMBER 10045R1
SC-2, SC-3, SCDA-2, SCDA-3
COOKING GUIDELINES
PERFORATED OR
SOLID
2.5"
Perf.
2.5"
Perf.
2.5"
Perf.
2.5"
Perf.
2.5"
Perf.
2.5"
Perf.
2.5"
Perf.
2.5"
Perf.
4"
Solid
4"
Perf.
2.5"
Solid
WEIGHT/QUANTITY
PER PAN
5 lbs.
6 lbs.
6 lbs.
6 lbs.
9 lbs.
5 lbs.
5 lbs.
10 lbs.
4 lbs.
3 lbs.
7 lbs.
15
STEAM TIME
PANS PER
MINUTES
COMPARTMENT
10 - 12
1 - 3
13 - 15
4 - 6
15 - 20
1 - 3
20 - 25
4 - 6
8 - 10
1 - 3
10 - 12
4 - 6
10 - 15
1 - 3
15 - 20
4 - 6
18 - 21
1 - 3
21 - 25
4 - 6
9 - 10
1 - 3
11 - 13
4 - 6
6 - 7
1 - 3
8 - 9
4 - 6
20 - 25
1 - 3
25 - 30
4 - 6
22 - 24
1 - 2
25 - 27
3 - 4
3 - 5
1 - 2
4 - 6
3 - 4
4 - 5
1 - 3
5 - 8
4 - 6
2004-07-28
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