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ELECTRIC CABINET BASE CONVECTION STEAMER, MODELS ECX-2, ECX-10
6.0 COOKING CHART
The following table lists suggested cooking times and weights. These times, which will vary
depending on initial product temperature, size, shape, etc., are approximate and should be
adjusted to suit your operation.
Eggs, Scrambled
Rice, Long Grain (Cover with 4 cups water/lb)
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 Lb Each
Beef
Ground Chuck
Sliced as Purchased
Shrimp, Frozen, 10 Shrimp per Lb.
Beans
Baked
Refried
Canned Vegetables
Prunes, Dried
PART NUMBER 10058R2
INSTALLATION AND OPERATION MANUAL,
PRODUCTS TO BE COOKED IN SOLID PANS
PRODUCT
TIMER SETTING
IN MINUTES
16
WEIGHT PER
PAN
10 - 12
8 Dozen
25
2 Lb
12 - 15
15 - 18
12 - 15
15 - 18
35
Full Pan
40
15 Lb
20 - 25
10 Lb
35 - 40
10 Lb
5
4 Lb
9
10 Lb Can
9
10 Lb Can
6
10 Lb Can
12 - 15
2008-11-12
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