Cooking Guidelines (Domestic Measurements) - Vulcan-Hart VG40 Installation & Operation Manual

COOKING GUIDELINES (Domestic Measurements)

The guidelines given below are suggested 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 and the
second is to finish the product.
The following temperatures should be used:
PORTION
ITEM
BREAKFAST FOODS
Bacon
Eggs
–Boiled-Hard
–Boiled-Soft
–Fried
–Poached
–Scrambled
French Toast
Regular Oatmeal
Pancakes
FISH
Clams
Fish Cakes
Haddock Fillet
Halibut Steak
Lobster
Swordfish
SAUCES, GRAVIES, SOUPS
Brown Gravy
Cream Sauce
Cream Soup
French Onion Soup
Meat Sauce
Simmering
Sautéing
Searing
Frying
Grilling
BATCHES
TEMP.
SIZE (°F)
3 Slices 350
1 egg 225
1 egg 225
1 egg 400
1 egg 225
1 / eggs 300 – 200
1
2
3 slices 425
/ cup 250
1
2
2 each 400
1 pt. 400
2 to 3 oz. 400
4 oz. 400
5 oz. 425
1 – 1 lb. 350
5 oz. 425
1 oz. 350 – 200
2 oz. 250 – 175
6 oz. 200
6 oz. 225
4 oz. 350 – 200
Temperature
(°F)
200 Max.
225 to 275
300 to 350
325 to 375
350 to 425
VG30/VE30
PER PER LOAD
QTY.
HOUR
12 2 lb.
5 50 eggs
8 50 eggs
4 30 eggs
5 36 eggs
1 18 gal.
7 35 slices
2 20 lb
(100 cups)
10 30 ea.
10 10 qts.
5 70 – 3 oz.
4 60 – 4 oz.
3 60 – 4 oz.
4 20 – 1 lb.
3 50 – 5 oz.
2 30 gal.
1 30 gal.
1 30 gal.
1 30 gal.
1 30 gal.
– 19 –
VG40/VE40
PER LOAD
PORTIONS QTY.
10 3 lb.
50 75 eggs
50 75 eggs
30 45 eggs
36 60 eggs
720 28 gal.
12 50 slices
500 40 lb
(200 cups)
15 50 ea.
20 15 qts.
35 110 – 3 oz.
60 90 – 4 oz.
60 90 – 4 oz.
20 30 – 1 lb.
50 75 – 5 oz.
3840 40 gal.
1920 40 gal.
640 40 gal.
640 40 gal.
960 40 gal.
PORTIONS
15
75
75
45
60
1100
17
1000
25
30
55
90
90
30
75
5120
2560
853
853
1280