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

COOKING GUIDELINES (Metric 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 3 Slices
Eggs
–Boiled-Hard
–Boiled-Soft
–Fried
–Poached
–Scrambled 1
1
French Toast 3 slices
Regular Oatmeal 118 mL
Pancakes 2 each
FISH
Clams 473 mL
Fish Cakes 57 to 85 g
Haddock Fillet
Halibut Steak
Lobster 1 – 0.5 kg
Swordfish
SAUCES, GRAVIES, SOUPS
Brown Gravy
Cream Sauce
Cream Soup
French Onion Soup
Meat Sauce
Simmering
Sautéing
Searing
Frying
Grilling
BATCHES
TEMP. PER
SIZE (°C) HOUR
177
1 egg 107
1 egg 107
1 egg 204
1 egg 107
/ eggs 149 – 93
2
218
121
204
204
204
113 g 204
142 g 218
177
142 g 218
28 g 177 – 93
57 g 121 – 79
170 g 93
170 g 107
113 g 177 – 93
Temperature (°C)
93.3 Max.
107 to 135
149 to 177
163 to 191
177 to 218
VG30/VE30
PER LOAD
QTY. PORTIONS
12 0.9 kg
5 50 eggs
8 50 eggs
4 30 eggs
5 36 eggs
1 68 L
7 35 slices
2 9 kg
10 30 ea.
10 9 L
5 70 – 85 g
4 60 – 113 g
3 60 – 113 g
4 20 – 0.5 kg
3 50 – 142 g.
2 114 L
1 114 L
1 114 L
1 114 L
1 114 L
– 22 –
VG40/VE40
PER LOAD
QTY.
10 1.4 kg
50 75 eggs
50 75 eggs
30 45 eggs
36 60 eggs
720 106 L
12 50 slices
500 18 kg
15 50 ea.
20 14 L
35 110 – 85 g
60 90 – 113 g
60 90 – 113 g
20 30 – 0.5 kg
50 75 – 142 g
3840 151 L
1920 151 L
640 151 L
640 151 L
960 151 L
PORTIONS
15
75
75
45
60
1100
17
1000
25
30
55
90
90
30
75
5120
2560
853
853
1280