Cooking Chart - Blodgett SB-6G Installation Operation & Maintenance

9.0 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
Slices as Purchased
Shrimp, Frozen, 10 Shrimp per Lb
Beans
Baked
Refried
Canned Vegetables
Prunes, Dried
PRODUCTS TO BE COOKED IN SOLID PANS
Product
Timer Setting
in Minutes
10 - 12
12 - 15
15 - 18
12 - 15
15 - 18
20 - 25
35 - 40
12 - 15
24
Weight Per
Pan
8 Dozen
25 2 Lb
35 Full Pan
40 15 Lb
10 Lb
10 Lb
5 4 Lb
9 10 Lb Can
9 10 Lb Can
6 10 Lb Can