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COOKING GUIDELINES
These cooking guidelines are suggestions only. You should experiment with your food products to
determine the cooking times that will give you the best results.
Variables which affect cooking time:
• size • density
• weight • elevation
• thickness of foods • degree of doneness desired
• temperature • previous condition of the food (fresh, pre-blanched or frozen)
COOKING IN SOLID PANS
PRODUCT TIME (minutes) WEIGHT PER PAN
Eggs
Scrambled 10 – 12 8 Doz.
Rice
Long Grain 25 2 Lb. (.9 kg)
(Cover with 4 cups water per pound.)
Pasta (Place perforated pan inside
solid pan, cover pasta with cold water)
Spaghetti, Regular / Vermicelli 12 – 15
Macaroni, Shells/Elbows 15 – 18
Noodles,
1
/2" (1.3 cm) wide 12 – 15
Lasagna Noodles 15 – 18
Frozen Casseroles
Lasagna 35 Full Pan
Meat Loaf
3-5 pound (1.4-2.3 kg) each 40 15 Lb. (6.8kg)
Beef
Ground Chuck 20 – 25 10 Lb. (4.5 kg)
Sliced as Purchased 35 – 40 10 Lb. (4.5 kg)
Seafood
Shrimp, Frozen, 10 per pound 5 4 Lb. (1.8 kg)
Vegetables
Beans
Baked 9 10 Lb. (4.5 kg) Can
Refried 9 10 Lb. (4.5 kg) Can
Canned Vegetables 6 10 Lb. (4.5 kg) Can
Prunes
Dried 12 – 15