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COOKING GUIDE
The guidelines given below are only suggestions for 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, the second
to complete the product.
THERMOSTAT
PORTION SETTING BATCHES
ITEM SIZE °F °C PER HOUR
BREAKFAST FOODS
Bacon 3 Slices 350 177 12
Eggs
Boiled-Hard 1 Egg 225 107 5
Boiled-Soft 1 Egg 225 107 8
Fried 1 Egg 400 204 4
Poached 1 Egg 225 107 5
Scrambled 1
1
/2 Eggs 300 200 149 93 1
French Toast 3 Slices 450 232 7
Regular Oatmeal
1
/2 Cup 250 121 2
Pancakes 2 Each 400 204 10
FISH
Clams 1 pt. (0.5 kg) 400 204 10
Fish Cakes 2 - 3 oz. (57 - 85 g) 400 204 5
Haddock Filet 4 oz. (113 g) 400 204 4
Halibut Steak 5 oz. (142 g) 450 232 3
Lobster 1 - 1 lb. (454 g) 350 177 4
Swordfish 5 oz. (142 g) 450 232 3
SAUCES, GRAVIES, SOUPS
Brown Gravy 1 oz. (28 g) 350 200 177 93 2
Cream Sauce 2 oz. (57 g) 250 175 121 79 1
Cream Soup 6 oz. (170 g) 200 93 1
French Onion Soup 6 oz. (170 g) 225 107 1
Meat Sauce 4 oz. (113 g) 350 200 177 93 1
MEAT - POULTRY
Bacon 3 Slices 350 177 12
Beef
Chop Suey 6 oz. (170 g) 400 225 204 107 2
Beef Stew 8 oz. (227 g) 300 149 —
Corned Beef Hash 5 oz. (142 g) 400 204 5
Cheeseburger 3 oz. (85 g) 300 149 12
Hamburger 3 oz. (85 g) 300 149 15
Meatballs 1 oz. (28 g) 400 225 204 107 3
Pot Roast 2 oz. (57 g) 350 200 177 93 —
Salisbury Steak 5 oz. (142 g) 400 204 3
Sirloin Steak 6 oz. (170 g) 400 204 5
Swiss Steak 4 oz. (113 g) 300 200 149 93 1
