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COOKING GUIDELINES
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 to finish the product.
The following temperatures should be used:
Temperature Thermostat
(°F) Setting
Simmering 200 Max. 1 – 4
Sauteeing 225 – 275 5 – 6
Searing 300 – 350 7 – 8
Frying 325 – 375 8 – 9
Grilling 350 – 450 9 – 10
BATCHES G30TB G40TB
PORTION TEMP. PER PER LOAD PER LOAD
ITEM SIZE (°F) HOUR QTY. PORTIONS QTY. PORTIONS
BREAKFAST FOODS
Bacon 3 Slices 350 12 2 lb. 10 3 lb. 15
Eggs
–Boiled-Hard 1 egg 225 5 50 eggs 50 75 eggs 75
–Boiled-Soft 1 egg 225 8 50 eggs 50 75 eggs 75
–Fried 1 egg 400 4 30 eggs 30 45 eggs 45
–Poached 1 egg 225 5 36 eggs 36 60 eggs 60
–Scrambled 1
1
/2 eggs 300–200 1 18 gal. 720 28 gal. 1100
French Toast 3 slices 450 7 35 slices 12 50 slices 17
Regular Oatmeal
1
/2 cup 250 2 20 lb (100 cups) 500 40 lb (200 cups) 1000
Pancakes 2 each 400 10 30 ea. 15 50 ea. 25
FISH
Clams 1 pt. 400 10 10 qts. 20 15 qts. 30
Fish Cakes 2–3 oz. 400 5 70 – 3 oz. 35 110 – 3 oz. 55
Haddock Fillet 4 oz. 400 4 60 – 4 oz. 60 90 – 4 oz. 90
Halibut Steak 5 oz. 450 3 60 – 4 oz. 60 90 – 4 oz. 90
Lobster 1 – 1# 350 4 20 – 1 lb. 20 30 – 1 lb. 30
Swordfish 5 oz. 450 3 50 – 5 oz. 50 75 – 5 oz. 75
SAUCES, GRAVIES, SOUPS
Brown Gravy 1 oz. 350 – 200 2 18 gal. 2300 35 gal. 4500
Cream Sauce 2 oz. 250 – 175 1 18 gal. 1150 35 gal. 2250
Cream Soup 6 oz. 200 1 18 gal. 375 35 gal. 725
French Onion Soup 6 oz. 225 1 18 gal. 350 35 gal. 700
Meat Sauce 4 oz. 350 – 200 1 18 gal. 575 35 gal. 1100
