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Potatoes, Russet (70-80 count)

Place 12 potatoes per pan.

Poached Pears

1. Place the white wine, sugar, ginger, lemon zest, Chinese 5 spice and cinnamon sticks and into a 4-quart saucepan over medium-high heat and bring to a boil. Turn heat down and simmer 5 minutes.
2. Core the pears from the bottom, to keep stem intact.  Place in half hotel pan; pour sweetened, spiced liquid over pears and cover.
3. Place in MSO at the settings provided.
4. Remove pears and serve hot, with …

Canned Vegetables

Place 12 lb. (5.4 kg) per pan.

Cauliflower (frozen)

Place 3 lb. (1.4 kg) per pan.

Pasta, Dry/Uncooked

Add 8 quarts of hot tap water to dry pasta and salt to taste. Heat for 10-12 minutes, no lid, depending on desired texture. Stir constantly during cycle to prevent sticking.

Green Beans – 6 lb. (2.7 kg)

Place 3 lb. (1.4 kg) per pan.

Clams

Place 6 lb. (2.7 kg) per pan.

Bay Scallops

Place 6 lb. (2.7 kg) per pan.

Green Beans (frozen)

Place 3 lb. (1.4 kg) per pan.

Corn (frozen)

Place 3 lb. (1.4 kg) per pan.

Corn Cobbettes

Place 2 lb. (1 kg) per pan.

Tomato Sauce

Measure 2 quarts per pan.

Nacho Cheese

Place contents of one 10 lb. can (128 oz.) per pan.

Artichokes, 6 each

Cabbage

Place 2 lb. (1 kg) per pan.

Brussel Sprouts

Place 3 lb. (1.4 kg) per pan.

Hot Dogs

Add 8 quarts of water or seasoned stock. Cook only on 100% in the first stage until liquid begins to boil. Add hot dogs and continue cooking at 40%.

Spinach

Place 1.5 lb. (0.7 kg) per pan.

Pre-cooked Frozen Hamburger

Place 12 hamburgers per pan. Arrange on steam tray so that they slightly overlap.

Mixed Vegetables, California Medley (frozen)

Place 4 lb. (1.8 kg) per pan.