Great food at the speed of your business

Bay Scallops

Place 6 lb. (2.7 kg) per pan.

Artichokes, 6 each

Asparagus

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%.

Cauliflower (frozen)

Place 3 lb. (1.4 kg) per pan.

Canned Vegetables

Place 12 lb. (5.4 kg) per pan.

Corn (frozen)

Place 3 lb. (1.4 kg) per pan.

Alfredo Sauce

Spinach

Place 1.5 lb. (0.7 kg) per pan.

BBQ Chicken (pre-cooked)

Place 4 lbs. (1.8 kg) of chicken per pan. Make sure chicken legs and wings are covered liberally with sauce before heating.

Mushrooms (fresh)

Place 2 lbs. (1 kg) per pan.

BBQ Ribs (pre-cooked)

4 racks of pork ribs equals approximately 9 lb. (4 kg) total. Make sure ribs are covered liberally with sauce before heating.

Breakfast Burrito

1. Break eggs into mixing bowl.
2. Add salt, pepper, and cream if desired.
3. Whip until whites and yolks are homogeneous.
4. Spray food release spray on bottom and sides of the pan.
5. Pour egg mixture in pan, cover and place in oven.

Meatballs (pre-cooked)

Each meatball should be 1 oz. each, place 5 lb. (2.3 kg) per pan. Make sure meatballs are covered liberally with sauce before heating.

Scrambled Eggs – 48 eggs

1. Whisk eggs until mixture is even.
2. Cover and place in the oven at the above settings.
3. Stir each minute to scramble eggs.
4. Stir and serve after cook cycle ends.

 

Nacho Cheese

1. Open cans of cheese and pour into pans (1 cheese can per pan).
2. Place both pans inside MSO and heat at the above settings.
3. When cook cycle ends, remove pans (with mitts).
4. Check temperature after stirring (at least 165°F (74°C)) throughout pan.

 Serving suggestions: Serve over chips or fresh broccoli.

Fresh Mussels

1. Rinse and de-beard mussels.
2. Place mussels on top of steaming tray inside pan.
3. Cover and place in oven at the above settings.
4. After cook cycle, dispose of any unopened shells.

Rice, Long Grain – 3 lbs. (1.4 kg)

1. Weigh parboiled rice and place inside pan.
2. Measure 3 quarts of hot tap water and carefully pour into pan.
3. Cover and place on bottom shelf of MSO at the above settings.
4. Remove from cover, and stir. Rice should be el dente and fluffy.

 

Alfredo Sauce

1. Use scissors to open 2 shelf-stable bags of Alfredo sauce.
2. Add 1 cup (8 oz.) of hot tap water.
3. Stir sauce for at least 30 seconds, or until even.
4. Place lid on pan.
5. Place in MSO at the above settings.
6. When cook cycle ends, remove pan (with mitts) and stir sauce until even.
7. Check temperatures (at least 165-175°F) throughout pan.
8. Serve over …

Shrimp – 2 lbs. (1 kg)

1. Pour 1 cup of hot tap water and 1 cup of wine in the bottom of the pan.
2. Place shrimp on top of steaming rack.
3. Cover and place on bottom shelf of MSO at the above settings.
4. After cook, let pan sit for 2 minutes for after cook.
5. Check shrimp temperature in internal thickest part, to be 145°F (63°C).