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Artichokes, 6 each

Artichokes, 2 each

Poached Salmon – 10 x 8 oz (227 g)

Pour enough poaching liquid to touch bottom of steam tray. Lay steaks or fillets of any firm flesh round fish on top of steam tray. Cover and place in oven at the above settings.

Crab Legs

Divide even amount of clusters between two pans. Cover and heat at the above settings.

Clams

Place 6 lb. (2.7 kg) per pan.

Bay Scallops

Place 6 lb. (2.7 kg) per pan.

Pre-cooked Frozen Hamburger

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

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%.

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.

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.

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.

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.

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.

 

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.

 

Oatmeal

1. Measure 2.5 lbs. (1.1 kg) dry oatmeal into each pan.
2. Add 5 quarts of hot tap water into each pan.
3. Cover and place on top and bottom shelf of the MSO at the above settings.
4. Stir after cooking.

Eggs, Scrambled

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.

Eggs, Poached

1. Fill pans with 2.5 inches (6 cm) of hot tap water, about 2 gallons.
2. Add vinegar and salt, then stir.
3. Bring water to a boil in the oven (about 12 minutes at 100%).
4. Crack egg into a small cup or bowl and carefully slip into the simmering water.
5. Cover pan and place in the oven at the above settings.
6. Remove eggs with spider colander. 
…

Steamed Cod

1. Fill pan with enough poaching liquid to touch underside of steaming rack.
2. Sparingly sprinkle Old Bay seasoning on top of each filet.
3. Cover pan and place in the oven at the above settings.
4. Let pan sit for one minute to finish cook.
5. Check internal temperature (at least 145°F (63°C)), fish should flake easily with fork.