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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 …

Rice, Long Grain – 7 lbs (3.2 kg)

Add 7 quarts of hot tap water to rice. Cover, and place in oven at the above cook settings. Stir after cook cycle to release excess moisture.

Grits

Add 12 quarts of hot tap water to grits. Cook only on first stage (100% microwave) until water begins to boil. Reduce to simmer (30% microwave) for 15:00.

Tomato Sauce

Measure 2 quarts per pan.

Nacho Cheese

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

Alfredo Sauce

Green Beans – 6 lb. (2.7 kg)

Place 3 lb. (1.4 kg) per pan.

Corn – 6 lb. (2.7 kg)

Place 3 lb. (1.4 kg) per pan.

Cauliflower (frozen)

Place 3 lb. (1.4 kg) per pan.

Asparagus

Place 3 lb. (1.4 kg) per pan.

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.

Pre-cooked Frozen Hamburger

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

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. Let pan sit for 2 minutes for after cooking.
5. Check shrimp temperature in internal thickest part, (145°F (63°C)).

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.

 

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.

Chili

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

California Medley

1. Place frozen vegetables inside pan and place lid on top.
2. Measure ¼ cup (30 g) of water and pour into pan.
3. Place on bottom shelf of MSO at the above settings.
4. When cook cycle ends, remove pan (with mitts)
5. Review for uniform color and texture throughout the pan.