Vulcan-Hart GH30 Spezifikationen PDF herunterladen (Seite 18)

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:

ITEM

PORTION

SIZE

TEMP.

(°F)

BATCHES

PER

HOUR

G/E300/C PER

LOAD QTY.

PORTIONS

G/E400/C

PER LOAD QTY.

PORTIONS

BREAKFAST FOODS

Bacon 3 Slices 350 12 2 Ib. 10 3 Ib. 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 I 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 Ib (100 cups)

500 40 Ib (200 cups) 1000

Pancakes 2 each 400 10 30 ea. 15 50 ea. 25

FISH

Clams 1 pt. 400 10 10qts. 20 15qts. 30

Fish Cakes 2-3 oz. 400 5 70-3 02. 35 110-302. 55

Haddock Fillet 4 02. 400 4 60-4 02. 60 90-4 oz. 90

Halibut Steak 5 02. 450 3 60-4 oz. 60 90-4 02. 90

Lobster 1 -1# 350 4 20 - 1 Ib. 20 30- 1 Ib. 30

Swordfish 5 02. 450 3 50-5 oz. 50 75-5 02. 75

SAUCES, GRAVIES, SOUPS

Brown Gravy 1 02. 350 - 200 2 18 gal. 2300 35 gal. 4500

Cream Sauce 202. 250- 175 1 18 gal. 1 150 35 gal. 2250

Cream Soup 6 02. 200 1 18 gal. 375 35 gal. 725

French Onion Soup 6 02. 225 1 18 gal. 350 35 gal. 700

Meat Sauce 4 02. 350 - 200 1 18 gal. 575 35 gal. 1100

—18—

Temperature

(°F)

Thermostat

Setting

Simmering 200 Max. 1 -4

Sautéing 225 - 275 5-6

Searing 300 - 350 7-8

Frying 325 - 375 8-9

Grilling 350 - 450 9-10

1 2 ... 13 14 15 16 17 18 19 20 21 22 23

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