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– 22 –
COOKING GUIDELINES (Metric Measurements)
The guidelines given below are suggested quantities, temperature settings and estimated numbers of
The following temperatures should be used:
Temperature (°C)
Simmering 93.3 Max.
Sautéing 107 to 135
Searing 149 to 177
Frying 163 to 191
Grilling 177 to 218
ITEM
PORTION
SIZE
TEMP.
(°C)
BATCHES
PER
HOUR
VG30/VE30
PER LOAD
VG40/VE40
PER LOAD
QTY. PORTIONS QTY. PORTIONS
BREAKFAST FOODS
Bacon 3 Slices 177 12 0.9 kg 10 1.4 kg 15
Eggs
–Boiled-Hard 1 egg 107 5 50 eggs 50 75 eggs 75
–Boiled-Soft 1 egg 107 8 50 eggs 50 75 eggs 75
–Fried 1 egg 204 4 30 eggs 30 45 eggs 45
–Poached 1 egg 107 5 36 eggs 36 60 eggs 60
–Scrambled 11/2 eggs 149 – 93 1 68 L 720 106 L 1100
French Toast 3 slices 218 7 35 slices 12 50 slices 17
Regular Oatmeal 118 mL 121 2 9 kg 500 18 kg 1000
Pancakes 2 each 204 10 30 ea. 15 50 ea. 25
FISH
Clams 473 mL 204 10 9 L 20 14 L 30
Fish Cakes 57 to 85 g 204 5 70 – 85 g 35 110 – 85 g 55
Haddock Fillet 113 g 204 4 60 – 113 g 60 90 – 113 g 90
Halibut Steak 142 g 218 3 60 – 113 g 60 90 – 113 g 90
Lobster 1 – 0.5 kg 177 4 20 – 0.5 kg 20 30 – 0.5 kg 30
142 g 218 3 50 – 142 g. 50 75 – 142 g 75
SAUCES, GRAVIES, SOUPS
Brown Gravy 28 g 177 – 93 2 114 L 3840 151 L 5120
Cream Sauce 57 g 121 – 79 1 114 L 1920 151 L 2560
Cream Soup 170 g 93 1 114 L 640 151 L 853
French Onion Soup 170 g 107 1 114 L 640 151 L 853
Meat Sauce 113 g 177 – 93 1 114 L 960 151 L 1280
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