>

Great food at the speed of your business

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.

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.
 
  • Katie Fehlberg
  • Rice

Baked Beans

  1. After opening can, place sauce and beans in large cambro and stir for 15 seconds, or until mixture is even.
  2. Place lid on pan.
  3. Place on bottom shelf of MSO at the above settings.
  4. When cook cycle ends, remove pan (with mitts) and stir mixture.
  5. After stirring, check temperatures (at least 165°F (74°C)) throughout pan.

Broccoli Florets

  1. Rinse broccoli under cold running water.
  2. Place broccoli in pan and place lid on top.
  3. Place on bottom shelf of MSO at above settings.
  4. When cook cycle ends, remove pan (with mitts)
  5. Review for uniform color and texture throughout the pan.

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.

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.

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.
  • Katie Fehlberg
  • Soups

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.
  • Katie Fehlberg
  • Seafood

Baby Red Potatoes

  1.  Measure 5 lbs. (2.3 kg) potatoes in each pan. Make sure potatoes are in a single layer.
  2.  Place lid on pan.
  3.  Place in MSO at the above settings.
  4.  When cook cycle ends, remove pan with mitts.
  5.  Check internal temperature of potatoes with a thermometer (at least 212°F or 100°C).

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. 
    7. …

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.

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)).
  • Katie Fehlberg
  • Seafood