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Tag: mso5351

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%.
  • Katie Fehlberg
  • Meat

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.

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.
  • Katie Fehlberg
  • Seafood

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. 
    7. …

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