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Tag: rc22s2

Lobster – 1.75 – 2.00 lbs.

1. For best results add 60mL (1/4 cup) water and use a drain tray 2. Place lobster on its back on the drain tray

Katie Fehlberg
January 13th, 2013
Seafood

Lobster – 2.00 – 2.25 lbs.

1. For best results add 1/4 cup water and use a drain tray 2. Place lobster on its back on the drain tray

Katie Fehlberg
January 13th, 2013
Seafood

Lobster – 2.25 – 2.50 lbs.

1. For best results add 60mL (1/4 cup) water and use a drain tray 2. Place lobster on its back on the drain tray

Katie Fehlberg
January 13th, 2013
Seafood

Lobster – 2.50 – 3.00 lbs.

1. For best results add 60mL (1/4 cup) water and use a drain tray 2. Place lobster on its back on the drain tray

Katie Fehlberg
January 13th, 2013
Seafood

Lobster (pre-cooked)

1. For best results add 60mL (1/4 cup) water and use a drain tray 2. Place lobster on its back on the drain tray

Katie Fehlberg
January 13th, 2013
Seafood

Crab Legs – 1 lb.

1. For best results add 60mL (1/4 cup) water and use a drain tray.

Katie Fehlberg
January 13th, 2013
Seafood

Crab Legs – 4 lbs.

1. For best results add 60mL (1/4 cup) water and use a drain tray.

Katie Fehlberg
January 13th, 2013
Seafood

Crab Legs (frozen, pre-cooked) – 1 lb.

1. For best results add 60mL (1/4 cup) water and use a drain tray.

Katie Fehlberg
January 13th, 2013
Seafood

Crab Legs (frozen, pre-cooked) – 3 lbs.

1. For best results add 60mL (1/4 cup) water and use a drain tray.

Katie Fehlberg
January 13th, 2013
Seafood

Steamed Clams – 100 each

1. For best results add 60mL (1/4 cup) water and use a drain tray.

Katie Fehlberg
January 13th, 2013
Seafood

Steamed Clams – 12 each

1. For best results add 60mL (1/4 cup) water and use a drain tray.

Katie Fehlberg
January 13th, 2013
Seafood

Pork Sausage Links

Use trivets to stack 2 rows of 12 and one row of 6 on top.

Katie Fehlberg
January 13th, 2013
Seafood

Pork Ribs – Half rack (0.67 lbs.)

1. Ribs were pre-cooked in sauce

Katie Fehlberg
January 13th, 2013
Breakfast

Pork Ribs – Full rack (1.34 lbs.)

1. Ribs were pre-cooked in sauce

Katie Fehlberg
January 13th, 2013
Breakfast

Italian Sausage

1. Place 4 oz. of water in the bottom of the pan.

Katie Fehlberg
January 13th, 2013
Breakfast

Hot Dogs

Add 4 cups of water.

Katie Fehlberg
January 13th, 2013
Breakfast

Chicken

1. Based on half a chicken.

Katie Fehlberg
January 13th, 2013
Breakfast

Bacon – 28 slices, 34/45 count.

Place bacon on trivet in a pan and cover with lid.

Katie Fehlberg
January 13th, 2013
Breakfast

Bacon – 4 slices

1. Place entire amount of bacon on trivet in a pan and add lid.

Katie Fehlberg
January 13th, 2013
Breakfast

Defrosting Scrambled Eggs

1. Place lid direction on the floor of the oven. 2. Place frozen product directly on the lid in the oven (verify bag is microwave safe). 3. Take out after each stage and break up product. 4. Be careful not to puncture holes in the bag. 5. Temperature when done should be around 40°F.

Katie Fehlberg
January 13th, 2013
Breakfast

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