Recipes for a Crowd

1 Fill each steam table pan with 2-1/4 gallons water. Use perforated pan inside solid pan to facilitate draining.
2 Add 1 tablespoon salt and 1 tablespoon salad oil to each pan.
3 Place 3 pounds pasta in each pan. To prevent pastiness, pasta should be placed in pans just before steaming. Ensure pasta is
covered with water.
4 Place pans in preheated steam cooker. Time according to type of pasta and steam cooker pressure. GUIDELINES FOR TIMING:
Macaroni - 5 lb PSI, 16 minutes; 15 lb PSI, 11 minutes Noodles, Egg - 5 lb PSI, 22 minutes; 15 lb PSI, 17 minutes Spaghetti - 5 lb
PSI, 20 minutes; 15 lb PSI, 15 minutes Vermicelli - 5 lb PSI, 11 minutes; 15 lb PSI, 4 minutes
5 Cooked macaroni should be rinsed in cold water and drained thoroughly to prevent sticking together. If cooked pasta is to be
combined with butter or a sauce immediately, rinsing is not necessary. CCP: Hold for service at 140 F. or higher.