Instructions: PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN

1. FILL EACH PAN WITH 9 QT WATER (SEE NOTE 1).

2. ADD 1 TBSP SALT AND 1 TBSP SALAD OIL TO EACH PAN.

3. PLACE 6 LB LASAGNA NOODLES IN EACH PAN (SEE NOTE 2).

4. PLACE PANS IN PREHEATED STEAM COOKER. TIME ACCORDING TO TYPE PASTA AND STEAM COOKER PRESSURE. (SEE GUIDELINES FOR TIMING).

5. DRAIN THOROUGHLY.

NOTE:

1. USE PERFORATED PAN INSIDE SOLID PAN TO FACILITATE DRAINING.

NOTE:

2. TO PREVENT PASTINESS, PASTA SHOULD BE PLACED IN PANS JUST BEFORE STEAMING. ENSURE PASTA IS COVERED WITH WATER.

NOTE:

3. COOKED MACARONI SHOULD BE RINSED IN COLD WATER AND DRAINED THROUGHLY TO PREVENT STICKING TOGETHER.

NOTE:

4. SEE GUIDELINES FOR STEAM COOKERS RECIPE NO. A-21.

NOTE:

5. FOLLOW STEPS 1 AND 2. IN STEP 3, USE 6 LB LASAGNA NOODLES.

IN STEP 4, STEAM 19 MINUTES AT 5 LB PSI OR 14 MINUTES AT 15 LB PSI.

FOLLOW STEP 5.

SERVING SIZE: 1 CUP

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