Ellen's Kitchen HomePage

Keep Ellen Cooking!
Support New Pages!

Search this site

New pages - Check it out

A dash of spirit

The recipe box

Clear Light Cookery

Get out the big pots

Facts and FAQs


Kitchen Gardens

Resources and Reviews

Cooks Reach Out

Cook's Chat Forum

Learn How to Choose Web Hosting

Labyrinth Readers Society

Recipe converesion
Hi Ellen

I have to cook breakfast for my church of about 150. We have commercial ovens. I need to convert a recipe for french toast bake for a 9X13 pan to a full size chaffing dish. I will bake it in the dish and keep in warm using a hot water/steno chaffing system.

Also, can I bake scrambled eggs using real eggs in the steel chafing dish and keep it warm in the same system.

A full size steam table pan, which is the size many chafers take, holds essentially 3+ 9x13 pans.

It takes about a half hour at 325 to "bake" scrambled eggs, you have to stir every 10 minutes, and they can be help for about a half hour in chafers, Really tightly plan your cooking times according to the number of people to be served (1 pan serves 25-30).

What's New? Check Out the New Pages Page

Click Ellen's Kitchen Updates to request updates, suggest new topics or report a broken link, comment, or question. Put "updates" in the subject line if you are requesting updates. PLEASE send questions separately from update requests.

Copyright 1998-2012 -- All rights reserved --

This site maintained by Galaxy Website Design