Pitco Frialator RSCPE14 - Manual (Page 14)

OPERATION
10
2.4.5. COOKING TIPS
9 Rinse pasta after cooking only if it is for cold dishes or if the pasta will NOT be served
immediately.
9 For best results when cooking dry pasta, use at least 1 gallon of water for every 1 lb. of dry
pasta.
9 Sticky cooked pasta can be avoided by increasing the quantity of water per pound or use of
the manual fill option while cooking (if equipped). The manual fill should be set to a trickle
while cooking to allow the water continue boiling.
9 When storing pasta, keep the sauce separate because the pasta will continue to absorb
liquids after cooking.
9 Cooking oil can be added to cooked pasta prior to storage to prevent sticking. 1-2 tsp. of oil
per pound (cooked) is typical.
2.5. APPLIANCE SHUTDOWN
Refer to the following procedure to shutdown the appliance.
1. Press and hold the
* button on the controller to turn the appliance off.
*The specified button may appear slightly different then shown. Refer to the operator’s
manual for your appliance’s specific control type to determine the exact appearance of
each button and display..
Cooked Pasta Volumes
1lb. Dry =
Pasta Type Cooked
Spaghetti 10 cups
Angel Hair 8 cups
Fettuccine 7 cups
Ziti 9 cups
Shells 8 cups
Bow Ties 10 cups
This table is for reference only.
Please refer to the pasta
manufacturer’s specifications to
determine exact cooked quantity.