 | |
Cooking Guidelines
Steamers, Roller
Grills & Flat Grills
 | Be sure the equipment
was properly cleaned the night before, and wipe down now with a damp
cloth. |
| Preheat the equipment
for 15 - 20 minutes to bring the elements up to a proper cooking
temperature, and ensure more even cooking. Cooking times and product
appeal may be effected if you fail to preheat your grill. |
| You will see the best
results when you heat and hold Kent Franks or Sausages at a low/med
temperature, and for no longer than 4 hours. |
| If you have preheated
your equipment or the products at a higher than low/med setting, be
sure to change to the proper temperature setting for extended
holding. |
| You may heat Franks
and Sausages at a high setting during busy traffic times, but be
sure to change temperature range as soon as traffic will allow,
because highly heated equipment will take a while to cool down. |
| Keep track of which
products went on the first, and if possible use one area to bring
the links up to temperature, and one area for holding. Most roller
grills and steamer carts have dual zone heating. |
| Use plastic utensils
for handling the product, metal will scratch the finish of the
rollers. |
| Do not use steel wool
to clean the rollers, they will become damaged. Always check your
equipment manual for proper cleaning. Make a copy of the guidelines
and have it laminated to keep near your service area to be a
reminder of proper cleaning methods. |
COOKING GUIDELINES -
ROLLER GRILL OR FLAT GRILL |
|
LINK
SIZE
|
TEMPERATURE
|
TIME
|
|
10/1
|
Preheated
at Low
|
15-20
minutes
|
|
10/1
|
Preheated
at High
|
10-15
minutes
|
|
8/1
|
Preheated
at Low
|
18-23
minutes
|
|
8/1
|
Preheated
at High
|
12-18
minutes
|
|
4/1
|
Preheated
at Low
|
20-25
minutes
|
|
4/1
|
Preheated
at High
|
15-20
minutes
|
COOKING GUIDELINES -
STEAMER
| Make sure the pans
and inserts are clean, along with the water basin. |
| Always add the water
prior to heating the unit. Use perforated inserts if provided to
keep the product above the water level. |
| Preheat the steamer
to shorten cooking times, and even temperatures. |
| Place thawed links
into the insert pans, and cover. Try to heat no more than 3 lbs in
each 1/3 pan. This will assure a more even cooking. |
| After links have
reached proper holding temperature, set the control to low for
extended holding, being careful to keep the minimum 155 deg.
requirements. |
| Keep track of which
products went in first, so they will be the first served. |
| Avoid extensive
heating of the steamer, as it will take a long period of time to
cool back to holding temperature. Cooking times will vary, depending
on the amount of product in each pan, and the rotation of products
that may be on the bottom. Use guidelines from grills and monitor
your specifics. |
COOKING GUIDELINES -
BOILING
| Always bring the
water to a soft boil before adding franks or sausages. |
| Place thawed links in
the water, and cover, to assure an even cooking and color. |
| If you are not going
to use the products immediately, do not hold for an extended time in
water. |
| Be sure the first
products cooked will be the first served. |
|
|
LINK SIZE
|
TEMPERATURE
|
TIME
|
|
10/1 8/1
|
Soft Boil
|
5-7
minutes *
|
|
4/1
|
Soft Boil
|
8-12
minutes *
|
|
