Unified Brands Braising Pan User Manual

UNIFIED BRANDS

ECLIPSE™ BRAISING PANS

Welcome to the Unied Brands Culinary Collection!

We are pleased to present the Unied Brands Culinary Collection. This collection of application information, cook times, and recipes for Groen Eclipse Ergonomic Tilting Braising Pans will benet all foodservice operations or service providers.

The rst section of the Culinary Collection includes topics that directly affect every foodservice operation; food safety, event planning, calculation formulas, and charts to aid in determining the cost of shrinkage, cost of labor and volume sizing. The second section addresses how the Braising Pan works along with offering great application ideas.

Since these collections are working documents, periodic updates will include timely application suggestions for current menu trends or food safety challenges along with recipes from Unied Brands Culinary Center or from users like you. A compilation of the Culinary Collection recipes for all Groen products; braising pans, steamers, combination steamer-ovens, and kettles is available in PDF format in the “Chef’s Corner” section of the Unied Brands website at uniedbrands.net. The collection is also available on CD when requested through our literature department. Either format allows for simple printing of the new pages of interest which can be added to your Unied Brands Culinary Collection materials.

We know you’ll nd the Unied Brands Culinary Collection to be valuable when used in your

foodservice operation!

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INDEX

Are You in Compliance................................................... 5-7

Planning A Successful Event........................................ 8-13

Eclipse Ergonomic Tilting Braising Pans

Features.......................................................................... 14

From A Chef’s Perspective......................................... 14-16

Recipes

Breakfast Foods & Crepes......................................... 17-21

Entrée – Beef............................................................. 22-35

Entrée – Non Meat..................................................... 36-38

Entrée – Pork............................................................. 39-43

Entrée – Chicken........................................................ 44-53

Entrée – Turkey............................................................... 54

Entrée – Sandwich..................................................... 55-57

Entrée – Seafood....................................................... 58-63

Vegetable................................................................... 64-67

Soup........................................................................... 78-69

Sauce......................................................................... 70-71

Dessert....................................................................... 72-74

General Information

Proportion Chart...................................... inside back cover

Groen® is a registered trademark of Unied Brands Eclipse™ is a trademark of Groen

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Are You In Compliance?

The 2001 Food Code will remain thru 2005, when it will be revised by the FDA. In 2003 an update was issued which brought several changes, including lowering the minimum hot holding from 140° to 135°F. Other changes include greater emphasis on the when, where and how of hand-washing.

Hand-Washing: Code revisions set the minimum temperature on hand-washing stations at 100°F. The code also claries and strictly enforces that hands must be washed for 20 seconds and only in an easily accessible hand-washing sink in the kitchen. No hand-washing should occur in food prep or three compartment sinks. Also, the code claries that hands must be washed before donning gloves, and alcohol gels are not suitable for proper hand-washing.

Bare Hand Contact: There is some confusion about gloves and bare hand contact. The regulation prohibits bare hand contact, but does not dictate gloves in all instances. The regulation reads: “Except when washing fruits and vegetables, food employees may not contact exposed ready-toeat foods with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single use gloves or dispensing equipment.” For example, a fry cook would not be required to wear gloves as gloves can become contaminated and lead to cross-contamination just as hands. Check with your local health department for regulations regarding bare hand contact.

Date Marking and Storage Time Limits: All potentially hazardous food prepared and held for more than 24 hours should be clearly marked to indicate the date or day by which the food shall be consumed or discarded. If the food is in a manufacturer’s sealed package, the manufacturer’s useby date is sufcient. Once opened, that date must be replaced by a label with a date assigned by the kitchen. The maximum time shall be seven days if the food is kept at a temperature of 41°F or below the entire time. If food is taken in and out of the refrigerator, that time span must be shortened. You must not, however, exceed the manufacturer’s use by date. It is the manufacturer’s use-by date or up to seven days, whichever comes rst. Day one of the seven-day period starts with the prep date of the oldest ingredient. For example, if you prepare potatoes for a salad on Sunday, but actually make the salad on Monday, day one would be Sunday.

Thermometers: The new regulations require you to have proper equipment to measure temperatures accurately. Calibrated bimetallic stem thermometers are good for certain applications but do not register temperatures instantly. Therefore, the use of thermocouples may be required in certain situations. Buffets, for example, must be checked at least every two hours and an instant reading thermocouple would be needed to accurately check each station. The code also requires a thin probe to measure items such as meat patties. Thin probes are available for use with certain thermocouples.

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Time and Temperature Logs: Environmentalists can require time and temperature logs to be maintained. The logs simply require temperatures to be recorded at least every two hours and this record maintained on le. Buffets, barbecue operations, and other places where potentially hazardous foods are held are most likely to have this mandate. This would include foods held in the kitchen and front of the house service. Hot foods must be maintained at 135°F or above and cold foods at 41°F or lower. Even if the health department does not require that you maintain these logs, it is good practice to make sure that food temperatures are being checked and documented, and the food is being kept above 135°F or below 41°F.

NOTES:

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Time/Temperature Log Example:

Time/Temperature Log

Must be recorded at least every two hours

Date: Cold Foods: 41°F or lower Hot Foods: Reheat to 165°F /Hold 135°F or higher

Time Temp Product Comment/Action Taken Initials

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Planning A Successful Event

1. List All Items Needed For A Job: Recheck that list for items you may have overlooked.

2. Use A Contract

3. Get A Deposit

4. Keep Your Eye On Inventory:

your business.

5. Prep Certain Foods Ahead Of Time: i.e. make toast rounds, blanch vegetables, pack dry goods and supplies.

6. Use Labor Wisely: Schedule labor for the appropriate times, stagger talent to hold down overtime.

7. Schedule Deliveries: Make sure supplies are ordered well in advance to avoid surprises, especially special items that are hard to nd.

8. Keep The Onsite Event Prep Simple: Eliminate as much onsite cooking as possible.

9. Do A Site Inspection In Advance: Determine what facilities will be used and what is

available to you. Be sure to check for Ice Machines and Garbage Disposal facilities.

10. Use Alternating Colors And Shapes: Use contrasting colors and shapes on trays; ex. cut and roll meats, layer cheeses and arrange in alternate colors. For the nishing touch, use fresh Green Leaf Lettuce Leaves to separate layers and add height to the tray.

Don’t use a lot of special items that you do not use in

11. Keep Cold Foods Cold: Save setting cold trays and garnishes until as close to serving time as needed. Most garnishes can be prepped ahead of time and kept in resealable bags.

12. Keep Food Trays Fresh And Supplies Well Stocked: Prepare spare or backup trays and hold them in the cooler. Never prepare trays at the table. Have staff prepared to quickly replace as needed. Be sure to have spare meats and garnishes ready for replenishment in prep area.

13. Rent Early: Reserve any equipment or linens in plenty of time before the event and conrm the week before the event.

14. Be Creative But Know Your Limits: Do not experiment on the actual event. Practice a recipe rst and make sure you and others like it before you sell it. Sometimes recipes sound better than they taste.

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15. Taste Before You Serve: To make sure the food meets your standards by personally tasting all items before you serve them. Have disposable spoons available for tasting.

16. Calculate Your Costs: When calculating event prices, make sure you categorize your costs. i.e. a) food b) labor c) equipment and linen rental d) facility rental.

17. Food: Markup can be calculated several ways, 3 x food cost will give you a 33%, 4 x food cost will give you 25%. Many restaurants nd a happy medium between the two (usually 28%).

Food Calculation Cart:

Menu Item: ___________________ # Servings: ______ Estimated Prep Time: _______

Ingredient: Recipe Amount: Price:

________________________ ________________________ ____________________

Total food cost for this recipe $ _________________

Divided by the number of servings / _________________

Subtotal of food cost per serving = _________________

Cost of seasonings per serving $ _________________

How to determine food cost/food cost percentage

Food cost per serving = _________________

Divided by menu price / _________________

Food cost percentage = _________________

18. Labor: Your best estimate of how many hours it will take you and your staff to do all of the activities necessary to service your customers completely will do. This includes preparing the food, setting up the facility, working the actual party and time spent cleaning the facility after the event.

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Labor Calculation Chart: The following table calculates the actual hourly cost of time for people at various income levels. The value of each of your hours, even each of your minutes, is something to bear in mind when you review your dietary record. Look at your time as money to invest. (all below values in dollars)

Salary Salary- Benets-40% Total Value Value

-Year Week Total Salary Week Per Hour Per Minute

$5,000 96 38 135 3 .06 $6,000 115 46 162 4 .07 $7,000 135 54 188 5 .08 $8,000 154 62 215 5 .09 $9,000 173 69 242 6 .10 $10,000 192 77 269 7 .11 $15,000 288 115 404 10 .17 $20,000 385 154 538 13 .22 $25,000 481 192 673 17 .28 $30,000 577 231 808 20 .34 $35,000 673 269 942 24 .39 $40,000 769 308 1,077 27 .45 $45,000 865 346 1,212 30 .50 $50,000 962 385 1,346 34 .56 $55,000 1,058 423 1,481 37 .62 $60,000 1,154 462 1,615 40 .67

19. Equipment And Linen Rental: If you need any equipment, silverware, glassware, plates, bowls, etc., get rm prices on cost of rental ahead of time so it can be included in the contract.

20. Facility Rental: (if needed) Reserve the site well in advance and make sure it is included in the deposit section of the contract. This covers you in case of customer cancellation.

21. Your Food Is Your Best Advertisement: It is important, especially in the case of catering parties, that each item placed on a tray or in a display is given careful attention. All members of the party are prospective clients, they eat rst with their eyes. Keep your business cards handy.

22. Use Your Party Staff Wisely: Assign select members of your staff to pick up plates, glasses, napkins, etc., keeping the serving area neat and tidy.

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23. When Is Case Cost Not Usable Case Cost: When working on your food cost, keep into account what your nished cost is going to be. As an example - shrimp (31-35 count) may cost $6 per pound. After it is thawed, cooked, and peeled, the nished weight will decrease as much as 25% or up to 1/4 lb of shrimp which makes the cost increase to $7.50 per lb. This is a strong consideration when preparing large amounts of shrimp. Considering waste, labor savings and ease of preparation, you might consider using pre-cooked shrimp.

Conversion Exercise (Scratch vs. Cooked, Pulled and Diced Chicken Meat):

10 Lbs of cooked boneless pulled chicken meat wanted. No skin, natural proportion of light and dark meat.

25% Cook Shrink – The fat cooks away when raw chicken is cooked; therefore, allowing meat shrinkage. The water that is added to fresh chicken during processing also cooks away. A minimum of 25% is lost.

+ 30% Bone Weight – 30% of the chicken’s weight is bone.

+ 15% Skin Weight – 15% of the chicken’s weight is skin.

+ 5% Unusable Carcass Meat – This accounts for any meat left on the carcass that is unusable for pulled or diced chicken meat.

= 75% Total Loss – There is only 25% usable meat on a raw bird.

1. Cost per pound __________ x 40 pounds __________ (to yield 10 lbs, 40 is needed)

2. Labor rate per hour __________ x 1.3 hours __________ (based on 30 lbs/hour, an industry average)

3. Credit for fat and broth @ $.30 per pound x 10 pounds __________ (current value approx. $.30 per pound) (when cooking chicken, 25% broth and fat are created)

For 10 lbs of pulled chicken, __________ meat prepared from scratch

For 10 lbs of pulled chicken, __________ meat prepared from frozen

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Cooking Yield Of Raw Whole Turkey: Are you buying turkey the most economical way? Here are some facts that may surprise you (gures based on averages taken from independent tests on 20 lb turkeys).

Cost/Lb Raw Turkey Cost of Servable Cooked Meat/Lb From Raw Turkey .70 2.07 .72 2.13 .74 2.19 .76 2.25 .78 2.31 .80 2.37 .82 2.43 .84 2.49

In the left column nd the price you most recently paid for your raw turkey. Compare that price with the price in the column at the right and you will see how much you actually paid per lb for the servable meat. Surprised? The difference between the price paid and the cost of the usable meat is made up from a combination of water loss, cooking loss, carcass, bones and unservable scrap. Only 33.8% of a frozen raw bird is available for serving. Usable cooked meat – 20.6% white, 13.2% dark, 33.8% total. Unusable part of bird – 5.2% giblets, 3.4% water on thawing, 27.1% cooking loss, 30.5% carcass and bones.

24. Avoid Confusion: To eliminate as much miscommunication as possible between you and the customer, design a function sheet and contract. Have the customer sign the contract and share a copy with them. Changes can be made, just note them on the form and initial it. Don’t leave anything to question.

This form should include:

 • Customer name  • Name of function  • Person responsible for payment  • Number of guests expected  • Date and time (beginning and ending)  • Location  • Items and amounts to be served  • Equipment, smallwares and linens needed  • Labor needed (servers, carvers, bussers, bartenders, etc)  • Labor hours contracted (ending time for party is important for this)  • Party decor and person(s) responsible  • Cost of party  • Deposit required

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25. Plan Your Work: Assemble your staff in advance and discuss an unpriced copy of the function sheet. This is your opportunity to assign duties, describe the party theme, and create an expectation of performance. Distribute a checklist to each department.

26. Use An Inventory List: Before the party have an inventory list of all items to be used (equipment, smallwares and linens). After the party, use this list to clean and repack to avoid loss. Catering equipment and linens can be expensive, loss could cost you the prots from your event.

27. Conrm A Job Well Done: Follow up with your customer a couple of days after the party to make sure they are satised and get their permission to use them as a reference for future business.

28. Employee Feedback: Encourage employees to give feedback on both good and not so good aspects of the process. Always work to improve yourself and your business, it pays big dividends.

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Eclipse™ Ergonomic Tilting Braising Pans

The best is now even better. The Eclipse takes a great braising pan concept to a new level.

Features:

• Performance, water resistance and improved ergonomics in a streamlined design.

• Narrow-width and single point utility connections.

• Rounded-leg stands and one-piece covers are easier to clean.

• High performance—fast, high-capacity pan heats to 350ºF in just 4 minutes.

• Faster cook times with more even cooking.

• Precision thermostat regulates temperature for accurate cooking.

• Water-resistant pan shell and control housing—less problems with splash back and spray.

• Center tilt design optimizes pour path and oor/aisle space.

• Smooth-action, quick-tilting body on manual and power tilt models.

• Counterbalanced cover design improves operation and cleaning.

• Easy to reach right-hand, left-hand, or rear faucet mounts.

• Easy-to-clean, 3-inch radius, rounded interiors—no tight corners to clean.

• Table top electric model braising pan features the same proven design as the larger oor models.

Eclipse Ergonomic Tilting Braising Pans From A Chef’s Perspective

by Chef Michael Williams

The greatest chefs of the world have known for years that the most versatile piece of equipment in the kitchen is the braising pan, or some call it the “tilt skillet”. Regrettably, most foodservice operators do not realize their versatility. The best part of having a braising pan is the versatility. You can utilize the pan to make a few hundred ap jacks in the morning, cook salisbury steaks with gravy for lunch, and nally, make a great stir fry for dinner. Now that’s versatility!

I am often asked “just what is a braising pan used for, is it like a skillet?”. I relate it more to one of those electric skillets many of us had in our rst apartment. It works in just about the same way. The pan has a heater coil attached to the outside of the bottom. When it is heated you can cook almost anything in a snap, and clean-up is a breeze.

When you rst got the electric skillet and burned a few batches of chicken, you realized that this method of cooking was pretty efcient. It did not require everything to be cooked on “HIGH” because the heat source was part of the equipment and truly provided highly efcient conductive heat. During the life of this trusty friend you began to notice that some things, like cream or high sugar items, stuck or burned in the area around where the element was located, but the products in the middle of the pan were just right. This is because the element typically ran about 2 inches from the outside

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edge of the pan and the element had to work hard to get energy to product in the middle of that thin pan. This uneven heating has been addressed in the design of the Eclipse Braising pan.

Commercial braising pans share many of the same principles as that handy home appliance. They both are heated from below, heat very quickly, and are easy to clean. But that’s where the similarity ends. The commercial cousin has a 10, 30 or 40-gal stainless steel pan and is heated from below by either electric elements or gas burners. This pan is hinged on each side and tilts to dispense the cooked food. A hinged vented cover is attached to the back frame and covers the entire pan when closed.

The Eclipse Braising pan from Groen is considered by many to be the most durable and easy to use braising pan available on the market today. Even heat, excellent bi-metal cooking surface, 3” radius corners, and a highly water resistant tilted front control box make the Eclipse braising pan easy to use and a snap to clean. This workhorse can be used to produce mass quantities of food products, create meticulously prepared sauces, sear meats, pan fry chicken or sh, sauté, steam or be used as a Bain Marie. In almost any application the Eclipse Braising Pan provides excellent performance. Heater strips are bonded in pairs across the bottom of the electric Eclipse Braising pan. This provides very even and efcient conductive heating. Since the heater strip pairs are mounted across the entire surface, there is no need to burn in one area to heat up another. The gas models utilize a series of gas jets working in conjunction with ns welded directly to a portion of the back base of the pan. It combines radiant heat of the gas jets with conductive energy of the ns to carry the heat more efciently into the entire cooking surface. Both electric and gas models will provide exceptional performance for years.

Most operators will go through a period of adjustment when rst using this equipment. Like anything else, there is a measure of nesse involved in cooking delicate items. Some people experience some over caramelization with products high in sugar like carrots or onions. You guessed it, “over caramelization” means burnt and carbon bonded to the surface. This happens because the surface of the pan gets hot and stays hot. Moisture is cooked away quickly and the sugars melt to the surface and cause scorching. The best rule of thumb is to cook these items at or slightly below 300°F. You will have plenty of heat to caramelize any vegetable to perfection. When cooking items such as meats or sauces you should increase the temperature to between 350°F and 375°F. At this temperature, meats caramelize very evenly and give a wonderful color to any sauce.

Two options make a braising pan even more functional. The rst option is a device called a TDO (Tangent Draw-Off), which really helps in the total operation of the equipment. The TDO is a wide mouth drain available with a 2” or 3” opening. The TDO is afxed to the front of the pan at a tangent to the bottom of the pan. This conguration allows the user to draw-off liquids and most solids from the bottom of the pan. The TDO option allows you to dispense soups or gravies directly into the serving container, when used with the strainer; liquids can be drained from ground beef or sausage as you cook it, water after cooking pasta. After all of that it can also be used to drain the wash water when you clean the equipment after use. As you can tell, this is a “must have” not really an option. Another handy option is the steamer insert. Two sizes are available, one to t the 30-gal pan and one

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for the 40-gal. You can t two inserts per pan. These inserts allow the operator to use the braising pan as a steamer or Bain Marie (water bath). These inserts are constructed of stainless steel and hold a #200 pan for steaming and up to a #400 pan for water bath applications. Here is how it works for steaming. The operator lls the pan with about 3 inches of water, the insert is placed in the water, and the braising pan is heated to 300°F. When the water comes to a boil, a #200 perforated pan lled with the item to be steamed is placed in the insert. The operator closes the lid and allows the product to steam for the desired time. To use it as a Bain Marie, you follow the same steps but set the temperature to 250°F. When the water gets hot, place up to a #400 solid pan in the insert and place a at pan lid on the individual pan. Reduce the temperature to the desired level and add water as needed.

After the cooking process and product is removed from the pan, spray out remaining debris. Clean with soap and water, then sanitize. I normally tilt the pan to the 90°F and let it air dry.

Use the recipes contained in this section with what you have learned, then experiment with variations of others and enjoy.

NOTES:

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Category: Breakfast Foods and Crepes Recipe: Crepes For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 25 Servings

Flour 1 lb Salt 1/4 tsp Confectioner’s sugar 6 oz Milk 1 qt Eggs, slightly beaten 10 Vanilla 1/2 oz Oil 1/2 cup

BREAKFAST FOODS & CREPES

1. Mix ingredients with a whip, heat pan, lubricate with oil and pour or ladle batter into 6 inch circles.

2. Cook over moderate heat 1 to 2 minutes or until underside is brown and bubbles have formed on top. Turn and cook half to one minute or until the other side is browned.

3. When each crepe is cooked, roll them up and place in shallow counter pan. Sprinkle with confectioner’s sugar.

4. Keep them warm until sauce is completed.

Cooking Tip -

No flipping, crepes cook on

one side only.

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Category: Breakfast Foods and Crepes Recipe: French Toast For Product: Eclipse Braising Pan Publish Date: 5/05

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BREAKFAST FOODS & CREPES

Yield: 48 Servings (1 slice/serving)

Slices of Bread 48 each Butter or Margarine 1 cup Eggs 24 each Milk 2 cups Maple Syrup 1/2 cups

1. Combine milk, eggs and Maple syrup. Mix until well blended.

2. Heat butter in braising pan at 325°F.

3. Dip bread in egg/milk mixture on both sides.

4. Lay in pan, when last slice is down, turn rst. Remove rst slice when last is turned.

Food Safety Tip -

To avoid the “Temperature

Danger Zone” place egg and

milk pre-mixtures in the top rail

of a Randell Raised Rail

Prep Table.

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Category: Breakfast Foods and Crepes Recipe: Kaiser Schmarren Emperor’s Pancakes Austrian - Style For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 10 Servings 30 Servings

Eggs 1 large 3 large All Purpose Flour 1 cup 3 cups Sugar 1 serving spoon (2 oz) 3 serving spoons (6 oz) Raisins 2/3 cups 2 cups Milk 1 cup 3 cups Salt pinch 3/4 tsp Salad Oil 1 tsp 1 tbsp Butter 1/4 cup (2 oz) 3/4 cups Sugar 1 serving spoon (2 oz) 3 serving spoons (6 oz) Butter 1/4 cup 3/4 cup (6 oz) Cinnamon pinch 3/4 tsp

BREAKFAST FOODS & CREPES

1. Pre—heat braising pan at 250°F for four (4) minutes.

2. With a wire whip, combine eggs, our, rst amount of sugar, milk, salt and salad oil. Beat until smooth.

3. Add raisins.

4. Turn thermostat up to 400°F and add rst amount of butter.

5. Pour approximately 3/4 quarts of batter into braising pan to make each pancake. Reduce heat to 350°F.

6. Brown and ip.

7. Tear each pancake apart with 2 large forks. Add 2 oz butter to each pancake.

9. Add 2 oz sugar and a pinch of cinnamon to each pancake.

10. Continue to tear.

11. Remove from braising pan (1 batch equals 30 pancakes).

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Category: Breakfast Foods and Crepes Recipe: Mushroom, Onion Omelets For Product: Eclipse Braising Pan Publish Date: 5/05

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BREAKFAST FOODS & CREPES

Yield: 12 Omelets

Fresh Eggs 2 doz, large Milk 1 1/2 cups Salt 1/4 tsp Margarine 1 lb

1. Beat eggs, salt and milk together.

2. Melt margarine in the braising pan set at 375°F.

3. Pour 12 oz of mixture into the braising pan.

4. As the edges start to set, fold into center and continue this until egg is almost cooked thoroughly.

5. Add cooked or sautéed mushrooms and onions to the center of the omelet.

6. Fold in both edges of the omelet to the center.

7. Remove from heat.

Cooking Tip -

Pan & grill oils or shortenings

work better than margarine

when coating a pan.

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Category: Breakfast Foods and Crepes Recipe: Pancakes For Product: Eclipse Braising Pan Publish Date: 5/05

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Complete Pancake Mix 5 lbs Appropriate water for mixing per package directions Oil 3 cups

1. Heat oil in braising pan to 325°F.

2. Drop cup of batter into the braising pan for each pancake.

3. When the surface of the pancake is completely covered with bubbles, turn them over and cook three minutes longer.

BREAKFAST FOODS & CREPES

Cooking Tip -

If using a spray pan coating

make sure to use one that is

made with oil, not water. Read

the ingredient statement.

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Category: Entree - Beef Recipe: Beef and Macaroni For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 100 Servings

Butter 1/2 lb Onions, sliced 1 1/2 lb Green Peppers, chopped 1/2 lb Ground Beef 17 1/2 lb Salt 2 tbsp Pepper 1 tsp

ENTREE - BEEF

Elbow Macaroni 2 lbs Water 3 gal Salt 1/2 cup Tomatoes 3 qts Tomato Soup (3) #5 cans

1. Bring water to a boil in braising pan. Add salt and macaroni and cook until almost tender.

2. Drain, reserve macaroni.

3. Melt butter; add onions, peppers, meat and pepper.

4. Sauté at 325°F until brown. Simmer mixture for 1/2 hour, stirring occasionally.

5. Add salt, tomatoes and tomato soup to meat mixture.

6. Add macaroni. Heat to simmering, serve with 6 oz ladle.

Food Safety Tip -

Safely chill unused portions in

a Randell Blast Chiller.

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Category: Entree - Beef Recipe: Beef Stroganoff For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 100 Servings

Beef Sirloin, cut in 1’ cubes 20 lbs Onions, sliced 2 lbs Water, hot 1 gal Mushrooms, fresh sliced 2 lbs Salt 2 tbsp Pepper 1 tbsp Flour 1 lb Water, cold as needed to make a roux Sherry 1 cup Sour Cream 2 qts

1. Brown beef and onions at 325°F. Add water to cover and cook until meat is almost done (approx. 1 hour).

2. Add mushrooms, salt and pepper.

3. Stir in our which has been dissolved in cold water.

4. When mixture thickens, add sherry and sour cream, turn off pan.

5. Serve over rice or noodles.

ENTREE - BEEF

Prep Tip -

Use the SmartSteam to

prepare fluffy rice or perfect

pasta everytime!

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Braising Pan

Category: Entree - Beef Recipe: Chalaupe Topping For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: (100) 4 oz Servings

Pinto Beans, washed 1 gal Salt 1/4 cup

1. Fill heated braising pan with 3” of water. Turn thermostat to 300°F, add beans and salt.

2. Cover pan & allow beans to boil.

3. Reduce heat to 250°F and simmer beans until tender (2 hrs).

ENTREE - BEEF

4. Drain beans, saving liquid.

5. Put beans in a mixing bowl and mash, using a paddle. Add enough liquid to make beans the consistency of mashed potatoes.

6. Refrigerate until needed.

Ground Beef 10 lbs Onions, chopped 2 cups Chili Powder 1/2 cup Cumin 1/4 cup Garlic Powder 2 tbsp Salt 2 tbsp Cooked Beans 3 gals

1. Turn thermostat to 325°F & brown off ground beef & onions. Do not drain off fat.

2. Add chili powder, cumin, garlic powder, salt & mashed beans. Heat for 30 minutes.

3. Remove from pan.

Serve with nacho chips and top with mozzarella & american cheese.

Food Safety Tip -

After quick chilling the beans

in a Randell Blast Chiller, store

them in a Randell Reach-In

Refrigerator.

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Category: Entree - Beef Recipe: Chopped Cheese Steak with Cheese Sauce For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 300 Servings

Chopped Beef 34 lbs Onions, chopped 16 lbs Margarine 1 lb Salt 1/4 cup Pepper 2 tbsp

1. Sauté onions in margarine until clear.

2. Brown beef slowly at 275°F to prevent shrinkage. Add seasonings and onions.

3. Add water plus beef extract if too thick or dry.

4. Serve with #16 scoop on club or steak roll.

5. Add cheese sauce.

ENTREE - BEEF

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Braising Pan

Category: Entree - Beef Recipe: Hamburgers For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: (12) 4 oz Burgers

Ground beef or 1/4 lb pre-formed burgers 3 lbs

1. Place burgers in a 325°F heated braising pan.

2. Tilt the pan 2” so that accumulated fat drains to the front of the pan.

3. When hamburger juice appears on the top, turn over and cook half the time as the rst side.

ENTREE - BEEF

Cooking Tip -

For jucier burgers only flip the meat once. This helps keep

them from drying out.

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Category: Entree - Beef Recipe: Italian Spaghetti & Meat Sauce For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 100 Servings

Chopped beef, veal or pork 17 1/2 lbs Margarine 1 lb Parsley, chopped ne 1/2 cup Salt 1/2 cup Pepper 2 tbsp Garlic Salt 2 tbsp Tomatoes, crushed (2) #10 cans Tomato Puree (1) #10 can Tomato Paste 1 1/2 qt Water 1 1/2 qt Oregano 1/4 cup Pepper 2 tbsp

1. In a braising pan melt Margarine and brown meat at 350°F.

2. Add salt, pepper, garlic salt and chopped parsley.

3. Add crushed tomatoes, tomato puree, paste, water and the rest of the seasonings.

4. Simmer 1 - 2 hours.

ENTREE - BEEF

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Category: Entree - Beef Recipe: Mexican Meatballs (Albondigas) For Product: Eclipse Braising Pan Publish Date: 5/05

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This dish can be served as a main entree or prepared as an hors d’ oeuvre. It needs to be made with the special sauce which is made in the kettle.

Yield: 150 Small Appetizer Size Meatballs

Ground Beef 2 lbs Ground Pork 1 lb Ground Ham 1/2 lb

ENTREE - BEEF

Chopped Onions 1 cup Dried bread 4 slices Milk 1/2 cup Eggs 2 individual Salt 1 tbsp Pepper 1/2 tsp Diced, drained green chilies (2) 4 oz cans Chopped parsley 1/2 cup

1. Combine ground beef, pork, ham and onions.

2. Tear bread into chunks and soak in milk.

3. Slightly beat eggs and add salt, pepper and chilies.

4. Add egg mixture and bread/milk mixture to meat. Mix together well.

5. Form mixture into 1 1/2” meatballs.

6. Turn thermostat to 350°F & brown off meatballs in braising pan.

7. Reduce heat to 275°F.

8. Pour Mexican Meatball sauce into pan and simmer for 30 minutes.

9. Remove from pan and garnish with parsley.

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Braising Pan

Category: Entree - Beef Recipe: Pepper Steak For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: (50) 6 oz Servings

Oil 1 cup Tenderloin Tips 10 lbs Salt 3 tbsp Pepper 1 tsp Ginger, ground 2 tsp Paprika 1 tbsp Onions, raw and sliced 2 lbs Garlic, minced 1 tsp Hot stock (Brown) as needed Soy Sauce 1/2 cup Red Wine 1 cup Water 1 cup Flour 2 cups Cornstarch 2 cups Green Peppers, cut into strips 3 lbs Mushroom, sliced 3 cups

1. Beat oil in braising pan at 325°F.

2. Season beef with salt, pepper and paprika. Sauté for 10-20 minutes.

3. Add sliced onions and minced garlic.

4. Continue braising until meat is almost done. Keep moist to prevent scorching.

5. Add enough brown stock to cover meat evenly and let come to a boil.

6. Combine and blend soy sauce, wine, water, ginger, our and cornstarch. Strain and stir into boiling meat.

7. Simmer and stir 5 minutes. Turn off heat.

8. Fold in the cut green peppers and cooked mushrooms.

9. Close cover of pan and let set for 5 minutes.

10. Serve over rice or noodles.

Prep Tip -

Vortex makes 32 servings of

rice in 25 min.

ENTREE - BEEF

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Category: Entree - Beef Recipe: Pizzialo For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 48 Servings

Top Round Steak, 1” thick 12 lbs Vegetable Oil 3 cups Onions, thinly sliced 12 medium Green & Red Peppers, cut 1/4 strips 18 medium Tomatoes, seeded and chopped 12 medium (4 lbs) Salt 3 tsp

ENTREE - BEEF

Basil 3 tsp Italian Seasoning 3 tsp Oregano 3/4 tsp Red Wine Vinegar 3 tsp Water 1 1/2 cups Pitted Whole Ripe Olives 1/2 cups

1. Heat oil in braising pan at 350°F.

2. Cut meat into thin strips. Stir fry beef strips in hot oil until no pink remains. Set aside meat.

3. Reduce heat to 300°F. Add onions and peppers. Sauté 2 minutes.

4. Add tomatoes, salt, pepper, basil, Italian seasoning and oregano. Sauté 1 minute.

5. Add vinegar and water. Cover and simmer 1 minute.

6. Add cooked meat and olives. Stir fry until done.

7. Serve over spiral noodles.

Cooking Tip -

Cook pasta in a Groen

Convection Steamer by

adding the desired amount of

pasta to a solid 2 ½ inch pan,

cover with cold water and add

1 tsp salt. Steam for 12 – 14

minutes, drain and serve.

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Category: Entree - Beef Recipe: Salisbury Steak For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: (100) 5 oz Servings

Ground Beef 28 lbs Bread Crumbs, fresh 2 lbs Eggs, frozen or fresh, slightly beaten 2 lbs Salt 4 oz Pepper 2 tbsp

1. Mix ground beef with bread crumbs, eggs and salt using dough hook on medium speed. Add a small amount of water if mixture is too dry. Do not over-mix.

2. Shape into 5 oz patties, oval-shaped.

3. Set temperature at 350°F. Brown patties on each side.

4. Reduce heat to 275°F. Cover with onion gravy and simmer 15-30 minutes.

ENTREE - BEEF

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Category: Entree - Beef Recipe: “Surf & Turf” Stir Fry For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: (75) 6 oz Portions

Whole and broken shrimp 7 lbs Top Sirloin (strips) 7 lbs Onions, Oriental cut 4 lbs Green pepper (strips) 4 lbs Broccoli Crowns 2 1/2 lb Teriyaki Sauce 2 cups

ENTREE - BEEF

Cornstarch 1/4 cups

Salt as desired

Pepper, white as desired Carrots, cut in julienne 2 lbs Salad or sesame oil 2 cups Mushrooms 2 lbs

1. Preheat braising pan to 250°F for 4 - 5 minutes.

2. Increase heat to 375°F and add oil. Allow to heat for approximately 2 minutes.

3. Stir fry beef into hot oil. Push to side when browned.

4. Stir fry shrimp. After totally cooked, push to side also.

5. In this order, stir fry carrots, broccoli, onions, mushrooms and green pepper.

6. Add vegetables into beef and shrimp. Add Teriyaki Sauce and rest of ingredients.

7. Lower temperature of the pan and allow to simmer until serving.

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Category: Entree - Beef Recipe: Szechwan Beef (Mongolian Beef) For Product: Eclipse Braising Pan Publish Date: 5/05 Page: 1 of 2

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Yield: (25) 6 oz Servings

Flank steak, sirloin steak, 5 lbs cut 1” x 1/2” x 1/2” diagonal strips Egg Whites 12 ea Salt 2 tsp Cornstarch 6 oz (15 tbsp) Salad Oil 12 oz Bamboo Shoots 12 oz Green Onions, diagonally cut 1/2” pieces 5 cups (3 bunches) Mushrooms, sliced 1 lb Broccoli Flowerets 3 lb Water chestnuts, sliced 1 cup

Sauce: Hoisin Sauce 1/2 cup (5 1/2 oz) Soy Sauce 1/2 cup Chicken Stock, cooled 1 qt Sugar 2 tsp Cornstarch 2 tbsp (1/4 oz) Chili Paste with Garlic 6 oz Sherry (optional)

ENTREE - BEEF

1. With a wire whip, mix egg whites, salt and cornstarch into a moderately thin paste.

2. Coat beef with the paste.

3. Pre - heat the braising pan at 250°F for 4-5 minutes, then turn the thermostat to 325°F and pour in oil (the oil should totally coat the surface of the braising pan). Heat oil.

4. Stir-fry beef, until browned, and push to the side.

5. Reduce heat to 275°F.

6. Combine cooled stock and cornstarch, blend thoroughly.

7. Pour the stock mixture, soy sauce, sugar, Hoisin sauce and chili paste into the braising pan and start stirring immediately.

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8. Add the browned meat to the sauce.

9. Add and thoroughly stir in each of the following before adding the next: water chestnuts bamboo shoots, broccoli mushrooms and green onions.

10. Reduce heat to 250°F and continue to stir for 5 minutes.

11. Serve over rice or chow mein noodles.

If scorching occurs, add more stock and rapidly stir

ENTREE - BEEF

Cooking Tip -

Avoid lumps in your gravy, be

sure to add cold liquids to hot

roux. Hot liquids will set the

starch and form lumps.

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Category: Entree - Beef Recipe: Taco Meat For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 400 Tacos

Ground Meat 20 lb Chili Powder 16 oz Salt 1/4 cup Black Pepper 1/8 cup Garlic Powder 3 tbsp Cumin 4 tbsp Onions, chopped 2 lbs Tomato Paste 1 qt Water 2 gal Flour 3 lb

1 Brown meat in braising pan at 325°F.

2. Add all ingredients.

3. Simmer about 1 hour at moderate heat.

ENTREE - BEEF

Food Safety Tip -

Extend the life of prepared

taco meat by quick chilling in a

Randell Blast Chiller.

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Category: Entree – Non-Meat Recipe: Bread Dressing For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: (100) 3 oz Servings (300) 3 oz Servings

Bacon fat 1 1/3 cup 1 qt Onions, nely chopped 2 large 7 large Celery, chopped 12 oz 2 lbs Chicken Base 5 oz 1 lb Sage 2 tbsp 1/4 cup Thyme 1 tbsp 3 tbsp Marjoram 1 tbsp 3 tbsp Garlic Powder 1 tbsp 3 tbsp

ENTREE - NON MEAT

Salt to taste 1 tsp Oregano 1 tbsp 3 tbsp Pepper to taste 1 tsp Season Salt to taste 1 tsp Bay Leaf 1 tbsp 3 tbsp Worcestershire Sauce 2/3 oz 2 oz Dried (French) Bread, chopped 5 lb 15 lbs Water 1 gal 3 gal

1. Pre-heat braising pan for 4 minutes at 250°F.

2. Increase heat to 325°F and heat bacon fat.

3. Sauté onions and celery.

4. Add chicken base and water.

5. Add seasoning and mix.

6. Add bread and mix vigorously.

7. Reduce heat to 250°F and heat for 10-15 minutes with the cover closed. Lift lid and stir occasionally. Keep the vent open when lid is closed.

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Category: Entree – Non-Meat Recipe: Pasta Primavera with Cheeses For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 50 Servings

Pasta, dry (rotini) 10 lbs Sesame Oil, toasted (2) 6 oz bottles Leeks, fresh 4 each, sliced Garlic, fresh 1 lg bulb or 7 cloves Wax Beans, fresh 2 lbs cut and trimmed Red Pepper, fresh 6 large, cut into strips Broccoli, fresh 3 heads, cut into orets Carrots, fresh 3 lbs, cut into slices or strips Salt Free Seasoning 3 tbsp Garlic Salt 2 tbsp Parsley Flakes, dehydrated 3/4 cup Mozzarella Cheese, shredded (2) 1 lb bags

Choose from variations with or without black pepper

1. Cook pasta in kettle with water, oil and salt. Drain. Rinse with cold water. Set aside.

2. Heat oil in braising pan at 375°F.

3. Sauté leeks and garlic until transparent.

4. Add carrots, wax beans and red peppers. Cook for 5 minutes and then add broccoli orets. Cook until crisply tender but not mushy, about 10 minutes.

5. Add Salt Free Seasoning, garlic salt and parsley akes and mix thoroughly.

6. Pour into two 12” X 20” X 2 1/2” solid steamer pans.

7. Sprinkle each pan with 1 package of cheese to cover thoroughly. Set into steam table or chang dish.

ENTREE - NON MEAT

Prep Tip -

Prepare the pasta ahead of

time in a Groen Convection

Steamer.

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Category: Entree – Non-Meat Recipe: Swiss Cheese Croquettes For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 60 Servings (2/person)

Margarine 1 lb 2 oz Flour 1 lb 11 oz Salt 1/2 tsp Cayenne Pepper 1/4 tsp Eggs, beaten 1 lb 5 oz Milk, hot 1 qt 1/2 cup Swiss Cheese, shredded 9 lbs Salad Oil 4 gal*

ENTREE - NON MEAT

Breading: Flour 6 oz Eggs, beaten 3 3/4 cups Bread Crumbs 1 3/4 qts

Storage Tip -

Randell Reach-Ins and Side Mount Compressor Prep Tables have the storage

capacity to store full sized

pans and containers for

maximum storage capacity.

1. Set your braising pan temperature to 250°F and melt margarine. Add our, salt and pepper and combine thoroughly. Cook for 5 minutes, stirring frequently.

2. Remove from braising pan.

3. Temper beaten eggs with small amounts of hot milk until fully combined.

4. Add mixture from braising pan and beat for 8 minutes.

5. Add cheese and blend thoroughly.

6. To shape croquette, weigh mixture into 2 oz. portions and shape in 2 2/3” long x 1 1/2’” wide cylinders. Place on sheet pans, cover and refrigerate overnight.

7. To bread croquettes, roll them in our (shake off excess). Dip in beaten eggs and coat with bread crumbs (keep cold until ready to fry).

8. Add oil to braising pan and set thermostat at 375°F.

9. When oil is hot, deep fat fry croquettes for 2 minutes until croquettes are golden brown.

Serving Suggestion: Top with tomato sauce

*Add enough oil to ll braising pan with 3” of oil

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Braising Pan

Category: Entree – Pork Recipe: Bacon For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 10 lb

Sliced Bacon, medium thickness (18) 22 ct per pound

1. Preheat braising pan to 300°F.

2. Increase temperature to 325°F, lay bacon in single layers.

3. Brown on both sides (only turn once).

4. Remove from pan.

5. Drain on absorbent paper.

Cooking Tip -

Use the TDO option to draw

off fat while cooking.

ENTREE - PORK

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Category: Entree – Pork Recipe: Pork Paprika For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 50 Servings

Pork, cut in one inch cubes 10 lb Chopped Onions 3 qts Sliced Mushrooms 6 lbs Butter 1 1/2 cups Oil 1 1/2 cups Flour 3/4 cups Tomato Paste 1 qt

ENTREE - PORK

Beef or Chicken Stock 2 1/4 qts Heavy Cream 1 1/2 qts White Wine 3 cups

Salt to taste

Pepper to taste Paprika 1/4 cup

1. Sauté onions at 325°F in butter - oil combination until transparent.

2. Add pork cubes and sauté until brown. Add our and blend well.

3. Add tomato paste, paprika, stock, wine and mushrooms. Season and let simmer with closed lid over low heat for 35 - 40 minutes or until tender.

4. Add cream to pork mixture, heat thoroughly and spoon onto a bed of rice. Garnish with parsley and serve.

Side Dish Idea -

Don’t forget that all Groen

Convection steamers do a

great job cooking side items

such as rice. Add chopped

parsley just before serving.

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Category: Entree – Pork Recipe: Sausage Patties For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 10 lbs

Pork or Beef ground sausage patties 80 2 oz patties

1. Preheat braising pan to 300°F.

2. Increase temperature to 325°F, lay sausage patties in a single layer.

3. Tilt the pan 2” so that accumulated fat drains to the front of the pan.

4. When sausage juice appears on the top, turn over and cook half the time as the rst side.

5. Remove from pan.

6. Drain on absorbent paper.

Cooking Tip -

Use the TDO option to draw

off fat while cooking.

ENTREE - PORK

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Category: Entree – Pork Recipe: Southern Style Pork Steaks For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 8 24 40

Boneless Pork steaks, 6 1/2 oz ea 8 24 40 Salt 2 tbsp 2 tbsp 3 tbsp Pepper 1/8 tsp 3/8 tsp 1 tsp Bacon, 1/2” pcs 2 oz 6 oz 10 oz Green peppers, 1/4 x 1/4 x 2” pcs 6 oz 1 lb 2 oz 1 lb l4 oz Sweet red peppers, 1/4 x 1/4 x 2” pcs 6 oz 1 lb 2 oz 1 lb l4 oz Pimentos, 1/4 x 1/4 x 2” pcs 3 oz 9 oz 15 oz

ENTREE - PORK

Onions, sliced 1/4” thick 8 oz 1 lb 8 oz 2 lb 8 oz Garlic clove, minced ne 1 3 5 Crushed dried red pepper 1/2 tsp 1 tsp 1 1/2 tsp Chicken broth cup 1 cups 2 1/2 cups Canned tomatoes, chopped 1/4 — 1/2” pcs 1 cup 3 cups 1 1/4 qts Ripe olives, sliced 1/8’ 2 1/2 oz 7 1/2 oz 12 1/2 oz

1. Combine salt and pepper. Sprinkle seasonings over pork steaks, allowing 1/4 tsp per steak. Allow to stand 15 minutes.

2. Sauté bacon on 350° in braising pan till crisp. Remove from fat.

3. Sauté pork steaks in bacon fat until they are an even brown on both sides.

4. Push pork to side of braising pan.

5. Add peppers, onions, pimentos, garlic and crushed red pepper to braising pan. Sauté 2 - 3 minutes, until vegetables just begin to lose their crispness. Place over pork steaks.

6. Combine chicken broth and tomatoes and add to pork steaks.

7. Sprinkle 1 oz cooked bacon over steaks.

8. Simmer for 20 minutes.

9. Remove from pan and sprinkle olives over pork.

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Category: Entree – Pork Recipe: Stir-Fry Sweet n Sour Pork For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: (1) 1/2 gals

Pork cubes 8 lb Salt 2 tbsp & 1 1/2 tsp Pepper 1/2 tsp Butter or margarine 8 oz Onion, sliced 1/8 thick 2 lb Brown Sugar 12 oz Cornstarch 8 oz Salt 1 tbsp Cider Vinegar 2 3/4 cups Canned Pineapple juice 1/2 gal Soy Sauce 1/2 cup Green Pepper, Julienne Cut 1 lb Pineapple Chunks 1 qt

1. Preheat braising pan for 4 minutes @ 250°F.

2. Turn thermostat to 350°F and add pork, salt and pepper. Stir constantly until browned, push aside.

3. Melt butter in braising pan and stir-fry onions into pan. Push aside.

4. Reduce heat to 250°F.

5. Sift brown sugar, cornstarch, and second amount of salt together. Set aside.

6. Mix vinegar, pineapple juice and soy sauce together. Add to braising pan.

7. Gradually add cornstarch — brown sugar mixture to the braising pan, stirring constantly until it thickens.

8. Combine remaining ingredients together and simmer 20 minutes.

ENTREE - PORK

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Category: Entree – Chicken Recipe: Breast of Chicken L’Orange For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 25 Servings

Boneless Chicken Breasts 25 each Butter 1 lb Flour 2 lb Non - whipped, whipping cream 2 qt Paprika, powdered 2 tbsp Oranges (juice only) 8 each Orange Rind 2 tbsp

ENTREE - CHICKEN

1. Coat each Chicken breast in our.

2. Melt butter in braising pan. Brown oured chicken in butter at 300°F on both sides.

3. Move chicken breasts to one side. Add orange juice and whipping cream, lower temperature to 200°F. Add orange rind and paprika.

4. Combine chicken and sauce, close the lid and simmer for 10 - 15 minutes.

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Category: Entree – Chicken Recipe: Breast of Chicken “Marengo” For Product: Eclipse Braising Pan Publish Date: 5/05 Page: 1 of 2

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Yield: 50 Servings

Chicken Breasts, boneless (50) 5 oz pieces Mushrooms, raw 3 lbs Pearl Onions, frozen 2 1/2 lbs Black Olives, pitted (med. or large) (1/2) of #10 can Tomatoes, diced (1/2) of #10 can Brown Sauce 1 1/2 gals Sauterne Wine 3 cups Marsala Wine 1 cup Flour 1 1/2 lbs Cooking Oil 1 qt Butter or Margarine 2 lbs Dried Sage, whole 1 1/2 tsp Dried Tarragon, whole 1/2 tsp Fresh Parsley 1 bunch

Salt to taste

Pepper to taste Minors Beef Base 3 tsp Espagnole Base 3 tsp Carrots, frozen (sliced or whole) 7 1/2 lbs Broccoli Crowns 7 1/2 lbs Fettuccine, fresh (or regular) 6 lbs

ENTREE - CHICKEN

1. Trim chicken breasts of all loose fat and skin.

2. Use 1/2 lb. of our and season with salt, pepper, dried sage and tarragon. Place chicken in our and dust heavily.

3. In braising pan, heat 1/2 quart of oil. When about 350°F, place chicken breasts in hot oil and sauté gently.

4. While this is cooking, place 1 1/2 gals of water in pan and add the bases. Bring to a boil and then turn down to simmer.

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Category: Entree – Chicken Recipe: Breast of Chicken “Marengo” For Product: Eclipse Braising Pan Publish Date: 5/05 Page: 2 of 2

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5. Make a roux from 1 lb. of our and 1 lb. butter or margarine. Thicken beef stock with roux for your sauce.

6. Slice mushrooms fairly thick and sprinkle over chicken when almost done. Braise with lid

closed for several minutes.

7. Add wines and close lid again for 2 minutes.

8. Add pearl onions, olives, tomatoes and brown sauce. Close lid and simmer for another 3-4 minutes at about 300° to 325°F.

9. While all this is cooking, place 6 lbs of fresh fettuccine in a #400 pan with water covering

ENTREE - CHICKEN

10. Add salt and place in a Smart Steam Boilerless convection steamer for 10 minutes.

11. Drain, butter lightly and serve approximately 4 oz per person.

12. Also steam the carrots for 6 - 10 minutes (depending on their shape) from frozen state in a

13. The broccoli requires 6 - 8 minutes from frozen state. Place in #400 pan with lightly salted

14. Sprinkle chopped parsley on top of chicken breasts.

the noodles.

#400 pan.

water. When done, drain, butter and serve.

Prep Tip -

Remember to use cool liquids

when adding to hot Roux.

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Category: Entree – Chicken Recipe: Chicken a la King For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 200 Servings

Chicken, cocked, diced 20 lbs Chicken Stock, hot 4 gal Butter or Margarine 3 lbs Onions, chopped 10 oz Celery, cut ne 4 lbs Green Peppers (1) #4 can Pimentos (1) #4 can Milk, hot 1 gal Salt 4 oz

ENTREE - CHICKEN

1. Melt fat in braising pan.

2. Sauté onions and celery at 325°F until tender but not brown.

3. Add our and stir until smooth. Add hot milk, stirring occasionally.

4. Add hot chicken, green peppers, pimentos and salt. Simmer for 15 - 18 minutes or until chicken is tender.

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Category: Entree – Chicken Recipe: Chicken Strips Vienna For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 75

Chicken breast, skinless, boneless 24 lbs Eggs 1 dozen Flour 3 lbs Cracker crumbs 5 lbs Oil, salad 1 quart Water 1 pint Butter 3 lbs

ENTREE - CHICKEN

Lemons 6 each

Salt and pepper as needed

Chopped parsley as needed

1. Chicken, cut in strips, season, roll in our, dip in beaten eggs, water added; roll in cracker crumbs.

2. Heat skillet to 250°F and add oil. Increase temperature to 350°F. When oil temperature reaches 350°F add chicken and brown on all sides.

3. Remove initial batch and do second batch if necessary.

4. Drain oil and clean pan of debris. Add butter to pan and reheat to 300°F. When melted, add lemon juice and chopped parsley.

5. Remove sauce from pan and sprinkle over chicken.

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Braising Pan

Category: Entree – Chicken Recipe: Chicken with Rice (Arroz Con Pollo) For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 50 Servings

Chicken, 1’ pieces 15 lbs Salad Oil 3 cups Onions, chopped 1 Lb Garlic, minced 1 oz Tomatoes, diced 3 lbs Water 1 gal Rice, uncooked 6 cups Parsley, minced 1 oz Salt 4 tbsp Paprika 1 tbsp Pepper 1 1/2 tsp Saffron 1 1/2 tsp Bay Leaf 1 1/2 tsp Peas (defrosted) or Artichoke Hearts 3 lbs Pimentos, sliced 6 oz jar

ENTREE - CHICKEN

1. Add oil and set temperature at 375°F.

2. When oil is hot, add onions and garlic. Cook until tender and push to the side.

3. Add Chicken to the braising pan and brown.

4. Add tomatoes, water, rice, parsley, dry ingredients and peas (or artichokes).

5. Lower the pan cover and slightly open the vent,

6. Reduce heat to 250°F and simmer for 30 minutes.

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Braising Pan

Category: Entree – Chicken Recipe: Fried Chicken I For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 50 Servings

Chicken, legs, thighs & breast 50 pieces whole eggs 18 large our 2 lb shortening 17 lb

salt to taste

1. Wash and drain chicken; dip into egg wash and drain.

ENTREE - CHICKEN

2. Pass to seasoned our and coat well.

3. Preheat braising pan with shortening to 375°F.

4. Place chicken in shortening.

5. Fry 10 minutes or until desired browness is obtained.

6. Turn only once.

7. Close lid and cook for 10 minutes.

8. Remove and drain.

Cooking Tip -

For less greasy chicken, turn

only once.

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Braising Pan

Category: Entree – Chicken Recipe: Fried Chicken II For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 125 Servings

Chicken Legs, thighs & split breast 125 pieces Whole Eggs 1 dozen Flour, all purpose 4 lbs Vegetable Shortening 4 gal Salt 1/3 cup Pepper 2 tbsp Paprika 1 tbsp Evaporated Milk 1 cup

1. Preheat braising pan 4 minutes at 250°F.

2. Wash and drain chicken.

3. Combine beaten eggs and milk.

4. Coat chicken parts with egg mixture.

5. Add shortening to the braising pan and heat to 375°F.

6. Season our with salt, pepper and paprika. Dip each piece of chicken into seasoned our and shake off excess.

2. Place chicken in hot fat. Fry 15 minutes, ip and continue until desired brownness is obtained.

ENTREE - CHICKEN

Cooking Tip -

For less greasy chicken, turn only

once. For a spicy flavor, a Creole

seasoning mixture can be applied

immediately after removing the

chicken from the pan. This helps

to “set” the seasoning and makes

the flavor really come through.

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Braising Pan

Category: Entree – Chicken Recipe: Stir Fry Pineapple Chicken with Sweet & Sour Sauce For Product: Eclipse Braising Pan Publish Date: 5/05 Page: 1 of 2

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Yield: (Two 12” X 20” X 2 1/2” solid pans) (50) 7 oz Servings

Sesame Oil 1 cup Vegetable Oil 1 cup + extra in reserve Onions, diced (fresh or frozen) 3 lbs Green or red bell peppers, cut into 1/2” strips 1 dozen (reds for color) Celery, diced 2 bunches Chicken, skinned and diced into 1” pieces 12 lbs

ENTREE - CHICKEN

Pineapple Chunks, drained #10 can

Sweet & Sour Sauce: Cornstarch 3/4 cup Water, cold 1 1/2 cups Chicken Broth 1 1/2 qt Pineapple Juice 3 cups White Wine 3 cups Vinegar 3/4 cup Orange Marmalade 1 1/2 cups Soy Sauce 3/4 cup Ginger, ground powder 2 tbsp

Topping: Sesame Seeds, toasted 3/4 cup Green onions, diced (scallions) 3 bunches

1. Prepare this ahead: Thoroughly dissolve the cornstarch in the cold water. Add remainder of sauce ingredients to the cornstarch mixture. Reserve it for later use.

2. Pour oil in braising pan and heat at 350°F.

3. Stir - fry onions, green peppers and celery for 2 - 4 minutes. Push aside. Reduce heat to 325°F; add enough oil to keep chicken from sticking in next step.

4. Add chicken to the braising pan and stir—fry for 5 minutes, until golden brown.

5. Return green peppers to the chicken and add pineapple (drain and save juice).

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Category: Entree – Chicken Recipe: Stir Fry Pineapple Chicken with Sweet & Sour Sauce For Product: Eclipse Braising Pan Publish Date: 5/05 Page: 2 of 2

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6. Add sauce mixture from above; stir until sauce thickens. Increase temperature to make mixture bubble if needed. This will thicken sauce.

7. Pour into the 12” X 20” X 2 1/2” pans. Garnish with green onion rst, then sesame seeds. Toast in Combo, 350°F for 8 - 12 min.

8. Serve over rice or with chow mein noodles.

Prep Tip -

To avoid costly time delays,

have the corn starch dissolved

ahead of time.

ENTREE - CHICKEN

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Braising Pan

Category: Entree – Turkey Recipe: Cranberry Turkey Stir-Fry For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 50 Servings

Jellied cranberry sauce 3 qts Dry sherry 4 cups (optional) Soy sauce 3 cups Vinegar 3 cups Water 3 cups Cornstarch 1 1/2 cups Cooking oil 1 qt

ENTREE - TURKEY

Fresh garlic, minced 2 tbsp Carrots, oriental sliced 7 lbs Zucchini, julienne slices 7 lbs Turkey, 1/2” cubes 10 lbs

1. Mix cranberry sauce, soy sauce, vinegar, water, cornstarch and sherry until smooth.

2. Pre-heat braising pan at 250°F for 4 minutes.

3. Increase heat to 350°F and add oil.

4. When oil is hot, add garlic and stir-fry.

5. Stir-fry carrots into braising pan.

6. Add turkey and zucchini.

7. Pour cranberry mixture into braising pan and stir-fry.

8. Reduce heat to 225°F and simmer.

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Braising Pan

Category: Entree – Sandwich Recipe: Grilled Ruben Sandwiches For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 6 Sandwiches

Thousand Island Dressing 1/2 cup Slices of Rye Bread 12 Thinly Sliced Corned Beef 2 lbs Sliced Swiss Cheese 1/2 lbs Margarine 1/2 lbs Sauerkraut 1 cup

1. Spread each slice of bread with 1 tablespoon of dressing.

2. Pile 4 oz of sliced corned beef on every other slice of bread.

3. Spread 1 tablespoon of sauerkraut on top of corned beef.

4. Top with one slice of Swiss cheese and remaining slice of bread.

5. Melt margarine in braising pan. Place sandwiches in braising pan and grill on both sides.

When using a TD/FPC, grill sandwiches in half the amount of margarine.

Cooking Tip -

ENTREE - SANDWICH

For better production, use pan

& grill oil instead of margarine.

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Braising Pan

Category: Entree – Sandwich Recipe: Pizza Burger For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 32 Patties

Ground Beef 8 lbs Cheddar cheese, grated 14 oz Onion, chopped 5 oz Salt 1 1/3 tbsp Pepper to taste Oregano 1 1/3 tbsp Basil 1 tbsp Tarragon leaves 1 tbsp

ENTREE - SANDWICH

Tomato Paste 1 lb 8 oz Mozzarella cheese, sliced 32 slices

1. Preheat braising pan for 4 minutes at 250°F.

2. Combine ground beef, cheddar cheese, onion, salt, pepper, oregano, basil, tarragon and tomato paste.

3. Form into 4 oz patties.

4. Turn thermostat to 325°F and place patties into pan in the fashion that you would read a book, top left to right.

5. Tilt pan 2” so that accumulated grease drains to the front of the pan.

6. When hamburger juice appears on the top of the patty, ip and cook for half the time as the rst side. Flip only once.

7. Top with Mozzarella cheese. Remove from pan.

Cooking Tip -

Remember to flip patties

only once.

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Braising Pan

Category: Entree – Sandwich Recipe: Tuna Melt For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 4 Sandwiches

Tuna drained well 6 1/2 oz Onions, chopped 1/4 cups Mayonnaise 1/2 cup Cheddar cheese, sliced 1/2 lb Bread 8 Slices Margarine 1/2 lb

1. Mix tuna, onions and mayonnaise together.

2. Spread mixture on 4 slices of bread. Top with 2 oz of cheese.

3. Cover with remaining bread.

4. Melt margarine in a 325°F braising pan.

5. Place sandwiches in braising pan and grill on both sides.

ENTREE - SANDWICH

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Braising Pan

Category: Entree – Seafood Recipe: Bayou Catsh For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 25 Servings

Catsh llets (4 oz ea) 7 lbs Prepared mustard 3/4 qt Worcestershire sauce 1/3 cup Lemon juice 1/3 cup Cayenne Pepper 1/2 tsp Tabasco sauce 1/3 tsp Salt 1/3 tsp

ENTREE - SEAFOOD

Black pepper 1/3 tsp Cornmeal 2 2/3 cup Flour 2 2/3 cup Salt 1 tsp Vegetable Oil 1/2 gal

1. In a large bowl, combine mustard, Worcestershire sauce, lemon juice, cayenne pepper, Tabasco sauce, salt (1/3 tsp) and pepper. Marinate llets in this marinade for at least

8 hours.

2. In another bowl, mix cornmeal and our and 1 tsp salt. Dredge llets in

our/cornmeal mixture.

3. Turn heat indicator to 350°F and add oil. When oil is hot, fry llets until golden brown and tender.

Cooking Tip -

Peanut oil works great for

pan frying.

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Braising Pan

Category: Entree – Seafood Recipe: Pan Fried Cod For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: (50) 4 oz Servings

Cod Fish Fillets (4 oz) 12 lb 8 oz Salt 1/2 cup Ground Black Pepper 2 tbsp Eggs, lightly beaten 2 doz Milk 1 qt Dry Bread Crumbs 1 gal Butter 3 lb 2 oz Oil 3 cups

1. Season bread crumbs with salt and pepper.

2. Combine eggs and milk, dip sh into mixture.

3. Heat butter and oil in braising pan at 350°F.

4. Coat sh llets with bread crumbs.

5. Pan fry in shortening over moderate heat, turning carefully to brown both sides, until sh is aky.

6. Drain and serve immediately, garnish with lemon.

Prep Tip -

ENTREE - SEAFOOD

Prepare egg/milk mixture in

advance, store sealed container

in a Randell Raised Rail Prep

Table. This will keep the

mixture out of the “temperature

danger zone” and the storage

location provides easy access.

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Braising Pan

Category: Entree – Seafood Recipe: Pan Fried Sole For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: (50) 4 oz Servings

Fillets of Sole (5 oz llets) 12 lbs 8 oz Salt 1/2 cup Ground Black Pepper 2 tbsp Eggs, Lightly beaten 2 doz Milk 1 qt Dry Bread crumbs 1 gal Butter 3 lbs 2 oz

ENTREE - SEAFOOD

Oil 3 cups Lemon Juice to taste

1. Season sh llets with salt and pepper.

2. Combine egg and milk, dip sh into the mixture.

3. Heat butter and oil in braising pan at 350°F.

4. Coat sh llets with bread crumbs.

5. Pan fry in shortening over moderate heat, turning carefully to brown on both sides,

until sh is aky.

6. Drain and serve immediately.

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Braising Pan

Category: Entree – Seafood Recipe: Red Snapper Vera Cruz For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 50 Servings

Tomatoes, Peeled, seeded, chopped 5 each Onions, chopped 1 cup Green Pepper, chopped 1 cup Butter 1 cup Mushrooms, sliced (pre sauté) 1 cup Chili Sauce 1 cup Lemon Juice 2/3 cup Parsley, chopped 1/3 cup Garlic 1/2 tsp Thyme, Dried 3 tbsp Salt 1 tsp Red Snapper Filets 10 lbs Shrimp, bay sized pre cooked 1 lb White Wine 1 cup

1. Combine ingredients except for sh, shrimp and wine.

2. Cook 10 min in braising pan set at 325°F.

3. Stir in shrimp and wine. Dredge snapper lets in our.

4. Place lets on top of mixture.

5. Spoon some of the sauce over the sh.

6. Cover and continue cooking for 4 minutes or until sh akes.

ENTREE - SEAFOOD

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Braising Pan

Category: Entree – Seafood Recipe: Scallops with Saffron For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 50 Servings

Sea scallops 10 lb Butter 1 lb Green Onions, chopped 1 cup Powered Saffron 1 tsp

Salt to taste

Pepper to taste Cognac 1/4 cup

ENTREE - SEAFOOD

Dry Vermouth 1/4 cup Large Tomatoes (Fresh, peeled, seeded 6 each and coarsely chopped) Mushrooms (fresh, thinly sliced) 1 lb Heavy Cream 1 qt

1. Turn the thermostat to 325°F. Melt the butter in the pan, add the green onions and sauté until the whites are transparent.

2. Add the scallops and saffron and season with salt.

Cover and stew for 3 minutes at 250°F.

3. Add the cognac and vermouth, then the tomatoes, mushrooms and cream. Cover and stew for additional 8 minutes.

4. Prior to service, cook the sauce, uncovered, over Medium heat until it thickens slightly.

5. Serve with rice.

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Braising Pan

Category: Entree – Seafood Recipe: Steamed Shrimp, Crab and Lobster Tails For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: (25) 6 oz Servings

Shrimp 3 lb Crab Legs 5 lb Lobster Tails, frozen 4 - 8 oz tails

1. Add 5 gals of water and steamer inserts to braising pan. Close the lid and bring the water to a rolling boil.

2. Place shrimp, crab legs, and frozen lobster tails in one 12” x 20” x 2 1/2” deep

perforated pan.

3. Set the pan in the steamer insert. Close the lid, partially open the lid vent and steam for

15 - 18 minutes.

ENTREE - SEAFOOD

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Braising Pan

Category: Vegetable Recipe: Bavarian Kraut For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: (50) 6 oz Servings (150) 6 oz Servings

Sauerkraut (1) #10 cans (3) #10 cans Bay Leaves 3 ea 10 ea White Pepper to taste to taste

Salt to taste to taste

Ham Base 1 1/3 oz 4 oz Water 1 1/4 qt 1 gal Cooked diced Tomatoes 3 lb 5 qt 10 lb Butter 4 oz 1 lb Bratwurst 4 lb 2 oz 12 lb 8 oz

1. Preheat braising pan for 4 minutes at 250°F.

2. Increase thermostat to 375°F and melt butter.

3. Brown onions, potatoes and Bratwurst in butter.

4. Reduce heat to 250°F and add kraut, bay leaves, salt, pepper and ham stock (ham base and water). Close lid partially, open vent and simmer 8 -10 minutes.

VEGETABLE

Cooking Tip -

For better sauce color, sear

sausage first.

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Braising Pan

Category: Vegetable Recipe: Boiled New Potatoes For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 25 Servings

New Potatoes 5 lbs Salt 1 tsp

1. Preheat braising pan to 250°F for 4 minutes.

2. Fill braising pan with 3” of water.

3. Turn thermostat to 350°F cover the braising pan aid allow water to boil.

4. Place potatoes in boiling water and close cover.

5. Allow to boil for 20 minutes or until desired degree of doneness is reached.

VEGETABLE

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Braising Pan

Category: Vegetable Recipe: Hash Brown Potatoes For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: (25) 1/3 cup Servings

Hash Brown Potatoes 2 1/2 lb Butter 1/2 lb Salt 2 tbsp

1. Melt butter in braising pan at 350°F.

2. Place frozen potatoes in pan, allow to brown well and turn over and brown well

on the other side.

VEGETABLE

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Braising Pan

Category: Vegetable Recipe: Steamed Asparagus For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: (20) 1 oz Servings

Fresh asparagus spears 5 lb

1. Preheat Braising Pan to 250°F for 4 minutes.

2. Place asparagus in a 20” x 12” x 2 1/2 perforated steam table pan.

3. Fill braising pan with 2” water and turn thermostat to 300°F.

4. Place steam table pan in REJ steamer insert and place in braising pan.

5. Cover lid and steam 12 minutes. Check for doneness.

VEGETABLE

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Braising Pan

Category: Soup Recipe: Herbed Vegetable Chowder For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 2 gals

Celery, chopped 4 lbs Onions, chopped 2 lbs 8 oz Green Pepper, diced 1 lb Tomatoes, diced 2 lbs 8 oz Butter 1lb Flour 4 cups Salt 3 tbsp White Ground Pepper 1 tbsp Milk 2 gals Basil 2 tbsp Sage 2 tbsp Rosemary 2 tbsp Garlic Salt 1 tsp

1. Pre heat braising pan to 250°F for 4 minutes.

2. Turn thermostat to 300°F and melt butter.

3. Blend our and spices to make a roux.

4. Gradually add milk, stirring vigorously until smooth.

5. Add vegetables and stir. Reduce heat to 225°F, close lid and vent and simmer for 1 hour.

SOUP

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Braising Pan

Category: Soup Recipe: Vegetable Rice Soup with Beef For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: (50 ) 6 oz Servings

Carrots, raw (diced) 1 lb 8 oz Celery, raw (diced) 1 lb 3 oz Onion, raw (diced) 1 lb Peas, frozen 1 lb Beans, frozen (cut) 1 lb Tomatoes (diced) (1/4) of #10 can Chicken Base 1 heaping tsp Beef Base 1 heaping tsp Round Steak (diced ne) 2 lb White Rice (raw) 1 lb Cooking Oil 2 tsp Water 1 3/4 gal Worcestershire Sauce to taste

Salt to taste

Pepper to taste

1. Place oil in braising pan set at 350°F and sauté beef until almost done.

2. Add raw vegetables and sauté very briey.

3. Add water and bases.

4. Bring to a boil and then add rice.

5. When rice is cooked, add remaining vegetables and bring to a boil once.

6. Adjust avor with Worcestershire sauce and add salt, pepper.

7. Cooking time is approximately 25 minutes.

SOUP

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Braising Pan

Category: Sauce Recipe: Cheese Sauce For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 2 gals

Margarine 2 lbs Flour 1 lb Milk 1 1/2 gal Salt 1/4 cup White Pepper 1 tsp Dry Mustard 2 tbsp Paprika 2 tbsp Worcestershire Sauce 1/4 cup American Cheese, grated 4 lbs

1. Melt Margarine. Combine all remaining ingredients except cheese.

2. Add to melted margarine, cook at 325°F until thickened.

3. Add cheese and cook until melted, stirring occasionally.

SAUCE

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Braising Pan

Category: Sauce Recipe: Chili Con Carne For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: (100) 5 oz Servings

Ground Beef 10 lbs Onions, chopped 1 lbs Tomato Puree 4 oz Kidney Beans, cooked 5 lbs Bean Liquid & Water 1 gal Salt 4 oz Chili Powder 1/3 cups Flour, all purpose 4 oz Water 1 cup

1. Brown beef at 350°F in the braising pan.

2. Add onions and cook until they are clear in appearance, not brown.

3. Add puree and liquids, and simmer until beef is tender.

4. Make a paste of our and water and add to the beef mixture, stirring constantly.

5. Add beans and seasonings.

6. Cover and cook 1 to 1 1/2 hours.

Cooking Tip -

Blast Chill remaining chili after

service. To get the quickest

retherm turn time, use 2 1/2”

pans. Any Groen Steamer

is an excellent choice for

retherming chili.

SAUCE

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Braising Pan

Category: Dessert Recipe: Churros (Cejew-rroes) For Product: Eclipse Braising Pan Publish Date: 5/05

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Churros are long, string like, crisp deep fried pastries. They are frequently sold by street vendors at fairs & are rolled in sugar. Limes or lemons are added to the frying oil, which gives Churros a distinctive avor.

Yield: 4 dozen

Salad Oil (for frying) enough to cover well of pan

DESSERT

Lemons or limes, quartered 4 - 5 Water 1 qt Granulated sugar 4 tbsp Salt 1 1/3 tbsp All Purpose Flour 6 cups Eggs, large 4 Granulated sugar as needed

1. Preheat braising pan for 4 minutes at 250°F.

2. Combine water, sugar and salt. In a steam jacketed kettle or braising pan,

heat mixture to a boil.

3. Remove from heat & beat in our until smooth.

4. Combine egg and beat until smooth.

5. Increase thermostat to 350°F and add oil to the braising pan.

6. Add lemons or limes. When oil is hot remove lemons and limes.

7. Pour batter through a pastry bag into the hot oil (should be about 3” long).

8. Fry until golden brown.

9. Remove from fat and drain on paper towels.

10. Roll in granulated sugar.

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Category: Dessert Recipe: Cherry Blintzes For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 12 Servings

Crepes: Flour 1 1/2 cups Sugar 1 tbsp Baking Powder 1/2 tsp Salt 1/2 tsp Milk 2 cups Eggs 2 ea Vanilla 1/2 tsp Salad Oil as needed

1. Preheat braising pan to 250°F for 4 minutes.

2. Mix our, sugar, baking powder and salt together.

3. Stir in milk, eggs and vanilla. Beat until smooth.

4. Turn thermostat to 325°F and pour in enough oil to thinly coat the bottom of the braising pan.

5. Pour enough batter to yield an 8” circle.

6. Cook until golden brown.

7. Run a spatula around the edges and loosen. Remove. Repeat until all batter is used.

DESSERT

Filling: Cottage Cheese 1 cup Sour Cream 1/2 cup Sugar 2 tbsp Vanilla 1 tsp Lemon Peel, grated 1/2 tsp

1. Mix all ingredients together.

2. Spoon 1 1/2 tbsp of lling onto the Browned side of each crepe

3. Fold sides of crepe over lling and roll it up.

4. If necessary, add more salad oil to braising pan.

5. Place blintzes, seam-side down and cook until golden brown. Flip and brown the other side. Remove.

Serving Suggestion: Top with sour cream and cherry pie lling

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Category: Dessert Recipe: Fritters For Product: Eclipse Braising Pan Publish Date: 5/05

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Yield: 100 orders, (2) 1 oz. Fritters per order

Oil 4 gal Flour 4 lb Salt 1 tbsp Baking Powder 4 oz Sugar 2 oz

DESSERT

Eggs, beaten 12 each Milk 2 qts Fat, melted 6 oz Corn or 2 qts Apples or 2 lb Fruit (wet) 1 1/2 qt

1. Preheat braising pan for 4 - 5 minutes at 250°F.

2. Heat oil in braising pan to 375°F.

3. Sift dry ingredients together.

4. Add eggs, milk and fat and blend well.

5. Add corn (or fruit) to mixture and blend well.

6. Using a #40 or #24 scoop, drop into hot fat. Brown on both sides.

7. Drain on absorbent paper.

8. Serve hot with maple syrup.

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NOTES:

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NOTES:

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Crepes, page 17

Pasta Primavera With Cheeses, page 37

Taco Meat, page 35

Boiled New Potatoes, page 65

Mexican Meatballs, page 28

Steamed Asparagus, page 67

Steamed Shrimp, page 63

Fried Chicken, page 50-51

Bacon, page 39

Herbed Vegetabe Chowder, page 68

Beef Stroganoff, page 23

PROPORTION CHARTS:

Yield Proportion Chart Insert Your Own Proportion Chart

1 tbsp 3 tsp liquid 1/2  oz 1/8 cup 2 tbsp liquid 1  oz 1/4 cup 4 tbsp liquid 2  oz 1/3 cup 5 tbsp + 1 tsp 1/2 cup 8 tbsp liquid 4  oz 2/3 cup 10 tbsp + 2 tsp 3/4 cup 12 tbsp liquid 6  oz 1 cup 16 tbsp liquid 8  oz 1 pt 2 cups liquid 16  oz 1 qt 4 cups liquid 32  oz 1/2 gal 8 cups liquid 64  oz 1 gal 16 cups liquid 128  oz 1 lb 16 oz

Servings Per Gallon Chart

Svgs/ Gallon

0.5 oz 256 512 768 1024 1280 1536 1792 2048 2304 2560 1 oz 128 256 384 512 640 768 896 1024 1152 1280 2 oz 64 128 192 256 320 384 448 512 576 640 3 oz 42.6 85.2 127.8 170.4 213 255.6 298.2 340.8 383.4 426 4 oz 32 64 96 128 160 192 224 256 288 320 5 oz 25.6 51.2 76.8 102.4 128 153.6 179.2 204.8 230.4 256 6 oz 21.3 42.6 63.9 85.2 106.5 127.8 149.1 170.4 191.7 213 7 oz 18.3 36.6 54.9 73.2 91.5 109.8 128.1 146.4 164.7 183 8 oz 16 32 48 64 80 96 112 128 144 160

1 2 3 4 5 6 7 8 9 10

Gallons Needed to Serve Large Groups

Svgs / Gallon

0.5 oz 256 0.4 0.8 1.2 1.6 2.0 2.3 2.7 3.1 3.5 3.9 1 oz 128 0.8 1.6 2.3 3.1 3.9 4.7 5.5 6.3 7.0 7.8 2 oz 64 1.6 3.1 4.7 6.3 7.8 9.4 10.9 12.5 14.1 15.6 3 oz 42.6 2.3 4.7 7.0 9.4 11.7 14.1 16.4 18.8 21.1 23.5 4 oz 32 3.1 6.3 9.4 12.5 15.6 18.8 21.9 25.0 28.1 31.3 5 oz 25.6 3.9 7.8 11.7 15.6 19.5 23.4 27.3 31.3 35.2 39.1 6 oz 21.3 4.7 9.4 14.1 18.8 23.5 28.2 32.9 37.6 42.3 46.9 7 oz 18.3 5.5 10.9 16.4 21.9 27.3 32.8 38.3 43.7 49.2 54.6 8 oz 16 6.3 12.5 18.8 25.0 31.3 37.5 43.8 50.0 56.3 62.5

100 200 300 400 500 600 700 800 900 1000

FOODSERVICE EQUIPMENT SOLUTIONS

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Unified Brands Braising Pan User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual