Unified Brands Braising Pan, Groen Braising Pan User Manual

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UNIFIED BRANDS

ECLIPSEBRAISING PANS

ECLIPSEBRAISING PANS

Welcome to the Unified Brands Culinary Collection!

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

The first 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 Unified 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 Unified Brands website at unifiedbrands.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 Unified Brands Culinary Collection materials.

We know you’ll find the Unified Brands Culinary Collection to be valuable when used in your foodservice operation!

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 Unified Brands

Eclipse™ is a trademark of Groen

Braising Pan

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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 clarifies 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 clarifies 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-to- eat 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 sufficient. 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 first. 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.

Braising Pan

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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 file. 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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Braising Pan

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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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Braising Pan

groen.com, 888-994-7636

 

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

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 finishing touch, use fresh Green Leaf Lettuce Leaves to separate layers and add height to the tray.

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 confirm the week before the event.

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

Braising Pan

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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 find a happy medium between the two

(usually 28%).

Food Calculation Cart: How to determine food cost/food cost percentage

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

 

$ _________________

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.

Braising Pan

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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-

Benefits-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 firm 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 first 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 finished 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 finished 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 (figures 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 find 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 profits from your event.

27.Confirm A Job Well Done: Follow up with your customer a couple of days after the party to make sure they are satisfied 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.

Braising Pan

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13

EclipseErgonomic 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 floor/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 floor 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 flap jacks in the morning, cook salisbury steaks with gravy for lunch, and finally, 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 first 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 first got the electric skillet and burned a few batches of chicken, you realized that this method of cooking was pretty efficient. It did not require everything to be cooked on “HIGH” because the heat source was part of the equipment and truly provided highly efficient 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 fish, 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 efficient 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 fins 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 fins to carry the heat more efficiently 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 first using this equipment. Like anything else, there is a measure of finesse 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 first 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 affixed to the front of the pan at a tangent to the bottom of the pan. This configuration 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 fit the 30-gal pan and one

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15

for the 40-gal. You can fit 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 fills 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 filled 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 flat 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

______________________________________________________________________________

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

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.

CREPES & FOODS BREAKFAST

Cooking

Tip -

 

 

No flipping,

crepes cook on

.

 

 

one side only

Braising Pan

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17

BREAKFAST FOODS & CREPES

Category:

Breakfast Foods and Crepes

Recipe:

French Toast

For Product:

Eclipse Braising Pan

Publish Date:

5/05

______________________________________________________________________________

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 first. Remove first slice when last is turned.

 

 

Safety

Tip

-

 

 

 

 

 

Food

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

the

“Temperature

 

To

avoid

 

 

 

place

egg

and

 

 

 

 

 

rail

 

 

 

 

 

Zone”

 

 

top

Danger

 

 

inthe

 

 

-mixtures

 

 

 

 

 

 

 

 

 

 

 

 

Rail

 

milk

pre

 

 

Raised

 

 

Randell

 

 

 

 

ofa

 

 

 

 

 

 

 

 

 

 

 

 

 

 

.

 

 

 

 

 

 

 

 

 

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

______________________________________________________________________________

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

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

2.With a wire whip, combine eggs, flour, first amount of sugar, milk, salt and salad oil. Beat until smooth.

3.Add raisins.

4.Turn thermostat up to 400°F and add first 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 flip.

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).

CREPES & FOODS BREAKFAST

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BREAKFAST FOODS & CREPES

Category:

Breakfast Foods and Crepes

Recipe:

Mushroom, Onion Omelets

For Product:

Eclipse Braising Pan

Publish Date:

5/05

______________________________________________________________________________

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

______________________________________________________________________________

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.

CREPES & FOODS BREAKFAST

Cooking

Tip -

 

 

 

 

 

 

 

 

If using a spray pan

coating

 

make sure to use

one that is

 

 

. Read

 

 

 

 

 

made with oil, not

water

 

.

 

 

 

 

 

the ingredient

statement

 

 

 

 

 

 

 

 

 

 

Braising Pan

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ENTREE - BEEF

Category:

Entree - Beef

Recipe:

Beef and Macaroni

For Product:

Eclipse Braising Pan

Publish Date:

5/05

______________________________________________________________________________

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

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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22

Category: Entree - Beef

Recipe: Beef Stroganoff

For Product: Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

Beef Sirloin, cut in 1’ cubes Onions, sliced

Water, hot

Mushrooms, fresh sliced Salt

Pepper

Flour Water, cold Sherry Sour Cream

100 Servings

20 lbs

2lbs 1 gal

2lbs

2tbsp 1 tbsp 1 lb

as needed to make a roux 1 cup

2qts

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 flour 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.

BEEF - ENTREE

Prep Tip -

 

Use the SmartSteam

to

 

prepare

fluffy rice or perfect

 

 

pasta everytime!

 

Braising Pan

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23

ENTREE - BEEF

Category: Entree - Beef

Recipe: Chalaupe Topping

For Product: Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

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).

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

 

 

store

 

in a Randell

Blast Chiller,

 

 

 

 

-In

 

them in a Randell

Reach

 

 

 

.

 

 

 

Refrigerator

 

 

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