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UNIFIED BRANDS
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ECLIPSE BRAISING PANS
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™ ECLIPSE BRAISING 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
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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....................................................
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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 onl
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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
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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 Kettle groen.com, 888-994-7636 Braising Pan groen.com, 888-994-7636 groen.com, 888-994-7636 Steamer groen.com, 888-994-7636 Convection Combo Steamer Oven gr
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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: 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
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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 me
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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
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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,
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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
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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 b
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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 tempe
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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 electr
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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 perforate
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BREAKFAST FOODS & CREPES 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.
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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 mixt
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BREAKFAST FOODS & CREPES 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 ts
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Cooking Tip - Pan & grill oils or shortenings work better than margarine when coating a pan. 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 p
