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COOK ING PROCE DURE GUIDE LINE INDEX
NOTE: ALL CAPACITIES SHOWN
IN THIS MANUAL ARE
BASED ON U
.S. PAN SIZES.
GASTRONORM PANS MAY
HOLD MORE OR LESS
THAN THE FOOD
QUANTITIES INDICATED
.
21.
COOKING GUIDE SMOKING GUIDE
BEEF
Beef Brisket 23 Smoked Beef Brisket 73
Beef Striploin 24
Beef Short Ribs 25
Corned Beef 26
Hamburgers 27
Prime Rib (#109) 28
Prime Rib, Special 29
Ribeye Roll 30
Beef Round 31
Beef Round, Cafeteria or Steamship 32
Tenderloin 33
Veal Loin 34
LAMB
Lamb, Leg 35
Lamb Racks (FRENCHED) 36
PORK
Ham, Fresh 37 Smoked Fresh Hams 74
Ham, Cured & Smoked 38 Smoked Pork Ribs 75
Pork Loin 39
Pork Ribs 40
Pork Chops, Pork Chops, Stuffed 41
Pork Shoulder 42
Sausage 43
POULTRY
Chicken Breasts 44 Smoked Duck, Whole 76
Chicken, Pieces & Halves 45 Smoked Turkey 77
Chicken, Whole 46
Cornish Hens 47
Duck, Whole 48
Turkey, Whole 49
Turkey Breast 50
Turkey Roll 51
FISH
Fish, Baked 52 Smoked Cod 78
Salmon Steaks 53 Smoked Salmon 79
Trout 54 Smoked Shrimp 80
MISCELLANEOUS
Potatoes, Baked 55 Smoked Beans 81
Quiche 56
Rice 57
Cold Smoke
Baked Egg Custard 58 Cold Smoked Salmon 82-83
Sheet Cake 59
Cheese Cake 60
Precooked Frozen Finger Foods 61
Frozen Convenience Entrée PANS 62-63
Frozen Convenience Portioned Entrées 64
Breakfast Sandwiches 65
Cookies 66
Doughnuts 67
Dough Proofing 68
Procedure Blank 69