Description
Features Gyrokones Are Pre-Formed Cones Ideal For Display Cooking And Attracting Customers Attention Preparation
Rotisserie – Cooking A Kronos Gyrokone On A Vertical Broiler For Longer Than 3 Hours May Cause Performance Problems (Splitting, Cracking, Collapsing). More Importantly, Cooking Times In Excess Of 3 Hours And/Or Partial Or Intermittent Cooking May Cause Rapid Bacteria Growth. Bacteria And Other Germs Need Time, Food, And Moisture To Grow; But They Won’t Grow When The Temperature Of The Food Is Colder Than 40 F Or Hotter Than 140 F. The Temperatures Between 40 F And 140 F Are In The “Danger Zone”. Keep Potentially Hazardous Food Out Of The Danger Zone. When Food Is Left In The Danger Zone Bacteria Can Grow Quickly And Make Poisons That Will Make Your Customers Very Sick. The Surface Of The Gyrokone Must Be Cooked To Well Done? (170 F) Before Slicing. Slice Thickness Must Not Exceed 1/8?. Freshly Sliced Gyros Meat Must Be Placed In A Holding Unit That Maintains A Temperature Of 165 F Or Greater. Cooked Slices May Also Be Refrigerated And Reheated On A Grill Or In An Oven Before Serving.
Storage Ship And Store Frozen
Nutrition Facts
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