Cooking Chart (Cont.)
| FOOD & | COOKING | WEIGHT/ | COOKING | INTERNAL | |||||
| QUANTITY | METHOD | SIZE | TIME | TEMPERATURE | |||||
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| BEEF |
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| KC/NY Strip | Adjustable Flat | 1 ¹₄" thick | 145º F med/rare | ||||||
| Steak (4) | Basket |
| 160º F medium | ||||||
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| 170º F well done | ||||||
| Adjustable Flat | ¹₂" thick | 145º F med/rare | |||||||
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| Basket |
| 160º F medium | ||||||
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| 170º F well done | ||||||
| Hamburgers (4) | Adjustable Flat | 4 oz. each |
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| PORK |
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| Pork Loin Center | Rotisserie Bar | 1" thick | |||||||
| Roast, trimmed and | Assembly |
| 170º F well done | ||||||
| tied |
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| Boneless Pork | Adjustable Flat | 5 lbs | 160º F medium |
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| Chops (2) | Basket |
| 170º F well done | ||||||
| Boneless Pork | Adjustable Flat | ¹₂" thick | 160º F medium |
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| Chops (4) | Basket |
| 170º F well done | ||||||
| Baby Back Ribs | Skewers | 2 slabs | 160º F medium | ||||||
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| Tenderloin | Adjustable Flat | 160º F medium | |||||||
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| LAMB |
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| Leg, semi- | Rotisserie Bar | 7 lbs. | 2 ¹₂ hrs. | 160º F medium |
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| boneless | Assembly |
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| Kabobs | Skewers | 1" pieces | 170º F | ||||||
| SEAFOOD |
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| Swordfish | Adjustable Flat | 1" thick | Cook until flaky |
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| Steak (4) | Basket |
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| Salmon Steak | Adjustable Flat | 1" thick | Cook until flaky | ||||||
(4) | Basket |
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| Whitefish Fillet | Adjustable Flat | ¹₂" thick | Cook until flaky | ||||||
(2) | Basket |
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| Jumbo Shrimp, | Air Bake | 1 lb. | Cook until opaque | ||||||
| split shell | Round Basket |
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| MISCELLANEOUS |
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| Hot Dogs (24) | Skewers | 3 lbs. | 165º F | ||||||
| Italian Sausage (12) | Skewers | 4 oz. each | 165º F |
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| Smoked Bratwurst, | Skewers | 2 ¹₂ lbs. | 165º F | ||||||
| cured & cooked (12) |
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| Vegetables | Air Bake | 1" cubes | Cook until tender | ||||||
| (Zucchini, Bell | Round Basket | 8 cups |
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| Peppers, mush- |
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