Unified Brands Fryer Braising Pan User Manual

UNIFIED BRANDS

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 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!

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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............................................................. 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

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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 use-

by 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.

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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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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

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Planning A Successful Event

List All Items Needed For A Job: Recheck that list for items you may have overlooked.

Use A Contract

Get A Deposit

Keep Your Eye On Inventory: Don’t use a lot of special items that you do not use in

your business.

Prep Certain Foods Ahead Of Time: i.e. make toast rounds, blanch vegetables, pack dry

goods and supplies.

Use Labor Wisely: Schedule labor for the appropriate times, stagger talent to hold

down overtime.

Schedule Deliveries: Make sure supplies are ordered well in advance to avoid surprises,

especially special items that are hard to ﬁnd.

Keep The Onsite Event Prep Simple: Eliminate as much onsite cooking as possible.

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.

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15.

16.

17.

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.

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.

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.

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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

-Year

Salary- Beneﬁts-40%

Total

Week

Value

Per Hour

Value

Per Minute

Week

Total Salary

$5,000

$6,000

$7,000

$8,000

115

154

192

231

269

308

346

385

423

462

135

162

188

215

242

269

404

538

673

808

942

1,077

1,212

1,346

1,481

1,615

.06

.07

.08

.09

.10

.11

.17

.22

.28

.34

.39

.45

.50

.56

.62

.67

115

135

154

173

192

288

385

481

577

673

769

865

962

1,058

1,154

$9,000

$10,000

$15,000

$20,000

$25,000

$30,000

$35,000

$40,000

$45,000

$50,000

$55,000

$60,000

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.

21.

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.

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

.72

.74

.76

.78

.80

.82

.84

2.07

2.13

2.19

2.25

2.31

2.37

2.43

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.

26.

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.

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.

28.

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.

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.

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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 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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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:

Recipe:

Breakfast Foods and Crepes

Crepes

For Product:

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

25 Servings

Flour

1 lb

Salt

1/4 tsp

6 oz

Confectioner’s sugar

Milk

1 qt

Eggs, slightly beaten

Vanilla

Oil

1/2 oz

1/2 cup

Mix ingredients with a whip, heat pan, lubricate with oil and pour or ladle batter into

6 inch circles.

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.

When each crepe is cooked, roll them up and place in shallow counter pan. Sprinkle with

confectioner’s sugar.

Keep them warm until sauce is completed.

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Category:

Recipe:

Breakfast Foods and Crepes

French Toast

For Product:

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

48 Servings (1 slice/serving)

Slices of Bread

Butter or Margarine

Eggs

48 each

1 cup

24 each

2 cups

Milk

Maple Syrup

1/2 cups

Combine milk, eggs and Maple syrup. Mix until well blended.

Heat butter in braising pan at 325°F.

Dip bread in egg/milk mixture on both sides.

Lay in pan, when last slice is down, turn ﬁrst. Remove ﬁrst slice when last is turned.

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Category:

Recipe:

For Product:

Breakfast Foods and Crepes

Kaiser Schmarren Emperor’s Pancakes Austrian - Style

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

10 Servings

30 Servings

Eggs

1 large

3 large

All Purpose Flour

Sugar

Raisins

Milk

1 cup

3 cups

3 serving spoons (6 oz)

2 cups

1 serving spoon (2 oz)

2/3 cups

1 cup

3 cups

Salt

pinch

3/4 tsp

Salad Oil

Butter

Sugar

Butter

Cinnamon

1 tsp

1 tbsp

3/4 cups

3 serving spoons (6 oz)

3/4 cup (6 oz)

3/4 tsp

1/4 cup (2 oz)

1 serving spoon (2 oz)

1/4 cup

pinch

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

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

until smooth.

Add raisins.

Turn thermostat up to 400°F and add ﬁrst amount of butter.

Pour approximately 3/4 quarts of batter into braising pan to make each pancake. Reduce

heat to 350°F.

Brown and ﬂip.

10.

11.

Tear each pancake apart with 2 large forks. Add 2 oz butter to each pancake.

Add 2 oz sugar and a pinch of cinnamon to each pancake.

Continue to tear.

Remove from braising pan (1 batch equals 30 pancakes).

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Category:

Recipe:

For Product:

Breakfast Foods and Crepes

Mushroom, Onion Omelets

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

12 Omelets

Fresh Eggs

Milk

Salt

2 doz, large

1 1/2 cups

1/4 tsp

Margarine

1 lb

Beat eggs, salt and milk together.

Melt margarine in the braising pan set at 375°F.

Pour 12 oz of mixture into the braising pan.

As the edges start to set, fold into center and continue this until egg is almost cooked

thoroughly.

Add cooked or sautéed mushrooms and onions to the center of the omelet.

Fold in both edges of the omelet to the center.

Remove from heat.

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Category:

Recipe:

Breakfast Foods and Crepes

Pancakes

For Product:

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Complete Pancake Mix

Appropriate water for mixing

Oil

5 lbs

per package directions

3 cups

Heat oil in braising pan to 325°F.

Drop cup of batter into the braising pan for each pancake.

When the surface of the pancake is completely covered with bubbles, turn them over and

cook three minutes longer.

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Entree - Beef

Beef and Macaroni

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

100 Servings

Butter

1/2 lb

Onions, sliced

Green Peppers, chopped

Ground Beef

Salt

1 1/2 lb

1/2 lb

17 1/2 lb

2 tbsp

1 tsp

Pepper

Elbow Macaroni

Water

2 lbs

3 gal

Salt

Tomatoes

Tomato Soup

1/2 cup

3 qts

(3) #5 cans

Bring water to a boil in braising pan. Add salt and macaroni and cook until almost tender.

Drain, reserve macaroni.

Melt butter; add onions, peppers, meat and pepper.

Sauté at 325°F until brown. Simmer mixture for 1/2 hour, stirring occasionally.

Add salt, tomatoes and tomato soup to meat mixture.

Add macaroni. Heat to simmering, serve with 6 oz ladle.

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Beef Stroganoff

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

100 Servings

Beef Sirloin, cut in 1’ cubes

Onions, sliced

Water, hot

20 lbs

2 lbs

1 gal

Mushrooms, fresh sliced

Salt

2 lbs

2 tbsp

Pepper

1 tbsp

Flour

1 lb

Water, cold

Sherry

Sour Cream

as needed to make a roux

1 cup

2 qts

Brown beef and onions at 325°F. Add water to cover and cook until meat is almost done

(approx. 1 hour).

Add mushrooms, salt and pepper.

Stir in ﬂour which has been dissolved in cold water.

When mixture thickens, add sherry and sour cream, turn off pan.

Serve over rice or noodles.

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Chalaupe Topping

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

(100) 4 oz Servings

Pinto Beans, washed

Salt

1 gal

1/4 cup

Fill heated braising pan with 3” of water. Turn thermostat to 300°F, add beans and salt.

Cover pan & allow beans to boil.

Reduce heat to 250°F and simmer beans until tender (2 hrs).

Drain beans, saving liquid.

Put beans in a mixing bowl and mash, using a paddle. Add enough liquid to make beans

the consistency of mashed potatoes.

Refrigerate until needed.

Ground Beef

Onions, chopped

Chili Powder

Cumin

Garlic Powder

Salt

10 lbs

2 cups

1/2 cup

1/4 cup

2 tbsp

3 gals

Cooked Beans

Turn thermostat to 325°F & brown off ground beef & onions. Do not drain off fat.

Add chili powder, cumin, garlic powder, salt & mashed beans. Heat for 30 minutes.

Remove from pan.

Serve with nacho chips and top with mozzarella & american cheese.

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Entree - Beef

Chopped Cheese Steak with Cheese Sauce

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

300 Servings

Chopped Beef

Onions, chopped

Margarine

Salt

34 lbs

16 lbs

1 lb

1/4 cup

2 tbsp

Pepper

Sauté onions in margarine until clear.

Brown beef slowly at 275°F to prevent shrinkage. Add seasonings and onions.

Add water plus beef extract if too thick or dry.

Serve with #16 scoop on club or steak roll.

Add cheese sauce.

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Hamburgers

For Product:

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

(12) 4 oz Burgers

3 lbs

Ground beef or 1/4 lb pre-formed burgers

Place burgers in a 325°F heated braising pan.

Tilt the pan 2” so that accumulated fat drains to the front of the pan.

When hamburger juice appears on the top, turn over and cook half the time as the ﬁrst side.

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Italian Spaghetti & Meat Sauce

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

100 Servings

Chopped beef, veal or pork

Margarine

17 1/2 lbs

1 lb

Parsley, chopped ﬁne

Salt

Pepper

1/2 cup

2 tbsp

Garlic Salt

2 tbsp

Tomatoes, crushed

Tomato Puree

Tomato Paste

Water

Oregano

Pepper

(2) #10 cans

(1) #10 can

1 1/2 qt

1/4 cup

2 tbsp

In a braising pan melt Margarine and brown meat at 350°F.

Add salt, pepper, garlic salt and chopped parsley.

Add crushed tomatoes, tomato puree, paste, water and the rest of the seasonings.

Simmer 1 - 2 hours.

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Mexican Meatballs (Albondigas)

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

This dish can be served as a main entree or prepared as an hors d’ oeuvre. It needs to be made

with the special sauce which is made in the kettle.

Yield:

150 Small Appetizer Size Meatballs

Ground Beef

Ground Pork

Ground Ham

Chopped Onions

Dried bread

Milk

2 lbs

1 lb

1/2 lb

1 cup

4 slices

1/2 cup

2 individual

1 tbsp

Eggs

Salt

Pepper

Diced, drained green chilies

Chopped parsley

1/2 tsp

(2) 4 oz cans

1/2 cup

Combine ground beef, pork, ham and onions.

Tear bread into chunks and soak in milk.

Slightly beat eggs and add salt, pepper and chilies.

Add egg mixture and bread/milk mixture to meat. Mix together well.

Form mixture into 1 1/2” meatballs.

Turn thermostat to 350°F & brown off meatballs in braising pan.

Reduce heat to 275°F.

Pour Mexican Meatball sauce into pan and simmer for 30 minutes.

Remove from pan and garnish with parsley.

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Pepper Steak

For Product:

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

(50) 6 oz Servings

Oil

1 cup

10 lbs

3 tbsp

1 tsp

Tenderloin Tips

Salt

Pepper

Ginger, ground

Paprika

Onions, raw and sliced

Garlic, minced

Hot stock (Brown)

Soy Sauce

Red Wine

Water

Flour

Cornstarch

2 tsp

1 tbsp

2 lbs

1 tsp

as needed

1/2 cup

1 cup

2 cups

3 lbs

Green Peppers, cut into strips

Mushroom, sliced

3 cups

Beat oil in braising pan at 325°F.

Season beef with salt, pepper and paprika. Sauté for 10-20 minutes.

Add sliced onions and minced garlic.

Continue braising until meat is almost done. Keep moist to prevent scorching.

Add enough brown stock to cover meat evenly and let come to a boil.

Combine and blend soy sauce, wine, water, ginger, ﬂour and cornstarch. Strain and stir into

boiling meat.

Simmer and stir 5 minutes. Turn off heat.

Fold in the cut green peppers and cooked mushrooms.

Close cover of pan and let set for 5 minutes.

10.

Serve over rice or noodles.

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Entree - Beef

Pizzialo

For Product:

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

48 Servings

Top Round Steak, 1” thick

Vegetable Oil

12 lbs

3 cups

Onions, thinly sliced

Green & Red Peppers, cut 1/4 strips

Tomatoes, seeded and chopped

Salt

12 medium

18 medium

12 medium (4 lbs)

3 tsp

Basil

3 tsp

Italian Seasoning

Oregano

3 tsp

3/4 tsp

Red Wine Vinegar

Water

Pitted Whole Ripe Olives

3 tsp

1 1/2 cups

1/2 cups

Heat oil in braising pan at 350°F.

Cut meat into thin strips. Stir fry beef strips in hot oil until no pink remains. Set aside meat.

Reduce heat to 300°F. Add onions and peppers. Sauté 2 minutes.

Add tomatoes, salt, pepper, basil, Italian seasoning and oregano. Sauté 1 minute.

Add vinegar and water. Cover and simmer 1 minute.

Add cooked meat and olives. Stir fry until done.

Serve over spiral noodles.

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Entree - Beef

Salisbury Steak

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

(100) 5 oz Servings

Ground Beef

Bread Crumbs, fresh

Eggs, frozen or fresh, slightly beaten

Salt

28 lbs

2 lbs

4 oz

Pepper

2 tbsp

Mix ground beef with bread crumbs, eggs and salt using dough hook on medium speed.

Add a small amount of water if mixture is too dry. Do not over-mix.

Shape into 5 oz patties, oval-shaped.

Set temperature at 350°F. Brown patties on each side.

Reduce heat to 275°F. Cover with onion gravy and simmer 15-30 minutes.

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“Surf & Turf” Stir Fry

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

(75) 6 oz Portions

Whole and broken shrimp

Top Sirloin (strips)

Onions, Oriental cut

Green pepper (strips)

Broccoli Crowns

Teriyaki Sauce

Cornstarch

Salt

Pepper, white

7 lbs

4 lbs

2 1/2 lb

2 cups

1/4 cups

as desired

2 lbs

Carrots, cut in julienne

Salad or sesame oil

Mushrooms

2 cups

2 lbs

Preheat braising pan to 250°F for 4 - 5 minutes.

Increase heat to 375°F and add oil. Allow to heat for approximately 2 minutes.

Stir fry beef into hot oil. Push to side when browned.

Stir fry shrimp. After totally cooked, push to side also.

In this order, stir fry carrots, broccoli, onions, mushrooms and green pepper.

Add vegetables into beef and shrimp. Add Teriyaki Sauce and rest of ingredients.

Lower temperature of the pan and allow to simmer until serving.

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Entree - Beef

Szechwan Beef (Mongolian Beef)

Eclipse Braising Pan

Publish Date: 5/05

Page:

1 of 2

______________________________________________________________________________

Yield:

(25) 6 oz Servings

5 lbs

Flank steak, sirloin steak,

cut 1” x 1/2” x 1/2” diagonal strips

Egg Whites

12 ea

Salt

2 tsp

Cornstarch

6 oz (15 tbsp)

Salad Oil

12 oz

Bamboo Shoots

12 oz

Green Onions, diagonally cut 1/2” pieces

Mushrooms, sliced

Broccoli Flowerets

Water chestnuts, sliced

5 cups (3 bunches)

1 lb

3 lb

1 cup

Sauce:

Hoisin Sauce

Soy Sauce

1/2 cup (5 1/2 oz)

1/2 cup

Chicken Stock, cooled

Sugar

1 qt

2 tsp

Cornstarch

Chili Paste with Garlic

Sherry (optional)

2 tbsp (1/4 oz)

6 oz

With a wire whip, mix egg whites, salt and cornstarch into a moderately thin paste.

Coat beef with the paste.

Pre - heat the braising pan at 250°F for 4-5 minutes, then turn the thermostat to 325°F and

pour in oil (the oil should totally coat the surface of the braising pan). Heat oil.

Stir-fry beef, until browned, and push to the side.

Reduce heat to 275°F.

Combine cooled stock and cornstarch, blend thoroughly.

Pour the stock mixture, soy sauce, sugar, Hoisin sauce and chili paste into the braising pan

and start stirring immediately.

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Szechwan Beef (Mongolian Beef)

Eclipse Braising Pan

Publish Date: 5/05

Page:

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______________________________________________________________________________

Add the browned meat to the sauce.

Add and thoroughly stir in each of the following before adding the next: water chestnuts

bamboo shoots, broccoli mushrooms and green onions.

Reduce heat to 250°F and continue to stir for 5 minutes.

Serve over rice or chow mein noodles.

10.

11.

If scorching occurs, add more stock and rapidly stir

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Taco Meat

For Product:

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

400 Tacos

Ground Meat

Chili Powder

Salt

Black Pepper

Garlic Powder

Cumin

Onions, chopped

Tomato Paste

Water

20 lb

16 oz

1/4 cup

1/8 cup

3 tbsp

4 tbsp

2 lbs

1 qt

2 gal

Flour

3 lb

Brown meat in braising pan at 325°F.

Add all ingredients.

Simmer about 1 hour at moderate heat.

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Entree – Non-Meat

Bread Dressing

For Product:

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

(100) 3 oz Servings

(300) 3 oz Servings

Bacon fat

1 1/3 cup

2 large

12 oz

1 qt

7 large

2 lbs

Onions, ﬁnely chopped

Celery, chopped

Chicken Base

Sage

Thyme

Marjoram

Garlic Powder

Salt

Oregano

Pepper

Season Salt

Bay Leaf

5 oz

1 lb

2 tbsp

1 tbsp

to taste

1 tbsp

to taste

1 tbsp

2/3 oz

1/4 cup

3 tbsp

1 tsp

3 tbsp

1 tsp

3 tbsp

2 oz

Worcestershire Sauce

Dried (French) Bread, chopped 5 lb

15 lbs

3 gal

Water

1 gal

Pre-heat braising pan for 4 minutes at 250°F.

Increase heat to 325°F and heat bacon fat.

Sauté onions and celery.

Add chicken base and water.

Add seasoning and mix.

Add bread and mix vigorously.

Reduce heat to 250°F and heat for 10-15 minutes with the cover closed. Lift lid and stir

occasionally. Keep the vent open when lid is closed.

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Entree – Non-Meat

Pasta Primavera with Cheeses

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

50 Servings

Pasta, dry (rotini)

Sesame Oil, toasted

Leeks, fresh

10 lbs

(2) 6 oz bottles

4 each, sliced

1 lg bulb or 7 cloves

2 lbs cut and trimmed

6 large, cut into strips

3 heads, cut into ﬂorets

3 lbs, cut into slices or strips

3 tbsp

Garlic, fresh

Wax Beans, fresh

Red Pepper, fresh

Broccoli, fresh

Carrots, fresh

Salt Free Seasoning

Garlic Salt

2 tbsp

Parsley Flakes, dehydrated

Mozzarella Cheese, shredded

3/4 cup

(2) 1 lb bags

Choose from variations with or without black pepper

Cook pasta in kettle with water, oil and salt. Drain. Rinse with cold water. Set aside.

Heat oil in braising pan at 375°F.

Sauté leeks and garlic until transparent.

Add carrots, wax beans and red peppers. Cook for 5 minutes and then add broccoli ﬂorets.

Cook until crisply tender but not mushy, about 10 minutes.

Add Salt Free Seasoning, garlic salt and parsley ﬂakes and mix thoroughly.

Pour into two 12” X 20” X 2 1/2” solid steamer pans.

Sprinkle each pan with 1 package of cheese to cover thoroughly. Set into steam table or

chaﬁng dish.

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Swiss Cheese Croquettes

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

60 Servings (2/person)

Margarine

Flour

Salt

1 lb 2 oz

1 lb 11 oz

1/2 tsp

Cayenne Pepper

Eggs, beaten

Milk, hot

Swiss Cheese, shredded

Salad Oil

1/4 tsp

1 lb 5 oz

1 qt 1/2 cup

9 lbs

4 gal*

Breading:

Flour

6 oz

Eggs, beaten

Bread Crumbs

3 3/4 cups

1 3/4 qts

Set your braising pan temperature to 250°F and melt margarine. Add ﬂour, salt and pepper

and combine thoroughly. Cook for 5 minutes, stirring frequently.

Remove from braising pan.

Temper beaten eggs with small amounts of hot milk until fully combined.

Add mixture from braising pan and beat for 8 minutes.

Add cheese and blend thoroughly.

To shape croquette, weigh mixture into 2 oz. portions and shape in 2 2/3” long x 1 1/2’”

wide cylinders. Place on sheet pans, cover and refrigerate overnight.

To bread croquettes, roll them in ﬂour (shake off excess). Dip in beaten eggs and coat with

bread crumbs (keep cold until ready to fry).

Add oil to braising pan and set thermostat at 375°F.

When oil is hot, deep fat fry croquettes for 2 minutes until croquettes are golden brown.

Serving Suggestion: Top with tomato sauce

*Add enough oil to ﬁll braising pan with 3” of oil

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Bacon

For Product:

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

10 lb

Sliced Bacon, medium thickness

(18) 22 ct per pound

Preheat braising pan to 300°F.

Increase temperature to 325°F, lay bacon in single layers.

Brown on both sides (only turn once).

Remove from pan.

Drain on absorbent paper.

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Pork Paprika

For Product:

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

50 Servings

Pork, cut in one inch cubes

Chopped Onions

Sliced Mushrooms

Butter

Oil

Flour

Tomato Paste

Beef or Chicken Stock

Heavy Cream

White Wine

Salt

10 lb

3 qts

6 lbs

1 1/2 cups

3/4 cups

1 qt

2 1/4 qts

1 1/2 qts

3 cups

to taste

1/4 cup

Pepper

Paprika

Sauté onions at 325°F in butter - oil combination until transparent.

Add pork cubes and sauté until brown. Add ﬂour and blend well.

Add tomato paste, paprika, stock, wine and mushrooms. Season and let simmer with

closed lid over low heat for 35 - 40 minutes or until tender.

Add cream to pork mixture, heat thoroughly and spoon onto a bed of rice. Garnish with

parsley and serve.

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Sausage Patties

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

10 lbs

Pork or Beef ground sausage patties

80 2 oz patties

Preheat braising pan to 300°F.

Increase temperature to 325°F, lay sausage patties in a single layer.

Tilt the pan 2” so that accumulated fat drains to the front of the pan.

When sausage juice appears on the top, turn over and cook half the time as the ﬁrst side.

Remove from pan.

Drain on absorbent paper.

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Southern Style Pork Steaks

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

Boneless Pork steaks, 6 1/2 oz ea

Salt

Pepper

3 tbsp

1 tsp

10 oz

1 lb l4 oz

15 oz

2 lb 8 oz

1 1/2 tsp

2 1/2 cups

1 1/4 qts

12 1/2 oz

2 tbsp

1/8 tsp

2 oz

6 oz

3 oz

8 oz

1/2 tsp

cup

1 cup

2 1/2 oz

2 tbsp

3/8 tsp

6 oz

1 lb 2 oz

9 oz

1 lb 8 oz

1 tsp

Bacon, 1/2” pcs

Green peppers, 1/4 x 1/4 x 2” pcs

Sweet red peppers, 1/4 x 1/4 x 2” pcs

Pimentos, 1/4 x 1/4 x 2” pcs

Onions, sliced 1/4” thick

Garlic clove, minced ﬁne

Crushed dried red pepper

Chicken broth

1 cups

3 cups

7 1/2 oz

Canned tomatoes, chopped 1/4 — 1/2” pcs

Ripe olives, sliced 1/8’

Combine salt and pepper. Sprinkle seasonings over pork steaks, allowing 1/4 tsp per steak.

Allow to stand 15 minutes.

Sauté bacon on 350° in braising pan till crisp. Remove from fat.

Sauté pork steaks in bacon fat until they are an even brown on both sides.

Push pork to side of braising pan.

Add peppers, onions, pimentos, garlic and crushed red pepper to braising pan. Sauté 2 - 3

minutes, until vegetables just begin to lose their crispness. Place over pork steaks.

Combine chicken broth and tomatoes and add to pork steaks.

Sprinkle 1 oz cooked bacon over steaks.

Simmer for 20 minutes.

Remove from pan and sprinkle olives over pork.

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Stir-Fry Sweet n Sour Pork

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

(1) 1/2 gals

Pork cubes

8 lb

Salt

Pepper

Butter or margarine

Onion, sliced 1/8 thick

Brown Sugar

2 tbsp & 1 1/2 tsp

1/2 tsp

8 oz

2 lb

12 oz

Cornstarch

8 oz

Salt

1 tbsp

2 3/4 cups

1/2 gal

1/2 cup

1 lb

Cider Vinegar

Canned Pineapple juice

Soy Sauce

Green Pepper, Julienne Cut

Pineapple Chunks

1 qt

Preheat braising pan for 4 minutes @ 250°F.

Turn thermostat to 350°F and add pork, salt and pepper. Stir constantly until browned,

push aside.

Melt butter in braising pan and stir-fry onions into pan. Push aside.

Reduce heat to 250°F.

Sift brown sugar, cornstarch, and second amount of salt together. Set aside.

Mix vinegar, pineapple juice and soy sauce together. Add to braising pan.

Gradually add cornstarch — brown sugar mixture to the braising pan, stirring constantly

until it thickens.

Combine remaining ingredients together and simmer 20 minutes.

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Entree – Chicken

Breast of Chicken L’Orange

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

25 Servings

Boneless Chicken Breasts

Butter

25 each

1 lb

Flour

2 lb

Non - whipped, whipping cream

Paprika, powdered

Oranges (juice only)

Orange Rind

2 qt

2 tbsp

8 each

2 tbsp

Coat each Chicken breast in ﬂour.

Melt butter in braising pan. Brown ﬂoured chicken in butter at 300°F on both sides.

Move chicken breasts to one side. Add orange juice and whipping cream, lower

temperature to 200°F. Add orange rind and paprika.

Combine chicken and sauce, close the lid and simmer for 10 - 15 minutes.

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Breast of Chicken “Marengo”

Eclipse Braising Pan

Publish Date: 5/05

Page:

1 of 2

______________________________________________________________________________

Yield:

50 Servings

Chicken Breasts, boneless

Mushrooms, raw

Pearl Onions, frozen

Black Olives, pitted (med. or large)

Tomatoes, diced

Brown Sauce

(50) 5 oz pieces

3 lbs

2 1/2 lbs

(1/2) of #10 can

1 1/2 gals

3 cups

Sauterne Wine

Marsala Wine

1 cup

Flour

Cooking Oil

1 1/2 lbs

1 qt

Butter or Margarine

Dried Sage, whole

Dried Tarragon, whole

Fresh Parsley

Salt

Pepper

Minors Beef Base

Espagnole Base

Carrots, frozen (sliced or whole)

Broccoli Crowns

Fettuccine, fresh (or regular)

2 lbs

1 1/2 tsp

1/2 tsp

1 bunch

to taste

3 tsp

7 1/2 lbs

6 lbs

Trim chicken breasts of all loose fat and skin.

Use 1/2 lb. of ﬂour and season with salt, pepper, dried sage and tarragon. Place chicken in

ﬂour and dust heavily.

In braising pan, heat 1/2 quart of oil. When about 350°F, place chicken breasts in hot oil

and sauté gently.

While this is cooking, place 1 1/2 gals of water in pan and add the bases. Bring to a boil

and then turn down to simmer.

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Breast of Chicken “Marengo”

Eclipse Braising Pan

Publish Date: 5/05

Page:

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______________________________________________________________________________

Make a roux from 1 lb. of ﬂour and 1 lb. butter or margarine. Thicken beef stock with roux

for your sauce.

Slice mushrooms fairly thick and sprinkle over chicken when almost done. Braise with lid

closed for several minutes.

Add wines and close lid again for 2 minutes.

Add pearl onions, olives, tomatoes and brown sauce. Close lid and simmer for another 3-4

minutes at about 300° to 325°F.

While all this is cooking, place 6 lbs of fresh fettuccine in a #400 pan with water covering

the noodles.

10.

11.

12.

Add salt and place in a Smart Steam Boilerless convection steamer for 10 minutes.

Drain, butter lightly and serve approximately 4 oz per person.

Also steam the carrots for 6 - 10 minutes (depending on their shape) from frozen state in a

#400 pan.

13.

14.

The broccoli requires 6 - 8 minutes from frozen state. Place in #400 pan with lightly salted

water. When done, drain, butter and serve.

Sprinkle chopped parsley on top of chicken breasts.

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Entree – Chicken

Chicken a la King

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

200 Servings

Chicken, cocked, diced

Chicken Stock, hot

Butter or Margarine

Onions, chopped

Celery, cut ﬁne

Green Peppers

Pimentos

20 lbs

4 gal

3 lbs

10 oz

4 lbs

(1) #4 can

1 gal

Milk, hot

Salt

4 oz

Melt fat in braising pan.

Sauté onions and celery at 325°F until tender but not brown.

Add ﬂour and stir until smooth. Add hot milk, stirring occasionally.

Add hot chicken, green peppers, pimentos and salt. Simmer for 15 - 18 minutes or until

chicken is tender.

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Entree – Chicken

Chicken Strips Vienna

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

Chicken breast, skinless, boneless

24 lbs

Eggs

Flour

1 dozen

3 lbs

Cracker crumbs

Oil, salad

Water

5 lbs

1 quart

1 pint

Butter

3 lbs

Lemons

Salt and pepper

Chopped parsley

6 each

as needed

Chicken, cut in strips, season, roll in ﬂour, dip in beaten eggs, water added;

roll in cracker crumbs.

Heat skillet to 250°F and add oil. Increase temperature to 350°F. When oil temperature

reaches 350°F add chicken and brown on all sides.

Remove initial batch and do second batch if necessary.

Drain oil and clean pan of debris. Add butter to pan and reheat to 300°F. When melted, add

lemon juice and chopped parsley.

Remove sauce from pan and sprinkle over chicken.

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Entree – Chicken

Chicken with Rice (Arroz Con Pollo)

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

50 Servings

Chicken, 1’ pieces

Salad Oil

Onions, chopped

Garlic, minced

Tomatoes, diced

Water

15 lbs

3 cups

1 Lb

1 oz

3 lbs

1 gal

Rice, uncooked

Parsley, minced

Salt

Paprika

Pepper

6 cups

1 oz

4 tbsp

1 tbsp

1 1/2 tsp

3 lbs

Saffron

Bay Leaf

Peas (defrosted) or Artichoke Hearts

Pimentos, sliced

6 oz jar

Add oil and set temperature at 375°F.

When oil is hot, add onions and garlic. Cook until tender and push to the side.

Add Chicken to the braising pan and brown.

Add tomatoes, water, rice, parsley, dry ingredients and peas (or artichokes).

Lower the pan cover and slightly open the vent,

Reduce heat to 250°F and simmer for 30 minutes.

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Entree – Chicken

Fried Chicken I

For Product:

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

50 Servings

Chicken, legs, thighs & breast

whole eggs

ﬂour

50 pieces

18 large

2 lb

shortening

salt

17 lb

to taste

Wash and drain chicken; dip into egg wash and drain.

Pass to seasoned ﬂour and coat well.

Preheat braising pan with shortening to 375°F.

Place chicken in shortening.

Fry 10 minutes or until desired browness is obtained.

Turn only once.

Close lid and cook for 10 minutes.

Remove and drain.

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Fried Chicken II

For Product:

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

125 Servings

Chicken Legs, thighs & split breast

Whole Eggs

Flour, all purpose

Vegetable Shortening

Salt

Pepper

Paprika

Evaporated Milk

125 pieces

1 dozen

4 lbs

4 gal

1/3 cup

2 tbsp

1 tbsp

1 cup

Preheat braising pan 4 minutes at 250°F.

Wash and drain chicken.

Combine beaten eggs and milk.

Coat chicken parts with egg mixture.

Add shortening to the braising pan and heat to 375°F.

Season ﬂour with salt, pepper and paprika. Dip each piece of chicken into seasoned ﬂour

and shake off excess.

Place chicken in hot fat. Fry 15 minutes, ﬂip and continue until desired brownness is

obtained.

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Entree – Chicken

Stir Fry Pineapple Chicken with Sweet & Sour Sauce

Eclipse Braising Pan

Publish Date: 5/05

Page:

1 of 2

______________________________________________________________________________

Yield: (Two 12” X 20” X 2 1/2” solid pans)

(50) 7 oz Servings

Sesame Oil

1 cup

Vegetable Oil

1 cup + extra in reserve

3 lbs

1 dozen (reds for color)

2 bunches

Onions, diced (fresh or frozen)

Green or red bell peppers, cut into 1/2” strips

Celery, diced

Chicken, skinned and diced into 1” pieces

Pineapple Chunks, drained

12 lbs

#10 can

Sweet & Sour Sauce:

Cornstarch

Water, cold

Chicken Broth

Pineapple Juice

White Wine

3/4 cup

1 1/2 cups

1 1/2 qt

3 cups

Vinegar

Orange Marmalade

Soy Sauce

3/4 cup

1 1/2 cups

3/4 cup

2 tbsp

Ginger, ground powder

Topping:

Sesame Seeds, toasted

Green onions, diced (scallions)

3/4 cup

3 bunches

Prepare this ahead: Thoroughly dissolve the cornstarch in the cold water. Add remainder of

sauce ingredients to the cornstarch mixture. Reserve it for later use.

Pour oil in braising pan and heat at 350°F.

Stir - fry onions, green peppers and celery for 2 - 4 minutes. Push aside. Reduce heat to

325°F; add enough oil to keep chicken from sticking in next step.

Add chicken to the braising pan and stir—fry for 5 minutes, until golden brown.

Return green peppers to the chicken and add pineapple (drain and save juice).

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Stir Fry Pineapple Chicken with Sweet & Sour Sauce

Eclipse Braising Pan

Publish Date: 5/05

Page:

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______________________________________________________________________________

Add sauce mixture from above; stir until sauce thickens. Increase temperature to make

mixture bubble if needed. This will thicken sauce.

Pour into the 12” X 20” X 2 1/2” pans. Garnish with green onion ﬁrst, then sesame seeds.

Toast in Combo, 350°F for 8 - 12 min.

Serve over rice or with chow mein noodles.

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Entree – Turkey

Cranberry Turkey Stir-Fry

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

50 Servings

Jellied cranberry sauce

Dry sherry

Soy sauce

Vinegar

Water

3 qts

4 cups (optional)

3 cups

1 1/2 cups

1 qt

Cornstarch

Cooking oil

Fresh garlic, minced

Carrots, oriental sliced

Zucchini, julienne slices

Turkey, 1/2” cubes

2 tbsp

7 lbs

10 lbs

Mix cranberry sauce, soy sauce, vinegar, water, cornstarch and sherry until smooth.

Pre-heat braising pan at 250°F for 4 minutes.

Increase heat to 350°F and add oil.

When oil is hot, add garlic and stir-fry.

Stir-fry carrots into braising pan.

Add turkey and zucchini.

Pour cranberry mixture into braising pan and stir-fry.

Reduce heat to 225°F and simmer.

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Entree – Sandwich

Grilled Ruben Sandwiches

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

6 Sandwiches

Thousand Island Dressing

Slices of Rye Bread

Thinly Sliced Corned Beef

Sliced Swiss Cheese

Margarine

1/2 cup

2 lbs

1/2 lbs

1 cup

Sauerkraut

Spread each slice of bread with 1 tablespoon of dressing.

Pile 4 oz of sliced corned beef on every other slice of bread.

Spread 1 tablespoon of sauerkraut on top of corned beef.

Top with one slice of Swiss cheese and remaining slice of bread.

Melt margarine in braising pan. Place sandwiches in braising pan and grill on both sides.

When using a TD/FPC, grill sandwiches in half the amount of margarine.

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Pizza Burger

For Product:

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

32 Patties

Ground Beef

Cheddar cheese, grated

Onion, chopped

Salt

Pepper

Oregano

8 lbs

14 oz

5 oz

1 1/3 tbsp

to taste

1 1/3 tbsp

1 tbsp

Basil

Tarragon leaves

Tomato Paste

Mozzarella cheese, sliced

1 tbsp

1 lb 8 oz

32 slices

Preheat braising pan for 4 minutes at 250°F.

Combine ground beef, cheddar cheese, onion, salt, pepper, oregano, basil, tarragon and

tomato paste.

Form into 4 oz patties.

Turn thermostat to 325°F and place patties into pan in the fashion that you would read a

book, top left to right.

Tilt pan 2” so that accumulated grease drains to the front of the pan.

When hamburger juice appears on the top of the patty, ﬂip and cook for half the time as the

ﬁrst side. Flip only once.

Top with Mozzarella cheese. Remove from pan.

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Entree – Sandwich

Tuna Melt

For Product:

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

4 Sandwiches

Tuna drained well

Onions, chopped

Mayonnaise

Cheddar cheese, sliced

Bread

6 1/2 oz

1/4 cups

1/2 cup

1/2 lb

8 Slices

1/2 lb

Margarine

Mix tuna, onions and mayonnaise together.

Spread mixture on 4 slices of bread. Top with 2 oz of cheese.

Cover with remaining bread.

Melt margarine in a 325°F braising pan.

Place sandwiches in braising pan and grill on both sides.

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Entree – Seafood

Bayou Catﬁsh

For Product:

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

25 Servings

Catﬁsh ﬁllets (4 oz ea)

Prepared mustard

Worcestershire sauce

Lemon juice

Cayenne Pepper

Tabasco sauce

Salt

Black pepper

Cornmeal

Flour

7 lbs

3/4 qt

1/3 cup

1/2 tsp

1/3 tsp

2 2/3 cup

1 tsp

Salt

Vegetable Oil

1/2 gal

In a large bowl, combine mustard, Worcestershire sauce, lemon juice, cayenne pepper,

Tabasco sauce, salt (1/3 tsp) and pepper. Marinate ﬁllets in this marinade for at least

8 hours.

In another bowl, mix cornmeal and ﬂour and 1 tsp salt. Dredge ﬁllets in

ﬂour/cornmeal mixture.

Turn heat indicator to 350°F and add oil. When oil is hot, fry ﬁllets until golden brown and

tender.

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Entree – Seafood

Pan Fried Cod

For Product:

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

(50) 4 oz Servings

Cod Fish Fillets (4 oz)

Salt

Ground Black Pepper

Eggs, lightly beaten

12 lb 8 oz

1/2 cup

2 tbsp

2 doz

Milk

1 qt

Dry Bread Crumbs

1 gal

Butter

Oil

3 lb 2 oz

3 cups

Season bread crumbs with salt and pepper.

Combine eggs and milk, dip ﬁsh into mixture.

Heat butter and oil in braising pan at 350°F.

Coat ﬁsh ﬁllets with bread crumbs.

Pan fry in shortening over moderate heat, turning carefully to brown both sides,

until ﬁsh is ﬂaky.

Drain and serve immediately, garnish with lemon.

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Pan Fried Sole

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Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

(50) 4 oz Servings

Fillets of Sole (5 oz ﬁllets)

Salt

Ground Black Pepper

Eggs, Lightly beaten

Milk

12 lbs 8 oz

1/2 cup

2 tbsp

2 doz

1 qt

Dry Bread crumbs

Butter

Oil

1 gal

3 lbs 2 oz

3 cups

to taste

Lemon Juice

Season ﬁsh ﬁllets with salt and pepper.

Combine egg and milk, dip ﬁsh into the mixture.

Heat butter and oil in braising pan at 350°F.

Coat ﬁsh ﬁllets with bread crumbs.

Pan fry in shortening over moderate heat, turning carefully to brown on both sides,

until ﬁsh is ﬂaky.

Drain and serve immediately.

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Entree – Seafood

Red Snapper Vera Cruz

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

50 Servings

Tomatoes, Peeled, seeded, chopped

Onions, chopped

Green Pepper, chopped

Butter

Mushrooms, sliced (pre sauté)

Chili Sauce

Lemon Juice

Parsley, chopped

Garlic

5 each

1 cup

2/3 cup

1/3 cup

1/2 tsp

3 tbsp

1 tsp

Thyme, Dried

Salt

Red Snapper Filets

Shrimp, bay sized pre cooked

White Wine

10 lbs

1 lb

1 cup

Combine ingredients except for ﬁsh, shrimp and wine.

Cook 10 min in braising pan set at 325°F.

Stir in shrimp and wine. Dredge snapper ﬁlets in ﬂour.

Place ﬁlets on top of mixture.

Spoon some of the sauce over the ﬁsh.

Cover and continue cooking for 4 minutes or until ﬁsh ﬂakes.

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Entree – Seafood

Scallops with Saffron

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

50 Servings

Sea scallops

10 lb

Butter

1 lb

Green Onions, chopped

Powered Saffron

Salt

Pepper

Cognac

1 cup

1 tsp

to taste

1/4 cup

6 each

Dry Vermouth

Large Tomatoes (Fresh, peeled, seeded

and coarsely chopped)

Mushrooms (fresh, thinly sliced)

Heavy Cream

1 lb

1 qt

Turn the thermostat to 325°F. Melt the butter in the pan, add the green onions and sauté

until the whites are transparent.

Add the scallops and saffron and season with salt.

Cover and stew for 3 minutes at 250°F.

Add the cognac and vermouth, then the tomatoes, mushrooms and cream. Cover and stew

for additional 8 minutes.

Prior to service, cook the sauce, uncovered, over Medium heat until it thickens slightly.

Serve with rice.

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Entree – Seafood

Steamed Shrimp, Crab and Lobster Tails

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

(25) 6 oz Servings

Shrimp

3 lb

Crab Legs

5 lb

Lobster Tails, frozen

4 - 8 oz tails

Add 5 gals of water and steamer inserts to braising pan. Close the lid and bring the water to

a rolling boil.

Place shrimp, crab legs, and frozen lobster tails in one 12” x 20” x 2 1/2” deep

perforated pan.

Set the pan in the steamer insert. Close the lid, partially open the lid vent and steam for

15 - 18 minutes.

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Vegetable

Bavarian Kraut

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

(50) 6 oz Servings

(150) 6 oz Servings

Sauerkraut

Bay Leaves

White Pepper

Salt

Ham Base

Water

(1) #10 cans

3 ea

(3) #10 cans

10 ea

to taste

4 oz

1 gal

10 lb

1 lb

to taste

1 1/3 oz

1 1/4 qt

3 lb 5 qt

4 oz

Cooked diced Tomatoes

Butter

Bratwurst

4 lb 2 oz

12 lb 8 oz

Preheat braising pan for 4 minutes at 250°F.

Increase thermostat to 375°F and melt butter.

Brown onions, potatoes and Bratwurst in butter.

Reduce heat to 250°F and add kraut, bay leaves, salt, pepper and ham stock (ham base

and water). Close lid partially, open vent and simmer 8 -10 minutes.

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Vegetable

Boiled New Potatoes

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

25 Servings

New Potatoes

Salt

5 lbs

1 tsp

Preheat braising pan to 250°F for 4 minutes.

Fill braising pan with 3” of water.

Turn thermostat to 350°F cover the braising pan aid allow water to boil.

Place potatoes in boiling water and close cover.

Allow to boil for 20 minutes or until desired degree of doneness is reached.

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Vegetable

Hash Brown Potatoes

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

(25) 1/3 cup Servings

Hash Brown Potatoes

Butter

Salt

2 1/2 lb

1/2 lb

2 tbsp

Melt butter in braising pan at 350°F.

Place frozen potatoes in pan, allow to brown well and turn over and brown well

on the other side.

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Vegetable

Steamed Asparagus

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

(20) 1 oz Servings

5 lb

Fresh asparagus spears

Preheat Braising Pan to 250°F for 4 minutes.

Place asparagus in a 20” x 12” x 2 1/2 perforated steam table pan.

Fill braising pan with 2” water and turn thermostat to 300°F.

Place steam table pan in REJ steamer insert and place in braising pan.

Cover lid and steam 12 minutes. Check for doneness.

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Soup

Herbed Vegetable Chowder

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

2 gals

Celery, chopped

Onions, chopped

Green Pepper, diced

Tomatoes, diced

Butter

4 lbs

2 lbs 8 oz

1 lb

2 lbs 8 oz

1lb

Flour

Salt

4 cups

3 tbsp

1 tbsp

2 gals

2 tbsp

1 tsp

White Ground Pepper

Milk

Basil

Sage

Rosemary

Garlic Salt

Pre heat braising pan to 250°F for 4 minutes.

Turn thermostat to 300°F and melt butter.

Blend ﬂour and spices to make a roux.

Gradually add milk, stirring vigorously until smooth.

Add vegetables and stir. Reduce heat to 225°F, close lid and vent and simmer for 1 hour.

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Soup

Vegetable Rice Soup with Beef

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

(50 ) 6 oz Servings

Carrots, raw (diced)

Celery, raw (diced)

Onion, raw (diced)

Peas, frozen

1 lb 8 oz

1 lb 3 oz

1 lb

Beans, frozen (cut)

Tomatoes (diced)

Chicken Base

Beef Base

Round Steak (diced ﬁne)

White Rice (raw)

Cooking Oil

1 lb

(1/4) of #10 can

1 heaping tsp

2 lb

1 lb

2 tsp

Water

Worcestershire Sauce

Salt

1 3/4 gal

to taste

Pepper

Place oil in braising pan set at 350°F and sauté beef until almost done.

Add raw vegetables and sauté very brieﬂy.

Add water and bases.

Bring to a boil and then add rice.

When rice is cooked, add remaining vegetables and bring to a boil once.

Adjust ﬂavor with Worcestershire sauce and add salt, pepper.

Cooking time is approximately 25 minutes.

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Sauce

Cheese Sauce

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

2 gals

Margarine

2 lbs

Flour

1 lb

Milk

Salt

1 1/2 gal

1/4 cup

1 tsp

2 tbsp

1/4 cup

4 lbs

White Pepper

Dry Mustard

Paprika

Worcestershire Sauce

American Cheese, grated

Melt Margarine. Combine all remaining ingredients except cheese.

Add to melted margarine, cook at 325°F until thickened.

Add cheese and cook until melted, stirring occasionally.

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Sauce

Chili Con Carne

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

(100) 5 oz Servings

Ground Beef

10 lbs

1 lbs

4 oz

5 lbs

1 gal

4 oz

Onions, chopped

Tomato Puree

Kidney Beans, cooked

Bean Liquid & Water

Salt

Chili Powder

Flour, all purpose

Water

1/3 cups

4 oz

1 cup

Brown beef at 350°F in the braising pan.

Add onions and cook until they are clear in appearance, not brown.

Add puree and liquids, and simmer until beef is tender.

Make a paste of ﬂour and water and add to the beef mixture, stirring constantly.

Add beans and seasonings.

Cover and cook 1 to 1 1/2 hours.

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Dessert

Churros (Cejew-rroes)

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Churros are long, string like, crisp deep fried pastries. They are frequently sold by street vendors

at fairs & are rolled in sugar. Limes or lemons are added to the frying oil, which gives Churros a

distinctive ﬂavor.

Yield:

4 dozen

Salad Oil (for frying)

Lemons or limes, quartered

Water

enough to cover well of pan

4 - 5

1 qt

Granulated sugar

Salt

All Purpose Flour

Eggs, large

4 tbsp

1 1/3 tbsp

6 cups

Granulated sugar

as needed

Preheat braising pan for 4 minutes at 250°F.

Combine water, sugar and salt. In a steam jacketed kettle or braising pan,

heat mixture to a boil.

10.

Remove from heat & beat in ﬂour until smooth.

Combine egg and beat until smooth.

Increase thermostat to 350°F and add oil to the braising pan.

Add lemons or limes. When oil is hot remove lemons and limes.

Pour batter through a pastry bag into the hot oil (should be about 3” long).

Fry until golden brown.

Remove from fat and drain on paper towels.

Roll in granulated sugar.

Braising Pan

ꢃ2

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Category:

Recipe:

For Product:

Dessert

Cherry Blintzes

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

12 Servings

Crepes:

Flour

Sugar

1 1/2 cups

1 tbsp

Baking Powder

Salt

Milk

1/2 tsp

2 cups

2 ea

Eggs

Vanilla

Salad Oil

1/2 tsp

as needed

Preheat braising pan to 250°F for 4 minutes.

Mix ﬂour, sugar, baking powder and salt together.

Stir in milk, eggs and vanilla. Beat until smooth.

Turn thermostat to 325°F and pour in enough oil to thinly coat the bottom of

the braising pan.

Pour enough batter to yield an 8” circle.

Cook until golden brown.

Run a spatula around the edges and loosen. Remove. Repeat until all batter is used.

Filling:

Cottage Cheese

Sour Cream

Sugar

1 cup

1/2 cup

2 tbsp

1 tsp

Vanilla

Lemon Peel, grated

1/2 tsp

Mix all ingredients together.

Spoon 1 1/2 tbsp of ﬁlling onto the Browned side of each crepe

Fold sides of crepe over ﬁlling and roll it up.

If necessary, add more salad oil to braising pan.

Place blintzes, seam-side down and cook until golden brown.

Flip and brown the other side. Remove.

Serving Suggestion: Top with sour cream and cherry pie ﬁlling

Braising Pan

ꢃ3

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Category:

Recipe:

Dessert

Fritters

For Product:

Eclipse Braising Pan

Publish Date: 5/05

______________________________________________________________________________

Yield:

100 orders, (2) 1 oz. Fritters per order

Oil

Flour

4 gal

4 lb

Salt

Baking Powder

Sugar

1 tbsp

4 oz

2 oz

Eggs, beaten

Milk

Fat, melted

Corn or

Apples or

Fruit (wet)

12 each

2 qts

6 oz

2 qts

2 lb

1 1/2 qt

Preheat braising pan for 4 - 5 minutes at 250°F.

Heat oil in braising pan to 375°F.

Sift dry ingredients together.

Add eggs, milk and fat and blend well.

Add corn (or fruit) to mixture and blend well.

Using a #40 or #24 scoop, drop into hot fat. Brown on both sides.

Drain on absorbent paper.

Serve hot with maple syrup.

Braising Pan

ꢃꢀ

groen.com, 888-994-7636

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NOTES:

______________________________________________________________________________

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NOTES:

______________________________________________________________________________

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Crepes, page 17

Pasta Primavera With Cheeses, page 37

Taco Meat, page 35

Boiled New Potatoes, page 65

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Mexican Meatballs, page 28

Steamed Shrimp, page 63

Fried Chicken, page 50-51

Steamed Asparagus, page 67

Herbed Vegetabe Chowder, page 68

Bacon, page 39

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Beef Stroganoff, page 23

PROPORTION CHARTS:

Yield Proportion Chart

Insert Your Own Proportion Chart

1 tbsp

1/8 cup

1/4 cup

1/3 cup

1/2 cup

2/3 cup

3/4 cup

1 cup

1 pt

3 tsp liquid

1/2 ﬂ oz

1 ﬂ oz

2 ﬂ oz

2 tbsp liquid

4 tbsp liquid

5 tbsp + 1 tsp

8 tbsp liquid

10 tbsp + 2 tsp

12 tbsp liquid

16 tbsp liquid

2 cups liquid

4 cups liquid

8 cups liquid

16 cups liquid

16 oz

4 ﬂ oz

6 ﬂ oz

8 ﬂ oz

16 ﬂ oz

32 ﬂ oz

64 ﬂ oz

128 ﬂ oz

1 qt

1/2 gal

1 gal

1 lb

Servings Per Gallon Chart

Svgs/

Gallon

0.5 oz

1 oz

2 oz

3 oz

4 oz

5 oz

6 oz

7 oz

8 oz

256

128

42.6

25.6

21.3

18.3

512

768

384

192

127.8

76.8

63.9

54.9

1024

512

256

170.4

128

102.4

85.2

73.2

1280

640

320

213

160

128

106.5

91.5

1536

768

384

255.6

192

153.6

127.8

109.8

1792

896

448

298.2

224

179.2

149.1

128.1

112

2048

1024

512

340.8

256

204.8

170.4

146.4

128

2304

1152

576

383.4

288

230.4

191.7

164.7

144

2560

1280

640

426

320

256

213

183

160

256

128

85.2

51.2

42.6

36.6

Gallons Needed to Serve Large Groups

Svgs /

Gallon

100

0.4

200

0.8

300

1.2

400

500

2.0

600

2.3

700

2.7

800

900

1000

0.5 oz 256

1.6

3.1

3.5

3.9

1 oz

2 oz

3 oz

4 oz

5 oz

6 oz

7 oz

8 oz

128

42.6

25.6

21.3

18.3

0.8

1.6

2.3

3.1

3.9

4.7

5.5

6.3

1.6

3.1

4.7

6.3

7.8

9.4

10.9

12.5

2.3

4.7

7.0

9.4

11.7

14.1

16.4

18.8

3.1

6.3

9.4

12.5

15.6

18.8

21.9

25.0

3.9

7.8

11.7

15.6

19.5

23.5

27.3

31.3

4.7

9.4

5.5

6.3

7.0

7.8

10.9

16.4

21.9

27.3

32.9

38.3

43.8

12.5

18.8

25.0

31.3

37.6

43.7

50.0

14.1

21.1

28.1

35.2

42.3

49.2

56.3

15.6

23.5

31.3

39.1

46.9

54.6

62.5

14.1

18.8

23.4

28.2

32.8

37.5

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FOODSERVICE EQUIPMENT SOLUTIONS

1055 Mendell Davis Drive • Jackson MS 39272

888-994-7636 • 601-372-3903 • Fax 888-864-7636

unifiedbrands.net

CC-EBP 03/06

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