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Steakhouse Patty Melt: Difference between revisions

Steakhouse Patty Melt (view source)

Revision as of 14:46, 2 August 2024

266 bytes removed ,  2 August 2024
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* 2 - 1/6 size pans 4 inches deep
* 2 - 1/6 size pans 4 inches deep
* Red handled perforated meat spatula
* Red handled perforated meat spatula
* 4 - 1/6 size pans 6 inches deep with slotted lids
* Squeeze bottle (liquid margarine)
* Squeeze bottle (liquid margarine)
* 1- 1/2 size pan 6 inches deep with slotted lid
* 1- 1/2 size pan 6 inches deep with slotted lid
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* Portion 1 oz liquid margarine onto a clean section of the grill
* Portion 1 oz liquid margarine onto a clean section of the grill
* Pour pan of mushrooms/onions onto liquid margarine
* Pour pan of mushrooms/onions onto liquid margarine
* Using the red perforated spatula, spread the mushrooms/onions onto the grill
* Using the red perforated spatula, spread the mushrooms/onions onto the grill  
* Apply a light amount of salt/pepper blend evenly across mushrooms/onions
* Apply a light amount of salt/pepper blend evenly across mushrooms/onions
* Cover mushrooms/onions with domed lid
* Cover mushrooms/onions with domed lid
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* Cover with domed lid.
* Cover with domed lid.
* When the final timer sounds, turn the mushrooms/onions again using the red perforated spatula
* When the final timer sounds, turn the mushrooms/onions again using the red perforated spatula
* '''Never add new sautéed mushrooms/onions to old, sautéed mushrooms/onions in the 1/6 size pan'''
* Prepared sautéed onions, and mushrooms will hold for 1 hour in the MPHC with a solid lid
* Bring a clean 1/6 size 6-inch-deep pan to the grill to prevent sautéed mushrooms/onions from being dropped on the floor
* '''Never add new sautéed mushrooms/onions to old, sautéed mushrooms/onions'''  
* Portion the sautéed mushrooms/onions into the 1/6 size pan
* Bring the appropriate warming pan to the grill to prevent sautéed mushrooms/onions from being dropped on the floor
* Place the pan into the steam well
* Portion the sautéed mushrooms/onions into the warming pan
* Place a 1 ½ oz. perforated spoodle into pan
* Slide the pan into the appropriate slot. Ensure that the pan passes under the “Bump” on the lid. This will lock the pan in place and not allow heat to escape from the product.
* Place a slotted lid on the 1/6 size pan
* Press the timer button that corresponds with the pan (p For top pan q For bottom pan)
* Place a dissolvable label on the slotted lid
* When the holding time has expired, the green light will go out and a buzzer will sound
* Using a sharpie, write the product name and the 1-hour discard time on the dissolvable label
* Press the timer button. Empty the contents of the pan into the waste container and remove the warming pan.  
 
=== '''STEAM WELL SET UP (CHANGEOVER)''' ===
 
* Please Note: during lunch changeover this is how you will need to set up both steam wells on the makeup table. Once changeover is complete, follow the double steam well set up procedures
 
=== STEAM WELL SET UP (LUNCH/DINNER) ===
 
* The steam well section of the make-up table should be modified to hold 6- 1/6 size pans.
* Sautéed onions, and mushrooms will be held on each side of the makeup table in the 1/6 size, 6-inch-deep pans.


== Steakhouse Patty Melt Assembly ==
== Steakhouse Patty Melt Assembly ==
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