Bacon: Difference between revisions
(Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storage !Cook Time !Duty Time !Grill Temp !Minimum Internal Cookng Temp !Hold Temp !Hold Time |- |Bacon |Freezer 0°F +/- 10°F |Cooler 34°F - 41°F |7 minutes |3 1/2 minutes |AccuTemp 325°F |145°F |Breakfast 150°F - 160°F |4 hours |- | | |Thaw Time - 24 hours | | |All Other Grills 350°F | |Lunch/Dinner - Room Temp | |} {| class="wikitable" |+ |left|thumb|87x87pxQ.A. Standard...") |
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☆ Q.A. Standard: Brown, crispy and not brittle. No raw or uncooked areas. | |||
== Tools Needed == | |||
* Red perforated meat spatula | |||
* 2 half-sized 2-inch deep pans | |||
* 2 half sized-wire grates | |||
* Dissolvable labels | |||
== Worksafe == | |||
Revision as of 14:05, 26 March 2024
Quick Reference
| Product | Receiving | Storage | Cook Time | Duty Time | Grill Temp | Minimum Internal Cookng Temp | Hold Temp | Hold Time |
|---|---|---|---|---|---|---|---|---|
| Bacon | Freezer 0°F +/- 10°F | Cooler 34°F - 41°F | 7 minutes | 3 1/2 minutes | AccuTemp 325°F | 145°F | Breakfast 150°F - 160°F | 4 hours |
| Thaw Time - 24 hours | All Other Grills 350°F | Lunch/Dinner - Room Temp |
☆ Q.A. Standard: Brown, crispy and not brittle. No raw or uncooked areas.
Tools Needed
- Red perforated meat spatula
- 2 half-sized 2-inch deep pans
- 2 half sized-wire grates
- Dissolvable labels