Alto-Shaam VAE-55F(S) Guía para resolver problemas Pagina 55
- Pagina / 55
- Tabla de contenidos
- MARCADORES
- GENERAL INDEX 2
- LOW TEMPERATURE 4
- COOKING INTRODUCTION 4
- INTRODUCTION 5
- OPERATION 10
- IMPORTANT 11
- Hot Smoke Procedure 18
- Cold Smoke Procedure 18
- SMOKING TIMES 19
- FOOD HOLDING AND SANITATION 21
- DANGER 26
- COOKING GUIDELINES 28
- BEEF, LAMB, VEAL 29
- PORK, PROCESSED MEATS 34
- CHICKEN, PIECES 37
- AND HALVES 37
- CHICKEN, WHOLE 37
- CHICKEN, FRIED 38
- (two-step method**) 38
- CORNISH HENS 38
- MISCELLANEOUS 42
- SMOKED BEEF 49
- SMOKED PORK 50
- SMOKED PORK AND POULTRY 51
- SMOKED FISH AND SHRIMP 52
- COLD SMOKING 53
- Price: U.S.$15.00 55
- Printed in the U.S.A 55
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