-
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$
- *** Special Order ***: Frozen, Leg Primal Cut: Lamb, Leg, Roast, Butcher Tied, Boneless: 4 Each, 8 Pound Average (40 Pounds) @ $9.70 per Pound ~ $388.00:
- *** Average Price per Pound Reduced from $11.44 to $9.70 ***
- *** Remove Butcher Tied Rope, if Provided ***
- Keep Cry-O-Vac Bag Frozen for 20 Weeks to Enjoy Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
- Cooking Method: Oven- Dry/ Moist Heat & Cooking Instructions:
- Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
- Room Temperature 30 Minutes & Pre-Heat Oven to 325° F
- Place Desired Spices & Quartered Onions into Oven Safe Pan
- Place Leg, Upward while Brushing with Extra Virgin Olive, Grapeseed, or Truffle Oil
- Add Herbs/ Spices & Salt/ Pepper if Desired as Paste upon Boneless Lamb Leg Roast
- Turn Meat Over to Splash More Extra Virgin Olive, Grapeseed, or Truffle Oil over Roast
- Add Beef Broth/ Water to Pan & Cover with Foil, Cooking 55 – 75 Minutes
- Remove from Oven & Remove Foil, Turning Meat to Check for Tenderness
- Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
- If Not Tender, Place Uncovered into Oven for 45 Minutes or Desired Tenderness
- Rest 15 Minutes Covered with Foil on Platter to Retain Heat & Tenderness Enjoyment
- Remove Foil & Remove Butcher Tied Rope, if Provided
- Serve by Cutting Boneless Leg Roast at 90° Angle for Incredible Juiciness
$388.00$457.60
-
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$
- *** Special Order ***: Frozen, Leg Primal Cut: Lamb, Leg, Roast, Butcher Tied, Boneless: 4 Each, 8 Pound Average (32 Pounds) @ $10.07 per Pound ~ $322.00:
- *** Average Price per Pound Reduced from $11.44 to $10.07 ***
- *** Remove Butcher Tied Rope, if Provided ***
- Keep Cry-O-Vac Bag Frozen for 20 Weeks to Enjoy Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
- Cooking Method: Oven- Dry/ Moist Heat & Cooking Instructions:
- Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
- Room Temperature 30 Minutes & Pre-Heat Oven to 325° F
- Place Desired Spices & Quartered Onions into Oven Safe Pan
- Place Leg, Upward while Brushing with Extra Virgin Olive, Grapeseed, or Truffle Oil
- Add Herbs/ Spices & Salt/ Pepper if Desired as Paste upon Boneless Lamb Leg Roast
- Turn Meat Over to Splash More Extra Virgin Olive, Grapeseed, or Truffle Oil over Roast
- Add Beef Broth/ Water to Pan & Cover with Foil, Cooking 55 – 75 Minutes
- Remove from Oven & Remove Foil, Turning Meat to Check for Tenderness
- Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
- If Not Tender, Place Uncovered into Oven for 45 Minutes or Desired Tenderness
- Rest 15 Minutes Covered with Foil on Platter to Retain Heat & Tenderness Enjoyment
- Remove Foil & Butcher Tied Rope, if Provided
- Serve by Cutting Boneless Lamb Leg Roast at 90° Angle for Incredible Juiciness
$322.00$366.08
-
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$
- *** Special Order ***: Frozen, Leg Primal Cut: Lamb, Leg, Roast, Butcher Tied, Boneless: 3 Each, 8 Pound Average (24 Pounds) @ $10.30 per Pound ~ $247.00:
- *** Average Price per Pound Reduced from $11.44 to $10.30 ***
- *** Remove Butcher Tied Rope, if Provided ***
- Keep Cry-O-Vac Bag Frozen for 20 Weeks to Enjoy Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
- Cooking Method: Oven- Dry/ Moist Heat & Cooking Instructions:
- Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
- Room Temperature 30 Minutes & Pre-Heat Oven to 325° F
- Place Desired Spices & Quartered Onions into Oven Safe Pan
- Place Leg, Upward while Brushing with Extra Virgin Olive, Grapeseed, or Truffle Oil
- Add Herbs/ Spices & Salt/ Pepper if Desired as Paste upon Boneless Lamb Leg Roast
- Turn Meat Over to Splash More Extra Virgin Olive, Grapeseed, or Truffle Oil over Roast
- Add Beef Broth/ Water to Pan & Cover with Foil, Cooking 55 – 75 Minutes
- Remove from Oven & Remove Foil, Turning Meat to Check for Tenderness
- Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
- If Not Tender, Place Uncovered into Oven for 45 Minutes or Desired Tenderness
- Rest 15 Minutes Covered with Foil on Platter to Retain Heat & Tenderness Enjoyment
- Remove Foil & Butcher Tied Rope, if Provided
- Serve by Cutting Boneless Lamb Leg Roast at 90° Angle for Incredible Juiciness
$247.00$274.56
-
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- *** Special Order ***: Frozen, Leg Primal Cut: Lamb, Leg, Roast, Butcher Tied, Boneless: 2 Each, 8 Pound Average (16 Pounds) @ $10.50 per Pound ~ $168.00:
- *** Average Price per Pound Reduced from $11.44 to $10.50 ***
- *** Remove Butcher Tied Rope, if Provided ***
- Keep Cry-O-Vac Bag Frozen for 20 Weeks to Enjoy Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
- Cooking Method: Oven- Dry/ Moist Heat & Cooking Instructions:
- Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
- Room Temperature 30 Minutes & Pre-Heat Oven to 325° F
- Place Desired Spices & Quartered Onions into Oven Safe Pan
- Place Leg, Upward while Brushing with Extra Virgin Olive, Grapeseed, or Truffle Oil
- Add Herbs/ Spices & Salt/ Pepper if Desired as Paste upon Boneless Lamb Leg Roast
- Turn Meat Over to Splash More Extra Virgin Olive, Grapeseed, or Truffle Oil over Roast
- Add Beef Broth/ Water to Pan & Cover with Foil, Cooking 55 – 75 Minutes
- Remove from Oven & Remove Foil, Turning Meat to Check for Tenderness
- Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
- If Not Tender, Place Uncovered into Oven for 45 Minutes or Desired Tenderness
- Rest 15 Minutes Covered with Foil on Platter to Retain Heat & Tenderness Enjoyment
- Remove Foil & Butcher Tied Rope, if Provided
- Serve by Cutting Boneless Leg Roast at 90° Angle for Incredible Juiciness
$168.00$183.04
-
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- *** Special Order ***: Frozen, Leg Primal Cut: Lamb, Leg, Roast, Butcher Tied, Boneless: 8 Pound Average @ $10.75 per Pound ~ $86.00:
- *** Average Price per Pound Reduced from $11.44 to $10.75 ***
- *** Remove Butcher Tied Rope, if Provided ***
- Keep Cry-O-Vac Bag Frozen for 20 Weeks to Enjoy Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
- Cooking Method: Oven- Dry/ Moist Heat & Cooking Instructions:
- Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
- Room Temperature 30 Minutes & Pre-Heat Oven to 325° F
- Place Desired Spices & Quartered Onions into Oven Safe Pan
- Place Leg, Upward while Brushing with Extra Virgin Olive, Grapeseed, or Truffle Oil
- Add Herbs/ Spices & Salt/ Pepper if Desired as Paste upon Boneless Lamb Leg Roast
- Turn Meat Over to Splash More Extra Virgin Olive, Grapeseed, or Truffle Oil over Roast
- Add Beef Broth/ Water to Pan & Cover with Foil, Cooking 55 – 75 Minutes
- Remove from Oven & Remove Foil, Turning Meat to Check for Tenderness
- Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
- If Not Tender, Place Uncovered into Oven for 45 Minutes or Desired Tenderness
- Rest 15 Minutes Covered with Foil on Platter to Retain Heat & Tenderness Enjoyment
- Remove Foil & Butcher Tied Rope
- Serve by Cutting Boneless Lamb Leg Roast at 90° Angle for Incredible Juiciness
$86.00$91.52
-
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$
- *** Special Order ***: Frozen, Leg Primal Cut: Lamb, Leg, Roast, Bone In: 5 Each, 11 Pound Average (55 Pounds) @ $7.02 per Pound ~ $386.00:
- *** Average Price per Pound Reduced from $8.26 to $7.02 ***
- Keep Cry-O-Vac Bag Frozen for 20 Weeks to Enjoy Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
- Cooking Method: Oven- Dry/ Moist Heat & Cooking Instructions:
- Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
- Room Temperature 30 Minutes & Pre-Heat Oven to 325° F
- Place Desired Spices & Quartered Onions into Oven Safe Pan
- Place Leg, Upward while Brushing with Extra Virgin Olive, Grapeseed, or Truffle Oil
- Add Herbs/ Spices & Salt/ Pepper if Desired as Paste upon Bone In Lamb Leg Roast
- Turn Meat Over to Splash More Extra Virgin Olive, Grapeseed, or Truffle Oil over Roast
- Add Beef Broth/ Water to Pan & Cover with Foil, Cooking 55 – 75 Minutes
- Remove from Oven & Remove Foil, Turning Meat to Check for Tenderness
- Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
- If Not Tender, Place Uncovered into Oven for 45 Minutes or Desired Tenderness
- Rest 15 Minutes Covered with Foil on Platter to Retain Heat & Tenderness Enjoyment
- Remove Foil & Serve by Cutting Bone In Leg Roast at 90° Angle for Incredible Juiciness
$386.00$454.30
-
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$
- *** Special Order ***: Frozen, Leg Primal Cut: Lamb, Leg, Roast, Bone In: 4 Each, 11 Pound Average (44 Pounds) @ $7.25 per Pound ~ $319.00:
- *** Average Price per Pound Reduced from $8.26 to $7.25 ***
- Keep Cry-O-Vac Bag Frozen for 20 Weeks to Enjoy Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
- Cooking Method: Oven- Dry/ Moist Heat & Cooking Instructions:
- Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
- Room Temperature 30 Minutes & Pre-Heat Oven to 325° F
- Place Desired Spices & Quartered Onions into Oven Safe Pan
- Place Leg, Upward while Brushing with Extra Virgin Olive, Grapeseed, or Truffle Oil
- Add Herbs/ Spices & Salt/ Pepper if Desired as Paste upon Bone In Lamb Leg Roast
- Turn Meat Over to Splash More Extra Virgin Olive, Grapeseed, or Truffle Oil over Roast
- Add Beef Broth/ Water to Pan & Cover with Foil, Cooking 55 – 75 Minutes
- Remove from Oven & Remove Foil, Turning Meat to Check for Tenderness
- Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
- If Not Tender, Place Uncovered into Oven for 45 Minutes or Desired Tenderness
- Rest 15 Minutes Covered with Foil on Platter to Retain Heat & Tenderness Enjoyment
- Remove Foil & Serve by Cutting Bone In Leg Roast at 90° Angle for Incredible Juiciness
$319.00$363.44
-
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$
- *** Special Order ***: Frozen, Leg Primal Cut: Lamb, Leg, Roast, Bone In: 3 Each, 11 Pound Average (33 Pounds) @ $7.43 per Pound ~ $245.00:
- *** Average Price per Pound Reduced from $8.26 to $7.43 ***
- Keep Cry-O-Vac Bag Frozen for 20 Weeks to Enjoy Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
- Cooking Method: Oven- Dry/ Moist Heat & Cooking Instructions:
- Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
- Room Temperature 30 Minutes & Pre-Heat Oven to 325° F
- Place Desired Spices & Quartered Onions into Oven Safe Pan
- Place Leg, Right Side Up while Brushing with Extra Virgin Olive, Grapeseed, or Truffle Oil
- Add Herbs/ Spices & Salt/ Pepper if Desired as Paste upon Bone In Lamb Leg Roast
- Turn Meat Over to Splash More Extra Virgin Olive, Grapeseed, or Truffle Oil over Roast
- Add Beef Broth/ Water to Pan & Cover with Foil, Cooking 55 – 75 Minutes
- Remove from Oven & Remove Foil, Turning Meat to Check for Tenderness
- Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
- If Not Tender, Place Uncovered into Oven for 45 Minutes or Desired Tenderness
- Rest 15 Minutes Covered with Foil on Platter to Retain Heat & Tenderness Enjoyment
- Remove Foil & Serve by Cutting Bone In Leg Roast at 90° Angle for Incredible Juiciness
$245.00$272.58
-
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- *** Special Order ***: Frozen, Leg Primal Cut: Lamb, Leg, Roast, Bone In: 2 Each, 11 Pound Average (22 Pounds) @ $7.60 per Pound ~ $167.00:
- ** Average Price per Pound Reduced from $8.26 to $7.60 ***
- Keep Cry-O-Vac Bag Frozen for 20 Weeks to Enjoy Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
- Cooking Method: Oven- Dry/ Moist Heat & Cooking Instructions:
- Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
- Room Temperature 30 Minutes & Pre-Heat Oven to 325° F
- Place Desired Spices & Quartered Onions into Oven Safe Pan
- Place Leg, Right Side Up while Brushing with Extra Virgin Olive, Grapeseed, or Truffle Oil
- Add Herbs/ Spices & Salt/ Pepper if Desired as Paste upon Bone In Lamb Leg Roast
- Turn Meat Over to Splash More Extra Virgin Olive, Grapeseed, or Truffle Oil over Roast
- Add Beef Broth/ Water to Pan & Cover with Foil, Cooking 55 – 75 Minutes
- Remove from Oven & Remove Foil, Turning Meat to Check for Tenderness
- Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
- If Not Tender, Place Uncovered into Oven for 45 Minutes or Desired Tenderness
- Rest 15 Minutes Covered with Foil on Platter to Retain Heat & Tenderness Enjoyment
- Remove Foil & Serve by Cutting Bone In Leg Roast at 90° Angle for Incredible Juiciness
$167.00$181.72
-
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- *** Special Order ***: Frozen, Leg Primal Cut: Lamb, Leg, Roast, Bone In: 11 Pound Average @ $7.73 per Pound ~ $85.00:
- *** Average Price per Pound Reduced from $8.26 to $7.73 ***
- Keep Cry-O-Vac Bag Frozen for 20 Weeks to Enjoy Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
- Cooking Method: Oven- Dry/ Moist Heat & Cooking Instructions:
- Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
- Room Temperature 30 Minutes & Pre-Heat Oven to 325° F
- Place Desired Spices & Quartered Onions into Oven Safe Pan
- Place Leg, Right Side Up while Brushing with Extra Virgin Olive, Grapeseed, or Truffle Oil
- Add Herbs/ Spices & Salt/ Pepper if Desired as Paste upon Bone In Lamb Leg Roast
- Turn Meat Over to Splash More Extra Virgin Olive, Grapeseed, or Truffle Oil over Roast
- Add Beef Broth/ Water to Pan & Cover with Foil, Cooking 55 – 75 Minutes
- Remove from Oven & Remove Foil, Turning Meat to Check for Tenderness
- Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
- If Not Tender, Place Uncovered into Oven for 45 Minutes or Desired Tenderness
- Rest 15 Minutes Covered with Foil on Platter to Retain Heat & Tenderness Enjoyment
- Remove Foil & Serve by Cutting Bone In Leg Roast at 90° Angle for Incredible Juiciness
$85.00$90.86
-
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
$$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
$$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$
- *** Special Order ***: Frozen, Kronos® Brand: 15% Lamb & 85% Beef, Uncooked, Traditional, Gyrokone, Boneless: 5 Each, 10 Pound Package (50 Pounds) @ Average $5.24 per Pound ~ $262.00:
- *** Average Price per Pound Reduced from $6.18 to $5.24 ***
- Keep Individual Bags or Boxes Frozen at -4° F or Below
- HRI (Hotel, Restaurant, Institution) Use
- The Gyros is Named after the Old World Method of Cooking Layers of Savory Meats, Perfectly Seasoned with Zesty Spices & Formed into an Edible Cone Shaped Delight
- Gyros Cones are Traditionally Cooked on a Vertical Broiler, Ideal for Display Cooking, Attracting Customer Attention, & Providing a Ready to Eat Dining Experience
- The Kronos® Manufacturing Process Assures Consistency & Quality in Every Cone Providing Unrivaled Taste, Texture, & Appearance
- Top Quality Beef & Lamb Gyros Made with Kronos’® Original Recipe & Seasoned with Zesty Mediterranean Spices, Uncooked and Pre-Formed
- *** Please Practice the Following Food Safe Handling Procedures: ***
Preparation Instructions: Cooking a Kronos® GyroKone on a Vertical Broiler for Longer than 3 Hours MAY Cause Quality Problems (Collapsing, Cracking, or Splitting)
- More Importantly, Cooking Times More than 3 Hours and/or Partial/ Intermittent Cooking MAY Promote Rapid Bacteria Growth
- Bacteria & other Germs Need Time, Food, & Moisture to Grow, but WON’T Grow when the Temperature of the Food is Colder than 40° F or Hotter than 140° F
- The Temperatures between 40° F & 140° F are in the “Danger Zone”
- Keep Potentially Hazardous Food Out of the Danger Zone
- When Food is Left in the Danger Zone, Bacteria can Grow Quickly, & Promote Poisons that WILL Make Your Customers Very Sick
- The Surface of the GyroKone MUST be Cooked to Well Done, 170° F before Slicing
- Slice Thickness MUST NOT Exceed 1/8″
- Freshly Sliced Gyros Meat MUST be Placed in a Holding Unit Maintaining a Temperature of 165° F or Greater
- Cooked Slices MAY also be Refrigerated & Reheated on a Grill or in an Oven before Serving
$262.00$309.00
-
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$
- *** Special Order ***: Frozen, Kronos® Brand: 15% Lamb & 85% Beef, Uncooked, Traditional, Gyrokone, Boneless: 6 Each, 10 Pound Package (60 Pounds) @ Average $5.19 per Pound ~ $311.00:
- *** Average Price per Pound Reduced from $6.18 to $5.19 ***
- Keep Individual Bags or Boxes Frozen at -4° F or Below
- HRI (Hotel, Restaurant, Institution) Use
- The Gyros is Named after the Old World Method of Cooking Layers of Savory Meats, Perfectly Seasoned with Zesty Spices & Formed into an Edible Cone Shaped Delight
- Gyros Cones are Traditionally Cooked on a Vertical Broiler, Ideal for Display Cooking, Attracting Customer Attention, & Providing a Ready to Eat Dining Experience
- The Kronos® Manufacturing Process Assures Consistency & Quality in Every Cone Providing Unrivaled Taste, Texture, & Appearance
- Top Quality Beef & Lamb Gyros Made with Kronos’® Original Recipe & Seasoned with Zesty Mediterranean Spices, Uncooked and Pre-Formed
- *** Please Practice the Following Food Safe Handling Procedures: ***
- Preparation Instructions: Cooking a Kronos® GyroKone on a Vertical Broiler for Longer than 3 Hours MAY Cause Quality Problems (Collapsing, Cracking, or Splitting)
- More Importantly, Cooking Times More than 3 Hours and/or Partial/ Intermittent Cooking MAY Promote Rapid Bacteria Growth
- Bacteria & other Germs Need Time, Food, & Moisture to Grow, but WON’T Grow when the
- Temperature of the Food is Colder than 40° F or Hotter than 140° F
- The Temperatures between 40° F & 140° F are in the “Danger Zone”
- Keep Potentially Hazardous Food Out of the Danger Zone
- When Food is Left in the Danger Zone, Bacteria can Grow Quickly, & Promote Poisons that WILL Make Your Customers Very Sick
- The Surface of the GyroKone MUST be Cooked to Well Done, 170° F before Slicing
- Slice Thickness MUST NOT Exceed 1/8″
- Freshly Sliced Gyros Meat MUST be Placed in a Holding Unit Maintaining a Temperature of 165° F or Greater
- Cooked Slices MAY also be Refrigerated & Reheated on a Grill or in an Oven before Serving
$311.00$370.80
