3
COOKING
MEAT
CONES:
1.
Turn
the
motor
and
burners
on
and
let
cook
until
browned
outside.
ATTENTION:
MAKE
SURE
THE
MEAT
YOU
SERVE
IS
FULLY
COOKED!
(Minimum
Internal
Temperature
of
158°
or
higher
for
Beef
&
170°
for
poultry
or
pork).
We
suggest
that
you
further
cook
any
poultry
or
pork
product
on
a
hot
grill
to
ensure
a
170°
temperature.
2.
A
“probe
type”
food
thermometer
must
be
kept
readily
available
and
routinely
used
to
monitor
food
temperatures
during
preparation
and
storage.
3.
Slice
the
meat
thin
as
possible
with
a
14”
straight
edge
beef
slicer
or
electric
slicing
knife.
4.
The
meat
cone
must
cook
continuously
until
completely
carved.
The
cooking
may
be
stopped
to
allow
for
safety
during
the
carving
action
only;
(UNDER
NO
CIRCUMSTANCES
CAN
THE
BROILING
UNIT
BE
TURNED
OFF
AND
ON
DURING
THE
DAY
TO
COMPENSATE
FOR
SLOW
SALES
PERIODS).
5.
If
undercooked
meat
is
cut
it
MUST
BE
PLACED
ON
A
GRILL/GRIDLE
AND
ALLOWED
TO
FULLY
COOK.
6.
The
size
of
the
cone
should
be
determined
by
business
volume
demand.
The
expected
time
for
the
total
cooking
of
the
Gyros
cone
is
3
‐
4
hours.
7.
All
sliced
meat
must
be
held
at
165°
F.
or
above
in
a
steam
cabinet
until
served.
8.
Knives
and
catch
pans
must
be
cleaned
and
sanitized
before
use
and
after
cuts
are
made
that
are
deep
enough
to
penetrate
or
slice
into
undercooked
meats.
9.
At
the
end
of
the
day,
all
remaining
meat
MUST
be
cooked
and
carved.
No
cooked
meat
can
be
taken
off
the
skewer
and
refrigerated.
The
cooked
slices
must
be
held
under
refrigeration
at
45°
F.
or
below
in
shallow
covered
pans.
10.
All
leftovers
must
be
heated
rapidly
the
following
workday
to
minimum
of
165°
F.
until
served.
(Grill,
Microwave,
etc.)
For
consistent,
quality
product,
please
insure
that
your
operation
strictly
adheres
to
the
preparation
directions
listed
above.
MAINTENANCE
CAUTION
disconnect
from
power
supply
before
servicing.
This
appliance
should
be
cleaned
regularly.
Removable
parts
(skewer,
catch
pan,
drip
pan,
meat
base,
and
heat
shields)
can
be
run
through
the
dishwasher
with
your
other
pots
and
pans.
Oven
cleaners
(e.g.,
Easy
‐
Off)
may
be
used
to
clean
stainless
steel
surfaces.
Care
should
be
exercised
not
to
get
oven
cleaner
on
elements.
They
may
be
protected
by
covering
them
with
aluminum
foil.
Do
not
soak
unit
with
water
as
this
may
damage
electrical
parts
inside.
The
motor
bearing
is
permanently
lubricated,
and
it
does
not
require
maintenance.
No
other
maintenance
is
required.
120
Stanley
St.,
Elk
Grove
Village,
IL
60007
Toll
Free
Phone:
888
‐
878
‐
9611
Fax:
847
‐
439
‐
9115
www.autodoner.com