4
LOADING MEAT CONES:
1. Place skewer through hole in cone, with smaller diameter of cone supported on the round disk of the skewer.
The higher the meat is placed on the skewer, the faster it cooks.
ALWAYS LOAD FROZEN, NEVER THAW.
2. Pull out the upper and lower skewer supports. Place skewer through the upper support
first
and then lower the
skewer through the drip pan to engage the motor drive.
3. Adjust upper and lower supports so that the meat is 4”–5” away from the
heati
ng element.
4. Meat turns very slowly. If the cone is not turning, the lower part of the skewer may not be seated in the motor
hole properly.
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
routi
nely 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
acti
on 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
tim
e 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 a
ft
er 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 refrig
eration
at 45° F. or below in shallow
covered pans.
10. All le
fto
vers must be heated rapidly the following workday to minimum of 165° F. un
til
served. (Grill,
Microwave, etc.)
For consistent, quality product, please insure that your oper
ation
strictly adheres to the prepar
ati
on
directio
ns
listed above.
MAINTENANCE
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 burner screens or ceramics. They may be protected by covering them with aluminum foil.
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
