User Manual
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1. Turn the motor and burners on and let cook until browned outside.
• 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.
• A probe type food thermometer must be kept readily available and routinely used to monitor food
temperatures during preparation and storage.
• If undercooked meat is cut, it MUST BE PLACED ON A GRILL/GRIDDLE AND ALLOWED TO FULLY COOK.
2. Slice the meat thin as possible with a 12" straight edge beef slicer or electric slicing knife.
We recommend Avantco Kebab Electric Slicer (177KSLICER80).
• All sliced meat must be held at 165° F or above in a steam cabinet until served.
• 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.
3. The meat cone must cook continuously until completely carved. The cooking may only 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.
• The size of the cone should be determined by business volume demand.
• The expected time for the total cooking of the cone is 3-4 hours.
4. At the end of the day, all remaining meat MUST be cooked and carved. No cooked meat can be taken off the
spit assembly and refrigerated. The cooked slices must be held under refrigeration at 45° F. or below in shallow
covered pans.
5. All leftovers must be heated rapidly the following workday to minimum of 165° F until served. (Grill, Microwave, etc.)
Operation
(Continued)
Cooking Meat Cones
