DOCSLIB.ORG

Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat RESEARCH GUIDELINES FOR COOKERY, SENSORY EVALUATION, AND INSTRUMENTAL TENDERNESS MEASUREMENTS OF MEAT Second Edition Version 1.02 January, 2016 Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat American Meat Science Association Copyright © 2016 by the American Meat Science Association All rights reserved Writing Committee: Co-Chairs Tommy L. Wheeler, USDA–ARS, U.S. Meat Animal Research Center Linda S. Papadopoulos, LP & Associates Rhonda K. Miller, Texas A&M University Committee Members Phil Bass, Certified Angus Beef, LLC Keith E. Belk, Colorado State University Michael E. Dikeman, Kansas State University Chris R. Calkins, University of Nebraska D. Andy King, USDA–ARS, U.S. Meat Animal Research Center Mark F. Miller, Texas Tech University Steven D. Shackelford, USDA–ARS, U.S. Meat Animal Research Center Bridget Wasser, National Cattlemen’s Beef Association Lawrence D. Yates, USDA–AMS The recommendations in these Research Guidelines are intended to be the most appropriate available at the time of this writing. Recommendations for improvements, new technology, and errors needing correction, however, should be sent to AMSA to be addressed by the Research Protocol Committee. Thus, the Guidelines can be continuously updated and improved as technology and meat science advances. September, 2016: Second edition (version 1.02) See http://www.meatscience.org/sensory for a version history. American Meat Science Association 201 W Springfield Ave, Suite 1202 Champaign, Illinois USA 61820 800-517-2672 [email protected] http://www.meatscience.org Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat 1 ACKNOWLEDGEMENTS Thanks to Dan Hale, Hannah Laird, and Tanner Luckemeyer for assistance with the video of Warner-Bratzler Shear Force. Thanks to Patty Beska and Adria Grayson for assistance with the slice shear force and thermocouple wiring videos and the photos of the sensory sample sizer and beef patty sectioning. Thanks to Darin Doerscher for contributions to instrumental tenderness measurement. The development of this guide was supported in part by the American Meat Science Association Educational Foundation. Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat 2 Contents I. INTRODUCTION ............................................................................................................................ 6 II. SAMPLE COLLECTION/PREPARATION ........................................................................................ 10 A. Selection of Samples ............................................................................................................. 10 B. Time Postmortem for Processing into Cuts ........................................................................... 11 C. Steak, Chop, and Patty Variables ........................................................................................... 11 D. Freezing and Frozen Storage ................................................................................................. 12 III. PRE- AND POST-COOKING PROCEDURES ................................................................................. 13 A. Physical State of the Cut Prior to Cooking ............................................................................ 13 B. Methods for Monitoring Temperature Changes ................................................................... 13 C. Evaluating Degree of Doneness ............................................................................................. 14 IV. COOKERY METHODS ................................................................................................................. 15 A. Roasting ................................................................................................................................. 16 B. Broiling .................................................................................................................................. 17 C. Panbroiling ............................................................................................................................. 17 D. Impingement Oven ............................................................................................................... 18 E. Clam Shell .............................................................................................................................. 19 F. Summary of Recommendations for Cookery Methods ......................................................... 19 V. SENSORY TESTING FACILITIES .................................................................................................... 21 A. Sensory Testing Environment................................................................................................ 21 B. Additional Options for Testing Locations .............................................................................. 21 VI. PREPARATION AND PRESENTATION OF SAMPLES TO THE PANEL ........................................... 23 A. Preparation of Sensory Samples ........................................................................................... 23 1. Trained panel evaluations ................................................................................................. 23 2. Consumer panel evaluations ............................................................................................. 24 B. Sample Presentation ............................................................................................................. 24 1. Order of sample presentation ........................................................................................... 25 2. Number of samples per session ........................................................................................ 26 C. Sensory Panel Participants’ Informed Consent ..................................................................... 26 VII. SENSORY EVALUATION METHODS .......................................................................................... 29 A. Discrimination Methods ........................................................................................................ 30 Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat 3 1. Overall difference tests ..................................................................................................... 30 2. Specific attribute tests ....................................................................................................... 34 B. Descriptive Analysis Methods ............................................................................................... 34 1. Flavor profile method ........................................................................................................ 34 2. Texture profile method ..................................................................................................... 35 3. Quantitative descriptive analysis ...................................................................................... 37 4. SpectrumTM descriptive attribute analysis......................................................................... 38 5. Short-version Spectrum™ descriptive method for quality assurance and shelf-life studies ............................................................................................................................................... 38 6. Meat descriptive attribute evaluation .............................................................................. 44 7. Magnitude estimation ....................................................................................................... 44 C. Training Sensory Panelists for Discriminative or Descriptive Testing ................................... 47 1. Scope ................................................................................................................................. 47 2. Selection of potential panelists ......................................................................................... 47 3. Training .............................................................................................................................. 58 4. Performance evaluation for descriptive attribute panels ................................................. 71 5. Monitoring panelist performance ..................................................................................... 72 6. Panel maintenance ............................................................................................................ 72 D. Consumer Sensory Panel....................................................................................................... 73 1. Scope ................................................................................................................................. 73 2. Determining the test type ................................................................................................. 73 3. Protocol design .................................................................................................................. 74 4. Ballot development ........................................................................................................... 75 VIII. INSTRUMENTAL MEASURES OF TENDERNESS AND TEXTURAL PROPERTIES ......................... 82 A. Whole-Muscle Steaks/Roasts/Chops .................................................................................... 82 1. Instruments/measurements .............................................................................................
Load more

Recommended publications
  • Grill & Broil Recipe Guide
    GRILL & BROIL RECIPE GUIDE ©2016 Spectrum Brands, Inc. ®Registered Trademark of Spectrum Brands, Inc. Salmon Burger Prep Time: 10 minutes Cook Time: 10 minutes Servings: 4 (4oz. patties) Ingredients: 1 green onion, thinly sliced ¼ cup mayonnaise ½ cup panko bread crumbs 2-3 tsp. Sriracha sauce 1 Tbsp. diced red bell pepper 2 (5 oz.) salmon fillets, cut in 1 Tbsp. coarse grain Dijon mustard 1-inch pieces ½ tsp. cayenne pepper Optional toppings: basil sprouts, 1 tsp. salt 1 avocado (sliced), shredded 2 Tbsp. plain yogurt red cabbage 1 egg white Directions: 1. Combine mayonnaise and Sriracha sauce in small bowl. Set aside. 2. Place remaining ingredients in a food processor with metal S blade. Pulse chop to a coarse ground texture. Shape mixture into 4 (3-inch diameter) patties about ½-inch thick. 3. Attach bottom grill plate to Grill & Broil and preheat on HIGH broil to 375°F. 4. Cook salmon burgers 8-10 minutes turning over halfway through cooking until done (min. 145°F). 5. Spread cut side of buns with Sriracha mayonnaise. Fill buns with salmon burgers and shredded red cabbage, basil sprouts or sliced avocado, if desired. ©2016 Spectrum Brands, Inc. ®Registered Trademark of Spectrum Brands, Inc. Greek Omelet for Two Prep Time: 5 minutes Cook Time: 5 minutes Servings: 2 (1/2 omelet each) Ingredients: 2 Tbsp. pesto sauce 2 Tbsp. milk ¼ cup diced tomatoes 1 tsp. cooking oil ¼ cup crumbled feta cheese 1 clove garlic, minced 2 eggs, beaten Directions: 1. Mix eggs and milk in small bowl, set aside. 2. Attach griddle plate to Grill & Broil and preheat on LOW broil to 350°F.
    [Show full text]
  • Garland Induction Instinct
    Project ______________________________________ Item _________________________________________ Quantity ____________________________________ CSI Section 11400 Approved ___________________________________ Garland Induction Date _________________________________________ INSTINCT SERIES - COUNTERTOP GRIDDLE 3.5 & 5.0kW Instinct Models • INSTINCT Griddle 3.5 (formerly SHGR3500) • INSTINCT Griddle 5 (formerly SHGR5000) Standard Features • Realtime Temperature Control System RTCSmp® • Temperature setting from 120° to 450°F (50° to 230°C) ™ • Special induction non-stick griddle GARLAND INDUCTION GRIDDLE (COUNTER-TOP), 1 FRYING ZONE 19.41 x 13.86 inches • Timer function • Energy efficient • Heats up quickly • Instantaneous control of the temperature with no lag • Uniform heat distribution • Convenient and reliable • Overheat protection • Easy to clean • LED Display • Simple and intuitive “Tap and Turn” knob • Includes plug and cord (6ft. - 1.8 m) INSTINCT Griddle 3.5 / 5 Properties Advanced Features • Reduced energy consumption thanks to high-efficiency induction technology • Even heat distribution across the entire cooking surface with optimised energy transfer between the griddle and the food product • RTCSmp® control / monitoring • Height-adjustable, locking feet • Griddle comes with HPCR stainless steel surface protection • Removable, washable and reusable air filter • Multi-point temperature measurement and temperature control accurate to one • Incoming Voltage Detection degree over the entire cooking time and the entire cooking surface for
    [Show full text]
  • Effects of Natural Plant Tenderizers on Proteolysis and Texture of Dry Sausages Produced with Wild Boar Meat Addition
    Vol. 12(38), pp. 5670-5677, 18 September, 2013 DOI: 10.5897/AJB2013.12830 ISSN 1684-5315 ©2013 Academic Journals African Journal of Biotechnology http://www.academicjournals.org/AJB Full Length Research Paper Effects of natural plant tenderizers on proteolysis and texture of dry sausages produced with wild boar meat addition J. Żochowska-Kujawska1*, K. Lachowicz1, M. Sobczak1, A. Nędzarek2 and A. Tórz2 1Department of Meat Science, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza St 4, 71-550 Szczecin, Poland. 2Department of Water Sozology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza St 4, 71-550 Szczecin, Poland. Accepted 27 August, 2013 This study was conducted to develop a method for improving tenderness and overall qualities of tough wild boar meat used to dry sausage production with direct addition of raw pineapple (Ananas comosus), mango (Mangifera indica), kiwifruit - fuzzy kiwi (Actinidia deliciosa), or ginger (Zingiber officinale roscoe - ginger rhizome) juices contained a plant proteolytic enzyme. Dry-sausages were subjected to various chemical, mechanical and sensory evaluations. An increase in proteolysis was observed in all enzyme-treated samples compared to the control and as a consequence an improvement in juiciness, tenderness and overall acceptability scores were observed. Ginger or kiwifruit juice-treated sausages received better scores for texture, flavor, and overall acceptability. From these results, it is shown that those enzymes as a raw plant juices could be used as tenderizers in dry sausage production. Key words: Dry sausages, wild boar meat, plant enzymes, proteolysis, texture, sensory properties.
    [Show full text]
  • Flat Top Grill
    FLAT TOP GRILL WARNING & INSTRUCTION BOOKLET MODEL FTG600P VERSION 2 ANSI Z21.89-2017/CSA 1.18-2017 Outdoor cooking appliance. WARNING WARNING FOR OUTDOOR USE ONLY 1. DO NOT store or use gasoline or other flammable liquids or vapors in the vicinity of DANGER this or any other appliance. If you smell gas: 2. An LP cylinder not connected for use shall not • Shut off gas to the appliance at the tank be stored in the vicinity of this or any other • Extinguish any open flame. appliance. • If odor continues, keep away from the WARNING appliance and immediately call your fire department. 1. Never operate this appliance unattended. 2. Never operate this appliance within 10 ft (3 m) Failure to follow these instructions could result of any structure, combustible material or other in fire or explosion which could cause property gas cylinder. Do not operate appliance under damage, personal injury or death. ANY overhead construction. Keep a minimum WARNING clearance of 3 feet (1 m) from the sides, front • DO NOT store a spare LP gas cylinder under or and back of appliance to ANY construction. Keep near this appliance. the area clear of all combustible material and • Never fill the cylinder beyond 80% full. flammable liquids, including wood, dry plants • A fire causing death or serious injury may occur and grass, brush, paper, and canvas. if the above is not followed exactly. 3. Never operate this appliance within 25 ft (7.5 m) of any flammable liquid. WARNING 4. Never allow oil or grease to get hotter than 400°F • To installer or person assembling this (200°C).
    [Show full text]
  • The Effects of Pre and Post Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles
    THE EFFECTS OF PRE AND POST RIGOR MARINADE INJECTION ON SOME QUALITY PARAMETERS OF LONGISSIMUS DORSI MUSCLES E. E. Fadıloğlu1, M. Serdaroğlu2 1Food Technology Department, Vocational School, Yaşar University, Izmir, Turkey 2Food Engineering Department Ege University, Izmir, Turkey ABSTRACT phosphates [4, 5]. Marination time changes This study was conducted to evaluate the effects of usually between 1 to 24 hours. pre and post-rigor marinade injections on some quality parameters of Longissimus dorsi muscles. Therefore, the objective of this study was to Three marinade formulations were prepared with 2% verify the pre and post-rigor injection of various NaCl, 2% NaCl+0.5 M lactic acid or 2% NaCl+0.5 M sodium lactate. Injection time had significant effect marinade solutions on some quality parameters on marinade uptake levels of samples. Injection of of Longissims dorsi muscles. sodium lactate increased pH values of samples whereas lactic acid injection decreased pH. The II. MATERIALS AND METHODS highest cooking loss was found in samples marinated with 2% NaCl in both pre-rigor and post-rigor Five Holstein breed (17-18 months of age, 950- injection. On the 3. day of storage, highest amount of 1000 kg body weight) were used as meat source. drip was observed in pre-rigor samples injected with Longissimus dorsi muscles were removed form sodium lactate. carcasses after 1 and 24 hour of slaughter. All muscles were trimmed of visible fat and Key words: injection, marination, pre-rigor, post- connective tissues. Left sides were stored at rigor, storage, meat quality +4°C for 24 hour for 24 h injection treatment.
    [Show full text]
  • Meat Tenderness
    Meat Tenderness • #1 Quality Concern • #1 Palatability Concern for Consumers • Costs the Beef Industry over $253 million annually • Guaranteed Tender Product Measuring Tenderness • Objectively – Warner-Bratzler Shear Force Machine – ½” meat core; parallel to fiber orientation • Subjectively – Sensory Panel – Human perspective What is tenderness • Proteases enzymes • Calcium activated • Calpains, calpastatin • Degrade Z-disk • Myo fibril f ragment ati on • Occurs pre- and postmortem • 5 – 6% protein degradation/ d in humans Make things more tender • People will spend their lives and careers searching for ways to improve tenderness and understand the factors involved • Wayyps to improve tenderness – Make the Sarcomeres longer – Disrupt the integrity of the myofibrils – Disrupt the integrity of the connective tissue matrix What affects Tenderness Implants/ Growth Promotants Diet Cooler Affects Contractile State Age of Animal Muscle Cooking Function Aging Methods Diet • Vitamin D3 • Hypothesis; Vitamin D3 will raise the level of circulating calcium , thus activating more calcium dependent proteases • Calpains = activated by calcium • Fed the last 6 to 10 d before slaughter Vitamin D3 • Increased plasma Ca concentrations (Swanek et al., 1999; Karges et al., 1999) • Increased tenderness (WBSF) by 0.58 kg and sensory paneltl tend erness b y 0 06.6 unit s (Swanek et al., 1999; Karges et al., 1999; Montgomory et al., 2000) • No improvements in tenderness (Scanga et al., 1999; Rentfrow et al., 2000; Wertz et al., 2001) • Under 4.5-kg WBSF confidence level Growth Promotants/ Implants • Beef Implants • Increase Testosterone • Increase Calpastatin • Implanted steers hdhihhad higher WBSF values that non- imppalanted counterparts (Roeber et al., 2000; Platter et al., 2003) Growth Promotants/ Implants • Increased WBSF values in implanted Bos indicus cattle (Barham et al., 2003) • However, under 4.
    [Show full text]
  • Table of Contents 1. Introduction 1.1 1.2 1.3 1.4 1.5
    TABLE OF CONTENTS 1. INTRODUCTION 1-1 1.1 Objective 1-1 1.2 Background 1.3 Standard Test Method Development 1-5 1.4 Appliance Energy Efficiency 1-6 1.5 Gas/Electric Consumption Ration 1-8 1.6 Ventilation Requirements 1-11 1.7 Emissions From Commercial Cooking 1-19 1.8 Conclusions 1-23 1.9 References 1-24 2. FRYER 2-1 2.1 Introduction 2-1 2.2 Cooking Processes 2-2 2.3 Types of Fryers 2-2 2.4 Controls 2-3 2.5 Heating Technologies 2-3 2.6 Fryer Performance 2-6 2.7 Benchmark Energy Performance 2-9 2.8 Fryer Energy Consumption 2-13 2.9 Research Needs 2-19 2.10 Gas Industry Market Focus 2-20 2.11 References 2-20 3. GRIDDLE 3-1 3.1 Introduction 3-1 3.2 Cooking Processes 3-2 3.3 Types of Fryers 3-2 3.4 Control Strategies 3-4 3.5 Heating Technologies 3-5 3.6 Griddle Performance 3-9 3.7 Benchmark Energy Performance 3-11 3.8 Griddle Energy Consumption 3-14 3.9 Ventilation Requirements 3-18 3.10 Research Needs 3-18 3.11 References 3-19 Technology Review of Conuncrcial Foodservice Equipment Volume II, Page i 4. BROILER 4-1 4.1 Introduction 4-1 0 4.2 Cooking Processes 4-2 4.3 Controls 4-2 4.4 Types of Fryers 4-3 4.5 Broiler Performance 4-8 4.6 Ventilation Requirements 4-10 4.7 Research Needs 4-11 4.8 Gas Industry Market Focus 4-12 4.9 References 4-13 5.
    [Show full text]
  • F&B Production Campus Preparation Questionnaire
    F&B PRODUCTION CAMPUS PREPARATION QUESTIONNAIRE 1. Name 10 heavy and 10 light equipments and mentioning the use of each. Equipments used in Grade Manger. 2. Name 5 great personalities of ancient times and recent years related to food production in the Hospitality Industry. 3. What are the different types of kitchen knives? State the parts of a knife. 4. List the different types of fuel used in the kitchen. 5. Name at least 10 different spices used in the kitchen. 6. Name 10 different cereals and pulses. 7. What is the difference between fats and oil? Name different fats and oils used in the kitchen. What is margarine and what are its constituents? 8. What is texture? What are the different types of textures? 9. Name 10 continental herbs commonly used in the kitchen. 10. Name 5 fruits tinder a) Tropical, b) Stone. c) Berries d) Citrus e) Dried f) Melons 11. Name 5 types of salad greens / lettuce commonly used. 12. Name 5 fruit vegetables. 13. Name 10 continental vegetables used commonly in the kitchen. What are the rules for cooking green vegetables, strong aromatic vegetables, starchy vegetables, cereals and protein rich products? 14. Describe the classical kitchen brigade of both 5 star Continental & Indian hotel. 15. State the different methods of cooking with examples. 16. State different cuts of vegetables with dimensions. 17. Answer the following questions in details: 18. Define stuffing, Explain different types of stuffing. 19. Name the different types of stock used in the kitchen. State 10 golden rules for making good stock. Describe the process and duration in making the stocks.
    [Show full text]
  • Equipment Catalog
    ® Instant Recovery Fryers Built for high production and continuous performance, our premium fryers maintain an accurate temperature, and have the largest cold zone for high-efficiency frying. Over 200 model variations of Instant Recovery® Fryers are available in natural gas, LP and electric. HIGH-EFFICIENCY + RELIABILITY + LOW OPERATING COST = THE BEST VALUE ON THE MARKET With 90 Years of Experience in Frying Foods, We Know What Makes a Great Fryer FRYERS The most important feature of any fryer is the recovery time, and Keating’s Instant Recovery® trademark means that every Keating fryer recovers its temperature before the end of the cooking cycle. The patented system of high input burners and heat transfer surfaces provides constant, accurate temperatures in the cooking zone, to assure quality foods every time. Keating’s Instant Recovery®, high effi ciency fryers are designed to fry at a lower temperature, between 325˚F and 335˚F, reducing oil breakdown. They are the only fryers built with a #7 highly polished stainless steel vessel and a true cold zone which captures and holds frying crumbs/debris. Close range hydraulic thermostats are accurate to ±3˚ from 300˚F to 350˚F. A high Keating 14TS Instant Recovery® Fryer temperature limit control provides a safety battery shown with basket-lift option and ® shutoff. This control can be tested or reset under fryer Safe & Easy fi lter option. with the push of a button. All of these features plus our fi ltering systems extend shortening life up to 30%. How the Size of the Fryer’s Cold Zone Aff ects the Taste and Life of the Oil Keating Instant Recovery® Fryer Cold Zones are the largest per frying capacity of any competitive fryer.
    [Show full text]
  • Influence of Feed Efficiency on Meat Tenderness Attributes of Beef Steers
    Animal Industry Report Animal Industry Report AS 663 ASL R3137 2017 Influence of eedF Efficiency on Meatenderness T Attributes of Beef Steers Christopher Blank Iowa State University, [email protected] Jason Russell Iowa State University Steven Lonergan Iowa State University, [email protected] Stephanie Hansen Iowa State University, [email protected] Follow this and additional works at: https://lib.dr.iastate.edu/ans_air Part of the Beef Science Commons, and the Meat Science Commons Recommended Citation Blank, Christopher; Russell, Jason; Lonergan, Steven; and Hansen, Stephanie (2017) "Influence of eedF Efficiency on Meatenderness T Attributes of Beef Steers," Animal Industry Report: AS 663, ASL R3137. DOI: https://doi.org/10.31274/ans_air-180814-555 Available at: https://lib.dr.iastate.edu/ans_air/vol663/iss1/10 This Beef is brought to you for free and open access by the Animal Science Research Reports at Iowa State University Digital Repository. It has been accepted for inclusion in Animal Industry Report by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. Iowa State University Animal Industry Report 2017 Influence of Feed Efficiency on Meat Tenderness Attributes of Beef Steers A.S. Leaflet R3137 mean of the larger population were then selected for further analysis, including the twelve greatest (highly FE, HFE, Christopher Blank, Masters Student; negative RFI) and least efficient (lowly FE, LFE, positive Jason Russell, Ph.D. Student; RFI) steers from their respective growing phase diets. Steven Lonergan, Professor in Animal Science; Within growing phase diet type steers were assigned equally Stephanie Hansen, Associate Professor in Animal Science to a byproduct-based finishing diet (ISU-Byp) or a cracked corn-based finishing diet (ISU-Corn) for 87 d (Table 2; n = Summary and Implications 6 per treatment combination).
    [Show full text]
  • Oven Settings Lighting the Burners Plates Which Are Designed to Catch Drippings and All Burners Are Ignited by Electric Circulate a Smoke Flavor Back Into the Food
    Surface Operation Range Controls Oven Settings Lighting the Burners plates which are designed to catch drippings and All burners are ignited by electric circulate a smoke flavor back into the food. Beneath the Interior Oven Left Front Burner Left Oven Left Oven Griddle Self-Clean Right Oven Right Front Burner BAKE (Two- require gentle cooking such as pastries, souffles, yeast MED BROIL ignition. There are no open-flame, flavor generator plates is a two piece drip pan which Light Switch Control Knob Function Temperature Indicator Light Indicator Temperature Control Knob Element Bake) breads, quick breads and cakes. Breads, cookies, and other Inner and outer broil “standing” pilots. catches any drippings that might pass beyond the flavor Full power heat is baked goods come out evenly textured with golden crusts. elements pulse on (15,000 BTU) Selector Knob Control Knob Light Indicator Light (15,000 BTU) generator plates. This unique grilling system is designed radiated from the No special bakeware is required. Use this function for single and off to produce VariSimmer™ to provide outdoor quality grilling indoors. bake element in the rack baking, multiple rack baking, roasting, and preparation less heat for slow Simmering is a cooking technique in CLEAN OVEN GRIDDLE OVEN CLEAN bottom of the oven of complete meals. This setting is also recommended when broiling. Allow about which foods are cooked in hot liquids kept at or just Dual Fuel cavity and baking large quantities of baked goods at one time. 4 inches (10 cm) Oven Functions Convection-Self Clean barely below the boiling point of water.
    [Show full text]
  • Outdoor Propane Griddle Instruction Manual
    Outdoor Propane Griddle Model GR-CN-0914 Item 43022 Instruction Manual Factory CSA Revised - 07/26/2017 approved Toll Free: 1-800-465-0234 Fax: 905-607-0234 Email: [email protected] www.omcan.com Table of Contents Model GR-CN-0914 Section Page General Information --------------------------------------------------------------------------- 3 - 4 Safety and Warranty --------------------------------------------------------------------------- 4 - 6 Technical Specifications -------------------------------------------------------------------------- 7 Assembly Instructions ----------------------------------------------------------------------- 7 - 10 Installation ------------------------------------------------------------------------------------ 10 - 12 Operation ------------------------------------------------------------------------------------- 12 - 14 Maintenance --------------------------------------------------------------------------------- 14 - 16 Troubleshooting ----------------------------------------------------------------------------- 17 - 18 Parts Breakdown ---------------------------------------------------------------------------- 18 - 19 Notes ------------------------------------------------------------------------------------------- 20 - 22 Warranty Registration ---------------------------------------------------------------------------- 23 2 General Information Omcan Manufacturing and Distributing Company Inc., Food Machinery of America, Inc. dba Omcan and Omcan Inc. are not responsible for any harm or injury caused due to
    [Show full text]