Roast Beef Jan. 1, 2009

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1 Operation Procedures Manual Production Levels Roast Beef INT OPM 1434 Roast Beef Jan. 1, 2009 Prepare only enough product for the day s sales. Use WC-326-R Daily Prep Chart or the Manager-On-Duty should provide the production levels. Roasts should be cooked: Morning... To meet lunch demand. Changeover... To meet afternoon demand. Afternoon... To meet evening and late night demand. Roast Beef Area Setup Convection Ovens 1. Place the oven racks at the top center bottom positions. 2. Set oven thermostats to maintain 200 F (±10 ). Allow 30 minutes to preheat. Warming Oven/Cabinet Check the internal temperature of all cooked roasts left in the oven or cabinet overnight. Discard any roast that has an internal temperature below 145 F. 1. Using hot water from the hot water dispenser or coffee machine, fill the water pan up to ½-inch from the top of the pan. 2. Set oven thermostat to maintain an air temperature of 155 F (±5 ). Allow 30 minutes to preheat. 3. Check the pan water level every 3 hours and fill as needed. Roast Beef Thermometer Calibration 1. Check each roast beef thermometer daily to ensure accuracy using the ice point method. Refer to MAN-011 Hardee s Equipment Manual for calibration details. Roast Beef Slicer Do not use the slicer unless properly trained on its operation. Wear stainless steel gloves while cleaning or sharpening the slicer. 1. The Manager-on-Duty (MOD) is responsible for ensuring that the slicer has been sharpened and lubricated with food grade oil prior to use. Refer to MAN-011 Hardee s Equipment Manual or the manufacturer s operating manual or training guide for additional details.

2 2. Sanitize the assembled slicer, scale, and surrounding work surfaces prior to placing a cooked roast on the slicer. Follow local health department requirements for the appropriate sanitizing solution strength. To prevent cross-contamination, allow the sanitizer to completely air dry before placing a roast on the slicer. 3. Use single-use (disposable) paper towels as needed. Heat Lamps 1. Direct the upper heating unit down onto the meat carriage and turn ON. Unit should be 6-inches from the meat carriage. 2. Position the lower heating unit at the sliced product receiving area and turn ON. 250 watt, infrared red heat lamp with bulb guard or protective coating on the bulb. Unit should be 6-inches from the receiving area. 3. Allow 30 minutes to preheat. Au Jus Preparation 1. Pre-heat the convection over to 325 F. 2. Fill the portable heatwell with hot water to a minimum of Place three ⅓-size pans into the heatwell and cover with lids. 4. Set heatwell thermostat to maintain a water temperature of 180 to 190 F. Au Jus must maintain temperature of 170 to 180 F. Adjust setting accordingly to maintain proper Au Jus temperature. 5. Measure 1 gallon of filtered water. Pour the hot water into a ⅓-size, 6 deep pan. Cover with lid and place the pan of water in the convection oven. 6. Carefully remove the pan of water from the oven when the water temperature reaches 170 to 180 F. (approximately 30 minutes heating time.) 7. Pour entire contents of 1 packet of au jus sauce into the ⅓-size pan. 8. Using a clean, sanitized wire whip, stir for 10 to 20 seconds until solution is thoroughly mixed. 9. Pour the Au Jus mixture into one ⅓-size pan in the heatwell. Any unused portion may be held in the Roast Beef warming cabinet until needed. 10. The heatwell pan containing Au Jus should be maintained at ¾ full. Add additional Au Jus throughout the day to maintain this level. Au jus mixture can be held throughout the day but should be discarded at close. 24-hour restaurants should discard at midnight. Cooking 4¼ Pound Roasts 1. Obtain thawed roasts from the walk-in cooler. Check day labels for proper rotation.

3 Refer to OPM 601 Product Thawing and Tempering for additional details. 2. Form roast beef into a square shape prior to cooking. This will produce a better yield. 3. Place maximum of 2 roasts: Convection: On full size grate, on aluminum baking pan, not touching each other. 4. Insert a clean, sanitized and calibrated dial stem thermometer in each roast. Be sure the tip of the thermometer is in the center of the roast. 5. Wait 1 minute and check each roast s internal temperature. Thawed roasts must be 36 to 40 F. 6. Using a clean, sanitized kitchen knife, cut two 2-inch slits in the top of the bag. If the roast bag is torn, wrap the entire roast in aluminum foil. Wear cut-resistant gloves (such as Whizard or stainless steel) when using a knife. Do not cut into the roasts! 7. Place roasts, with thermometers visible, in the preheated oven: Convection: 200 F. Maximum 6 roasts per oven. One pan... Top rack. Two pans... Top and center racks. Three pans... Top center bottom racks. Check that door vents are closed. 8. Set cook time: Convection... 1 hour, 45 minutes. 9. When timer sounds, check dial stem thermometers for the correct internal temperature. Roasts must meet the minimum internal temperature of 145 F. Continue cooking until minimum internal temperature is reached. Do not overcook. Overcooking negatively impacts yield. Pans and thermometers are hot! Wear approved heat-resistant oven mitts, gloves, or pads! If necessary, reset the timer for 5 minutes and check again. 10. Remove roasts from the oven and place in the warming oven/cabinet to stabilize prior to slicing. Pans and thermometers are hot! Wear approved heat-resistant oven mitts, gloves, or pads! Do not remove the thermometers inserted into the roasts until they are taken to the roast beef slicer. Keep a calibrated oven thermometer in the holding oven to ensure the oven temperature is maintained at 155 F. Roasts stabilize at 155 F in approximately 15 to 20 minutes. Roasts must be stabilized prior to slicing!

4 Holding Warming Oven/Cabinet 1. For product quality and yield, the roasts should be used within four hours after being placed in the holding cabinet. Product quality and yields decrease as the time in the warming oven/cabinet increase and/or if the temperature of the roasts rise above 145 F. 2. The minimum internal temperature of roasts in the warming oven/cabinet is 145 F. Discard any roast that falls below 145 F. Record as waste on RF-204-R Waste Chart. Adjust the oven/cabinet air temperature as necessary to maintain minimum 145 F internal roast temperature. Holding time is 24 hours. Use day label system. Roast Beef Slicer Use "leftover" roasts before slicing freshly cooked roasts. 1. Check roast for 145 F minimum internal temperature and hold time before use. 2. Place roast in a clean, sanitized full-size 2½-inch deep stainless steel pan and take to a work table. Pans and thermometers are hot! Wear approved heat-resistant oven mitts, gloves, or pads! 3. Carefully remove the thermometer from the roast. 4. Using a clean, sanitized kitchen knife, carefully cut open the roast bag lengthwise. Wear cut-resistant gloves (such as Whizard or stainless steel) covered with clean single-use gloves. 5. Cut roast into half. Place one half of the roast into a clean, sanitized 6-inch deep stainless steel pan with a stainless steel lid in the warming oven/cabinet. 6. Take second half to the roast beef slicer still in the original holding pan. 7. At the slicer, disengage the automatic slicer drive and turn the index knob to the "0" position. Do not use the slicer unless properly trained on its operation. Wear stainless steel gloves while cleaning or sharpening the slicer. 8. Use clean, sanitized green utensils to lift and place the roast on the slicer. Insert metal hooks into the side of the roast or place the pusher on top of the roast. 9. Engage the automatic slicer drive and adjust the slice thickness as thin as possible without shredding. Caution. Do not place hands near blade or moving parts while slicer is on. 10. Holding time on the slicer is 15 minutes. Use a red timing number next to the slicer.

5 Rotate roasts every 15 minutes to ensure minimum internal temperature of 145 F is maintained. Slow Sales Periods 1. Remove the roast from the slicer and place in a stainless steel pan and cover with lid. Insert a clean, sanitized, and calibrated dial stem thermometer into the roast. 2. When Guest orders a roast beef sandwich, remove the pan with the roast from the warming oven/cabinet, place roast on slicer, and immediately slice the amount needed. Remove the thermometer prior to slicing. 3. Place roast back into stainless steel pan, cover with lid, and return pan to warming oven/cabinet. Insert a clean, sanitized, and calibrated dial stem thermometer into the roast. Keep the slicer area clean by wiping surfaces with single-use disposable towels and sanitizer. Clean and sanitize green tongs as needed. Product Build Regular Roast Beef/Kid s Roast Beef Wash and sanitize your hands before handling food products! Buttered plain Bun Crown 2.5-ounces Sliced Roast Beef 2.0-ounces for Kid s Roast Beef Buttered plain Bun Heel Product Build Big Roast Beef Wash and sanitize your hands before handling food products! Buttered braided Bun Crown 3.75-ounces Sliced Roast Beef Buttered braided Bun Heel Powdered Cheddar Cheese Sauce Refer to OPM 1307 Powdered Cheddar Cheese Sauce for preparation details.

6 Product Build Big Roast Beef N Cheddar Wash and sanitize your hands before handling food products! Buttered braided Bun Crown 3/4-ounce Cheddar Cheese 3.75-ounces Sliced Roast Beef Buttered braided Bun Heel 1. Obtain the appropriate toasted buns: Kid s Roast Beef: buttered plain bun. Regular Roast Beef: buttered plain bun. Big Roast Beef : buttered braided bun. Big Roast Beef N Cheddar: buttered braided bun. To make this sandwich without buns, refer to OPM 1402 No Bun Sandwich Assembly. 2. Turn slicer on and check adjustments of slicer index knob. Roast beef slices must be thin as possible but not shredded. 3. Using clean, sanitized green tongs, weigh out the correct portion of roast beef on a clean, sanitized portion scale: Kid s Roast Beef: 2.0 ounces. Regular Roast Beef: 2.5 ounces. Big Roast Beef : 3.75 ounces. Big Roast Beef N Cheddar : 3.75 ounces. 4. Dip the roast beef portion into the heated au jus and remove. Drain 5 to 10 seconds over the au jus, then tap portion 1 time on the rim. 5. Place the roast beef portion on bun crown. "Fluff" the roast beef slices with tongs, do not pack slices on bun. 6. Place dressed crown on bun heel. 7. Carefully wrap and package per OPM 1450 Wrap and Packaging. Kid s & Regular Roast Beef: Use the "fold-and-tuck" method. Ensure that the correct sandwich name is visible on top of the wrapped sandwich. Big Roast Beef : Collar wrap and place in appropriate clamshell or dine-in basket. Big Roast Beef N Cheddar : Collar wrap and place in appropriate clamshell or dine-in basket.

7 Place in heated holding area. No hold time. Serve immediately. Keep the slicer area clean by wiping surfaces with single-use disposable towels. Use sanitizer a minimum of 3 to 4 times per hour. Clean and sanitize green tongs as needed. Allow sanitizing solution to completely air dry before placing a roast on the slicer. End of Day Closing 4¼ Pound Roasts Internal temperature of any cooked roast must not fall below 145 F. If the internal temperature falls below 145 F, the roast must be discarded. 1. Wrap any partial roasts in plastic food film and place in the warming oven/cabinet. Use first the next day. 2. Monitor the temperature of the roasts using the dial stem thermometer inserted in each roast. Au Jus 1. Discard all au jus at closing. 24-hour restaurants: Discard all au jus at midnight. Warming Oven/Cabinet 1. Clean the holding pan, lids, and oven racks each night. 2. Fill warming oven water pan with hot water to within ½-inch from the top of the pan. 3. Set oven thermostat to maintain an air temperature of 155 F (±5 ) if roasts are being held overnight in the cabinet. Roast Beef Slicer Do not use the slicer unless properly trained on its operation. Wear stainless steel gloves while cleaning, disassembly, assembly, or while sharpening the slicer. 1. Unplug, disassemble, clean, and sanitize the roast beef slicer. Refer to MAN-011 Hardee s Equipment Manual or the manufacturer s operating manual or training guide for additional details. Follow all applicable Control of Hazardous Energy (lockout/tagout) procedures. 2. Clean and sanitize the roast beef slicer work surfaces. Allow sanitizer to air dry.

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