THE K-12 VISION COMBI RECIPE BOOK. From AccuTemp s kitchen to yours MP

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1 THE K-12 VISION COMBI RECIPE BOOK From AccuTemp s kitchen to yours MP

2 accutemp.net (800) The K-12 Vison Combi Recipe Book Unmatched Efficiency. Undeniable Quality. Unbeatable Service. WORLD S BEST VISION COMBI OVEN If these recipes do not meet your schools nutrutional requirements, we will work with you to help.

3 CONTENTS Entrees Asian Rice Bowl Pg. 5 Breaded Pork Parmesan Pg. 5 Honey Lime Southwest Chicken with Quinoa Pg. 6 Mandarin Orange Chicken Pg. 6 Moroccan Chicken with Roasted Vegetable Couscous Pg. 7 Pork Carnita Tacos with Mango Chutney Pg. 7 Pulled Pork BBQ Enchiladas Pg. 8 Shrimp and Grits Pg. 8 Bahn Mi Turkey Sandwich Pg. 10 Breaded Pork Parmesan Sandwich Pg. 10 Cheesy Mexican Style Sloppy Joe Pg. 11 Cubano Sandwich Pg. 11 Hot Roast Beef Sandwich Pg. 12 Breakfast Italian Meatball Sub Pg. 12 Korean Pulled Pork BBQ Sandwich Pg. 13 Roasted Portobello and Vegetable Pita Pg. 13 Baked Oatmeal Pg. 19 Eggs Benedict Casserole Pg. 19 Loaded Hash Browns Garbage Style Pg. 20 Peanut Butter and Banana Nutella French Toast Pg. 20 Waffles with Mixed Berries and Vanilla Yogurt Pg. 20 Sides Herb Roasted Vegetables Pg. 22 Maple Buttered Spaghetti Squash Pg. 22 Macerated Fruit with Toasted Almonds Pg. 22 Mediterranean Roasted Vegetable Couscous Pg. 23 Roasted Cinnamon Apples Pg. 23 Roasted Vegetable Blend Pg. 23 Sweet Chili Glazed Green Beans with Toasted Almonds Pg.24 Tri-Color Pepper Blend Pg. 24 Sandwiches Pasta Baked Ravioli Pg. 15 Baked Ziti Pg. 15 Fiesta Salsa Macaroni and Cheese Pg. 16 Pasta Florentine Pg. 16 Penne Primavera Pg. 17 Thai Beef and Noodle Pg. 17 Reference JTM Specifications Pg. 25 Notes Pg. 26 All recipes feed 25 people. For JTM Food Specifications see page 25.

4 ENTREES All recipes feed 25 people. For JTM Food Specifications see page 25.

5 Asian Rice Bowl Asian Rice Bowl 5 lbs. JTM - Sous Vide Pork 2.5 lbs. JTM - Asian Base Sauce 5 lbs. Brown Rice - cooked 2 lbs. Roasted Vegetable Blend: Broccoli Florets - Fresh Matchstick Carrots Cabbage Nappa 1 pint Cherry Tomatoes (halved) Chef s Tips The hotel pan of rice does not need to be covered with a lid. Heat meat products to 165 F. The meat can be heated frozen or thawed. The recipe reflects frozen product. 1. Place the pork and Asian base sauce and cook in the Combi as instructed. Sous Vide Pork: 100% Steam 45 min. 212 F Fan: 50% Asian Base Sauce: 100% Steam 30 min. 212 F Fan: 50% 2. Place the rice and water in a 2 hotel pan and cook as instructed. Brown Rice: 2.5 lbs. 100% Steam 20 min. 212 F Fan: 50% Water: 1.5 qts. 3. Rough chop or pull the pork and mix with the Asian base sauce. 4. Place 3 oz. brown rice on the plate or hotel pan. 5. Add 1.5 oz. roasted vegetable blend. 6. Finish the dish with the Asian style pork and garnish with halved cherry tomatoes. Breaded Pork Parmesan Breaded Pork Parmesan 25 JTM - Breaded Pork Chop 2.5 lbs. JTM - Marinara Sauce 2.5 lbs. JTM - Alfredo Sauce 1.5 lbs. Cheese Mozzarella Shredded 3 lbs. Noodles WG - Spaghetti 4 oz. sliced/whole Fresh Basil (optional) Chef s Tips Cover pasta with water. The pasta does not need to be covered by a lid. 1. Place pasta in a 2 hotel pan. Cover the pasta with water. Place the pan in a pre-heated Combi using the steam cooking mode. Steam until pasta is done or for 20 minutes. Strain and reserve pasta. Spaghetti: Convection min. 400 F Fan: 100% 2. Place the Marinara and Alfredo sauce in the Combi and cook as instructed. Alfredo Sauce: 100% Steam 30 min. 212 F Fan: 50% Marinara Sauce: 100% Steam 30 min. 212 F Fan: 50% 3. Place the Pork Chops in the Combi and cook as instructed. Use a selected size 2 hotel pan or sheet pan. Breaded Pork Chop: Step 1: 10% Combi 10 min. 350 F Fan: 70% Step 2: Golden Touch 5 min. 450 F Fan: 100% 4. Once the pork is done, add one tablespoon of the marinara to the pork chop and spread evenly. 5. Add 1 heaping tablespoon of the shredded mozzarella to the pork chop and spread evenly. 6. Place the sheet pan or hotel pan of prepped pork chops in a pre-heated Combi and use The Golden Touch. 7. While the pork is cooking, mix the Alfredo and pasta together. 8. Place 3 oz. Alfredo pasta on the bottom of the plate of hotel pan. 9. Add one 3.35 oz. pork chop on top of the pasta and garnish with the fresh cut basil (if applicable). 5

6 Honey Lime Southwest Chicken with Quinoa 25 Grilled Chicken Breast 4 Limes (halved) 3 Tbsp. Honey 2 liq. oz. Garlic Minced 2 tsp. Tumeric 2 tsp. Cumin 2 tsp. Ginger Spice 4.5 lbs. Quinoa - cooked 1 lb. Beans - Black 2 lbs. Orange, Red and Yellow Peppers 1 bunch Cilantro - chopped (optional) 1. Cover the quinoa with water and cook as instructed. Use a 2 hotel pan. Quinoa: 100% Steam min. 212 F Fan: 50% 2. Season the grilled chicken with garlic, ginger, tumeric, and cumin in the oven as instructed. Use a selected size 2 hotel pan or selected size sheet pan. Grilled Chicken Breast: 30% Combi 6 min. 375 F Fan: 100% 3. Juice the limes and mix the juice with the honey. Once the chicken is done, add the honey-lime mixture. 4. For assembly place 2 oz. quinoa on the plate or hotel pan. Add 1 oz. pepper mix on top. Place 3-4 oz. sliced chicken on top of the peppers. Garnish the chicken with 1 oz. black beans, lime wedges, and cilantro. 5. Place 1 tablespoon of the honey lime juice over the chicken and serve (per portion). Mandarin Orange Chicken Mandarin Orange Chicken 25 Grilled Chicken Breasts 0.25 #10 can Mandarin Oranges (canned) 4 oz. Toasted Almonds (sliced) 1 qt. JTM - Asian Base Sauce 3 lbs. Spaghetti Noodles WG 1 bunch Green Onions (thin sliced) 1. Place pasta in a 2 hotel pan. Cover the pasta with water. Place the pan in a pre-heated Combi using the steam cooking mode. Steam until pasta is done (20 min.). Strain and reserve pasta. Spaghetti: Convection min. 400 F Fan: 100% 2. Place the mandarin oranges in a 2 hotel pan with the juice. Mix one tablespoon of cornstarch and mix with 4 oz. of cold water. Add the mixture to the hotel pan and place in the Combi oven as instructed or until thickens. Oranges: Convection (Dry Heat) 5 min. 400 F Fan: 100% 3. To serve, mix the Asian base sauce with 3 oz. noodles. Asian Base Sauce: 100% Steam 30 min. 212 F Fan: 50% 4. Slice the chicken into three equal pieces about 3-4 oz. Grilled Chicken Breast: 30% Combi 6 min. 375 F Fan: 100% 5. Ladle 1 oz. of the mandarin sauce over the chicken. 6. Garnish with 1 pinch toasted almonds and sliced green onions. Toasted Almonds: 5% Combi 8 min. 325 F Fan: 60% 6

7 Moroccan Chicken with Roasted Vegetable Couscous 25 Grilled Chicken Breasts 1 cup Garlic - Minced 2 tsp. Ginger - Spice 1 tsp. Paprika 1 tsp. Cumin 1 tsp. Tumeric 2.5 lbs. Couscous - Israeli / Cooked 2 qts. Chicken Broth - Low Sodium 2 lbs. Tomatoes (0.25 Dice) 2 lbs. Zucchini (0.25 slice/bias) 1 cup Juice - Lemon Chef s Tips Heat meat products to 165 F. 1. Heat the grilled chicken in the Combi as instructed. Slice each chicken breast into three equal pieces (two cuts). Grilled Chicken Breast: 30% Combi 6 min. 375 F Fan: 100% 2. Evenly coat the Zucchini in a light olive oil blend, or use a vegetable spray to coat. Spread out the Zucchini on a selected size sheet pan or 2 hotel pan(s). 3. Prep and Roast the Zucchini as instructed. Zucchini: 10% Combi 6-7 min. 400 F Fan: 100% 4. In a selected size 2 deep hotel pan(s) add the chicken broth, spices, tomatoes, garlic, lemon juice, and the sliced chicken. 5. Slow Combi cook as instructed. Keep uncovered. Moroccan Chicken: 30% Combi 10 min. 230 F Fan: 50% 6. Follow the Couscous side recipe. Refer to page When the Moroccan Chicken is done taste for correct seasoning. 8. Portioning: Couscous: 3 oz. Roasted Zucchini: 1.5 oz. 3 slices of Moroccan chicken about 3-4 oz. 3 liquid ounces of Moroccan broth Pork Carnita Tacos with Mango Chutney 5 lbs. JTM - Sous Vide Pork 50 Tortillas - Corn Mango Salsa: 4 Mangos (small dice) 2 oz. Onions Red (minced) 2 oz. Peppers Red (minced) 0.5 bunch Cilantro (rough/chop) 1 lbs. Queso Fresco crumbles 4 Limes (6 wedges ea.) 1. Heat the pork as instructed. Once the pork is heated shred the meat. Sous Vide Pork: 100% Steam 45 min. 212 F Fan: 50% 2. Place the tortillas evenly on a 2 hotel pan or sheet pan. Double stacking is OK. Corn Tortillas: 40% Combi 3 min. 300 F Fan: 50% 3. When the tortillas are done, cover to keep hot. 4. To serve, add 1.5 ounces of pork meat per taco. Finish the tacos with 1 tbsp. of mango salsa per order. Serving size: Two tacos. 5. Garnish tacos with, two lime wedges, and a pinch of Queso Fresco cheese crumbles. 7

8 Pulled Pork BBQ Enchiladas Pulled Pork BBQ Enchiladas 5 lbs. JTM - Sous Vide Pork 3.25 lbs. JTM - BBQ Sauce 5 lbs. JTM - Queso Blanco 25 Tortillas WG Tbsp. Dried Parsley (optional) 1. Place the pork in a pre-heated Combi and steam for 45 minutes or until the temperature reaches 165 F. Sous Vide Pork: 100% Steam 45 min. 212 F Fan: 50% 2. Shred the pork with kitchen utensils. Save the juices and mix well once shredded. 3. Heat the BBQ sauce as instructed. When complete mix with the shredded pork. BBQ Sauce: Steam 100% 30 min. 212 F Fan: 50% 4. Place the tortillas evenly on a sheet pan or 2 hotel pan. Place the tortillas in the pre-heated Combi oven and heat up as instructed. Tortillas: 40% Combi 3 min. 300 F Fan: 50% 5. Add 3 oz. of the BBQ pork mix to the center of a tortilla. Spread out length wise to make sure it rolls up evenly. 6. Fold the tortilla three times to wrap the pork. Place on a selected size sheet pan or 2 hotel pan. 7. Drizzle 1 liq. oz. Queso Sauce over the wrapped tortillas, then drizzle with 1 liq. oz. hot BBQ sauce. 8. Place the sauced tortillas in the Combi oven as instructed. Note: Look for the cheese to slightly brown. 9. To serve, garnish with parsley (optional). Shrimp and Grits Shrimp and Grits 4 lbs. Popcorn Shrimp 2 lbs. Orange, Red and Yellow Peppers 6 lbs. Grits - Instant 1 Tbsp. Ground Black Pepper 1 Tbsp. Cajun Seasoning - Low Sodium 1. Place the popcorn shrimp in the Combi oven as instructed. Use a selected sheet pan or 2 hotel pan. Popcorn Shrimp: 10% Combi 8 min. 400 F Fan: 100% 2. Prepare the grits in the Combi oven as instructed. Stir the grits during the Combi cooking process twice. Use a selected 2 hotel pan. Grits: 50% Combi 2-4 min. 300 F Fan: 50% 3. Serve 3 oz. of grits first then top with 1 oz. pepper mix. 4. Then top with 2.5 oz. popcorn shrimp. 5. Garnish evenly with the cajun seasoning and ground black pepper. 8

9 SANDWICHES All recipes feed 25 people. For JTM Food Specifications see page 25.

10 Bahn Mi Turkey Bahn Mi Turkey 5 lbs. JTM - Sous Vide Turkey 25 liq. oz. JTM - Sweet Chili Sauce 25 ea. Bread Sandwich Roll WG Marinated Cucumber Mix: 4 Cucumbers (sliced) 10 oz. Carrots Matchstick 4 cups Seasoned Rice Wine Vinegar 1 Tbsp. Black Pepper 2 bunches Cilantro 1 cup Mayonnaise (optional) 1. Peel and slice the cucumbers. Mix the remaining pickled ingredients together and set aside for two hours. 2. Place the Turkey in a pre-heated Combi and steam for 45 minutes or until the temperature reaches 165 F. Sous Vide Turkey: 100% Steam 45 min. 212 F Fan: 50% 3. Shred the Turkey with kitchen utensils. Save the juices and mix well once shredded or diced. 4. Place the frozen chili sauce in the oven and steam for 30 minutes or until it reaches 145 F. Sweet Chili Sauce: 100% Steam 30 min. 212 F Fan: 50% 5. Slice the WW bread loaf in half and toast each side in the Combi oven. Sandwich Roll: 10% Combi 3 min. 350 F Fan: 100% 6. Toss the prepped turkey in the chili sauce and reserve. 7. Spread the bottom piece of the bread with 1 tbsp. of mayonnaise if desired. 8. Place 3-4 ounces of prepped turkey on the bottom piece of the bread. 9. Layer the sliced cucumber over the Sous Vide Turkey and sprinkle with a pinch of carrots. 10. Garnish with cilantro if desired. Breaded Pork Parmesan Sandwich Breaded Pork Parmesan Sandwich 25 JTM - Breaded Pork Chop 2.5 lbs. JTM - Marinara Sauce 2.5 lbs. JTM - Alfredo Sauce 1.5 lbs. Cheese Mozzarella Shredded 25 Bread Sandwich Buns WG 3 tbsp. Dried Parsley (optional) 3. Put the WG buns on the selected sheet pan or hotel pan evenly not separting the bun. Toast in the combi oven. WG Bun: 10% Combi 2 min. 350 F Fan: 100% 4. Once the pork is done, keep on the pan and add 1 tbsp of hot Marinara Sauce and spread evenly on each pork chop. 5. Add 1/2 oz. of mozzarella per pork chop and spread evenly. 6. Place the prepped pork chops back in the combi oven and brown using Golden Touch. Golden Touch 5 min. 450 F Fan: 100% 7. Once browned, serve 3.35 oz. pork chop on the bottom half of the bun and garnish with parsley if applicable. 8. Top with the top half of the bun and serve. 1. Place the Marinara Sauce in the Combi and cook as instructed. Marinara Sauce: 100% Steam 30 min. 212 F Fan: 50% 2. Place the frozen Pork Chops evenly in a 2 hotel pan. Place in a pre-heated combi oven and cook as directed. Breaded Pork Chop: 10% Combi 10 min. 350 F Fan: 70% 10

11 Cheesy Mexican Style Sloppy Joe Cheesy Mexican Style Sloppy Joe 5 lbs. JTM - Beef Sloppy Joe 32 liq. oz. JTM - Cheddar Cheese Sauce 25 Bread Sandwich Bun WG 2 lbs. Tomatoes (0.25 diced) 1 lb. Green Chilies - Canned (diced) 1 pkt. Taco Seasoning - Low Sodium 1 bag Tortilla Chips - WG (crushed) 3 Tbsp. dried Parsley (optional) 1. Heat the JTM Sloppy Joe and Cheddar Cheese sauce as instructed. Beef Sloppy Joe: 100% Steam 45 min. 212 F Fan: 50% Cheddar Cheese Sauce: 100% Steam 30 min. 212 F Fan: 50% 2. Place the WG buns evenly on a 2 hotel pan and heat in the Combi oven. Sandwich Bun: 10% Combi 2 min. 350 F Fan: 100% 3. Once the Sloppy Joe and Cheese Sauce are hot, remove ingredients from bag. Add 1 cup of cheese sauce per Sloppy Joe mix. 4. Stir in the canned diced green chilies and low sodium taco seasoning packet. Mix well. 5. To assemble, place 3 liq. oz. of the Sloppy Joe mix on the bottom half of the WG bun. 6. Top the sandwich with 1 oz. of cheese sauce. 7. Garnish with the diced tomatoes, crushed WG tortilla chips and parsley if desired. 8. Add the top bun and serve. Cubano 5 lbs. JTM - Sous Vide Pork 25 slices Cheese - Provolone 1.5 lbs. Ham 10 Pickles - Low sodium (sliced) 25 Bread Sandwich Roll WG 1. Place the Pork in a pre-heated Combi and steam for 45 minutes or until the temperature reaches 165 F. Sous Vide Pork: 100% Steam 45 min. 212 F Fan: 50% 2. Shred the Pork with kitchen utensils. Save the juices and mix well once shredded. 3. Slice the WW bread loaf in half and place one slice of cheese on the bottom half. 4. Place the sliced bread loaves cut side up evenly on a full size sheet pan. 5. Toast the bread in the Combi oven. Sandwich Roll: 10% Combi 2 min. 350 F Fan: 100% 6. Once the bread is toasted, add 3-4 oz. of pork to the bottom half of the bread. 7. Add one ounce of shaved ham evenly over the Pork. 8. If desired, dress the Pork with mustard in a zig zag formation. 9. Place 2 slices of pickles in cross pattern and top the sandwich to serve. 11

12 Hot Roast Beef Sandwich Hot Roast Beef Sandwich Pepper and Onion Mix: 2 lbs. Peppers Yellow (1/4 slice) 2 lbs. Peppers Orange (1/4 slice) 1 lb. Onions Yellow (1/4 slice) 25 slices Cheese Provolone 5 lb. JTM - Sous Vide Diced Beef 25 Bread Sandwich Rolls WG 2 quarts Beef Au Jus: 2 quarts Low Sodium Beef Broth 1 cup Garlic (minced) 1 Tbsp. Parsley 1. Place the Beef in a pre-heated Combi and steam for 45 minutes or until the temperature reaches 165 F. Sous Vide Beef: 100% Steam 45 min. 212 F Fan: 50% 2. Shred the Beef with kitchen utensils. Save the juices and mix well once shredded. 3. Mix the peppers and onions well with oil or non stick spray. Roast in the Combi. Pepper and Onion Mix: 10% Combi 10 min. 375 F Fan: 100% 4. Slice the WW bread loaf in half and place 1/2 slice of cheese on the bottom piece of bread. 5. Place the bread loaves both top and bottom cut side up evenly on a full size sheet pan. 6. Toast the bread in the Combi oven. Sandwich Roll: 10% Combi 2 min. 350 F Fan: 100% 7. Once the bread is toasted, add 3-4 oz. of beef to the bottom half of the bread. Prep on a full size sheet pan. 8. Place 1 oz. of pepper and onion mix over the beef. Add a half slice of cheese over the mix. 9. Place in the Combi oven to melt the cheese and heat the sandwich. 10. Remove and place the top half on each sandwich for service. 11. If desired, serve with au jus for dipping on the side. Au Jus: 1. Mix all the ingredients together and heat/simmer to 165 degrees. Substitutions: Purchase nutritional certified Au Jus if available. Italian Meatball Sub Italian Meatball Sub 5 lbs. JTM - Meatballs,.07 oz each 2.5 lbs. JTM - Marinara Sauce 1.5 lbs. Cheese Mozzarella Shredded 25 Bread Sandwich Roll WG 3 Tbsp. Dried Parsley (optional) 1. Heat the Meatballs in the Combi oven using a selected sheet pan or 2 hotel pan and warm. Meatballs: 5% Combi 7 min. 325 F Fan: 100% 2. Heat the Marinara Sauce as instructed. Marinara Sauce: 100% Steam 30 min. 212 F Fan: 50% 3. Place the WG bread loaves evenly on a selected sheet pan or 2 hotel pan. 4. Place five Meatballs inside the WG roll. 5. Top evenly with 2 liq. oz. hot Marinara Sauce. 6. Add 1 oz. of shredded mozzarella or 2 slices of provolone cheese. 7. Place the sheet pan of prepped subs in the Combi oven and use the Golden Touch. Italian Meatball Sub: Golden Touch 5 min. 450 F Fan: 100% 8. Garnish with parsley (if desired) and serve. 12

13 Korean Pulled Pork BBQ Sandwich Korean Pulled Pork BBQ Sandwich 5 lbs. JTM - Sous Vide Pork 16 liq. oz. JTM - Asian Base Sauce 8 liq. oz. JTM - BBQ Sauce 25 Bread Sandwich Bun WG Marinated Cabbage Blend: 1.5 lb. Nappa Cabbage (sliced) 6 oz. Matchstick Carrots 10 liq. oz. Seasoned Rice Wine Vinegar 1 Tbsp. Black Pepper Ground 1. Place the Pork in a pre-heated Combi and steam for 45 minutes or until the temperature reaches 165 F. Sous Vide Pork: 100% Steam 45 min. 212 F Fan: 50% 2. Shred the Pork with kitchen utensils. Save the juices and mix well once shredded. 3. Mix the ingredients for the cabbage blend and marinate for 2 hours. 4. Mix the hot Asian Base Sauce and the hot BBQ sauce together. Once mixed, add to the shredded Pork. Asian Sauce: 100% Steam 30 min. 212 F Fan: 50% BBQ Sauce: 100% Steam 30 min. 212 F Fan: 50% 5. Place the WG buns evenly on a full size sheet pan. Do not remove the top bun and toast in the Combi oven. Sandwich Bun: 10% Combi 2 min. 350 F Fan: 100% 6. To assemble, place 1 tbsp. of the cabbage mix on the bottom half of the bun. Add 3 oz. of the Pork mix on top of the cabbage. Top the Pork with 1/2 tbsp. of the cabbage mix. 7. Add the top bun and serve. Roasted Portobello and Vegetable Pita Roasted Portobello and Vegetable Pita 2 lbs. Roasted Portobello Mushrooms (1/4 sliced) 4 liq. oz. Light Balsamic Dressing 1 pint Alfalfa Sprouts Roasted Vegetables: 3 lbs. Zucchini 3 lbs. Squash Yellow 1 lb. Carrots, Matchstick Roasted Red Pepper Hummus: 1 #10 Can Chicpeas (strained) 1 lb. Roasted Red Peppers 6 liq. oz. Garlic (minced) 2 Tbsp. Black Pepper Ground 12 Pita Whole Wheat 8 1. Slice the mushrooms and place in a large mixing bowl. Add the balsamic dressing and coat the mushrooms. Place the mushrooms evenly on a selected sheet pan(s) or a 2 hotel pan(s). 2. Roast the mushrooms in the Combi oven. Mushrooms: 10% Combi 5 min. 350 F Fan: 100% 3. Prepare and roast the vegetables. See Herb Roasted Vegetables recipe on page 22. Once the vegetables and mushrooms are done, mix them both together well. 4. Prepare the hummus. Place all the ingredients in a container and blend until smooth. Reserve for service. Substitution: Purchase prepared Hummus if possible. Most any flavor Hummus can be substituted. 5. Heat the pitas in the Combi. Use the selected sheet pan or 2 hotel pan. Wheat Pitas: 30% Combi 3 min. 300 F Fan: 100% 6. Slice the pitas in half and then fill with 1 tbsp. of hummus. Coat each side well. 7. Add the sprouts to evenly coat the hummus. 8. Add 3 oz. of the roasted vegetable mix to the pita and serve. 13

14 PASTA All recipes feed 25 people. For JTM Food Specifications see page 25.

15 Baked Raviolis Baked Raviolis 5 lbs. JTM - Marinara Sauce 100 ea. Ravioli - Cheese 1 cup Water 1.5 lbs. Cheese Mozzarella Shredded 6 oz. Cheese Parmesan Grated 8 oz. Thin Sliced Basil - Fresh (optional) 1. Place the frozen raviolis in a 2 deep hotel pan. Spread out evenly and stack as little as possible. Use as many hotel pans needed to ensure proper cooking of the raviolis. Baked Raviolis: 30% Combi min. 325 F Fan: 60% 2. Add the Marinara Sauce and water to pans. 3. Place the uncovered hotel pan(s) in a pre-heated Combi oven as instructed. Marinara Sauce: 100% Steam 30 min. 212 F Fan: 50% 4. When the time is completed check for doneness. Add more time if necessary. 5. When done, evenly spread out the mozzarella cheese. 6. Place back in a pre-heated Combi to finish with The Golden Touch. Final Cooking Procedure: Golden Touch 5 min. 450 F Fan: 100% 7. To serve, garnish with fresh cut basil and Parmesan cheese (if desired). 4 raviolis per serving. Baked Ziti Baked Ziti 5 lbs. JTM - Marinara Sauce 2.5 lbs. Pasta Penne - WG 5 lbs. Sausage Links - Italian (0.25 sliced) 1.5 lbs. Cheese Mozzarella Shredded 8 oz. Thin Sliced Basil - Fresh (optional) Chef s Tips Place perforated hotel pan into solid hotel pan to use. 1. Place pasta in a 2 hotel pan. Cover the pasta with water. Place the pan in a pre-heated Combi using the steam cooking mode. Steam until pasta is done (20 min.). Strain and reserve pasta. Pasta Penne: Convection min. 400 F Fan: 100% 2. Heat the Marinara Sauce as instructed. Marinara Sauce: 100% Steam 30 min. 212 F Fan: 50% 3. Roast the sausage links in the Combi oven as instructed. Once they are cooked, remove and slice 1/4 on a bias. Use a 2 hotel pan or sheet pan. Sausage Links: 5% Combi 10 min. 350 F Fan: 100% 4. In a 2 hotel pan(s) spray the bottom with non-stick spray. Add and mix the pasta, Marinara Sauce, and cut sausage. Mix well. 5. Top evenly with the mozzarella cheese and place in a pre-heated Combi using The Golden Touch. Final Cooking Procedure: Golden Touch 5 min. 450 F Fan: 100% 6. To serve, plate 6 oz. of baked ziti. Top with the fresh cut basil (if desired). 15

16 Fiesta Salsa Macaroni and Cheese Fiesta Salsa Macaroni and Cheese 5 lbs. JTM - Queso Blanco 2 lbs. Pasta Elbow Enriched 1.5 lb. Black Beans 1 lb. Tomatoes (diced) 10 oz. Jalapeños 1 bag Tortilla Chips WG (crushed) 32 oz. Salsa Chunky - Mild 1. Place pasta in the desired hotel pan. Cover the pasta with water. Place the pan in a pre-heated Combi using the steam cooking mode. Steam until pasta is done (20 min.). Strain and reserve pasta. Elbow Pasta: Convection min. 400 F Fan: 100% 2. Heat the Queso Blanco sauce as instructed. Queso Blanco: 100% Steam 30 min. 212 F Fan: 50% 3. When the sauce is hot and the pasta is fully cooked combine the ingredients in a full size hotel pan(s). Regeneration: 50% Combi 5 min. 300 F Fan: 50% 4. Mix in half of the drained black beans and all of the salsa. 5. To garnish, top with 2 oz. of diced jalapenos, 3 oz. of diced tomatoes, 3 oz. of black beans and lightly cover with crushed tortilla chips. Pasta Florentine Pasta Florentine 5 lbs. JTM - Sous Vide Turkey - Frozen 5 lbs. JTM - Alfredo - Thawed 2.5 lbs. Pasta Penne WG 3.75 lbs. Spinach Frozen I.Q.F. 2 pints Cherry Tomatoes (halved ) 4 oz. Cheese Parmesan Grated 1. Place pasta in 2 hotel pan. Cover the pasta with water. Place the pan in a pre-heated Combi using the steam cooking mode. Steam until pasta is done (20 min.). Strain and reserve pasta. Alfredo: 100% Steam 30 min. 212 F Fan: 50% 2. Heat the Turkey as instructed. After the Turkey has been heated, rough chop or shred the meat. Reserve. Sous Vide Turkey: 100% Steam 45 min. 212 F Fan: 50% 3. In a 2 hotel pan(s), add the Turkey, chopped spinach, and pasta. 4. Place the hotel pan(s) back in the Combi uncovered and regenerate (heat up) to 165 degrees as instructed. Regeneration w/ Spinach: 50% Combi min. 300 F Fan: 80% 5. To serve, mix well. Garnish 6 oz. with the halved cherry tomatoes and grated Parmesan cheese. 16

17 Penne Primavera Penne Primavera 5 lbs. JTM - Three Cheese Sauce 2.5 lbs. Pasta Penne WG 1.5 lbs. Vegetable Blend I.Q.F 2 pints Cherry Tomatoes (halved) 4 oz. Cheese Parmesan Grated 1. Place pasta in 2 hotel pan. Cover the pasta with water. Place the pan in a preheated Combi using the steam cooking mode. Steam until pasta is done (20 min.). Strain and reserve pasta. Penne Pasta: Convection min. 400 F Fan: 100% 2. Heat the Three Cheese Sauce as instructed. Three Cheese Sauce: 100% Steam 30 min. 212 F Fan: 50% 3. In a full size hotel pan, add the pasta, cheese sauce, and the vegetable blend. 4. Place the hotel pan(s) back in the Combi uncovered. Regenerate (heat up) to 165 F as instructed. Regeneration w/ Vegetables: 50% Combi min. 300 F Fan: 80% 5. To serve, garnish 6 oz. with the halved cherry tomatoes and grated Parmesan. Thai Beef and Noodle Thai Beef and Noodle 5 lbs. JTM - Sous Vide Beef 5 lbs. JTM - Sweet Chili Sauce 3 lbs. Noodles WG - Spaghetti 1.5 lbs. Broccoli Florets - Fresh 10 oz. Matchstick Carrots 1 pint Cherry Tomatoes (halved) 1 bunch Roughly Chopped Cilantro (optional) Chef s Tips Frozen broccoli can be used as well. Refer to page 24 for recipe. 1. Heat the Beef as instructed. After the Beef has been heated rough chop or shred the meat. Reserve warm. Sous Vide Beef: 100% Steam 45 min. 212 F Fan: 50% 2. Heat the Sweet Chili Sauce as instructed. Sweet Chili Sauce: 100% Steam 45 min. 212 F Fan: 50% 3. Place pasta in a 2 hotel pan. Cover the pasta with water. Place the pan in a pre-heated Combi using the steam cooking mode. Steam until pasta is done (20 min.). Strain and reserve pasta. Spaghetti: Convection min. 400 F Fan: 100% 4. Mix the hot Beef and hot Sweet Chili Sauce together. Place in a hotel pan(s). Reserve warm. 5. Steam the broccoli and carrot mix as instructed. Broccoli Florets: 100% Steam 5-6 min. 212 F Fan: 50% Matchstick Carrots: Mix carrots and broccoli together then steam. 6. To serve, place 3 oz. noodles in the bottom of the hotel pan(s) or serving bowl. Portion 3-4 ounces of the beef mix on top of the noodles. Arrange with oz. of broccoli around the beef and noodles. Garnish with Cilantro (if applicable). 17

18 BREAKFAST All recipes feed 25 people. For JTM Food Specifications see page 25.

19 Baked Oatmeal Baked Oatmeal 2 quarts Oatmeal 1 cup Brown Sugar 1 Tbsp. Cinnamon 2 quarts Eggs - Liquid 2 quarts cups Milk 2 quarts Water 6 Bananas (sliced/bias) 2 lbs. Mixed Fruit - Macerated 1. Place the oatmeal in two full size 2 hotel pans. Add the mixture of milk and water to the oatmeal. Cook as instructed. Oatmeal: 20% Combi 10 min. 325 F Fan: 80% 2. Once the oatmeal is cooked add the brown sugar, cinnamon and liquid eggs while stirring. 3. Place the prepped oatmeal back into the Combi oven and cook as instructed. Baked Oatmeal: 5% Combi 8 min. 300 F Fan: 80% The Golden Touch 3 min. 450 F Fan: 100% 4. Garnish the pan with sliced bananas and macerated fruit or fresh fruit. Serving size is 4 oz. per person. Eggs Benedict Casserole Eggs Benedict Casserole 50 English Muffins 2 qts. Eggs - Liquid 2 tsp. Onion Powder 2 lbs. Canadian Bacon (sliced) 1.5 lbs. Cheddar Shredded 1 qt. Milk 1 bunch Green Onions (sliced/bias) 1 tsp. Paprika 2.5 lbs. JTM - Three Cheese Sauce 1. Spray the selected size 2 hotel pan with non-stick spray. 2. Place the bottom half of the English Muffins evenly in the pan. 3. Add two slices of the Canadian Bacon to the bottom half of the muffin. 4. Evenly spread the cheddar cheese over the Canadian Bacon. 5. Place the top half of the muffin on top of the cheese. 6. Mix the eggs, milk, and onion powder together. 7. Pour the mixture into the hotel pan of muffins. Make sure the top half of the muffin is slightly covered with the egg mixture. 8. Place the prepped hotel pan in the pre-heated Combi and cook as instructed. Eggs Benedict Casserole: 15% Combi 7 min. 350 F Fan: 70% Cheese Sauce: 100% Steam 45 min. 212 F Fan: 50% 9. Once the muffins are cooked and egg mixture is done, ladle 24 liquid oz. of the Three Cheese Sauce over the muffins. 10. To serve, use a spatula to remove one Eggs Benedict and place on a plate. Top muffins with any remaining scrambled eggs. Finish the dish with 1 liq. oz. of the Three Cheese Sauce. 11. Garnish with paprika and green onions (if desired). 19

20 Loaded Hash Browns 5 lbs. Hash Browns 3 lbs. Eggs Scrambled- Liquid 1.5 lb. Chorizo - Turkey 1 lb. Cheddar Shredded 1 lb. Ham (0.5 Diced) 1 pint Cherry Tomatoes (halved) 2.5 qts. JTM - Sausage Gravy 2 bunches Green Onions (sliced/bias) 50 ea. French Toast 2 cups Nutella 2 lbs. Mixed Fruit or Bananas (sliced) Syrup Maple Flavored (as needed) 1. Place the hash browns in a pre-heated Combi oven. Cook as instructed. Hash Browns: 20% Combi 12 min. 400 F Fan:100% 2. Using a 2 hotel pan, spray the pan with a non-stick spray. Add the liquid eggs and season (if desired). Cook the eggs in the Combi oven as instructed. Eggs: 30% Combi 10 min. 325 F Fan: 80% 3. Place the Turkey Chorizo and Sausage Gravy in the Combi oven and cook as instructed. Turkey Chorizo/Sausage: 100% Steam 45 min. 212 F Fan: 50% Sausage Gravy: 100% Steam 30 min. 212 F Fan: 50% 4. To assemble, place 5 oz. of hash browns on the plate. Add 3 oz. Sausage Gravy, 2 oz. scrambled eggs, 1 oz. chorizo,.5 oz. diced ham,.5 oz. cheddar cheese. Garnish with halved cherry tomatoes and green onions (if desired). Peanut Butter & Banana Nutella French Toast Waffles 1. Place the french toast in a pre-heated Combi oven and cook as instructed. Use a selected 2 hotel pan or sheet pan. French Toast: 30% Combi 3 min. 325 F Fan: 50% Convection 2 min. 375 F Fan: 100% 2. For assembly, place one tablespoon of peanut butter on one piece of french toast and spread evenly. 3. Place half a half tablespoon of Nutella on a piece of French Toast and spread evenly. 4. Combine the two pieces of french toast with the Nutella and peanut butter to make a sandwich. 5. To serve, take 1 or 2 pieces of the stuffed French Toast and top with 1 oz. selected fruit. 6. Serve with syrup if applicable. with it Mixed Mi ed Berries e ies & Vanilla ani a Yogurt o t 50 Waffles 2 lbs. Mixed Fruit (macerated or fresh) 1 cup Almonds Toasted (sliced) 1 qt. Yogurt Vanilla 6 Bananas 5 cups Syrup Maple Flavored 1. Place the waffles evenly on a 2 hotel pan. Put the waffles in a pre-heated Combi oven and cook as instructed. Waffles: 30% Combi 2 min. 325 F Fan: 50% Convection 3 min. 400 F Fan: 100% 2. If serving plated, add 2 tbsp. of yogurt on top of a waffle. Angle the second waffle and garnish with 1 oz. fruit, toasted almonds, and bananas. Suggested use of maple flavored sugar free syrup. 20

21 All recipes feed 25 people. For JTM Food Specifications see page 25. SIDES

22 Herb Roasted Vegetables Herb Roasted Vegetables 3 lbs. Squash (sliced) 3 lbs. Zucchini (sliced) 1 lb. Peppers - Orange (sliced) 1 lb. Peppers - Yellow (sliced) 1 Cup Pesto - Basil 1. Prep the vegetables as instructed in the recipe (sliced). 2. In a large bowl, add the vegetables. Coat with the pesto evenly using a rubber spatula. 3. Place the vegetables evenly in a 2 hotel pan or sheet pan. 4. Place the prepped seasoned vegetables in a pre-heated Combi oven and cook as instructed. Herb Roasted Vegetables: 25% Combi 10 min. 400 F Fan: 50% Serving size is 2.5 oz. per person. Maple Buttered Spaghetti Squash Maple Buttered Spaghetti Squash 8 ea. Spaghetti Squash 4 Tbsp. Garlic Minced 1 Tbsp. Black Pepper 2 cups Syrup Maple Flavored 0.5 bunch Parsley (chopped) 1. Halve the spaghetti squash and clean out the internal seeds. 2. Lay the squash cut side facing up on a selected 2 hotel pan or sheet pan. 3. Evenly spread the minced garlic over the squash. Season with black pepper and maple flavored syrup. 4. Place the seasoned squash into the pre-heated Combi oven and cook as instructed. Spaghetti Squash: 30% Combi 25 min. 325 F Fan: 70% 5. Once the squash is done, take a fork and twist out the squash to maintain the "spaghetti" look. 6. To serve, garnish 2.5 oz. with chopped parsley and maple flavored syrup (if desired). Macerated Fruit with Toasted Almonds 0.5 cup Almonds - Slivered - Toasted 3 lbs. Fruit - Mixed - Frozen 2 Tbsp. Balsamic Glaze 1. Place the almonds on the selected 2 hotel pan or sheet pan. Spread out evenly. Make sure the almonds are not piled on top of each other. 2. Place the pan into a pre-heated Combi oven and cook as instructed. Almonds: 5% Combi 6 min. 375 F Fan: 50% 3. Remove the frozen fruit from the bag and place in a large mixing bowl. Add the balsamic glaze and coat the fruit well. 4. Cover with plastic wrap and set aside for one hour. 5. To serve, garnish 2.5 oz. with the toasted almonds. 22

23 Mediterranean Roasted Vegetable Couscous 3 lbs. Couscous Israeli Vegetables: 3 oz. Celery (small dice) 6 oz. Onions (small dice) 3 oz. Carrots (small dice) Water (as needed) 1 Tbsp. Black Pepper Roasted Cinnamon Apples Roasted Cinnamon Apples 1. Fine dice the vegetables and reserve. 2. Place the couscous in a selected 2 hotel pan and cover with water. 3. Add the vegetables and black pepper. Then place in a pre-heated Combi oven and cook as instructed. Couscous: 100% Steam 11 min. 212 F Fan: 50% Note: Check for doneness. If applicable, strain any remaining water in the hotel pan. 4. When the couscous is done, fluff with a fork and cool to room temperature. Coat with light oil or non stick spray to prevent clumping. Reserve 2.5 oz. for service. 12 Apples - Red Delicious 2 tsp. Cinnamon 0.25 tsp. Nutmeg 2 Tbsp. Vanilla Extract 2 cups Whip Cream 1. Core the apples and slice into eight equal pieces. Place the slices in water with lemon juice to prevent browning. 2. In a large bowl, add the strained apples. Add the cinnamon, nutmeg and vanilla. Mix evenly and coat well. 3. Place the seasoned apple wedges in a selected 2 hotel pan or sheet pan and spread out evenly. 4. Place the pan(s) into a pre-heated Combi oven and cook as instructed. Roasted Cinnamon Apples: 5% Combi 8 min. 400 F Fan: 80% 5. To serve, add whip cream (if desired) to 2.5 oz. of apples. With the remaining liquid, pour over the apples if plated. Roasted Vegetable Blend Roasted Vegetable Blend 3 lbs. Broccoli - Florets - Fresh 1 lb. Carrots - Matchstick 1.5 lbs. Cabbage - Nappa (sliced) Serving Size: 2.5 oz. per serving 1. Prep the nappa cabbage and slice. 2. Mix all the vegetables together in a large mixing bowl. Coat with light oil (if desired). 3. Spray a 2 hotel pan or sheet pan(s) with non-stick spray. 4. If the vegetables have not been coated with oil, spray them with olive oil or nonstick spray and coat. 5. Place the vegetables evenly on the selected pan(s). 6. Place the pan(s) in a pre-heated Combi oven and cook as instructed. Roasted Vegetable Blend: 30% Combi 12 min. 350 F Fan: 50% 23

24 Sweet Chili Glazed Green Beans with Toasted Almonds 5 lbs. Green Beans - Whole - Fresh or Frozen 1 cup Almonds - Slivered - Toasted 2 lbs. JTM - Sweet Chili Sauce 1. Place the Sweet Chili Sauce in a pre-heated Combi oven and heat as instructed. Sweet Chili Sauce: 100% Steam 45 min. 212 F Fan: 50% 2. Place the green beans in a 2 hotel pan or sheet pan and spread out evenly. 3. Put the pan(s) in a pre-heated Combi and cook as instructed. Green Beans: 40% Combi 10 min. 375 F Fan: 80% 4. Once both ingredients are prepped and hot, add to a large mixing bowl. Mix well with a rubber spatula. 5. To serve, garnish 2 oz. of green beans with the toasted almonds. Frozen Broccoli Frozen Broccoli 2 lbs. Frozen Broccoli * 1. Place frozen broccolli in a perforated 2 hotel pan. Cook as directed. Frozen Broccoli: 100% Steam min. 212 F Fan: 80% *Please note, IQF and block frozen broccoli times may vary. 24

25 JTM Food Item Specifications Alfredo - #5722 A 30 lb case provides 262 servings at 1.83 oz each. Asian Base Sauce - #73430 A 30 lb case provides 480 servings at 1 oz each. BBQ Sauce - #5711 A 30 lb case provides 384 servings at 1.25 oz each. Beef Sous Vide - #CP5887 A 30 lb case provides 146 servings at 3.28 oz each. Cheddar Cheese Sauce - #5705 A 30 lb case provides 263 servings at 1.82 oz each. Marinara - #5703 A 30 lb case provides 137 servings at 3.5 oz each. Queso Blanco - #5718 A 30 lb case provides 240 servings at 2 oz each. Sausage Gravy - #5156CE A 30 lb case provides 177 servings at 2.71 oz each. Sloppy Joe - #CP545 A 30 lb case provides 132 servings at 3.63 oz each. Sweet Thai Chili Sauce A 30 lb case provides 480 servings at 1 oz each. Three Cheese Sauce - #5730 A 30 lb case provides 268 servings at 1.79 oz each. Turkey Sous Vide - #5889 A 30 lb case provides 167 servings at 2.86 oz each. Meatballs with Mushrooms - #5053CE A 30 lb case provides 171 servings at 2.8 oz each. Pork Chops - #5694CE A 30 lb case provides 263 servings at 1.82 oz each. Pork Sous Vide - #CP5888 A 30 lb case provides 139 servings at 3.45 oz each. 25

26 26 Notes

27 INDUSTRY S ONLY LIFETIME SERVICE & SUPPORT GUARANTEE 7 DAYS A WEEK 7AM - 7PM EST 363 DAYS A YEAR

28 AccuTemp has three Corporate Chefs on staff to answer any questions that you may have in reference to cooking with your AccuTemp equipment. Feel free to Chef John, Chef Kenny, or Chef Garrett at LIFETIME SERVICE & SUPPORT BACKED BY THE INDUSTRY S ONLY LIFETIME SERVICE & SUPPORT GUARANTEE AccuTemp stands behind all of its products with a unique Lifetime Service & Support Guarantee for the life of the product. AccuTemp s technical service staff is ready to meet your needs 7 days a week, 363 days a year, from 7am-7pm EST. Unmatched Efficiency. Undeniable Quality. Unbeatable Service. (800) accutemp.net