Seasonings And Barbecue Sauce; Basic Rules Of Safe Food Preparation - Henny Penny ROTISSERIE SCR-6/8 Operator's Manual

5-4. SEASONINGS AND
BARBECUE SAUCE
5-5. BASIC RULES OF SAFE
FOOD PREPARATION
5-2
Henny Penny has two seasonings and a barbecue sauce available
for use with the rotisserie. Lightly sprinkle or rub seasonings on meats
evenly. Additional seasoning can be sprinkled in the cavity of whole
poultry.
The Sure Chef Seasoning is a paprika, onion, garlic, and mixed spice
blend which provides a mild barbecue flavor and reddish color.
The All-Purpose Seasoning is a blend of black pepper, mild red pepper,
onion, and garlic and gives food products a spicy brown appearance.
Both seasonings are suitable for chicken and ribs.
The Barbecue Sauce mix is combined with catsup, water, and meat
stock. It is convenient, economical, and delicious. One packet of mix
will make a little over one gallon of sauce. The sauce may be brushed
on the meat during the last 15 minutes of cooking or applied to the
food upon removal from the rotisserie.
To ensure that the foods you serve are safe as well as deli-
cious, please observe the following rules:
• Food handlers must wash hands with soap and water before
handling food; this includes washing hands between han-
dling raw and cooked food
• Don't use the same utensils, cutting board, or counter tops
for cooked foods that have been used for raw foods, espe-
cially poultry and pork; if the same utensils and work sur-
faces have to be used, thoroughly clean these items before
allowing cooked products to come in contact with them
• Cook foods to the correct internal temperature or degree of
doneness (Please refer to Testing for Doneness section)
• Always segregate raw and cooked products in the refrigera-
tor; if separate compartments are not available in the refrig-
erator, store cooked products above raw products; wrap-
ping foods or putting them in containers will also prevent
potential contamination
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