Tornados ®Pork Chile Verde Tornados- #86312 Printable PDF

Case Pack 3/8/3 oz
Net Case WT (lbs) 4.5
Gross Case WT (lbs) 5.26
Case Cube 0.276
Case Dimensions 12.31 x 7.94 x 4.88
Tier and High 20 x 9
Cases per Pallet 180
Master Case UPC 1 00 71007 86312 4

Ingredients &
Nutrition Facts

Nutrition Facts

Serving Size 1 Piece (85g)

Servings Per Container 24

Amount Per Serving

Calories 170

Calories from Fat 60

% Daily Value *

Total Fat 6g

9%

Saturated Fat 1.5g

8%

Trans Fat 0g

Cholesterol 10mg

3%

Sodium 390mg

16%

Total Carbohydrate 23g

8%

Dietary Fiber 1g

4%

Sugars 1g

Protein 6g

Vitamin A

4%

Vitamin C

6%

Calcium

4%

Iron

8%

* Percent Daily Values based on a 2,000 Calorie Diet

Ingredients

INGREDIENTS: WATER, ENRICHED FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), COOKED SEASONED PORK (PORK, WATER, SEASONING [SALT, CORN MALTODEXTRIN, GARLIC POWDER, YEAST EXTRACT, NATURAL FLAVOURS, GUM ARABIC, SPICES, CANOLA OIL, SUGAR, CARAMELIZED SUGAR, MALIC ACID], MODIFIED CORNSTARCH, BROWN SUGAR, SODIUM PHOSPHATE), PROCESSED MONTEREY JACK CHEESE (MONTEREY JACK CHEESE (MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME), WATER, SODIUM PHOSPHATE, MILK FAT, SODIUM PHOSPHATE, SALT), TOMATILLOS (WATER, SALT, CITRIC ACID), GREEN CHILE PEPPERS (CITRIC ACID), VEGETABLE OIL (SOYBEAN, SUNFLOWER, CANOLA AND/OR CORN), BATTER MIX (YELLOW CORN FLOUR, ENRICHED FLOUR [ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], SPICES, SALT, JALAPENO PEPPERS, LEAVENING [SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE], GUAR GUM, OLEORESIN OF PAPRIKA, TURMERIC, NATURAL FLAVOUR), ONION, GREEN BELL PEPPER, TEXTURED SOY FLOUR, MALTODEXTRIN, MODIFIED CORNSTARCH, JALAPENO PUREE (JALAPENO PEPPERS, ACETIC ACID, CALCIUM CHLORIDE), CILANTRO, DEXTROSE, SALT, DOUGH CONDITIONERS (YEAST, WHEAT GLUTEN, SUGAR, GUAR GUM, MODIFIED FOOD STARCH, SODIUM METABISULPHITE), GARLIC (CITRIC ACID), SUGAR, SPICES, LACTIC ACID.
CONTAINS: MILK, SOY, WHEAT.

Cooking Instructions

Conventional Oven From Frozen

PREHEAT OVEN TO 350º F
COOK FOR 25 MINUTES.
PREHEAT OVEN TO APPROPRIATE TEMPERATURE SHOWN IN CHART.
PLACE TORNADOS ON COOKING SHEET THAT HAS BEEN LINED WITH PARCHMENT PAPER OR LIGHTLY COATED WITH COOKING SPRAY.
PLACE IN PREHEATED OVEN FOR TIME SHOWN IN CHART, OR UNTIL 161°F IS ACHIEVED.
CHECK TEMPERATURE AND IF NECESSARY, CONTINUE COOKING UNTIL INTERNAL CORE TEMPERATURE REACHES OR EXCEEDS 161°F.

Conventional Oven From Thawed

PREHEAT OVEN TO 450º F
COOK FOR 12 MINUTES.
PREHEAT OVEN TO APPROPRIATE TEMPERATURE SHOWN IN CHART.
PLACE TORNADOS ON COOKING SHEET THAT HAS BEEN LINED WITH PARCHMENT PAPER OR LIGHTLY COATED WITH COOKING SPRAY.
PLACE IN PREHEATED OVEN FOR TIME SHOWN IN CHART, OR UNTIL 161°F IS ACHIEVED.
CHECK TEMPERATURE AND IF NECESSARY, CONTINUE COOKING UNTIL INTERNAL CORE TEMPERATURE REACHES OR EXCEEDS 161°F.

Convection Oven From Frozen

PREHEAT OVEN TO 325º F, SET FAN TO HI
COOK FOR 15 MINUTES
PREHEAT OVEN TO APPROPRIATE TEMPERATURE SHOWN IN CHART.
PLACE TORNADOS ON COOKING SHEET THAT HAS BEEN LINED WITH PARCHMENT PAPER OR LIGHTLY COATED WITH COOKING SPRAY.
PLACE IN PREHEATED OVEN FOR TIME SHOWN IN CHART, OR UNTIL 161°F IS ACHIEVED. CHECK TEMPERATURE AND IF NECESSARY, CONTINUE COOKING UNTIL INTERNAL CORE TEMPERATURE REACHES OR EXCEEDS 161°F.

Convection Oven From Thawed

PREHEAT OVEN TO 325º F, SET FAN TO HI
COOK FOR 12 MINUTES.
PREHEAT OVEN TO APPROPRIATE TEMPERATURE SHOWN IN CHART.
PLACE TORNADOS ON COOKING SHEET THAT HAS BEEN LINED WITH PARCHMENT PAPER OR LIGHTLY COATED WITH COOKING SPRAY.
PLACE IN PREHEATED OVEN FOR TIME SHOWN IN CHART, OR UNTIL 161°F IS ACHIEVED. CHECK TEMPERATURE AND IF NECESSARY, CONTINUE COOKING UNTIL INTERNAL CORE TEMPERATURE REACHES OR EXCEEDS 161°F.

Fry From Thawed

PREHEAT OIL IN DEEP FRYER TO 375º F
COOK FOR 3 MINUTES 30 SECONDS
PLACE THAWED TORNADOS INTO FRY BASKET AND CLOSE LID, OR USE SECOND FRY BASKET AS LID TO PREVENT TORNADOS FROM FLOATING.
PLACE LOADED FRY BASKET INTO PREHEATED OIL FOR TIME SHOWN IN CHART, OR UNTIL 161°F IS ACHIEVED.
CHECK TEMPERATURE AND IF NECESSARY, CONTINUE COOKING UNTIL INTERNAL CORE TEMPERATURE REACHES OR EXCEEDS 161°F.
DO NOT FRY FROZEN TORNADOS.

Roller Grill From Frozen

SEE INSTRUCTIONS FOR COOK TIME.
PREHEAT ROLLER GRILL ON “10” OR “HIGH” SETTING FOR 10 MINUTES REDUCE TEMPERATURE TO “7” OR “MEDIUM” HEAT.
FILL ROLLER GRILL WITH FROZEN TORNADOS.
USE FLAVOR GRILL TAGS TO SEPARATE FLAVORS.
USE “NOT READY” GRILL TAGS UNTIL COOKED.
COOK TORNADOS UNTIL INTERNAL CORE TEMPERATURE REACHES OR EXCEEDS 161°F.
IF A TORNADO WILL NOT ROLL, FLIP IT END TO END.
REMOVE “NOT READY” GRILL TAGS WHEN READY TO SERVE. PLACE FULLY COOKED TORNADOS IN THE SLEEVES PROVIDED AND HAND TO CUSTOMER.
COOKED TORNADOS MAY BE HELD ON GRILL – OR IN A WARMING CASE – UP TO 4 HOURS AS LONG AS CORE TEMPERATURE REMAINS BETWEEN 140°F AND 160°F.
AS PRODUCT SELLS, CONSOLIDATE COOKED TORNADOS FORWARD PLACE FROZEN TORNADOS TOWARD THE BACK OF GRILL BEHIND “NOT READY” TAG UNTIL THEY ARE PROPERLY COOKED AND READY FOR SALE.