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Tornados ®Ranchero Beef Steak Tornados- #86331 Printable PDF

Case Pack 4/6/3.75 oz
Net Case WT (lbs) 5.63
Gross Case WT (lbs) 6.07
Case Cube 0.32
Case Dimensions 10.31 x 8.31 x 6.38
Tier and High 20 x 6
Cases per Pallet 120
Master Case UPC 1 00 71007 86331 5

Nutrition Facts

Serving Size 1 Piece (106g)

Servings Per Container 24

Amount Per Serving

Calories 230

Calories from Fat 60

% Daily Value *

Total Fat 7g

11%

Saturated Fat 2g

10%

Trans Fat 0g

Cholesterol 10mg

3%

Sodium 360mg

15%

Total Carbohydrate 32g

11%

Dietary Fiber 1g

4%

Sugars 1g

Protein 9g

Vitamin A

6%

Vitamin C

2%

Calcium

6%

Iron

10%

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

Ingredients

INGREDIENTS: WATER, WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), COOKED BEEF STEAK (WITH BROTH, SALT), MONTEREY JACK AND CHEDDAR CHEESES (MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME, CALCIUM CHLORIDE, ANNATTO), VEGETABLE OILS (SOYBEAN, CANOLA AND/OR CORN), BATTER MIX (ENRICHED WHEAT FLOUR [ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], YELLOW CORN FLOUR, SPICES, SALT, JALAPENO PEPPER, BAKING POWDER, GUAR GUM, OLEORESIN PAPRIKA AND TURMERIC, NATURAL FLAVOR), TOMATO PASTE (TOMATOES), CONTAINS 2% OR LESS ENCHILADA SAUCE (WATER, DRIED RED CHILE, SALT, SOYBEAN OIL, FUMARIC ACID, APPLE CIDER VINEGAR, SUGAR, SPICES, GARLIC POWDER), ONION, TEXTURED SOY PROTEIN (WITH CARAMEL COLOR), MODIFIED CORN STARCH, MALTODEXTRIN, SPICES (WITH PAPRIKA), SALT, BEEF FLAVOR BOUILLON (SALT, BEEF FAT, SUGAR, HYDROLYZED SOY PROTEIN, CORNSTARCH, DRIED BEEF, ONION POWDER, FLAVORS, MALTODEXTRIN, PARSLEY, TURMERIC EXTRACTIVES, CITRIC ACID, SPICES), FLAVOR, DEXTROSE, GUAR GUM, LACTIC ACID, DOUGH CONDITIONERS (YEAST, WHEAT GLUTEN, SUGAR, GUAR GUM, MODIFIED POTATO STARCH).
CONTAINS: WHEAT, SOY, MILK.

Shelf Life

Frozen: 455 days AT OR BELOW 10º F   Refrigerated: 6 days AT OR BELOW 40º F

Cooking Instructions

Conventional Oven From Frozen

PREHEAT OVEN TO 350 º F
COOK FOR 28 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 450 º F
COOK FOR 13 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 17 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 4 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.