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Tornados ®Pork Chili Verde Tornados- #86973 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 6.38 x 8.31 x 10.31
Tier and High 20 x 6
Cases per Pallet 120
Master Case UPC 1 00 71007 86973 7

Nutrition Facts

Serving Size 3.75 oz (106g)

Servings Per Container 24

Amount Per Serving

Calories 230

Calories from Fat 70

% Daily Value *

Total Fat 8g

12%

Saturated Fat 2g

10%

Trans Fat 0g

Cholesterol 10mg

3%

Sodium 440mg

18%

Total Carbohydrate 31g

10%

Dietary Fiber 1g

4%

Sugars 1g

Protein 8g

Vitamin A

2%

Vitamin C

15%

Calcium

4%

Iron

10%

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

Ingredients

INGREDIENTS: ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, COOKED PORK AND BINDER PRODUCT (PORK, WATER, SEASONING (SALT, CORN MALTODEXTRIN, GARLIC POWDER, YEAST EXTRACT, NATURAL FLAVORS, GUM ARABIC, SPICE, CANOLA OIL, SUGAR, CARAMELIZED SUGAR, MALIC ACID), MODIFIED FOOD STARCH, BROWN SUGAR (SUGAR, CANE SYRUPS), SODIUM TRIPOLYPHOSPHATE), PASTEURIZED PROCESS MONTEREY JACK CHEESE (MONTEREY JACK CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), WATER, SODIUM PHOSPHATE, MILKFAT, SODIUM HEXAMETAPHOSPHATE, SALT), VEGETABLE OIL (SOYBEAN, CANOLA AND/OR CORN OIL), TOMATILLO (WITH WATER, SALT, CITRIC ACID), GREEN CHILI (WITH CITRIC ACID), BATTER MIX (YELLOW CORN FLOUR, ENRICHED BLEACHED WHEAT FLOUR, [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], SALT, LEAVENING [SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE], DRIED GARLIC, DRIED ONION, GUAR GUM, SPICE), ONION, CONTAINS 2% OR LESS BELL PEPPER, MALTODEXTRIN, TEXTURED SOY FLOUR WITH CARMEL COLOR, MODIFIED CORN STARCH, JALAPENO PUREE (JALAPENO PEPPERS, SALT, ACETIC ACID, WATER, CALCIUM CHLORIDE), CILANTRO, SALT, DEXTROSE, GARLIC (WITH CITRIC ACID), SUGAR, SPICES, LACTIC ACID, PAPRIKA, DOUGH CONDITIONERS (YEAST, WHEAT GLUTEN, SUGAR, GUAR GUM, MODIFIED FOOD STARCH).
CONTAINS: WHEAT, MILK, SOY.

Shelf Life

Frozen: 455 days AT OR BELOW 10º F   Refrigerated: NA

Cooking Instructions

Turbo Chef From Refrigerated

TORNADOS ARE COOK-AND-SERVE PRODUCTS AND SHOULD BE COOKED TO AN INTERNAL TEMPERATURE THAT REACHES OR EXCEEDS 161°F.
EQUIPMENT PERFORMANCE MAY VERY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.

Conventional Oven From Frozen

PREHEAT OVEN TO 350°F
FROZEN: 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°F
THAWED: 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 325°F, SET FAN TO HI.
FROZEN: 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 XXX°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 325°F, SET FAN TO HI.
THAWED: 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 XXX°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 375°F.
THAWED: 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 INSTRUCTION INSERT FOR COOK TIMES.
PREHEAT ROLLER GRILL ON “10” OR “HIGH” SETTING FOR XX 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 X 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.