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Tornados ®Sausage, Egg, & Cheese Tornados- #86859 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 4.88 x 7.94 x 12.31
Tier and High 20 x 9
Cases per Pallet 180
Master Case UPC 1 00 71007 86859 4

Nutrition Facts

Serving Size 1 Piece (85g)

Servings Per Container 24

Amount Per Serving

Calories 190

Calories from Fat 80

% Daily Value *

Total Fat 9g

14%

Saturated Fat 2.5g

13%

Trans Fat 0g

Cholesterol 25mg

8%

Sodium 310mg

13%

Total Carbohydrate 23g

8%

Dietary Fiber 1g

4%

Sugars 1g

Protein 5g

Vitamin A

2%

Vitamin C

2%

Calcium

4%

Iron

8%

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

Ingredients

Ingredients: Water, Wheat flour (enriched with niacin, reduced iron, thiamin mononitrate, riboflavin, folic
acid), Scrambled egg product (liquid whole eggs, skim milk, modified cornstarch, salt, xanthan gum, citric
acid, pepper and/or liquid pepper), Cooked sausage (pork, water, salt, spices, corn syrup solids, sugar, autolyzed yeast extract, spice extractive), Vegetable oil (soybean and/or canola and/or corn oil), 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), Tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), Processed cheddar cheese product (water, cheddar cheese (milk, bacterial culture, salt, microbial enzyme), modified potato starch, palm oil, sodium phosphates, salt, partly skimmed milk, salt, annatto [color]), Process Monterey jack cheese product (Monterey jack cheese [milk, bacterial culture, salt, microbial enzyme), water, partly skimmed milk, modified potato starch, sodium phosphate, salt), Sugars (maltodextrin, dextrose, sugar), Green chili peppers (with salt, citric acid, calcium chloride), Salt, Modified cornstarch, Lactic acid, Guar gum, Dehydrated onion, Cheddar flavour [corn syrup solids, cheddar cheese (milk, bacterial culture, salt, microbial enzyme), salt, yeast extract, disodium phosphate, natural flavours, annatto], Spices, Chicken flavour (salt, yeast extract, maltodextrin, sunflower oil, natural flavour, turmeric extract), Dough conditioners (yeast, wheat gluten, sugar, modified potato starch, sodium metabisulphite).
Contains: Egg, Wheat, Milk

Shelf Life

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

Cooking Instructions

Other

TORNADOS SHOULD BE COOKED TO AN INTERNAL TEMPERATURE THAT REACHES OR EXCEEDS 161º F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.

Conventional Oven From Frozen

PREHEAT OVEN TO 350º F
COOK FOR 25 MINUTES
PREHEAT OVEN TO APPROPRIATE TEMPERATURE SHOWN IN CHART.
PLACE TORNADOS ON A 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 A 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.