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Menus
When planning a menu for use on a Perfect•Temp cart, remember these basic rules to
obtain the best results:
• Use “oven frying” instead of deep fat frying to eliminate the release of fats during
rethermalization. If you must deep fry some foods, it is preferable to bread the
product and avoid batter. Deep fry at controlled temperatures, and drain food well on
wire racks to decrease fat absorption.
• It is recommended that bone in meats be removed from the menu. Sauces and/or
gravies will aid the conduction of heat. A four- to five-ounce portion will yield the
best results.
• Determine the number of hot items on the menu with the tray design in mind. For
example, if a soup or hot cereal is not being served, you can easily add a hot side dish
or a warm dessert.
• Grilled sandwiches are not recommended for rethermalization, as the sandwich
bottom tends to get soggy. However, a sheet of foil placed between the sandwich and
the dish often will produce satisfactory results.
• Avoid waffles, as they do not rethermalize properly. They tend to lose the nice, dry
feel.
• Most foods rethermalize very well, but if you have a particular menu item that is
giving you a problem, we will be happy to help you devise a way to present it
satisfactorily.
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