Source: U.S. Department of Defence
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Oven Fried Bacon
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 MEAT, FISH, AND POULTRY No.L 002 00
OVEN FRIED BACON
Yield 100
Portion 2 Slices
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
88 cal
0g
5g
8g
13 mg
243 mg
2 mg
Ingredient
Weight
Measure
Issue
BACON,SLICED,RAW
12 lbs
Method
1 Arrange slices in rows, 2-1/2 pounds per pan, down the length of 18x26 sheet pan, with fat edges slightly overlapping lean edges.
2 Using a convection oven, bake 25 minutes at 325 F. on high fan, open vent. Drain excess fat. Bake an additional 5 to 10 minutes
or until bacon is slightly crisp. DO NOT OVERCOOK.
3 Drain thoroughly. Place on absorbent paper or in perforated steam table pan. CCP: Hold for service at 140 F. or higher.
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https://theodora.com/recipies/meat_fish_and_poultry/oven_fried_bacon.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 2 Slices |
| Calories: | 88 cal |
| Carbohydrates: | 0g |
| Protein: | 5g |
| Fat: | 8g |
| Cholesterol: | 13 mg |
| Sodium: | 243 mg |
| Calcium: | 2 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BACON,SLICED,RAW | 12 lbs |
| Method: | |
|
1 Arrange slices in rows, 2-1/2 pounds per pan, down the length of 18x26 sheet pan, with fat edges slightly overlapping lean edges. 2 Using a convection oven, bake 25 minutes at 325 F. on high fan, open vent. Drain excess fat. Bake an additional 5 to 10 minutes or until bacon is slightly crisp. DO NOT OVERCOOK. 3 Drain thoroughly. Place on absorbent paper or in perforated steam table pan. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence