Portillo的意大利牛肉套装 & 热狗套装

热狗

热狗

1. Fill a 4 quart pot with one and half quarts of water (48 ounces).
2. Bring water to a boil; turn the water down until it stops boiling, or a slight simmer. (DO NOT COOK 热狗 IN BOILING WATER).
3. Place desired number of hot dogs into water and cook uncovered for 20 minutes. This is one of the critical steps to get the genuine 波蒂略的 flavor.

热狗包

1. Do not steam the buns until the hot dogs have cooked for 20 minutes.
2. Place package of hot dog buns into a microwave, if fewer buns are desired put them into a plastic bag and loosely close bag.
3. Heat buns on high for 2 to 2 ½ minutes. (If fewer buns are desired heat for 45-60 seconds).
4. Be cautious when opening, escaping steam and hot dog buns will be extremely hot.

组装

1. Carefully open steam bun completely.
2. Place hot dog into bun with ends curling up.
3. Top with desired condiments in the following order: Mustard, 享受, 洋葱, 番茄切片, 波蒂略的 seasoning salt (one shake per slice), 泡菜矛和运动辣椒.

意大利牛肉

炉顶加热说明

1. Place entire contents of gravy bucket in large sauce pan.
2. 加热至180°.不要煮沸. 这大约需要20分钟.
3. Open beef pack and separate slices. This creates a more flavorful and tender sandwich.
4. Add enough slices for 2-3 sandwiches at a time and heat for about 1 minute. Add beef in small increments as needed.
5. Take temperature of gravy while heating beef. The temperature should stay between 165° and 180° for best results.

法式面包:

• Place rolls on cookie pan 2" apart and bake at 450° for 5 minutes.

微波加热说明

1. Place entire contents of gravy bucket in microwave safe bowl and heat for 5 minutes. This includes any solids or spices.
2. Stir contents and then heat for another 4 minutes while separating the beef slices. 温度应该是180度. 不要煮沸.
3. Take bowl out of microwave and add enough beef for 2-3 sandwiches and stir in for about a minute. Take temperature as you add beef.
4. If the temperature falls below 165° remove beef, return to microwave and reheat for 2 minutes.
食物安全注意事项: The beef and gravy in this package must be at 40° or colder upon receiving it.

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