| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 6 3/4 | ga | WATER |
| 30 | oz | COFFEE ROASTED 2 LB |
INSTRUCTIONS
1. MAKE SURE WATER LEVEL IN URN LINER DOES NOT EXCEED 2 INCHES FROM TOP OR IS LOWER THAN THE CENTER OF GLASS WATER GUAGE. 2. PUSH HEAT SELECTOR SWITCH TO BREW POSITION. 3. RINSE URN LINER BY PLACING SPRAY ARM OVER TOP OF URN. PUSH START BUTTON. PUSH STOP BUTTON AFTER 30 SECONDS AND DRAIN LINER. 4. SET TIMER FOR DESIRED AMOUNT OF WATER - 3 QT WATER FOR EVERY MINUTE; WEIGH COFFEE AND SPREAD EVENLY IN FILTER PAPER. (SEE GUIDELINES FOR COFFEE URN RECIPE NO. CG00100). 5. PLACE WIRE BASKET CONTAINING FILTER PAPER AND COFFEE IN TOP OF URN; COVER; POSITION SPRAY ARM THROUGH HOLE IN COVER. 6. WHEN BREW TEMPERATURE LIGHT IS ON, PUSH START BUTTON. 7. FIVE MINUTES AFTER BREWING IS COMPLETED , TURN HEAT SELECTOR SWITCH TO HOLD POSITION. DISCARD GROUNDS AND FILTER PAPER; RINSE WIRE BASKET. 8. WHEN EMPTY, RINSE OUT URN. : ** ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. ALWAYS THOROUGHLY DRAIN LEFTOVER COFFEE FROM URN; DO NOT MAKE FRESH COFFEE ON TOP OF OLD. NOTE: 2. NEVER OPERATE THE URN WITHOUT WATER. DAMAGE TO THE HEATING ELEMENTS AND/OR THE THERMOSTAT CONTROL MAY RESULT. NOTE: 3. FOR A 5 OZ PORTION, USE 1 LB 2 OZ (5 1/2 CUPS) ROASTED, GROUND COFFEE IN STEP 4. NOTE: 4. FOR A STRONGER BREWED CUP OF COFFEE, IN STEP 4, USE: 1 LB 8 OZ COFFEE FOR 5 OZ PORTION 2 LB 8 OZ COFFEE FOR 8 OZ PORTION NOTE: 5. CLEANING AFTER EACH BATCH OF COFFEE SHOULD BE REGULAR ROUTINE. COFFEE URNS SHOULD HAVE A SPECIAL CLEANING TWICE A WEEK. SEE THE OPERATING MANUAL FOR CLEANING INSTRUCTIONS. Recipe Number: C00500 SERVING SIZE: 8 OUNCES From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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