INGREDIENTS

INSTRUCTIONS

MAKE SURE WATER LEVEL  IN URN LINER DOES NOT EXCEED 2 INCHES FROM TOP
OR IS LOWER THAN THE CENTER OF GLASS WATER GUAGE. PUSH HEAT SELECTOR
SWITCH TO BREW POSITION. RINSE URN LINER BY PLACING SPRAY ARM OVER  TOP
OF URN. PUSH START BUTTON. PUSH STOP BUTTON AFTER 30 SECONDS AND  DRAIN
LINER. 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). PLACE WIRE BASKET
CONTAINING FILTER PAPER AND COFFEE IN TOP OF URN; COVER; POSITION
SPRAY ARM THROUGH HOLE IN COVER. WHEN BREW TEMPERATURE LIGHT IS ON,
PUSH START BUTTON. FIVE MINUTES AFTER BREWING IS COMPLETED , TURN  HEAT
SELECTOR SWITCH TO HOLD POSITION. DISCARD GROUNDS AND FILTER  PAPER;
RINSE WIRE BASKET. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 30
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 18.4mg
Potassium: 87.5mg
Carbohydrates: 7.2g
Fiber: 0g
Sugar: <1g
Protein: <1g