Hot Dog

COOKING METHODS:

To steam frankfurters:

• Place thawed frankfurters in perforated steamtable pans.
• Steam them for 2 - 4 minutes. (If using solid steamtable pans, additional cooking may be required.)

To boil frankfurters:

• Bring 1 gallon of water to a boil.
• Place 50 thawed frankfurters in boiling water.
• Reduce the heat to simmer. Then simmer the hot dogs for 10 minutes.
• Drain the liquid and transfer the frankfurters to steamtable pans for service.

HOT DOG ASSEMBLY METHODS:

To assemble from serving line:

• Place the hot dog buns in half-size steamtable pan (12" x 10" x 4").
• Place heated frankfurters in half-size steamtable pan (12" x 10" x 4").
• Open the hot dog buns and place cook frankfurters in the buns.
• Sandwiches may also be wrapped in deli paper, waxed paper, foil sheets, plastic wrap or placed in sandwich bags.
• Serve immediately, or cover the pan with lid, foil or plastic wrap. If foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in warmer until ready for service.

To serve already assembled:

• Open hot dog buns and place cooked frankfurters in buns.
  Place hot dogs in steamtable pans (12' x 20" x 2½") lined with pan liners.
  Sandwiches may also be wrapped in deli paper, waxed paper, foil sheets, plastic wrap or placed in sandwich bags.
  Serve immediately, or cover the pan with lid, foil or plastic wrap. If foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in warmer until ready for service.

Portion 1 hot dog and bun per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains.