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Cinnamon Rolls – Proofed (32°C)

Cinnamon Rolls – Frozen (-17 – -12°C)

Cinnamon Rolls – Refrigerated (2-5°C)

Baked Alaska

1. Place 1 scoop of ice cream (2.5 oz approximately) on each cake and freeze 2. Cover with sweetened whipped egg whites before baking in AXP20 3. If fresh pound cake is used, after cooling it down, place cake in refrigerator for six hours before slicing it. 4. After six hours, slice the bread 0.5 in thick and cut circles of 3 in diameter.

Turkey & Provolone Sub

1. Place sandwich open face on baking dish, ingredients on heel side.

Tuna Melt Panini

1. Place sandwich open face with tuna on top of both slices.

Tuna Melt

1. Place tuna salad on a slice of whole wheat bread and topped with provolone cheese. 2. Second slice is toasted with no ingredients.

Walleye

Tuna Steaks – 4 oz (113 g)

1. Brush with butter and let rest for 2 min. after cooking.

Tuna Steaks – 2 x 4 oz (113 g)

1. Brush with butter and let rest for 2 min. after cooking.

Tilapia on Cedar Plank – 2 x 6 oz (170 g)

Tilapia on Cedar Plank – 5 oz (142 g)

Shrimp Skewers – 3 x 1.5-2 oz (42-57 g)

1. Marinate Shrimp with chopped garlic, onion, salt, cilantro, lemon, and pepper for one hour. 2. Alternate bell pepper and shrimp. 3. Each skewer has three large shrimp and two pieces of red pepper.

Shrimp Scampi

Shrimp – 9 ea – 16/20 ct (9 x 23-28 g)

Shrimp – 6 ea – 21-25 ct (6 x 18-21 g)

Shrimp – 3 ea – 21/25 ct (3 x 18-21 g)

Shrimp – 1 lb – 51/60 ct (454 g – 7-9 g)

Sea Scallops

Salmon – 4 x 8 oz (227 g)