The Roasting Bag
 

OVEN ROASTING BAGS
 
TURKEY ROASTING BAGS STANDARD SIZES LINERS/ CARTON CARTONS/ CS LINERS/ CS/BOX
SMALL PAN 12" X 18" 100 5 500
MEDIUM PAN 18" X 24" 100 5 500
MEDIUM PAN 24" X 18" 100 5 500
TURKEY SIZE 24" X 30" 100 5 500
LARGE TURKEY 34" X 26" 100 5 500
MINIMIZES CLEAN UP
     SHORTENS COOKING TIME
          SELF BASTING
               FREEZER TO OVEN SAFE
                    BAKING TEMPS TO 375 DEG.
 

OVEN AND MICROWAVE SAFE
   

UNICHEF Food Service Cooking Bags

Help you...
Serve juicier, more tender meat, fish and poultry
Cut oven and pan clean-up.
Shorten cooking time
Seal, freeze and cook new life into leftovers
Display tastier, more natural looking vegetables
Eliminate fish, seafood odors
...and solve many more problems. Like improving profits.
 
UNICHEF cooking bags are chef-tested. This convenient, time-saving chef's aide improves the food you serve, while reducing operating costs. Meats are moist, tender and succulent, greatly enhanced by their own flavorful juices. And you don't have to alter your normal cooking procedures to enjoy the benefits of UNICHEF cooking bags.
 
Convenient preparation...wonderful flavor...easier clean-up!
 
Meats baste continually in their own juices-inside the bag. You can watch them brown through the clear, sturdy UNICHEF cooking bag, yet there's no ovensplatter, or crusted pan. When the meat's cooked, just remove it, slice and serve. 
 
The oven and pans? They'll be ready to use again quickly-no scouring or mess.
 
Vegetables in the bag cooked in a steamer retain bright color and garden-fresh flavor. They are tender, but crisp. 
 
Try UNICHEF cooking bags-for roasting, steaming, boiling and freezing. Everyday. For planning ahead-or meeting emergency rushes-cook and freeze foods in the bag one day, ready to head-and-serve another day. And they meed all applicable FDA regulations. Buy three handy food service sizes-12" x 18", 18" x 24" and 24" x 30". 
 
UNICHEF cooking bags...the chef-tested answer to today's operating problems.
 

Instructions
Oven Cooking:
  1. Place seasoned raw meats, poultry or fish into bag. Coat inside of bag with flour. For such recipes as Coq Au Vin and Pot Roast, add vegetables and sauces. Secure bag with tie, and cut off excess.
  1. Place bag in 2" to 4" deep pan large enought to hold entire bag and allow for some expansion.
  1. Puncture six or eight holes with fork in top of bag. Because meats cook faster, we suggest using a meat thermometer. Simply insert it throught the bag.
  1. Cook at your normal cooking temperature in a PREHEATED oven, with pan away from oven walls. DO NOT ALLOW TEMPERATURE TO EXCEED 350 DEG F.
  1. For extra browning or crispness, slit top of bag for last 20-30 minutes of roasting.
 

IMPORTANT SAFETY PRECAUTIONS
  1. Shen roasting, coat inside of bag with two tablespoons of flour. (Slightly more for larger bags.)
  1. Pan should be large enough so no part of the bag hangs over the edge.
  1. Pan should be 2" to 4" deep, depending on size of roast.
  1. For oven fires from any cause, turn off oven and keep oven door closed.
  1. Follow detailed instructions.
 

STEAMING
  1. Place food in bag removing as much air as possible. Secure bag with tie.
  1. Place bag in steamer and follow cooking directions on steamer.
  1. When cooked, remove bag and allow to stand for a minute before opening.
 

BOILING OR REHEATING
  1. Place food in bag, removing as much air as possible. Secure bag with tie.
  1. Immerse bag in boiling water. Reduce heat as needed.
  1. When cooked, remove bag and allow to stand for a minute before opening.
 

FREEZING:
  1. Place food in bag, removing as much air as possible. Secure bag with tie.
  1. When reconstituting, follow instructions according to cooking method-oven cooking, boiling or steaming.
 

TASTY, CONVENIENT RECIPES
Prepare this delicacy during "slack" period, pop into UNICHEF cooking bag and freeze. Cook right in the same bag as needed.
 

CHICKEN CORDON BLEU (Makes 6 servings)
6 boneless breasts of chicken (8 ounces each)
Salt and pepper
12 ounces boiled ham, thinly sliced
12 ounces Swiss cheese, thinly sliced
2 tablespoons flour
6 ounces (3/4 cup) dry white wine (Cordon Bleu)
 
Lay each chicken breast between two pieces of waxed paper and pound lightly. Remove paper and season chicken lightly with salt and pepper. 
 
Cut ham and cheese into 1/4 inch strips. Place about 2 ounces of ham on inner side of one chicken breast; fold one corner of breast over ham; place 2 ounces of cheese on the folded corner so ham is "sandwiched" inside. Fold over opposite end of chicken, tucking the cheese completely inside. Repeat with remaining chicken breasts. 
 
Coat inside of 12 x 18-inch UNICHEF cooking bag with flour. Keeping breasts tightly wrapped, place in cooking bag breasts side up. Pour wine into bag.
 
Press air from bag and fasten end securely with twister tie. Place in pan 2 to 4 inches deep. Pan should be large enough to hold entire bag and allow for some expansion. Puncture a few small holes in top of bag. Cook in 350 DEB F oven for 12 to 18 minutes, with pan away from oven walls. (DO NOT ALLOW TEMPERATURE TO EXCEED 350 DEG F.) Serve with white wine.
 
Parboil cabbage leaves for 3 to 5 minutes. Remove center core.
 
Combine beef, onion, eggs, bread crumbs, rice, 1/2 cup of the tomato sauce and the seasonings. Mix well. On each cabbage leaf, place equal amounts of the stuffing. Roll each leaf a half roll, tuch both sides toward center, continue to roll leaf. (Keep leaf tight.)
 
Coat inside of 12 x 18-inch UNICHEF cooking bag with flour. Place in pan 2 to 4 inches deep and large enought to hold entire bag. Combine flour with 1/2 cup of the water; add remaining water and remaining 1 cup tomato sauce. Pour sauce into cooking bag.
 
Press air from bag and fasten end securely with twister tie. Puncture a few small holes in top of bag. Bake in 350 DEG F oven for 30 to 35 minutes with pan away from oven walls. (DO NOT ALLOW TEMPERATURE TO EXCEED 350 DEG F.)
Before serving, remove cabbage rolls from UNICHEF cooking bag and pour sauce over.
ITEM DIMENSION BAGS PER CARTON CARTONS PER CASE CASE GROSS WEIGHT SUGGESTED USES
B1218 12" x 18" 100 5 12.0 lbs. Portion packaging, chicken, small roasts, 2 1/2 lbs. frozen vegetables, leftovers.
B1824 18" x 24" 100 5 21.5 lbs. 25 lb. turkey, meats & vegetable combinations, 7-rig beef roast.
B2430 24" x 30" 50 5 17.0 lbs. 50 lbs. meat, 30-serving recipe, cover large stream table tray pan.
 

TIMETABLE FOR ROASTING WITH UNICHEF COOKING BAGS
  1. We recommend the use of meat thermometer.
  1. Let meat stand after removing from oven, for 30 to 40 minutes before carving.
MEAT Temp Oven °F. Minutes per Lb. Finished Internal Temp.
Beef -- Inside Round      (Med. Rare)     (Med.)     (Well)  300 9-10  10  11 135/140° 150/155° 160/165°
Beef -- Outside Round      (Med. Rare)     (Med.)     (Well) 300 to 325 20  25  30 140/145°  150/155° 160/165°
Pork, ham 325 18-20 175°
Turkey 350 11-12 175°
Meatloaf 350 25-30 175°
Lamb 325 25-30 170°
 

THESE BAGS AND LINERS ARE MADE USING A SPECIAL HIGH TEMPERATURE FILM

 

Return to Ekon-O-Pac HOME