LARGE BISCUIT

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PROCEDURES

Storage Open Wrap

•• Keep
KeepProduct
product ••Remove
Completely remove the
tray(s)
Frozen
frozen, cases flat wrap Reach-in
from from the tray of
biscuits
Freezer
•• Cases
Trays can
flat be staged ••Remove
in Reach-in Freezer Discard tray wrap
the wrap
and discard
• •Place
• Refer to Bake Prep Leaveone
biscuits on
tray into
Chart for hourly bakeable board tray
Q-ing Oven to heat
usage needs

STEP 3 Q-ing Baking

• Place bakeable board • Place one board tray
tray in Q-ing Oven on middle rack
• Two board trays are
• Activate timer for full, placed on top,
half or quarter tray bottom racks
• Activate timer
Press 22-1 - Full tray 2:00 Never remove biscuits from
Press 22-2 – Half tray 1:15 board tray and place on
Press 22-3 – Qtr Tray 0:45 lined metal baking pans

5 Remove 6 Dress w/Butter

• When timer sounds, remove
tray(s) from oven • Use softened butter
to dress the biscuits
Caution – tray(s) will be hot
• One dip per 4 biscuits
• Use an oven mitt to remove
the bakeable board tray(s) • Brush crowns with
• Place tray on non-heated softened butter,
surface and apply butter 4 biscuits per dip

STEP 7 UHC Staging •

8 ADB Staging
• Place a fresh liner in an
empty 2/3 UHC tray
• Fold down tabs at end of
bakeable board tray, then
slide biscuits onto the
lined UHC tray
• Place UHC tray in the UHC • Place bakeable board tray on metal baking pan
and activate timer and stage under the over shelf
• Hold time is 30 minutes • Place 15 min. immediate use sticker (no heating
• Timer sounds, discard any needed) and 2 hour max. Secondary Shelf Life
remaining biscuits; record sticker on tray
raw waste • Use the flat rectangle tray for ADB reheating

Note: Refer to NABIT training documents on atMcD.com for more detailed information
 LARGE BISCUITS
FOCUS ON QUALITY

Gold Standard Did You Know?

• Oven settings
Assembly changed in 2016
Builds • Refer to Oven Optimization booklet
from NABIT 2016 for specifics

ADB Reheating -
Use the Flat Tray only
• Franke #146232
• HKI #1506765
Baking Biscuits – Best Bets
• Utilize R2D2 and Hourly Item Usage Report to generate Bake Prep Chart for planning daily usage
• Remove plastic wrap from tray and discard prior to Q-ing the tray (full, half or quarter)
• Once Q-ed – leave biscuits in the bakeable board tray and place in the convection oven, activate timer
• Bakeable board tray can be used up to 4 times (00750-000 half board trays available from DC for partial tray prep)
• Place board tray directly in oven – never place biscuit tray or biscuits on metal baking pan for baking
Butter - Best Bets
• After baking, immediately butter biscuits – 1 dip per 4 biscuits, utilizing the red
silicone brush (Food Safety)
• Place container of softened butter on a non-heated surface
• Container should have a 4 hour secondary shelf life sticker
• Taste of Quality for Butter will help your crew understand the taste differences of
softened butter versus melted out butter (dark yellow/watery)

Observe Secondary Shelf Life

• Discard unused biscuits from the UHC at the end of 30 minutes – record raw waste
• ADB biscuits have a 2 hour secondary shelf life (after breakfast ends)
• Biscuits cannot be moved from UHC to ambient staging or ambient staging to the UHC
• Utilize partial tray prep during off peak times – optimizes quality and minimizes waste

Opportunity Possible Cause Solution

• Product has been subjected
to freeze/thaw abuse
Dry, Hard, Stale • Tray of biscuits left on counter after
Q-ing and/or baking
• Held past secondary shelf life
• Butter was not applied properly
• Incorrect bake time programmed in
oven
Dark, Burnt • Oven running hot – greater than 375F
• Tray(s) baked on incorrect shelf
position
• Oven door opened to add other
products mid bake cycle
• Q-ed with the wrap left on tray
Gummy, Moist • Biscuits staged in covered container
• Tray removed from oven too early
• Check freezer storage conditions, storage
temp. should be -10°F to 0°F
• Place Q-ed biscuits in oven promptly; never
leave baked tray on counter
• Verify UHC timer and the ADB 2 hour sticker
is being used properly
• 1 dip per 4 biscuits of softened butter pan
• Verify programming using the NABIT Oven
Optimization document
• Check oven calibration
• Verify proper positioning of oven shelf
positions of 2,5,8 – see step 4
• Oven door should remain closed during
the bake cycle
• Always remove the wrap prior to Qing
• Stage in the UHC or on the over shelf tray
• Verify that tray(s) bake for the full cycle

• Biscuits were not Q-ed properly • Verify that tray was Q-ed with correct code/time
Cold • Biscuits not baked properly • Verify oven programming
• ADB biscuits not Q-ed • Q biscuits prior to assembly during rest of day