Vulcan Materials VRH8 ML-152020 Bedienungsanleitung PDF herunterladen (Seite 14)

VRH SERIES OVENS F-41207 (07-11)

COOKING AND HOLDING GUIDE

Please note that as products vary, as well as other elements such as altitude, so

shall actual cooking times and temperatures. These should be adjusted as

needed based upon your actual experience. Finished product temperatures

should be verified manually, prior to serving, in order to insure food safety.

PRODUCT

(DETAILS)

WEIGHT

COOK

TIME

COOK

TEMP.

HOLD TIME

HOLD

TEMP.

MAX.

INTERNAL

TEMP.

GUIDELINES

Prime Rib

(USDA

#109)

20 lbs.

5 hrs.

225⁰ F

4 hrs. min.

140⁰ F 135⁰ F

2 per shelf

Boneless Rib eye

(USDA

#112A)

12 lbs.

3 hrs

225⁰ F

4 hrs. min.

140⁰ F 135⁰ F

3 per shelf

Top Round

(USDA

#168)

18-20 lbs.

4½-5 hrs.

225⁰ F

4 hrs. min.

140

⁰

130

⁰

2 per shelf

Steamship Round

(USDA

#160)

60 lbs.

10 hrs.

225⁰ F

4 hrs. min.

140

⁰

130

⁰

1 per shelf

Bottom Round

(USDA

#170)

20 lbs.

5 hrs.

225⁰ F

8 hrs. min.

140

⁰

130

⁰

2 per shelf

Boneless Strip Loin

(USDA

#180)

12 lbs.

3 hrs.

225⁰ F

4 hrs. min.

140

⁰

130

⁰

3 per shelf

Whole Tenderloin

(USDA

#190)

10 lbs.

2½ hrs.

225

⁰

2 hrs. min.

140⁰ F 130⁰ F

4 per shelf

Top Sirloin Butt

(USDA

#184)

12-14 lbs.

3 hrs.

225

⁰

4 hrs. min.

140⁰ F 135⁰ F

3 per shelf

Beef Short Ribs

10 lbs.

4 hrs.

225⁰ F

4 hrs. min.

155

⁰

165

⁰

1 per shelf

Cubed Steaks

10 lbs.

4 hrs.

225⁰ F

3 hrs. min.

160⁰ F 160⁰ F

1 tray per shelf

Beef Back Ribs

30 lbs.

6 hrs.

225⁰ F

4 hrs.

160⁰ F 160⁰ F

4 per shelf

Beef Stew

(Stew Meat)

10 lbs.

4 hrs.

225⁰ F

6 hrs. min.

150⁰ F 175⁰ F

1 tray per shelf

Corned Beef

12 lbs. 4 hrs. 250

⁰

F 4 hrs. min.

150⁰ F 165⁰ F

2 per shelf

Frozen Burgers

7-8 lbs.

45 min.

225⁰ F

4 hrs. max

150

⁰

165

⁰

24 per shelf

Fresh Ham

12 lbs.

6 hrs.

250⁰ F

4 hrs.

160

⁰

165

⁰

2 per shelf

Cooked Cured Ham

12 lbs.

4 hrs.

250⁰ F

4 hrs.

160⁰ F 135⁰ F

2 per shelf

Pork Back Ribs

(USDA

#422)

10 lbs.

4 hrs.

250⁰ F

3 hrs. max.

160⁰ F 175⁰ F

6 slabs per shelf

Pork Spare Ribs

30 lbs. 4 hrs.

250⁰ F

4 hrs.

160⁰ F 175⁰ F

5 slabs per shelf

Fresh Sausages

10 lbs.

2 hrs.

225⁰ F

5 hrs. max

160

⁰

175

⁰

10 lbs. per shelf

Pre-Cooked Sausage

10 lbs.

1¾ hr.

250⁰ F

5 hrs. max

160

⁰

160

⁰

10 lbs. per shelf

Roast Suckling Pig

30 lbs.

6 hrs.

250⁰ F

3 hrs. min.

160⁰ F 170⁰ F

1 per shelf

1 2 ... 9 10 11 12 13 14 15 16 17 18 19 ... 23 24

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