Download Cres Cor Roast-N-Hold Operating instructions

RIB EYE, LIP ON – NAMP #112A
Roast-N-Hold™ Oven
INITIAL PREPARATION.......................
PIECES PER TRAY.................................
TRAYS PER OVEN LOAD ....................
TOTAL WEIGHT ....................................
COOKING TEMPERATURE..................
APPROXIMATE COOKING TIME .......
HOLDING TEMPERATURE..................
HOLDING TIME .....................................
DEGREE OF DONENESS ......................
OVEN VENT ...........................................
HELPFUL HINTS....................................
Seasoning at personal discretion.
Three, 12-14 lb. each.
Eight 18”x26” pans w/ wire grid, maximum
288 lb./130.6 kg.
Preheat oven to 250° F/121° C.
7 hours.
140° F/60° C.
3-4 hours minimum.
Medium rare.
Closed.
1. Reheat at 250° F/121° C, to desired
internal temperature.
2. For roasting fewer pieces, see chart
below.
3. When roasting and holding 1 or 2 roasts
overnight, use of warm water placed in the
sheet pans is highly recommended.
(ref. Sec. 1, page 7.)
4. For extended holding (over 6 hours), use
150° F/66° C holding temperature.
NOTE: Cooking times may vary with individual circumstances.
Total pieces per load
Total Weight (lbs.)
Cook Time (hrs.)
1-3
4-8
9-12
13-18
19-24
14-42
56-112
126-168
182-252
266-336
3.5
4.25
5
6
7
Chef’s Added Notes:
11