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Beef Rib, Roast Ready Special, Tied: 14 to 18 lb (6 to 8 kg) Average Weight
Season as desired. Place roasts directly on wire shelves with the larger roasts toward the top of the oven compartment.
SECTION 4 • BEEF
21.
P RI ME R IB S P EC IA L
5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S
MODELS
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
130°F (54°C) RARE
4 hours
24 hours
140°F
(60°C)
250°F
(121°C)
223
1 roast 3 roasts 2 roasts
2 roasts
36 lb (16 kg)
6 roasts
100 lb (45 kg)
6 roasts
100 lb (45 kg)
none none none
The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.
Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.
Always follow local health (hygiene) regulations for all internal temperature requirements.
PRODUCT SPECIFICATIONS and PREPARATION
SET HOLD THERMOSTAT SET COOK THERMOSTAT
SET COOKING TIMER
M I N I M U M H O L DI N G TI M E RE Q U I R ED M A X I M U M H O L DI N G TI M E
ADDITIONAL INFORMATION • NOTES
F I N A L IN T E R N A L PR O D U C T T E M P E R AT U R E
OVERNIGHT COOK & HOLD
TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.
CAPACITIES ARE BASED ON U.S.
PAN SIZES. GASTRONORM PANS
MAY HOLD MORE OR LESS THAN
THE FOOD QUANTITIES INDICATED
.
PREHEAT THE OVEN
D O O R VE N T S : ON E- HA LF OP EN
An overnight cook and hold can be done with this cut.
10 minutes per pound for the first roast (22 minutes per kilogram)
plus
add 15 minutes for each additional roast.
COOKING GUIDELINES