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Any one of a variety of beef rounds used for carving on a buffet line. May be bone-in or
boneless and may have a handle on or off as required.
WEIGHT RANGE: 40 to 50 lb (18 to 23 kg)
50 to 80 lb (23 to 36 kg)
Meat should be at a refrigerated internal temperature of 38° to 40°F (3 to 4°C) when placed in a preheated oven.
SECTION 4 • BEEF
24.
B EE F RO UN D, C AF E TE RI A O R S TE AM S HI P
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
138°F (59°C) RARE
When cooking these large roasts, reinforce the shelf support by using two wire shelves in one shelf bracket.
40 to 49 lb (18 to 22 kg) ROASTS: 6 to 8 hours
50 to 80 lb (23 to 36 kg) ROASTS: 8 to 12 hours
24 hours
150°F
(66°C)
250°F
(121°C)
111
1 roast 1 to 2 roasts 1 to 2 roasts
40 lb (18 kg) up to 80 lb (36 kg) up to 80 lb (36 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.
P
RODUCT 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
MUST
do an overnight cook and hold.
40 to 49 lb (18 to 22 kg) ROASTS: 10 minutes per pound for the first roast (22 minutes per kilogram)
plus add 15 minutes for a second roast.
50 to 80 lb (23 to 36 kg) ROASTS:
ONE ROAST ONLY — 7 minutes per pound (15 minutes per kilogram)
COOKING GUIDELINES