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Veal Loin, Trimmed: 8 to 10 lb (4 to 5 kg)
Season as desired and place directly on wire shelves.
SECTION 4 • VEAL
26.
V EA L L OI N
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
140°F (60°C) MEDIUM RARE
1 hour
10 hours
140°F
(60°C)
250°F
(121°C)
223
2 roasts 4 roasts 3 roasts
4 roasts 8 roasts 9 roasts
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
Not Recommended
12 minutes per pound for the first roast (26 minutes per kilogram)
plus
add 20 minutes for each additional roast.
COOKING GUIDELINES