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D O O R VE N T S : ON E- HA LF OP EN
Spareribs: 1-1/2 down (38 kg or less)
P
ork Loin, Back Ribs (
BABY BACK RIBS)
: 1-1/2 down (38 kg or less)
Ribs can be cooked from frozen or thawed. Season as desired. Place ribs on sheet pans, slightly overlapping and cover
with clear plastic wrap only if cooking overnight. If desired, barbecue sauce can be included with initial seasoning to
allow it to cook into the ribs.
SECTION 4 • PORK
34.
P OR K R IB S
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
160° to 170°F (71° to 77°C) WELL DONE
Additional barbecue sauce can be added after completing the hold cycle. Heat sauce to 150°F (66°C) and coat ribs just
before serving.
1-1/2 hours
12 hours
160°F
(71°C)
250°F
(121°C)
34none
1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan
3 half-size sheet pans
approximately 20 lb (9 kg)
4 full-size sheet pans 5 full-size sheet pans
18" x 13" x 1"
(GN
1
/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED)
18" x 26" x 1"
(GN
2
/1: 530 x 650 x 20mm)
(NO SHELVES REQUIRED)
18" x 26" x 1"
(GN
1
/1: 530 x 325 x 20mm)
(ON WIRE SHELVES)
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
Optional
THAWED RIBS: 2-1/2 to 3-1/2 hours
FROZEN RIBS: 3-1/2 to 4-1/2 hours
Full Load
COOKING GUIDELINES