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Beef Ribeye Roll, Lip On, #112A: 8 to 12 lb (3 to 5 kg)
Season as desired. Place roasts directly on the wire shelves, fat side down. Place larger roasts toward the top of the
oven compartment.
SECTION 4 • BEEF
22.
R I B E Y E
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
12 hours
140°F
(60°C)
250°F
(121°C)
223
2 roasts 3 roasts 3 roasts
4 roasts
up to 40 lb (18 kg)
6 roasts
up to 100 lb (45 kg)
9 roasts
up to 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.
P
RODUCT SPECIFICATIONS and PREPARATION
SET HOLD THERMOSTAT SET COOK THERMOSTAT
SET COOKING TIMER
M I NI M U M H O L D IN G T I ME R E Q UI R E D M AX I M U M H O L DI N G T IM E
ADDITIONAL INFORMATION • NOTES
F I NA L I N TE R N A L P R O DU C T T EM 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 OR V E N TS : ONE- HAL F O PEN
Optional
8 to 11 lb (4 to 5 kg) ROASTS: 8 minutes per pound for the first roast (18 minutes per kilogram)
plus add 10 minutes for each additional roast.
12 lb (5 kg) ROASTS: 10 minutes per pound for the first roast (22 minutes per kilogram)
plus add 10 minutes for each additional roast.
COOKING GUIDELINES