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Beef Loin, Full Tenderloin, Side Muscle Off, Skinned: 4 to 6 lb (2 to 3 kg)
Season as desired. Place tenderloins directly on wire shelves.
SECTION 4 • BEEF
25.
T E N D E R L O I 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
130°F (54°C) RARE
1 hour
6 hours
140°F
(60°C)
250° to 275°F
(121° to 135°C)
233
3 tenderloins 5 tenderloins 5 tenderloins
6 tenderloins 15 tenderloins 15 tenderloins
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 NI M U M H O L D I NG 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
Not Recommended
FULL LOAD TO RARE: 1 hour
COOKING GUIDELINES