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Lamb Rack, Roast Ready, Single, Frenched: 7-bone
Season as desired. Place racks on sheet pans with icing racks inserted in pans.
SECTION 4 • LAMB
28.
L A M B R AC K S (Frenched)
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
135° to 140°F (57°to 60°C)
1 Hour
4 Hours
160°F
(71°C)
250°F
(121°C)
44none
1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan
4 half-size sheet pans 4 full-size sheet pans 4 full-size sheet pans
18” x 13” x 1” ON SHELVES
(GN 1/1 x 20mm)
(
NO SHELVES REQUIRED)
18” x 26” x 1”
ON SHELVES
(GN 2/1 x 20mm)
(
NO SHELVES REQUIRED)
18” x 26” x 1”
ON SHELVES
(GN 1/1 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.
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
Not Recommended
1-1/2 hours
Full Load
COOKING GUIDELINES