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Beef Rib, Roast Ready, with Fat Cap, #109: 20 lb (9 kg) Average Weight
Season as desired. Place roasts directly on wire shelves with the larger roasts toward the top of the oven compartment.
E L E C T R O N I C OV E N C O O K I N G G U I D E L I N E S
P R I M E R I B
4 to 6 Hours
24 Hours
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
• Press and release control
ON/OFF key.
• Press and release control
ON/OFF key.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the TIME key.
• 10 minutes per pound for the first roast
(22 minutes per kilogram)
plus add 30 minutes for each additional roast.
• Press the COOK key.
• Press the up and down arrows to set the cooking
temperature to 250°F (121°C).
• Press the PROBE key.
• Press the up and down arrows to set the probe
temperature to 100°F (38°C).
• Insert the product probe.
PRODUCT SPECIFICATION S and PREPARATION
MINIMUM HOLD ING TIME REQUIRED MAXIMUM HOL DING TIME
DOOR VENTS : One-Half Open
OVERNIGHT COOK & HOLD: Highly Recommended
FINAL INTERNAL PRODUCT TEMPERATURE
AT END OF OVERRIDE PERIOD:
RARE: 130°F (54°C
)
OVERNIGHT COOK & HOLD: DOOR VENTS : FINAL INTERNAL TEMPERATURE
Highly Recommended One-Half Open
RARE: 130°F (54°C)
OVERRIDE ALLOWANCE: 30°F (1 7°C)
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED.
CLOSE THE OVEN DOOR.
WAIT FOR THE AUDIBLE SIGNAL
TO INDICATE OVEN HAS PREHEATED
.
12233
1 Roast 1 Roast 3 Roasts 2 Roasts 2 Roasts
1 Roast 2 Roasts 6 Roasts 6 Roasts 6 Roasts
20 lb (9 kg) 40 lb (18 kg) 120 lb (54 kg) 120 lb (54 kg) 120 lb (54 kg)
none none none none none
AS-250 500 SERIES 750 SERIES 1000 SERIES 1200MODELS
• Press the HOLD key.
• Press the up and down arrows to set the holding
temperature to 140°F (60°C).
PRESS PRESS
THE TIME AND PROBE 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 OR PROBE TEMPERATURE MAY NEED TO BE
ADJUSTED ACCORDINGLY
. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
28.
TO C OOK BY PROBE TO C OOK BY TIME
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
SERIES
PER COMPARTMENT
AFTER OVERRIDE: