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cooking guidelines - simple control • 16
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 4 - BEEF, LAMB, VEAL
PRODUCT >
RIBEYE BEEF ROUND
BEEF ROUND
(CAFETERIA OR STEAMSHIP)
SIZE OF MEAT
Beef Ribeye Roll, Lip On, #112A:
8 to 12 lb (3 to 5 kg)
Beef Round, Top (Inside), Untrimmed:
14 to 23 lb (6 to 10 kg)
Beef Round, Bottom (Gooseneck),
Untrimmed: 14 to 23 lb (6 to 10 kg)
Any one of a variety of beef rounds
used for carving on a buffet line. May
be bone-in or boneless and may have a
handle on or off as required.
WEIGHT RANGE:
40 to 50 lb (18 to 23 kg)
50 to 80 lb (23 to 36 kg)
INSTRUCTIONS
Season as desired. Place roasts
directly on the wire shelves, fat side
down. Place larger roasts toward the
top of the oven compartment.
Season as desired. Place roasts
directly on wire shelves with fat side
down. Place larger roasts toward the
top of the oven compartment.
Meat should be at a refrigerated internal
temperature of 38° to 40°F (3 to 4°C)
when placed in a preheated oven.
SUGGESTED PAN
None None none
NO. OF SHELVES
500
750
1000
2
2
3
1 or 2
2
3
1
1
1
ITEMS PER SHELF
500
750
1000
2 roasts
3 roasts
3 roasts
1: 23 lb (6 kg) or 2: 14 lb (10 kg) roasts
3: 23 lb (6 kg) or 4: 14 lb (10 kg) roasts
2: 23 lb (6 kg) or 3: 14 lb (10 kg) roasts
1 roast
1-2 roasts
1-2 roasts
MAX. CAPACITY
500
750
1000
4 roasts up to 40 lb (18 kg)
6 roasts up to 100 lb (45 kg)
9 roasts up to 100 lb (45 kg)
2 lg. or 4 sm. roasts up to 40 lb (18 kg)
6 roasts up to 100 lb (45 kg)
6 lg. or 9 sm. roasts up to 100 lb (45 kg)
40 lb (18 kg)
up to 80 lb (36 kg)
up to 80 lb (36 kg)
VENT POSITION
One-half open One-half open One-half open
COOK TEMP
250°F (121°C) 250°F (121°C) 250°F (121°C)
HOLD TEMP
140°F (60°C) 140°F (60°C) 150°F (66°C)
COOK TIME
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.
14 lb (6 kg) roasts:
10 minutes per pound for the first roast
(22 minutes per kilogram) plus add 15
minutes for each additional roast.
15 to 23 lb (7 to 10kg) roasts:
10 minutes per pound for the first roast
(22 minutes per kilogram) plus add 30
minutes for each additional roast.
40 to 49 lb (18 to 22 kg) ROASTS:
10 minutes per pound for the first roast
(22 minutes per kilogram) plus add 15
minutes for a second roast.
50 to 80 lb (23 to 36 kg) ROASTS:
one roast only — 7 minutes per pound
(15 minutes per kilogram)
MIN. HOLD TIME
4 hours 14 lb (6 kg) roasts: 4 to 6 hours
15 to 23 lb (7 to 10 kg) roasts: 8-10 hrs.
40 to 49 lb (18 to 22 kg) ROASTS:
6 to 8 hours
50 to 80 lb (23 to 36 kg) ROASTS:
8 to 12 hours
MAX. HOLD TIME
12 hours 14 lb (6 kg) roasts: 12 hours
15 to 23 lb (7 to 10 kg) roasts: 24 hours
24 hours
OVERNIGHT
COOK/HOLD
Optional Optional for smaller roasts.
Highly recommened for larger cuts.
Required
FINAL INTERNAL
TEMPERATURE
130°F (54°C) RARE 130°F (54°C) Rare 138°F (59°C) RARE
ADDITIONAL
INFORMATION
— Do not overload the oven. When cooking these large roasts,
reinforce the shelf support by using two
wire shelves in one shelf bracket.
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 time may need to be adjusted accordingly. Always
follow local health (hygiene) regulations for all internal temperature requirements.