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cooking guidelines - deluxe control • 23
COOKING GUIDELINES
BEEF
Beef Brisket ................................................24
Beef Short Ribs ..........................................24
Beef Short Ribs, Braised ............................24
Beef Striploin .............................................25
Prime Rib (#109) ........................................25
Prime Rib, Special ......................................25
Corned Beef ...............................................26
Ribeye Roll ................................................. 26
Beef Round .................................................26
Beef Round, cafeteria/steamship ................27
Tenderloin .................................................27
Veal Loin .................................................... 27
LAMB
Lamb, Leg ..................................................28
Lamb Racks (Frenched) .............................28
Lamb Shanks .............................................. 28
PORK
Pork Leg, Fresh .......................................... 29
Ham, Cured & Smoked .............................29
Pork Chops ................................................29
Pork Loin ...................................................30
Pork Shoulder ............................................30
Pork Ribs ....................................................30
Pig, Whole ..................................................31
PROCESSED MEATS
Sausage ......................................................31
POULTRY
Chicken, Pieces & Halves ..........................32
Chicken, Whole ..........................................32
Chicken, Fried two-step method .................33
Cornish Hens .............................................33
Duck, Whole ..............................................34
Duck Confit ................................................34
Turkey ........................................................34
Turkey Breast .............................................35
Turkey Roll ................................................35
FISH
Fish, Baked .................................................36
Salmon Steaks ............................................36
Trout ..........................................................36
MISCELLANEOUS
Quiche ........................................................37
Rice .............................................................37
Baked Egg Custard ....................................37
Au Gratin Potatoes ....................................38
Canning ...................................................... 38
Crème Brulee .............................................38
Tempering Chocolate ................................39
Sheet Cake .................................................39
Cheese Cake ............................................... 39
Frozen Convenience ....................................... 40-41
Precooked Frozen Finger Foods ................ 42
Breakfast Sandwiches ................................42
Cookies.......................................................43
Proofing Dough .........................................43
SMOKING
Beef Brisket ................................................44
Pastami .......................................................44
Beef Tongue ...............................................44
Ham ............................................................45
Ribs ............................................................45
Pork Butt ....................................................45
Pork Belly...................................................46
Turkey ........................................................46
Fish Fillets ..................................................47
Whole Salmon ............................................47
Shrimp ........................................................47
Cold Smoked Salmon ................................48
Cold Smoked Canned Tomatoes ...............49
1. Press and release ON/OFF key.
2. Press HOLD key.
3. Press UP/DOWN ARROW keys to set Hold temperature.
4. Press COOK key.
5. Press UP/DOWN ARROW keys to set Cook temperature.
6. If cooking by probe, press PROBE key.
If cooking by time, press TIME key.
7. Press UP/DOWN ARROW keys to set Cook time.
8. If Smoking, press SMOKE key.
9. Press UP/DOWN ARROW keys to set Smoke time.
10. Close oven door. Wait for audible signal to indicate oven
has preheated.
11. Press START key.
On/Off
Key
Hold
Key
UP/Down
Arrows
Cook
Key
Probe
Key
Time
Key
Start
Key
Smoke
Key
Quantites listed in this section are per oven comparment