Filter
Top Products
cooking guidelines - deluxe control • 26
PRODUCT SPECIFICATIONS AND PREPARATION
BEEF, LAMB, VEAL
PRODUCT >
CORNED BEEF RIBEYE BEEF ROUND
SIZE OF MEAT
9 to 12 lb (4 to 5 kg) 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)
INSTRUCTIONS
Leave the corned beef in the original
plastic bag and place the corned beef
bag directly on the wire shelf.
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.
SUGGESTED PAN
None None None
NO. OF SHELVES
AS-250
500
750
1000 or 1200
2
2
2
3
1
2
2
3
1
1 or 2
2
3
ITEMS PER SHELF
AS-500
500
750
1000 or 1200
1 roast
2 roasts
3 to 4 roasts
2 to 3 roasts
1 roast
2 roasts
3 roasts
3 roasts
1 roast
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
MAX. CAPACITY
AS-250
500
750
1000 or 1200
2 roasts up to 24 lb (11 kg)
4 roasts up to 40 lb (18 kg)
6 to 8 roasts up to 100 lb (45 kg)
6 to 9 roasts up to 100 lb (45 kg)
1 roast 12 lb (5 kg)
4 roasts up to 40 lb (18 kg)
6 roasts up to 100 lb (45 kg)
9 roasts up to 100 lb (45 kg)
1 roast up to 23 lb (10 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)
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)
PROBE TEMP
100°F (38°C) 100°F (38°C) 100°F (38°C)
HOLD TEMP
160°F (71°C) 140°F (60°C) 140°F (60°C)
COOK TIME
20 minutes per pound for the first
corned beef (44 minutes per kilogram)
plus add 30 minutes for each additional
corned beef.
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.
MIN. HOLD TIME
6 or more hours 4 hours 14 lb (6 kg) roasts: 4 to 6 hours
15 to 23 lb (7 to 10 kg) roasts: 8-10 hrs.
MAX. HOLD TIME
24 hours 12 hours 14 lb (6 kg) roasts: 12 hours
15 to 23 lb (7 to 10 kg) roasts: 24 hours
OVERNIGHT
COOK/HOLD
Required Optional Optional for smaller roasts.
Highly recommened for larger cuts.
FINAL INTERNAL
TEMPERATURE
175°F (79°C) 130°F (54°C) RARE 130°F (54°C) Rare
OVERRIDE
ALLOWANCE
— 30°F to 40°F (17°C to 22°C)
depending on size
30°F (17°C)
ADDITIONAL
INFORMATION
If desired corn beef can be removed
from the bag and wrapped in clear
plastic wrap for cooking.
— Do not overload the oven.
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.