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Gourmet Oven Operation
20
CORNED BEEF (8-10 LBS IN BAG WITH BRINE)
OVEN PREPARATION
1. Preheat oven to 250ºF, set on LOW power. This will take 15 minutes.
2. Set COOK TEMP to 250ºF.
3. Set COOK TIME as shown below.
4. Set HOLD TEMP to 150ºF.
5. Place Corned Beef in oven and press START to activate cook cycle.
GATHER REQUIRED ITEMS
1. Corned Beef
2. 18 x 26-inch Sheet Pans
PREPARATION
1. Leave Corned Beef in original bag. DO NOT PUNCTURE.
2. Place in 18 x 26-inch sheet pan (2 per pan).
NOTE: If product does not come in a bag, wrap completely with clear wrap and place in pans.
TO COOK FROM REFRIGERATED INTERNAL FOOD
TEMPERATURE
1 Corned Beef 3:00 (3 hours) 170ºF
2 Corned Beefs 3:20 (3 hours 20 minutes) 170ºF
3 Corned Beefs 3:40 (3 hours 40 minutes) 170ºF
4 Corned Beefs 4:00 (4 hours) 170ºF
5 Corned Beefs 4:20 (4 hours 20 minutes) 170ºF
6 Corned Beefs 4:40 (4 hours 40 minutes) 170ºF
7 Corned Beefs 5:00 (5 hours) 170ºF
8 Corned Beefs 5:20 (5 hours 20 minutes) 170ºF
9 Corned Beefs 5:40 (5 hours 40 minutes) 170ºF
10 Corned Beefs 6:00 (6 hours) 170ºF
11 Corned Beefs 6:20 (6 hours 20 minutes) 170ºF
12 Corned Beefs 6:40 (6 hours 40 minutes) 170ºF
Cooking formula for larger-sized Corned Beef:
1. First piece 25 minutes per pound of product.
2. For additional pieces, 20 minutes per pound for each Corned Beef.
NOTE: Internal product temperature MUST reach 170ºF.
For best tenderization results, let product hold for a minimum of 8 hours.