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Cook Cook Hold Internal Loading Guidelines
Product Details/Weight Time Temp Hold Time Temp Temp 2 per shelf on 4 shelves
Prime Rib USDA #109, 20 lbs. 5 hrs 225
°
F4 hrs min 140
°
F 135
°
F3 per shelf on 6 shelves
Boneless Ribeye USDA #112A, 12 lbs. 3 hrs 225
°
F4 hrs min 140
°
F 135
°
F2 per shelf on 4 shelves
Top Round USDA #168, 18-20 lbs. 4-1/2-5 hrs 225
°
F4 hrs min 140
°
F 130
°
F2 per shelf on 4 shelves
Steamship Round USDA #160, 60 lbs. 10 hrs 225
°
F4 hrs min 140
°
F 130
°
F1 per shelf on 2 shelves
Bottom Round USDA #170, 20 lbs. 5 hrs 225
°
F 8 hrs 140
°
F 130
°
F2 per shelf on 4 shelves
Boneless Strip Loin USDA #180, 12 lbs. 3 hrs 225
°
F 4 hrs 140
°
F 130
°
F3 per shelf on 6 shelves
Whole Tenderloin USDA #190, 4-6 lbs. 2-1/2 hrs 225
°
F2 hrs min 140
°
F 130
°
F4 per shelf on 8 shelves
Top Sirloin Butt USDA #184, 12-14 lbs. 3 hrs 225
°
F4 hrs min 140
°
F 135
°
F3 per shelf on 4 shelves
Beef Short Ribs 10 lbs. 4 hrs 225
°
F4 hrs min 155
°
F 165
°
F1 per shelf on 6 shelves
Cubed Steaks 10 lbs. 4 hrs 225
°
F3 hrs min 160
°
F 180
°
F1 per shelf on 6 shelves
Beef Back Ribs 30 lbs. 5 hrs 225
°
F 4 hrs 160
°
F 175
°
F4 per shelf on 6 shelves
Beef Stew 10 lbs. (stew meat) 4 hrs 225
°
F 6 hrs
1
150
°
F 140
°
F1 per shelf on 6 shelves
Corned Beef 12 lbs. 4 hrs 250
°
F4 hrs min 150
°
F 165
°
F2 per shelf on 6 shelves
Frozen Burgers 4-5 oz. 45 min 225
°
F4 hrs max 150
°
F 165
°
F 24 per shelf on 14 shelves
Fresh Ham
2
12 lbs. 6 hrs 250
°
F 4 hrs 160
°
F 165
°
F4 per shelf on 4 shelves
Cooked Cured Ham 12 lbs. 4 hrs 250
°
F 4 hrs 160
°
F 135
°
F2 per shelf on 4 shelves
Pork Back Ribs USDA #422, 10 lbs. 4 hrs 250
°
F 3 hrs 160
°
F 175
°
F
3
6 per shelf on 8 shelves
Pork Spare Ribs 30 lbs. 4 hrs 255
°
F 4 hrs 160
°
F 175
°
F
3
5 per shelf on 6 shelves
Fresh Sausages 10 lbs. 2 hrs 225
°
F5 hrs max 160
°
F 175
°
F 52 per shelf on 6 shelves
Pre-Cooked Sausage 10 lbs. 1-3/4 hrs 250
°
F5 hrs max 160
°
F 160
°
F 52 per shelf on 8 shelves
Roast Suckling Pig 30 lbs. 6 hrs 250
°
F3 hrs min 160
°
F 170
°
F
4
1 per shelf on 4 shelves
Bacon 40 min 350
°
F n/a n/a n/a 33 per shelf on 14 shelves
Chicken Wings 10 lbs. 45 min 350
°
F n/a 150
°
F 165
°
F 80 per shelf on 8 shelves
Chicken Pieces 8 pcs. per 3-1/2 lb. bird 2-1/4 hrs 250
°
F 1 hr max 150
°
F 170
°
F8 per shelf on 6 shelves
Whole Chickens 3-1/4 lbs. 2-1/2 hrs 250
°
F5 hrs max 150
°
F 170
°
F
5
6 per shelf on 6 shelves
Rottisserie Chicken 2-3/4 lbs. 2-1/2 hrs 375
°
F 1 hr max 160
°
F 170
°
F
3
6 per shelf on 6 shelves
Whole Turkeys 20 lbs. 5 hrs 250
°
F5 hrs max 170
°
F 170
°
F
6
2 per shelf on 4 shelves
Turkey Breast
7
10 lbs. 4 hrs 250
°
F 1 hr 160
°
F 160
°
F
3
3 per shelf on 4 shelves
Roast Duckling 4 lbs. 1-1/2 hrs 350
°
F3 hrs max 160
°
F 170
°
F
3
6 per shelf on 6 shelves
Rack of Lamb 10 lbs. 3-1/2 hrs 250
°
F3 hrs max 140
°
F 140
°
F 14 per shelf on 8 shelves
Braised Lamb Shanks 4 hrs 250
°
F4 hrs min 160
°
F 180
°
F
3
1 per shelf on 8 shelves
Fish Filets 4-6 oz. 40 min 225
°
F4 hrs max 160
°
F 160
°
F 32 per shelf on 8 shelves
Sheet Cakes 18” x 26” 1-1/4 hrs 300
°
F n/a n/a 190
°
F1 per shelf on 8 shelves
Kaiser Rolls 35 min 350
°
F n/a n/a 190
°
F 15 per shelf on 8 shelves
Italian Bread 40 min 350
°
F n/a n/a 190
°
F6 per shelf on 8 shelves
Cookies Various Types 20-35 min 325
°
F n/a n/a n/a 24 per shelf on 14 shelves
Pies with Top Crust Various Types, 9” dia. 1-1/4 hrs 350
°
F n/a n/a n/a 3 per shelf on 8 shelves
Dinner Rolls 30 min 350
°
F n/a n/a n/a 42 per shelf on 8 shelves
Clear Soups 12” x 20” Pans 3 hrs 250
°
F Overnight 160
°
F 175
°
F1 per shelf on 6 shelves
Frozen Pizzas 18” diameter 40 min 350
°
F2 hrs max 160
°
F 175
°
F
6
2 per shelf on 8 shelves
Baked Potatoes 12” x 20” Pans 1-1/4 hr 350
°
F 1-1/2 hrs 170
°
F 200
°
F 30 per shelf on 8 shelves
Rice 1 Quart Dry 2 hrs 250
°
F 18 hrs max 150
°
F 160
°
F1 per shelf on 8 shelves
Frozen Entrees 1 Quart Dry 3 hrs 250
°
F Overnight 160
°
F 165
°
F2 per shelf on 8 shelves
1= Overnight 2= Short Shank #402 or Bone Rolled Tied #402B 3= Internal holding temp 150°F 4= Internal holding temp 155°F
5= Internal holding temp 140°F 6= Internal holding temp 160°F 7= Bone In
Traulsen’s Guide to Retherm & Holding
The below information is intended for use as a general reference only when using the Traulsen retherm oven. Please note
that as products vary, as well as other elements such as altitude, so shall actual cooking times and temperatures. These
should be adjusted as needed based upon your actual experience, and finished product temperatures should be verified
manually prior to serving in order to insure food safety.
© Traulsen 2008 - All Rights Reserved. Revised 10/08
NOTE: For preheating please allow 1-minute for every ten degrees needed above current displayed cabinet temperature.
-11-
XI. Retherm & Holding Guide