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VRH SERIES OVENS F-41207 (04-14)
14
PRODUCT
(DETAILS)
WEIGHT
COOK
TIME
COOK
TEMP. HOLD TIME
HOLD
TEMP.
MAX.
INTERNAL
TEMP.
LOADING
GUIDELINES
Chicken Pieces 10 lbs. 2¼ hrs. 250⁰ F 1 hr. max.
150⁰ F 170⁰ F
10 lbs. per shelf
Whole Chickens 20 lbs. 2½ hrs. 250⁰ F 5 hrs. max
150⁰ F 170⁰ F
6 per shelf
Whole Turkeys 20 lbs. 4½ hrs. 250⁰ F 5 hrs. max.
170⁰ F 170⁰ F
2 per shelf
Turkey Breast₇
10 lbs. 4 hrs. 250⁰ F 1 hr.
160⁰ F 160⁰ F
3 per shelf
Rack of Lamb 18 lbs. 3½ hrs. 250⁰ F 3 hrs. max
140⁰ F 140⁰ F
15 racks per shelf
Braised Lamb Shanks 10-12 lbs. 4 hrs. 250⁰ F 4 hrs. min.
160⁰ F 180⁰ F
1 tray per shelf
Fish Filets 10 lbs. 40 min. 225⁰ F 4 hrs. max
160⁰ F 160⁰ F
10 lbs. per shelf
Clear Soups
12" x 20"
pans 3 hrs. 250⁰ F Overnight
160⁰ F 175⁰ F
1 pan per shelf
Rice 1 Quart Dry 2 hrs. 250⁰ F 18 hrs. max
150⁰ F 160⁰ F
1 pan per shelf
Frozen Entrees 1 Quart Dry 3 hrs. 250⁰ F Overnight
160⁰ F 165⁰ F
2 pans per shelf