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PROGRAM NUMBER 20
Menu Item ROAST BEEF
Prep.
18 pounds each - refrigerated at 40°F -
set at room temperature 1 hour before roasting
MODE
Hot Air - Vent (Closed / Open)
Steam -
Co
mbi - ( Steam Factor
1•, 2•, 3•, 4•, 5•, 6• )
FINISH OVEN CONTROL
TIME
Hr. Min.
PROBE
°F
TEMP.
°F
F°
FAN
Speed
Full or
1
/
2
HUMIDIFIER
Manual
Phase 1 STEAM 20 Min. 212°F Full No
Phase 2
COMBI -
3• ~ Steam Factor = 20
4Hr. 30Min. 295°F Full No
Phase 3
HOT AIR -
Vent Closed
10 Min. 375°F Full No
Phase 4
Phase 5
MENU CARD
PROGRAM NUMBER _______
Menu Item________________
Prep.
MODE
Hot Air - Vent (Closed / Open)
Steam -
Co
mbi - ( Steam Factor
1
•, 2•, 3•, 4•, 5•, 6• )
FINISH OVEN CONTROL
TIME
Hr. Min.
PROBE
°F
TEMP.
°F
F°
FAN
Speed
Full or
1
/
2
HUMIDIFIER
Manual
Phase 1
Phase 2
Phase 3
Phase 4
Phase 5