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VCH & VRT SERIES OVENS F-41162 (03-14)
16
COOKING AND HOLDING GUIDE
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. Finished product temperatures
should be verified manually, prior to serving, in order to insure food safety.
PRODUCT
(DETAILS)
WEIGHT
COOK
TIME
COOK
TEMP. HOLD TIME
HOLD
TEMP.
MAX.
INTERNAL
TEMP.
LOADING
GUIDELINES
Prime Rib
(USDA
#109)
20 lbs. 5 hrs. 225⁰ F 4 hrs. min.
140⁰ F 135⁰ F
2 per shelf
Boneless Rib eye
(USDA
#112A)
12 lbs. 3 hrs 225⁰ F 4 hrs. min.
140⁰ F 135⁰ F
3 per shelf
Top Round
(USDA
#168)
18-20 lbs. 4½-5 hrs. 225⁰ F 4 hrs. min.
140⁰ F 130⁰ F
2 per shelf
Steamship Round
(USDA
#160)
60 lbs. 10 hrs. 225⁰ F 4 hrs. min.
140⁰ F 130⁰ F
1 per shelf
Bottom Round
(USDA
#170)
20 lbs. 5 hrs. 225⁰ F 8 hrs. min.
140⁰ F 130⁰ F
2 per shelf
Boneless Strip Loin
(USDA
#180)
12 lbs. 3 hrs. 225⁰ F 4 hrs. min.
140⁰ F 130⁰ F
3 per shelf
Whole Tenderloin
(USDA
#190)
10 lbs. 2½ hrs. 225⁰ F 2 hrs. min.
140⁰ F 130⁰ F
4 per shelf
Top Sirloin Butt
(USDA
#184)
12-14 lbs. 3 hrs. 225⁰ F 4 hrs. min.
140⁰ F 135⁰ F
3 per shelf
Beef Short Ribs 10 lbs. 4 hrs.
225⁰ F
4 hrs. min.
155⁰ F 165⁰ F
1 per shelf
Cubed Steaks 10 lbs. 4 hrs. 225⁰ F 3 hrs. min.
160⁰ F 160⁰ F
1 tray per shelf
Beef Back Ribs 30 lbs. 6 hrs. 225⁰ F 4 hrs.
160⁰ F 160⁰ F
4 per shelf
Beef Stew
(Stew Meat)
10 lbs. 4 hrs.
225⁰ F
6 hrs. min.
150⁰ F 175⁰ F
1 tray per shelf
Corned Beef 12 lbs. 4 hrs. 250⁰ F 4 hrs. min.
150⁰ F 165⁰ F
2 per shelf
Frozen Burgers 7-8 lbs. 45 min. 225⁰ F 4 hrs. max
150⁰ F 165⁰ F
24 per shelf
Fresh Ham 12 lbs. 6 hrs. 250⁰ F 4 hrs.
160⁰ F 165⁰ F
2 per shelf
Cooked Cured Ham 12 lbs. 4 hrs. 250⁰ F 4 hrs.
160⁰ F 135⁰ F
2 per shelf
Pork Back Ribs
(USDA
#422)
10 lbs. 4 hrs. 250⁰ F 3 hrs. max.
160⁰ F 175⁰ F
6 slabs per shelf
Pork Spare Ribs 30 lbs. 4 hrs. 250⁰ F 4 hrs.
160⁰ F 175⁰ F
5 slabs per shelf
Fresh Sausages 10 lbs. 2 hrs. 225⁰ F 5 hrs. max
160⁰ F 175⁰ F
10 lbs. per shelf
Pre-Cooked Sausage 10 lbs. 1¾ hr. 250⁰ F 5 hrs. max
160⁰ F 160⁰ F
10 lbs. per shelf
Roast Suckling Pig 30 lbs. 6 hrs. 250⁰ F 3 hrs. min.
160⁰ F 170⁰ F
1 per shelf
Bacon 40 min 350⁰ F n/a n/a n/a 36 slices per shelf