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VCH & VRT SERIES OVENS F-41162 (07-10)
15
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. 225
⁰
F 4 hrs. min.
140⁰ F 135⁰ F
2 per shelf
Boneless Rib eye
(USDA
#112A)
12 lbs.
3 hrs 225
⁰
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.
140
⁰
F
130
⁰
F
3 per shelf
Whole Tenderloin
(USDA
#190)
10 lbs.
2½ hrs.
225⁰ F
2 hrs. min.
140
⁰
F
130
⁰
F
4 per shelf
Top Sirloin Butt
(USDA
#184)
12-14 lbs.
3 hrs.
225⁰ F
4 hrs. min.
140
⁰
F
135
⁰
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. 225
⁰
F 4 hrs.
160⁰ F 160⁰ F
4 per shelf
Beef Stew
(Stew Meat)
10 lbs. 4 hrs.
225
⁰
F
6 hrs. min.
150⁰ F 175⁰ F
1 tray per shelf
Corned Beef
12 lbs.
4 hrs.
250⁰ F
4 hrs. min.
150
⁰
F
165
⁰
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. 250
⁰
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.
160
⁰
F
175
⁰
F
5 slabs per shelf
Fresh Sausages
10 lbs.
2 hrs.
225⁰ F
5 hrs. max
160
⁰
F
175
⁰
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. 250
⁰
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