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VCH & VRT SERIES OVENS F-41162 (07-10)
16
PRODUCT
(DETAILS)
WEIGHT
COOK
TIME
COOK
TEMP.
HOLD TIME
HOLD
TEMP.
MAX.
INTERNAL
TEMP.
LOADING
GUIDELINES
Chicken Wings
10 lbs.
45 min.
350⁰ F
n/a
150
⁰
F
165
⁰
F
10 lbs. per shelf
Chicken Pieces
10 lbs.
2¼ hrs.
250⁰ F
1 hr. max.
150
⁰
F
170
⁰
F
10 lbs. per shelf
Whole Chickens
20 lbs.
2½ hrs.
250⁰ F
5 hrs. max
150⁰ F 170⁰ F
6 per shelf
Rotisserie Chicken
16-17 lbs. 2½ hrs.
275
⁰
F
1 hr. max.
160⁰ F 170⁰ F
6 per shelf
Whole Turkeys
20 lbs.
4½ hrs.
250⁰ F
5 hrs. max.
170
⁰
F
170
⁰
F
2 per shelf
Turkey Breast
₇
10 lbs.
4 hrs.
250⁰ F
1 hr.
160⁰ F 160⁰ F
3 per shelf
Roast Duckling
18 lbs.
1½ hrs.
350⁰ F
3 hrs. max
160⁰ F 170⁰ F
6 per shelf
Rack of Lamb
18 lbs. 3½ hrs. 250
⁰
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.
160
⁰
F
180
⁰
F
1 tray per shelf
Fish Filets
10 lbs.
40 min.
225⁰ F
4 hrs. max
160
⁰
F
160
⁰
F
10 lbs. per shelf
Sheet Cakes
18" x 26"
1¼ hrs.
300⁰ F
n/a
n/a
190⁰ F
1 per shelf
Kaiser Rolls
35 min.
350
⁰
F
n/a n/a
190⁰ F
15 per shelf
Italian Bread
40 min.
350⁰ F
n/a
n/a
190
⁰
F
6 per shelf
Cookies
Various
Types
20-35
min.
325⁰ F
n/a
n/a
n/a
24 per shelf
Pies w/top crust
Various
Types
9" dia.
1¼ hrs.
350⁰ F
n/a
n/a
n/a
3 per shelf
Dinner Rolls
30 min.
350⁰ F
n/a
n/a
n/a
42 per shelf
Clear Soups
12" x 20"
pans
3 hrs.
250⁰ F
Overnight
160⁰ F 175⁰ F
1 pan per shelf
Frozen Pizzas
18" diameter 40 min.
350⁰ F
2 hrs. max
160⁰ F 175⁰ F
2 per shelf
Baked Potatoes
12" x 20"
pans 1¼ hrs. 350
⁰
F 1½ hrs.
170⁰ F 200⁰ F
30 per shelf
Rice
1 Quart Dry
2 hrs.
250⁰ F
18 hrs. max
150
⁰
F
160
⁰
F
1 pan per shelf
Frozen Entrees
1 Quart Dry
3 hrs.
250⁰ F
Overnight
160
⁰
F
165
⁰
F
2 pans per shelf