COOKING GUIDELINES
The information in the Cooking Guidelines chart is suggested only. Cooking times for various products may be different depending on the brand, consistency and the chef’s preferences for taste and presentation. The times below may require adjustments. Note the times and temperatures of your preferred results for future use. The preheating time for all of the following is 15 minutes. The computer control's Holding Temperature is preset at 150°F (66°C) and cannot be changed.
COOKING GUIDELINES (HOLDING FEATURE)
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| Cooking | Cooking | Min. Hold | Max. Internal | Internal |
| Amount | Temp. | Time | Time | Cook Temp. | Hold Temp. |
Product | lbs. (kg) | °F (°C) | Hours | Hours | °F (°C) | °F (°C) |
Prime Rib | 20 (9.06) | 225 (107) | 5 | 4 | 140 (60) |
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Rib Eye Boneless | 12 (5.43) | 225 (107) | 3 | 4 | 140 (60) |
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Top Round | 20 (9.06) | 225 (107) | 5 | 4 | 140 (60) |
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Steamship Round | 20 (9.06) | 225 (107) | 7 | 2 | 140 (60) |
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Bottom Round | 20 (9.06) | 225 (107) | 5 | 8 | 140 (60) |
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Boneless Strip Loin | 12 (5.43) | 225 (107) | 3 | 4 | 140 (60) |
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Whole Tenderloin | 6 (2.71) | 225 (107) | 2 | 2 | 140 (60) |
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Top Sirloin Butt | 14 (6.34) | 225 (107) | 3 | 4 | 140 (60) |
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Beef Short Ribs | 10 (4.53) | 225 (107) | 4 | 4 | 165 (74) |
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Cube Steaks | 10 (5.43) | 225 (107) | 3 | 3 | 180 (82) |
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Beef Back Ribs | 30 (13.6) | 225 (107) | 5 | 4 | 175 (79) |
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Beef Stew | 10 (5.43) | 225 (107) | 4 | 6 | 175 (79) | 150 (66) |
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Corned Beef | 12 (5.43) | 250 (121) | 4 | 4 | 165 (74) | 150 (66) |
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Fresh Ham | 12 (5.43) | 250 (121) | 6 | 4 | 165 (74) |
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Cooked Cured Ham | 12 (5.43) | 250 (121) | 4 | 4 | 135 (57) |
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Pork Back Ribs | 10 (4.53) | 250 (121) | 5 | 3 | 175 (79) | 150 (66) |
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Pork Spare Ribs | 30 (13.6) | 250 (121) | 5 | 4 | 175 (79) | 150 (66) |
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Fresh Sausages | 10 (4.53) | 225 (107) | 2 | 5 (Max) | 175 (79) |
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10 (4.53) | 250 (121) | 13/4 | 51/2 (Max) | 160 (71) |
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Roast Suckling Pig | 30 (13.6) | 250 (121) | 6 | 3 | 170 (77) | 155 (68) |
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Bacon |
| 350 (177) | 40 min. |
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Roasted Chicken | 10 (4.56) | 350 (177) | 45 min. | N/A | 165 (74) |
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Chicken Pieces (per tray) | 10 (4.56) | 250 (121) | 21/2 | 1/2 (Max) | 170 (77) | 150 (66) |
Whole Chickens |
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(per chicken) | 3.25 (1.47) | 250 (121) | 21/2 | 41/2 (Max) | 170 (77) | 140 (60) |
Whole Turkeys | 20 (9.06) | 230 (110) | 61/2 | 12 (Max) | 170 (77) | 160 (71) |
Bone In Turkey Breast | 10 (4.53) | 250 (121) | 5 | 1 | 160 (71) | 150 (66) |
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Roast Duckling (per duck) | 4 (1.81) | 350 (177) | 11/2 | 3 (Max) | 170 (77) | 150 (66) |
Rack of Lamb | 15 racks | 250 (121) | 31/2 | 21/2 | 160 (71) |
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Lamb Shanks, Braised |
| 250 (121) | 4 | 4 | 180 (82) | 150 (66) |
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Fish Filets | 225 (107) | 40 min. | 4 | 160 (71) |
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Clear Soups | or 12x20x4" | 225 (107) | 3 | Overnight | 175 (79) | 150 (66) |
| Steam Pan |
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Frozen Pizza | (2) 18” Pies | 350 (177) | 15 min. | 2 | 175 (79) | 160 (71) |
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Rice | 1 Qt. dry | 250 (121) | 2 | 18 | 160 (171) | N/A |
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Baked Potatoes | 90 CT. | 350 (177) | 1 | 11/2 | 200 (93) | 170 (77) |
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