Vulcan-Hart VC6GD ML-126613, VC4GD Recommended Temperatures and Times for Roasting, Cooking Hints

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RECOMMENDED TEMPERATURES AND TIMES FOR ROASTING

Meat roasting is most satisfactory at temperatures of 225 to 325°F (107 to 163°C) for beef, lamb, poultry and ham; 325°F (163°C) for fresh pork as recommended by USDA and American Meat Institute.

A pan, approximately 12 x 20 x 1" (305 x 508 x 25 mm) full of water, may be placed in the oven bottom. This water supplies humidity to reduce shrinkage. Water should be added if necessary during roasting.

Roasting pans should be no deeper than necessary to hold drippings (usually 2 to 21/2" (51 to 64 mm).

Cooking time and shrinkage may vary with roasting temperature, cut, grade of meat and degree of doneness. Smaller cuts will generally show greater time savings than larger cuts at a given temperature.

ROASTING TEMPERATURE CHART

 

 

TEMP

 

 

PRODUCT

°F

(°C)

APPROXIMATE TIMES

 

 

 

 

Standing Rib Roast — Oven Ready

250

(121)

3 to 4 Hrs. — Rare

 

 

 

4 to 41/2 Hrs. — Med.

Rolled Rib Roasts — 20 to 22 lb (9.1 to 10 kg)

275

(135)

4

Hrs. — Med.

Veal Roast — 15 lb (6.8 kg)

300

(149)

3

Hrs. — Med. Well

Turkeys — 15 to 20 lb (6.8 to 9.1 kg)

300

(149)

3

Hrs.

Meat Loaf — 8 to 10 lb (3.6 to 4.5 kg)

350

(177)

45 to 60 Minutes

 

 

 

 

 

COOKING HINTS

Forced air convection cooking is faster than conventional oven cooking, and therefore overcooking is more common. Do not cook products faster than is practical for the best results. Since forced air convection supplies heat to the surface of the product, the thicker or more massive a product is for its type, the longer it will take to absorb enough heat to cook.

The oven will cook or bake full or partial loads at standard recipe temperatures. As with any oven, you may wish to use a temperature of up to 25 F° (-4 C°) higher or lower than the recipe for the particular product result that you prefer.

When established, convection oven times and control settings should be noted on your recipe.

SUGGESTED COOKING GUIDELINES

Recommended temperatures, times and number of racks are intended as a guide only. Adjustments must be made to compensate for variations in recipes, ingredients, preparation and personal preference in product appearance.

The oven does not require special recipes. Excellent results can be obtained from any good commercial recipe with reduced cooking times.

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Contents Installation Important for Your Safety For Your SafetyGeneral Features and OptionsVC Series GAS Convection Ovens Installation Installation Codes and StandardsUnpacking LocationOvens Mounted on Casters Installing Basic OvenCanada Assembling Stacked Ovens Assembling the Legs to the OvenAssembling the Stand to the Oven Testing the GAS Supply System LevelingGAS Connection GAS Data Natural Gases PropaneElectrical Connections Burner AIR AdjustmentVent System Models Hz/PH Maximum Protective Device Electrical DataMinimum Circuit Ampacity Master Switch Fan Speed SwitchLights Switch OperationTimer Function SwitchUsing Model VC4GD and VC6GD Ovens Before First USELighting Model VC4GD and VC6GD Ovens Shutdown InstructionsCooking End of DayExtended Shutdown Conserving ENERGY- ALL ModelsOperating Hints Roast & Hold Operation When EquippedProper Utensils Times once programmed Programmable Controls Models VC4GC and VC6GCRack Buttons select individual Menu/Rack Number Cook Manually Setting the Temperature and Cook Time To Program Menu Item and Rack Number Cook TimesAlways Set the Temperature Before Setting the Time To Display the Actual Oven TemperatureTo End a Cooking Cycle Door and TimingSetting the Oven for Roast & Hold Rack ArrangementsSpecial Procedures for Baking High Limit SwitchRecommended Temperatures and Times for Roasting Cooking HintsSuggested Cooking Guidelines Standing Rib Roast Oven ReadyCakes Angel or Sponge CakesLoaf or Tube Pans CupcakesFood Service Pans Frozen French FriesFrozen TV Dinners Frozen EntreesCleaning Allow the oven to cool before cleaningSnorkel DailyMaintenance TroubleshootingDépannage EntretienNettoyage Inoxydable Acier EN Surfaces LES Préserver Pour GuideQuotidien Nettoyage Fondant fromage au Sandwiches Divers AlimentsCasseroles Fruits aux Tourtes BiscuitsRôtissage DE Température Suggéré Cuisson DE Guide’UTILISATION Conseils Sécurité DE Thermostat Cuisson LA Pour Spéciales ProcéduresGrilles DES Arrangement Équipé si chaud-au-Garde et Rôtissage Hold & Roast ModeCHAUD-AU-GARDE ET Rôtissage Mode EN Four DU Réglage Minuterie et Porte Cuisson de cycle d’un FinFour du réelle température la de Affichage Grille de numéro chaque pour cuissonCuisson DE Temps DU ET Température LA DE Manuel Réglage VC6GC ET VC4GC Modèles Programmables Commandes Appropriés Ustensiles Modèles LES Tous L’ÉNERGIE DE Conservation Prolongé ArrêtJournée la de fin la À CuissonPréchauffage VC6GD et VC4GD Fours DES Utilisation Utilisation Première UNE AvantArrêt OFF ou marche on à four du l’éclairage Commande ’éclairage InterrupteurClignote Allumage Four du refroidissement le d’accélérer vue en entrouvertesFonctionnement Ventilateur duBasse LO et élevée HI vitesse la choisir de Permet Vitesse de InterrupteurÉlectriques Caractéristiques Électrique Raccordement ’AIR Brûleurs DES RéglageNivelage GAZ DE Canalisation LA DE EssaisGAZ DE Données GAZ DU Branchement Superposition DE D’ÉVACUATION Conduit Fours DE SuperpositionAvant Support UN SUR Four DU AssemblageCanada Au Roulettes sur four du InstallationBase DE Four DU Installation Déballage Généralités CaractéristiquesAvertissement Sécurité DE MesureImpor Tant Importantes Sécurité DE Mesures’EMPLOI Mode ET D’INSTALLATION Mode

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