E LECT RON I C OVEN C OOK ING GUI DEL I NES
PRI M E RIB
PRO DUC T S PECI FICATIONS a nd PREPARA TION
Beef Rib, Roast Rea dy, wi th Fat Cap, #1 09: 20 lb (9 kg ) Ave ra ge Weight
Season as desired. Place roasts directly on wire shelves with the larger roasts toward the top of the oven compartment.
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| 500 SERIES |
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| 750 SERIES |
| 1000 SERI ES |
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| SERIE S | ||||||||||||||||||
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| 1200PER COMPARTMENT | ||||||||||||||||||||||||||
| NUMBE R | 1 |
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| OF SHELVES |
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| PER SHELF | 1 Roast |
| 1 Roast |
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| 3 Roasts |
| 2 Roasts |
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| 2 Roasts | |||||||||||||||
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| ITEMS |
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| APPROXIMATE | 1 Roast |
| 2 Roasts |
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| 6 Roasts |
| 6 Roasts |
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| 6 Roasts | |||||||||||||||
| 20 lb (9 kg) |
| 40 lb (18 kg) |
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| 120 lb (54 kg) |
| 120 lb (54 kg) |
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| 120 lb (54 kg) | |||||||||||||||||||
| MAX IMU M |
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| CAPACITY |
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| PANS | none |
| none |
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| none |
| none |
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| none | |||||||||||||
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| OVERN IGH TDOCOOKR VEN& HOLDTS: : One- H alfDOORpen VENTS: FI NALFINALINTERINTERNNAL PRODUAL TECTMPERATUTE MPE REATU RE |
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| T | ND F OVER RID E PERIOD : |
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| AFTER OVERRIDE: |
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| High ly Re com mended |
| On | RA RE : | 130°F (54°C ) |
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| OVER NIG HT COOK & HOLD : Highl y Recomm) | ende d |
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| RA RE : 130°F (54°C |
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| TO CO OK BY PROBE |
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| TO COO K BY TIM E |
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| • Press and release control ON/OFF key. |
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| • Press and release control ON/OFF key. |
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| • Press the HOLD key. |
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| • Press the HOLD key. |
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| • Press the up and down arrows to set the holding |
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| temperature to 140°F (60°C). |
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| • Press the up and down arrows to set the holding | |||||||||||||
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| • Press the COOK key. |
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| temperature to 140°F (60°C). |
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| • Press the up and down arrows to set the cooking |
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| temperature to 250°F (121°C). |
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| • Press the COOK key. |
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| • Press the up and down arrows to set the cooking | ||||||||||
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| temperature to 250°F (121°C). |
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| OV ERRIDE | A LLOWANC E: 3 0°F | (1 7°C ) |
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| • Press the TIME key. |
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| • Press the PROBE key. |
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| • Press the up and down arrows to set the probe |
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| • 10 minutes per pound for the first roast |
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| temperature to 100°F (38°C). |
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| (22 minutes per kilogram) |
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| • Insert the product probe. |
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| plus add 30 minutes for each additional roast. | |||||||||||||
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| CLOSE THE OVEN DOOR. |
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| CLOSE THE OVEN DOO R. |
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| PRESS |
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| PRESS |
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| WAIT | FOR THE AUDIBLE SIGNAL |
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| WAIT FOR THE AUDIBLE SIGNAL | |||||||||||||||||
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| TO INDICATE OVEN HAS PREHEATED. |
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| TO INDICATE OVEN HAS PREHEATED. |
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M IN IM U M H O LDIN G TIME RE QU IR ED
MAXIMUM HOLDING TIME
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| 4 to 6 Hours |
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| 24 Hours |
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TIM E REQUIRED | IN | "HOLD " CYC LE BE FO RE SERVIN G . |
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T HE TI ME AND PROBE | TEMPERATURE | ARE | SUGGEST | ED | GUI DEL INES | ONL Y. | ALL | C OOK ING S HOUL D BE | BAS ED ON I NT ERN A L PROD U C T | TEMPE RATURE | S . | |
DU E TO VA RIA T IONS IN | PRODUCT QUALITY , WE I GH T, | A ND | D E SI RE D D EGRE E O F | D ON ENE SS , THE COOK ING | TI M ER OR P ROB E TEM PER AT U RE | M AY NEE D TO | BE | |||||
AD JU STED ACCORDINGL | Y. | AL WAYS | FOLLOW | LOCA L H EA LT H (HY G IE NE ) | RE G U LA TI ONS | F OR AL L I N TE RNAL TE MP E RA TU R E R E Q U IR EMEN TS . |
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28.