EL ECT RON I C OVEN C O OK I N G GUID ELI NES
PRI ME RIB SPECIAL
PRO DUC T S PECIFICATIONS a nd PREPARA TION
Beef Rib, Roast Ready Special, Tied: 14 to 18 lb (6 to 8 kg) Avera 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 SERIE S |
| 1000 SERIE S |
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| 1200PER COMPARTMENT |
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| NUMBER | 1 |
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| OF SHELVES |
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| PER SHELF | 1 Roast |
| 1 Roast |
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| 3 Roasts |
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| 2 Roasts |
| 2 Roasts |
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| ITE MS |
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| APPROXIMATE | 1 Roast |
| 2 Roasts |
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| 6 Roasts |
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| 6 Roasts |
| 6 Roasts |
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| 18 lb (8 kg) |
| 36 lb (16 Kg) |
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| 100 lb (45 kg) |
| 100 lb (45 kg) |
| 100 lb (45 kg) |
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| MAXIMUM |
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| CAPACITY |
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| PANS | none |
| none |
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| none |
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| none |
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| none |
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| OVERN IGHTDOCOOKR VEN& HOLDTS: : | FI NALFINALINTE RNALINT ERNAPRODL TEUCTMPERATURETEMPE RATURE |
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| T | ND | F OV ERRID E PERIOD: |
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| OVERNIGHT COOK & HOLD : |
| AFTER OVERRIDE: |
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| An overn ight cook & hold |
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| Ca n Cook Over nig ht | On |
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| RA RE : 130°F (54°C) |
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| can be done with thi s cut. | 130°F (54°C ) |
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| R ARE : |
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| TO COO K BY PROB E |
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| TO COOK BY TI ME |
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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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| • Press the COOK key. |
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| temperature to 250°F (121°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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| OVE R RI DE | A LLOW ANC E: 30°F | (17° 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 15 minutes for each additional roast. |
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| CLO SE THE OVEN DOOR . |
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| CLOSE THE OVEN DOOR. |
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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 | AUD IBLE 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 I MU M HO LDING TIME REQUIRED
MA XI MU M HO LDI NG TIM E
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| 4 Hours |
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| 24 Hours |
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TIME | REQUIRED | IN "HO LD " CYC LE BEF OR E SERVIN G . |
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T HE TI ME AND PROBE | TEMPERATURE | ARE | SUGGE ST ED | GU IDE LI NES ONL Y. | A L L COOKI N G S H OULD | B E BA SE D ON I NTE RN A L PRODU CT | T EMPERATU RES . | |
DU E TO | VARI ATIONS IN | PROD UCT QUALITY , | WE IG H T, A N D | DE S IR ED DEGR EE OF | DON ENE SS , THE COOKI | N G TI ME R OR PROB E T E M P ERA TUR E | M AY NEE D TO BE | |
AD J USTED AC CORDING | LY. AL WAYS | FOLLOW | L OCA L HE A LT H (H Y G IE NE ) R E G UL AT IONS FOR AL L IN TER NAL TE M PER AT UR E R EQ U IR E MENTS . |
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29.