Toastmaster RH36, MH36 manual Operation

Page 29

Section 3 - OPERATION

DECK OVEN ROASTING TIME AND TEMPERATURE

 

 

CONTROL

 

INTERNAL MEAT

MINUTES

PRODUCT

SETTING

 

TEMPERATURE

PER POUND

Beef

 

 

 

 

Standing Rib. 3 Rib. 6-8 Pounds

300°F(149°C)

 

Rare 140°F(60°C)

20

 

 

 

Med. 160°F(71°C)

25

 

 

 

Well 170°F(77°C)

30

Standing Rib. 7 Rib. 20-25 pounds

300°F(149°C)

 

Rare 125°F(52°C)

13

 

 

 

Med. 140°F(60°C)

15

 

 

 

Well 150°F(65°C)

17

Rolled Rib. 7 Rib. 16-18 pounds

250°F(121°C)

 

Well 150°F(65°C)

25

Rump or Chuck. 8-23 pounds

300°F(149°C)

140°F - 170°F(60°C - 77°C)

20 - 30

Round Rump. shank off. 50 pounds

300°F(149°C)

140°F - 170°F(60°C - 77°C)

12 - 16

Lamb

 

 

 

 

Leg. 7-8 pounds

300°F(149°C)

 

180°F(82°C)

30 - 35

Leg. 15-20 pounds

300°F(149°C)

 

160°F(71°C)

20 - 30

Shoulder

300°F(149°C)

 

180°F(82°C)

40 - 45

Breast, Stuffed

300°F(149°C)

175°F - 180°F(79°C - 82°C)

30 - 35

Pork

 

 

 

 

Ham Leg, 15 pounds

350°F(176°C)

 

185°F(85°C)

30 - 35

Ham Leg, 25 pounds

350°F(176°C)

 

185°F(85°C)

30 - 35

Ham Boned, 15 pounds

350°F(176°C)

 

185°F(85°C)

30 - 35

Loin

350°F(176°C)

 

185°F(85°C)

 

Boston Butt

350°F(176°C)

 

185°F(85°C)

45 - 50

Ham. Cured. 20 pounds

300°F(149°C)

 

160°F(71°C)

15 - 18

Veal

 

 

 

 

Leg. 16 pounds

300°F(149°C)

 

170°F(77°C)

22

Leg. 25 pounds

300°F(149°C)

 

170°F(77°C)

18 - 20

Shoulder. 15 pounds

300°F(149°C)

 

170°F(77°C)

25

Shoulder. Rolled. 15 pounds

300°F(149°C)

 

170°F(77°C)

35 - 40

Loin. 10 pounds

300°F(149°C)

 

170°F(77°C)

25 - 30

Fowl

 

 

 

 

Chicken. Dressed. 4-6 pounds 250°F - 300°F(121°C - 149°C)

190°F(88°C)

35 - 40

Duck. Dressed. 5-8 pounds

300°F(149°C)

 

190°F(88°C)

25 - 30

Turkey. Dressed. 14-19 pounds

300°F(149°C)

 

190°F(88°C)

20 -25

Turkey. Dressed. 27-33 pounds

300°F(149°C)

 

190°F(88°C)

15 - 20

NOTE: The above data is of general nature. Many factors such as size of bone, thickness of meat, temperature at time of roasting, individual taste as to degree of doneness, seasoning, etc., must be taken into consideration. Pan selection and cooking times will also be governed by total weight, number of pieces in load. Preheating for roasting is unnecessary.

25

RH36 & MH36 INSTALLATION & OPERATIONS MANUAL 2M-1189333

Image 29
Contents Oven Range RH36 & MH36 Installation & Operations Manual 2M-1189333 PROBLEMS, Questions or Concerns III Description Section DescriptionGriddle Range Components DescriptionsRound Hot Plate Hot PlateMulti-Purpose Top Range Top ConfigurationsAll Purpose Plate Griddle Top Description SE36 SpecificationsDescription Inspect for Shipping Damage Section InstallationInspect of Oven Range InstallationElectrical Connection Initially Clean the Griddle and/or 12 x 24 Hot PlatesAssembling Stacking the Oven Module and Range Module Marine Oven Range Installation on Curb Dimension Drawings Installation Convection Section OperationOperation Deck Oven Control Panel Deck Control Panel Range Top with Hot Plate Control Range Top Controls Range Top with Griddle ControlConvection Oven Cleaning Deck Oven Operation Deck Oven CleaningOperation Daily Post Operations Marine Ranges 12 x 24 Hot Plate OperationRound Hot Plate Operation IV. Time and Temperature Charts Operation Convection Oven Baking Time & Temperature Griddle Time and Temperature Operation Section Parts List Parts List Overall Parts List RH36 & MH36 Parts List IL2012 33, 34, 35 Convection Oven Parts List Parts List Deck Oven Parts List Parts List Vents & Marine Rails Parts List Schematics Schematics RH36D1 208/240VRH36D2 Schematic RH36D2 RH36D3 Schematic 208/240V RH36D3 RH36D4 Schematic RH36D4 RH36D6 Schematic RH36D6 RH36D7 Schematic 208/240V RH36D7 RH36C1 Schematic 208/240V RH36C1 RH3621 480VRH36C2 Schematics RH36 & MH36 Installation & Operations Manual 2M-1189333 RH36C2 Schematic Wiring Diagram 480V Schematics RH36C3 Schematic 208/240V RH36C3 RH36C3 Schematic 480V RH36C4 Schematic RH36C4 480V Schematics RH36C6 Schematic RH36C6 480V Schematics RH36C7 Schematic 208/240V RH36C7 RH36C7 Schematic 480V RH36C7W Schematic 208/240V RH36C7W Schematics Schematics This page intentionally left blank Star International Holdings INC. Company
Related manuals
Manual 92 pages 60.86 Kb

RH36, MH36 specifications

The Toastmaster MH36, RH36, and CO36 are three commercial-grade ovens designed for high-performance cooking in various food service environments. These models combine powerful features, innovative technologies, and user-friendly characteristics that make them essential for chefs and kitchen operators looking to enhance their cooking capabilities.

The Toastmaster MH36 is a high-efficiency microwave oven that specializes in quick heating, defrosting, and cooking a variety of foods. With a spacious interior and a rotating turntable, the MH36 ensures even heating across all dishes. Its programmable controls allow users to set multiple power levels, making it versatile for various dishes, from delicate sauces to hearty casseroles. Additionally, the unit is built with a stainless-steel exterior, providing durability and ease of cleaning, crucial for busy kitchens.

The RH36, on the other hand, is a combination oven that integrates convection, steam, and microwave cooking all in one unit. This versatility enables chefs to cook a wide range of menu items, from baked goods to steamed vegetables, with optimal results. The RH36 features a digital control panel, making it easy to adjust cooking times and temperatures precisely. Its humidity injection system enhances moisture retention, ensuring that foods remain juicy and flavorful. This model is perfect for establishments that emphasize quality and speed in food preparation.

The CO36 is a commercial-grade convection oven designed for high volume cooking. It features multiple racks and a robust fan system that allows for even heat distribution, making it ideal for large batches of baked goods or roasted meats. The CO36 is equipped with a user-friendly digital display that simplifies programming and monitoring cooking processes. Its energy-efficient design minimizes energy consumption while maximizing performance, which is essential in today's eco-conscious world.

All three models are built with safety features, including cool-touch exteriors and automatic shut-off mechanisms, adding peace of mind for kitchen staff. Whether you are running a fast-casual restaurant or a high-end dining establishment, the Toastmaster MH36, RH36, and CO36 provide the technology and reliability chefs need to deliver exceptional dishes consistently. Their combination of innovative features, durability, and efficiency makes them a valuable addition to any professional kitchen.