Alto-Shaam MN-29491 manual Ribeye Beef Round

SECTION 4 - BEEF, LAMB, VEAL

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >	RIBEYE	BEEF ROUND	BEEF ROUND
			(CAFETERIA OR STEAMSHIP)
SIZE OF MEAT	Beef Ribeye Roll, Lip On, #112A:	Beef Round, Top (Inside), Untrimmed:	Any one of a variety of beef rounds
	8 to 12 lb (3 to 5 kg)	14 to 23 lb (6 to 10 kg)	used for carving on a buffet line. May
		Beef Round, Bottom (Gooseneck),	be bone-in or boneless and may have a
		Untrimmed: 14 to 23 lb (6 to 10 kg)	handle on or off as required.
			WEIGHT RANGE:
			40 to 50 lb (18 to 23 kg)
			50 to 80 lb (23 to 36 kg)
INSTRUCTIONS	Season as desired. Place roasts	Season as desired. Place roasts	Meat should be at a refrigerated internal
	directly on the wire shelves, fat side	directly on wire shelves with fat side	temperature of 38° to 40°F (3 to 4°C)
	down. Place larger roasts toward the	down. Place larger roasts toward the	when placed in a preheated oven.
	top of the oven compartment.	top of the oven compartment.
SUGGESTED PAN	None	None	none
NO. OF SHELVES
500	2	1 or 2	1
750	2	2	1
1000	3	3	1
ITEMS PER SHELF
500	2 roasts	1: 23 lb (6 kg) or 2: 14 lb (10 kg) roasts	1 roast
750	3 roasts	3: 23 lb (6 kg) or 4: 14 lb (10 kg) roasts	1-2 roasts
1000	3 roasts	2: 23 lb (6 kg) or 3: 14 lb (10 kg) roasts	1-2 roasts
MAX. CAPACITY
500	4 roasts up to 40 lb (18 kg)	2 lg. or 4 sm. roasts up to 40 lb (18 kg)	40 lb (18 kg)
750	6 roasts up to 100 lb (45 kg)	6 roasts up to 100 lb (45 kg)	up to 80 lb (36 kg)
1000	9 roasts up to 100 lb (45 kg)	6 lg. or 9 sm. roasts up to 100 lb (45 kg)	up to 80 lb (36 kg)
VENT POSITION	One-half open	One-half open	One-half open
COOK TEMP	250°F (121°C)	250°F (121°C)	250°F (121°C)
HOLD TEMP	140°F (60°C)	140°F (60°C)	150°F (66°C)
COOK TIME	8 to 11 lb (4 to 5 kg) ROASTS:	14 lb (6 kg) roasts:	40 to 49 lb (18 to 22 kg) ROASTS:
	8 minutes per pound for the first roast	10 minutes per pound for the first roast	10 minutes per pound for the first roast
	(18 minutes per kilogram) plus add 10	(22 minutes per kilogram) plus add 15	(22 minutes per kilogram) plus add 15
	minutes for each additional roast.	minutes for each additional roast.	minutes for a second roast.
	12 lb (5 kg) ROASTS:	15 to 23 lb (7 to 10kg) roasts:	50 to 80 lb (23 to 36 kg) ROASTS:
	10 minutes per pound for the first roast	10 minutes per pound for the first roast	one roast only — 7 minutes per pound
	(22 minutes per kilogram) plus add 10	(22 minutes per kilogram) plus add 30	(15 minutes per kilogram)
	minutes for each additional roast.	minutes for each additional roast.
MIN. HOLD TIME	4 hours	14 lb (6 kg) roasts: 4 to 6 hours	40 to 49 lb (18 to 22 kg) ROASTS:
		15 to 23 lb (7 to 10 kg) roasts: 8-10 hrs.	6 to 8 hours
			50 to 80 lb (23 to 36 kg) ROASTS:
			8 to 12 hours
MAX. HOLD TIME	12 hours	14 lb (6 kg) roasts: 12 hours	24 hours
		15 to 23 lb (7 to 10 kg) roasts: 24 hours
OVERNIGHT	Optional	Optional for smaller roasts.	Required
COOK/HOLD		Highly recommened for larger cuts.
FINAL INTERNAL	130°F (54°C) RARE	130°F (54°C) Rare	138°F (59°C) RARE
TEMPERATURE
ADDITIONAL	—	Do not overload the oven.	When cooking these large roasts,
INFORMATION			reinforce the shelf support by using two
			wire shelves in one shelf bracket.

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to variations in product quality, weight and desired degree of doneness, the cooking time may need to be adjusted accordingly. Always follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 16