Manuals / Bakers Pride Oven / Kitchen Appliance / Oven

Bakers Pride Oven GO-36 PRIME RIB 22-24LBS BONE-INWITH FAT CAP #109, Gourmet Oven, Operation

Models: GO-36 GO-36T

1 36

Download 36 pages 23.18 Kb

Page 19

PRIME RIB (22-24 LBS BONE-IN WITH FAT CAP) #109

Gourmet Oven

Operation

PRIME RIB (22-24 LBS BONE-IN WITH FAT CAP) #109

OVEN PREPARATION

1.Preheat oven to 225ºF, set on LOW power. This will take 15 minutes.

2.Set COOK TEMP to 225ºF.

3.Set COOK TIME as shown below.

4.Set HOLD TEMP to 145ºF.

5.Place Prime Rib in oven and press START to activate cook cycle.

GATHER REQUIRED ITEMS

1.Prime Ribs - #109

2.18 x 26-inch Sheet Pans

3.18 x 26-inch Grates

4.Institutional Clear Wrap

5.Desired Seasoning

PREPARATION

1.Unwrap Prime Rib and rinse with cold water.

2.Place on pan with grate and season as desired.

3.Cover meat with clear wrap completely. DO NOT SEAL.

TO COOK		FROM REFRIGERATED	INTERNAL FOOD
			TEMPERATURE
1	Rib	2:00 (2 hours)	145ºF
2	Ribs	2:15 (2 hours 15 minutes)	145ºF
3	Ribs	2:30 (2 hours 30 minutes)	145ºF
4	Ribs	2:45 (2 hours 45 minutes)	145ºF
5	Ribs	3:00 (3 hours)	145ºF
6	Ribs	3:30 (3 hours 30 minutes)	145ºF

NOTE: Internal product temperature MUST reach 140ºF.

For best tenderization results, let product hold for a minimum of 8 hours.

17

Image 19

Bakers Pride Oven GO-36 PRIME RIB 22-24LBS BONE-INWITH FAT CAP #109, Gourmet Oven, Operation, Oven Preparation, To Cook

Contents

Serial Numbers 122192 and higher Gourmet OvenLIMITED ONE YEAR WARRANTY Warranty InformationREPLACEMENT PARTS Table of Contents Table of ContentsGourmet Oven Introduction Safety PrecautionsSafety Signs and Messages IntroductionProtect Children Wear Safe Clothing Appropriate To Your JobBeware of High Voltage Keep this manual with the EquipmentGourmet Oven Keep Safety Labels Clean and in Good ConditionBe Prepared for Emergencies Know your responsibilities as an EmployerGourmet Oven Safety DecalsIntroduction Coding Cooked Foods Health And Sanitation PracticesFood Handling Storage Of Raw MeatsGourmet Oven Controls and IndicatorsOperation OperationSetting the Hold Temperature Setting the Preheat TemperatureSetting the Cook Temperature Setting the Cook TimeReviewing Set Points Canceling the Cooking CyclePower Failure During The Cooking Cycle Probe Thermocouple DiagnosticsGourmet Oven Power LevelFood Safety Requirements Internal Temperatures Suggested Cooking InstructionsGATHER REQUIRED ITEMS INTERNAL FOOD TEMPERATUREFowl WHOLE TURKEYS OVEN PREPARATIONINTERNAL FOOD TEMPERATUREWHOLE CHICKENS 2¼ - 3¼ LBS OVEN PREPARATION TO COOK ANDGourmet Oven TURKEY BREASTSOVEN PREPARATION TEMPERATURETEMPERATURE PorkBABY BACK RIBS OVEN PREPARATION TO COOKOperation PORK RIBS 3½ & DOWN OVEN PREPARATIONTEMPERATURE Gourmet OvenTEMPERATURE BeefPRIME RIB 12-14LBS BONELESS - NO FAT CAP #112-A OVEN PREPARATIONOperation PRIME RIB 22-24LBS BONE-INWITH FAT CAP #109TEMPERATURE Gourmet OvenOperation TOP ROUND 10-12LBS OVEN PREPARATIONTEMPERATURE Gourmet OvenOVEN PREPARATION STEAMSHIP ROUND 45-50LBS. BONE-INGourmet Oven OperationOperation CORNED BEEF 8-10LBS IN BAG WITH BRINETEMPERATURE Gourmet OvenTEMPERATURE Frozen EntreesFROM frozen FROM THAWEDOperation OVERNIGHT ENTREE PREPARATION BAGS - FROZENTEMPERATURE Gourmet OvenGO-36Stacking Instructions InstallationInstallation Unpacking and HandlingGourmet Oven WiringLocation and Clearance InstallationMaintenance MaintenanceScheduled Maintenance Oven CleaningMaintenance For GO-36Gourmet Oven Maintenance For GO-36TGourmet Oven Gourmet Oven MaintenanceFor GO-36 Gourmet Oven MaintenanceFor GO-36T Gourmet Oven Maintenance9.Reinsert the racks and drip pan MaintenanceGourmet Oven e.Repeat these steps for the right side supportCause TroubleshootingProblem Possible SolutionCause ProblemPossible Solution Gourmet Oven