Gourmet Oven | Operation |
TOP ROUND (10-12 LBS)
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 Top Round in oven and press START to activate cook cycle.
GATHER REQUIRED ITEMS
1.Top Rounds
2.18 x
3.18 x
4.Institutional Clear Wrap
5.Desired Seasoning
PREPARATION
1.Unwrap Top Round 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 | Top Round | 1:30 (1 hour 30 minutes) | 145ºF |
2 | Top Rounds | 1:45 (1 hours 45 minutes) | 145ºF |
3 | Top Rounds | 2:00 (2 hours) | 145ºF |
4 | Top Rounds | 2:15 (2 hours 15 minutes) | 145ºF |
5 | Top Rounds | 2:30 (2 hours 30 minutes) | 145ºF |
6 | Top Rounds | 2:45 (2 hours 45 minutes) | 145ºF |
7 | Top Rounds | 3:00 (3 hours) | 145ºF |
8 | Top Rounds | 3:15 (3 hours 15 minutes) | 145ºF |
9 | Top Rounds | 3:30 (3 hours 30 minutes) | 145ºF |
10 Top Rounds | 4:00 (4 hours) | 145ºF | |
NOTE: Internal product temperature MUST reach 145ºF.
For best tenderization results, let product hold for a minimum of 8 hours.
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