XI. Retherm & Holding Guide

 

Traulsen’s Guide to Retherm & Holding

 

 

 

 

The below information is intended for use as a general reference only when using the Traulsen retherm oven. Please note

 

that as products vary, as well as other elements such as altitude, so shall actual cooking times and temperatures. These

 

should be adjusted as needed based upon your actual experience, and finished product temperatures should be verified

 

manually prior to serving in order to insure food safety.

 

 

 

 

 

 

 

Cook

Cook

 

Hold

Max.

Loading Guidelines

 

 

 

 

 

Product

Details/Weight

Hold Time

Internal

 

Time

Temp

Temp

Temp

2 per shelf on 4 shelves

 

Prime Rib

USDA #109, 20 lbs.

5 hrs

225°F

4 hrs min

140°F

135°F

3 per shelf on 6 shelves

 

Boneless Ribeye

USDA #112A, 12 lbs.

3 hrs

225°F

4 hrs min

140°F

135°F

2 per shelf on 4 shelves

 

Top Round

USDA #168, 18-20 lbs.

4-1/2-5 hrs

225°F

4 hrs min

140°F

130°F

2 per shelf on 4 shelves

 

Steamship Round

USDA #160, 60 lbs.

10 hrs

225°F

4 hrs min

140°F

130°F

1 per shelf on 2 shelves

 

Bottom Round

USDA #170, 20 lbs.

5 hrs

225°F

8 hrs

140°F

130°F

2 per shelf on 4 shelves

 

Boneless Strip Loin

USDA #180, 12 lbs.

3 hrs

225°F

4 hrs

140°F

130°F

3 per shelf on 6 shelves

 

Whole Tenderloin

USDA #190, 4-6 lbs.

2-1/2 hrs

225°F

2 hrs min

140°F

130°F

4 per shelf on 8 shelves

 

Top Sirloin Butt

USDA #184, 12-14 lbs.

3 hrs

225°F

4 hrs min

140°F

135°F

3 per shelf on 4 shelves

 

Beef Short Ribs

10 lbs.

4 hrs

225°F

4 hrs min

155°F

165°F

1 per shelf on 6 shelves

 

Cubed Steaks

10 lbs.

4 hrs

225°F

3 hrs min

160°F

180°F

1 per shelf on 6 shelves

 

Beef Back Ribs

30 lbs.

5 hrs

225°F

4 hrs

160°F

175°F

4 per shelf on 6 shelves

 

Beef Stew

10 lbs. (stew meat)

4 hrs

225°F

6 hrs1

150°F

140°F

1 per shelf on 6 shelves

 

Corned Beef

12 lbs.

4 hrs

250°F

4 hrs min

150°F

165°F

2 per shelf on 6 shelves

 

Frozen Burgers

4-5 oz.

45 min

225°F

4 hrs max

150°F

165°F

24 per shelf on 14 shelves

 

Fresh Ham2

12 lbs.

6 hrs

250°F

4 hrs

160°F

165°F

4 per shelf on 4 shelves

 

Cooked Cured Ham

12 lbs.

4 hrs

250°F

4 hrs

160°F

135°F

2 per shelf on 4 shelves

 

Pork Back Ribs

USDA #422, 10 lbs.

4 hrs

250°F

3 hrs

160°F

175°F3

6 per shelf on 8 shelves

 

Pork Spare Ribs

30 lbs.

4 hrs

255°F

4 hrs

160°F

175°F3

5 per shelf on 6 shelves

 

Fresh Sausages

10 lbs.

2 hrs

225°F

5 hrs max

160°F

175°F

52 per shelf on 6 shelves

 

Pre-Cooked Sausage

10 lbs.

1-3/4 hrs

250°F

5 hrs max

160°F

160°F

52 per shelf on 8 shelves

 

Roast Suckling Pig

30 lbs.

6 hrs

250°F

3 hrs min

160°F

170°F4

1 per shelf on 4 shelves

 

Bacon

 

40 min

350°F

n/a

n/a

n/a

33 per shelf on 14 shelves

 

Chicken Wings

10 lbs.

45 min

350°F

n/a

150°F

165°F

80 per shelf on 8 shelves

 

Chicken Pieces

8 pcs. per 3-1/2 lb. bird

2-1/4 hrs

250°F

1 hr max

150°F

170°F

8 per shelf on 6 shelves

 

Whole Chickens

3-1/4 lbs.

2-1/2 hrs

250°F

5 hrs max

150°F

170°F5

6 per shelf on 6 shelves

 

Rottisserie Chicken

2-3/4 lbs.

2-1/2 hrs

375°F

1 hr max

160°F

170°F3

6 per shelf on 6 shelves

 

Whole Turkeys

20 lbs.

5 hrs

250°F

5 hrs max

170°F

170°F6

2 per shelf on 4 shelves

 

Turkey Breast7

10 lbs.

4 hrs

250°F

1 hr

160°F

160°F3

3 per shelf on 4 shelves

 

Roast Duckling

4 lbs.

1-1/2 hrs

350°F

3 hrs max

160°F

170°F3

6 per shelf on 6 shelves

 

Rack of Lamb

10 lbs.

3-1/2 hrs

250°F

3 hrs max

140°F

140°F

14 per shelf on 8 shelves

 

Braised Lamb Shanks

 

4 hrs

250°F

4 hrs min

160°F

180°F3

1 per shelf on 8 shelves

 

Fish Filets

4-6 oz.

40 min

225°F

4 hrs max

160°F

160°F

32 per shelf on 8 shelves

 

Sheet Cakes

18” x 26”

1-1/4 hrs

300°F

n/a

n/a

190°F

1 per shelf on 8 shelves

 

Kaiser Rolls

 

35 min

350°F

n/a

n/a

190°F

15 per shelf on 8 shelves

 

Italian Bread

 

40 min

350°F

n/a

n/a

190°F

6 per shelf on 8 shelves

 

Cookies

Various Types

20-35 min

325°F

n/a

n/a

n/a

24 per shelf on 14 shelves

 

Pies with Top Crust

Various Types, 9” dia.

1-1/4 hrs

350°F

n/a

n/a

n/a

3 per shelf on 8 shelves

 

Dinner Rolls

 

30 min

350°F

n/a

n/a

n/a

42 per shelf on 8 shelves

 

Clear Soups

12” x 20” Pans

3 hrs

250°F

Overnight

160°F

175°F

1 per shelf on 6 shelves

 

Frozen Pizzas

18” diameter

40 min

350°F

2 hrs max

160°F

175°F6

2 per shelf on 8 shelves

 

Baked Potatoes

12” x 20” Pans

1-1/4 hr

350°F

1-1/2 hrs

170°F

200°F

30 per shelf on 8 shelves

 

Rice

1 Quart Dry

2 hrs

250°F

18 hrs max

150°F

160°F

1 per shelf on 8 shelves

 

Frozen Entrees

1 Quart Dry

3 hrs

250°F

Overnight

160°F

165°F

2 per shelf on 8 shelves

 

NOTE: For preheating please allow 1-minute for every ten degrees needed above current displayed cabinet temperature.

 

1= Overnight

2= Short Shank #402 or Bone Rolled Tied #402B

3= Internal holding temp 150°F

4= Internal holding temp 155°F

5= Internal holding temp 140°F

 

 

6= Internal holding temp 160°F

7= Bone In

 

 

 

 

 

 

 

© Traulsen 2008 - All Rights Reserved. Revised 10/08

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Traulsen TRT32R owner manual Traulsen’s Guide to Retherm & Holding

TRT32, TRT32R specifications

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