Traulsen TRT32R owner manual XI. Retherm & Holding Guide, Traulsen’s Guide to Retherm & Holding

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

-11-