Vulcan-Hart VCE6H ML-126177 manual Cook And Hold Applications

COOK AND HOLD APPLICATIONS

All Applications are suggested only — prove your own recipes and temperature / time settings.

This two-stage process cooks roast beef or other products slowly and efficiently. During the first phase, the oven cooks at the Oven Temperature for a set amount of time or until a Probe Temperature is reached. When the first phase is complete, the oven heaters turn off and fan is at half speed. The roast continues to cook as the temperature declines to the Hold Temperature, (140°F for beef). The heaters then resume at half power, maintaining the "ready-to-serve" or Hold Temperature indefinitely. After unloading, the oven can be used for its next cooking task or shut off manually.

Cook And Hold — Rolled Beef Roasts – Refrigerated, Not Frozen

Oven Temp °F	200 °F		250 °F		300 °F
Doneness	Rare	Med	Rare	Med	Rare	Med
Final Internal Temp °F	140 °F	160 °F	140 °F	160 °F	140 °F	160 °F
Weight (pounds)	Phase 1 Cooking Time (minutes)
8	165	225	105	135	90	105
9	180	240	120	150	90	120
10	195	270	135	165	105	120
11	210	285	135	180	105	135
12	225	315	150	195	105	150
13	240	330	165	210	120	150
14	255	360	165	225	120	165
15	270	375	180	225	135	165
16	285	390	180	240	135	180
17	300	405	195	255	150	180
18	300	420	210	270	150	195
19	315	450	210	270	165	210
20	330	465	225	285	165	210
21	345	480	225	300	180	225
22	360	495	240	300	180	225
23	375	510	240	315	180	240
24	375	540	255	330	195	240
25	390	555	270	345	195	255
26	405	570	270	345	210	270
27	420	585	270	360	210	270
28	435	600	285	375	210	270
29	450	615	300	390	225	285
30	450	630	300	390	225	285
	Allow additional time (minutes) for the oven temp-
	erature to decline to the Hold Temperature (140 °F)
	60 minutes		90 minutes		120 minutes

Cook And Hold — Standing Rib Roast – Refrigerated, Not Frozen

Oven Temp °F	200 °F		250 °F		300 °F
Doneness	Rare	Med	Rare	Med	Rare	Med
Final Internal Temp °F	140 °F	160 °F	140 °F	160 °F	140 °F	160 °F
Weight (pounds)	Phase 1 Cooking Time (minutes)
8	135	195	90	120	75	90
9	150	210	90	120	75	90
10	150	210	105	135	75	90
11	165	225	105	135	90	105
12	165	240	105	150	90	105
13	180	240	120	150	90	105
14	180	255	120	150	90	105
15	180	255	120	165	90	120
16	195	270	120	165	105	120
17	195	285	135	165	105	120
18	210	285	135	180	105	120
19	210	300	135	180	105	135
20	210	300	150	180	105	135
21	225	300	150	195	105	135
22	225	315	150	195	120	150
23	240	330	150	195	120	150
24	240	330	165	210	120	150
25	240	330	165	210	120	150
26	240	345	165	210	120	150
27	255	345	165	210	120	165
28	255	360	180	225	120	165
29	270	360	180	225	135	165
30	270	360	180	225	135	165
	Allow additional time (minutes) for the oven temp-
	erature to decline to the Hold Temperature (140 °F)
	60 minutes		90 minutes		120 minutes

Cook And Hold — Other Foods

			Oven	Time ( minutes)		Final
	Quantity	Size	Temp	Phase 1	Hold	Internal
			°F	Cook	Additional	Temp °F
Leg of Lamb	1 or more of same size	5 - 15 lb each	300	20 min / lb	5 min / lb	180
Smoked Ham, fully cooked	1 or more of same size	15 lb each	300	120 min	150 min	155
Chicken	1 - 12 of same size	2 - 3 lb each	300	30 min	10 min	180
	18 - 24 of same size	2 - 3 lb each		40 min	15 min
Duckling	1 - 5 of same size	3.5 - 4 lb each	325	55 min	15 min	200
	6 - 10 of same size	3.5 - 4 lb each		70 min	25 min
		12 lb each		125 min
		14 lb each		150 min
Turkey	1 or more of same size	16 lb each	250	175 min	55 min	190
		18 lb each		200 min
		20 lb each		220 min
		22 lb each		240 min
	up to 50 pounds			30 min
	60 - 75 pounds	120 count	400	40 min	15 min	200
White Potatoes, baked,	80 - 100 pounds			50 min
in jackets
	up to 50 pounds			40 min
	60 - 75 pounds	80 count	400	50 min	15 min	200
	80 - 100 pounds			60 min

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