Duke 6/13 - Page 24

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COOK & HOLD/ROAST & HOLD RECOMMENDED TIME & TEMPERATURE
PRODUCT QUANTITY
COOK
TEMP
HOLD
TEMP
COOK TIME
HOLD TIME
MINIMUM
TOTAL
TIME
PRIME RIB 1 3 HRS. 1 HR. 4 HRS.
BONE IN 200°F 140°F
CAP OFF 3 3-1/4 HRS. 1-1/2 HRS. 4-3/4 HRS.
14 - 18 LBS. 93°C 60°C
(6.4 - 8.1 KG) 6 3-1/2 HRS. 2 HRS. 5-1/2 HRS.
PRIME RIB 1 3-1/2 HRS. 1 HR. 4-1/2 HRS.
BONE IN 200°F 140°F
CAP ON 3 4 HRS. 1-1/2 HRS. 5-1/2 HRS.
18 - 22 LBS. 93°C 60°C
(8.1 - 10 KG) 6 4-1/2 HRS. 2 HRS. 6-1/2 HRS.
TOP OR 1 3-1/2 HRS. 1 HR. 4-1/2 HRS.
BOTTOM 200°F 140°F
ROUNDS 3 4 HRS. 1-1/2 HRS. 5-1/2 HRS.
10 - 12 LBS. 93°C 60°C
(4.5 - 5.4 KG) 6 4-1/2 HRS. 2 HRS. 6-1/2 HRS.
PORK ROAST 2 4 HRS. 1 HR. 5 HRS.
OR HAM 250°F 170°F
10 - 12 LBS. 4 4-1/4 HRS. 1-1/2 HRS. 5-3/4 HRS.
(4.5 - 5.4 KG) 121°C 76°C
6 4-1/2 HRS. 2 HRS. 6-1/2 HRS.
TURKEY 1 250°F 170°F 3-3/4 HRS. 1 HR. 4-3/4 HRS.
20 - 22 LBS.
(9.1 - 10 KG) 2 121°C 76°C 4 HRS. 1-1/2 HRS. 5-1/2 HRS.
LEG OF LAMB 2 2-1/2 HRS. 1 HRS. 3-1/2 HRS.
BONE IN 225°F 160°F
8 - 10 LBS. 4 2-3/4 HRS. 1-1/2 HRS. 4-1/4 HRS.
107°C 71°C
6 3 HRS. 2 HRS. 5 HRS.