KFE KF-COE-208 - Cook & Hold;Roast & Hold Recommended Time & Temperature

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