Usr STANDARD RANGE SR-COE-208 - Cook & Hold;Roast Recommendations

USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
9
D. COOK & HOLD/ROAST & HOLD RECOMMENDED TIME & TEMPERATURE
PRODUCT
QTY
COOK
TEM P
HOLD
TEMP
COOK
TIME
HOLD TIME
MINIMUM
TOTAL
TIME
PRIME RIB
BONE IN
CAP OFF
14 18 LBS
(6.4 8.1 KG)
1
3
200° F
93° C
140° F
60° C
3 HRS
3-1/4 HRS
3-1/2 HRS
1 HR
1-1/2 HRS
2 HRS
4 HR
4-3/4 HRS
5-1/2 HRS
PRIME RIB
BONE IN
CAP ON
18 22 LBS
(8.1 10 KG)
1
3
6
200° F
93° C
140° F
60° C
3-1/2 HRS
4 HRS
4-1 /2 HRS
1 HR
1-1/2 HRS
2 HRS
4-1/2 HRS
5-1/2 HRS
6-1/2 HRS
TOP OR
BOTTOM
ROU NDS
10 12 LBS
(4.5 5.4 KG)
1
3
6
200° F
93° C
140° F
60° C
3-1/2 HRS
4 HRS
4-1 /2 HRS
1 HR
1-1/2 HRS
2 HRS
4-1/2 HRS
5-1/2 HRS
6-1/2 HRS
POR K ROAST
OR HAM
CAPOFF
10 12 LBS
(4.5 5.4 KG)
1
3
6
250° F
121 ° C
170° F
76° C
4 HRS
4-1/4 HRS
4-1/2 HRS
1 HR
1-1/2 HRS
2 HRS
5 HR
5-3/4 HRS
6-1/2 HRS
TURKEY
20 - 22 LBS
(6.4 8.1 KG)
1
2
250 F
121 ° C
170 F
76° C
3-3/4 HRS
4 HRS
1 HR
1-1/2 HRS
4-3/4 HR
5-1/2 HRS
LEG OF LAMB
BONE IN
2
225° F
160° F
2-1/2 HRS
1 HR
3-1/2 HR
8 - 10 LBS
4
107° C
71 ° C
2-3/4 HRS
1-1/2 HRS
4-1/4 HRS
3 HRS
2 HRS
5 HRS