Cook & Hold/Roast & Hold Recommended Time & Temperature - KFE KF-COE-208 Installation And Operation Manual

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