Southbend SE36 Installation And Operation Manual page 29

PRODUCT
Beef
Standing Rib. 3 Rib. 6-8 Pounds
Standing Rib. 7 Rib. 20-25 pounds
Rolled Rib. 7 Rib. 16-18 pounds
Rump or Chuck. 8-23 pounds
Round Rump. shank off. 50 pounds
Lamb
Leg. 7-8 pounds
Leg. 15-20 pounds
Shoulder
Breast, Stuffed
Pork
Ham Leg, 15 pounds
Ham Leg, 25 pounds
Ham Boned, 15 pounds
Loin
Boston Butt
Ham. Cured. 20 pounds
Veal
Leg. 16 pounds
Leg. 25 pounds
Shoulder. 15 pounds
Shoulder. Rolled. 15 pounds
Loin. 10 pounds
Fowl
Chicken. Dressed. 4-6 pounds
Duck. Dressed. 5-8 pounds
Turkey. Dressed. 14-19 pounds
Turkey. Dressed. 27-33 pounds
NOTE: The above data is of general nature. Many factors such as size of bone, thickness of meat, temperature at
time of roasting, individual taste as to degree of doneness, seasoning, etc., must be taken into consideration. Pan
selection and cooking times will also be governed by total weight, number of pieces in load. Preheating for
roasting is unnecessary.
DECK OVEN ROASTING TIME AND TEMPERATURE
CONTROL
SETTING
300°F(149°C)
300°F(149°C)
250°F(121°C)
300°F(149°C)
300°F(149°C)
300°F(149°C)
300°F(149°C)
300°F(149°C)
300°F(149°C)
350°F(176°C)
350°F(176°C)
350°F(176°C)
350°F(176°C)
350°F(176°C)
300°F(149°C)
300°F(149°C)
300°F(149°C)
300°F(149°C)
300°F(149°C)
300°F(149°C)
250°F - 300°F(121°C - 149°C)
300°F(149°C)
300°F(149°C)
300°F(149°C)
Installation & Operations Manual 1189331 Rev 0 (03/07)
Section 3 - OPERATION
INTERNAL MEAT
TEMPERATURE
Rare 140°F(60°C)
Med. 160°F(71°C)
Well 170°F(77°C)
Rare 125°F(52°C)
Med. 140°F(60°C)
Well 150°F(65°C)
Well 150°F(65°C)
140°F - 170°F(60°C - 77°C)
140°F - 170°F(60°C - 77°C)
180°F(82°C)
160°F(71°C)
180°F(82°C)
175°F - 180°F(79°C - 82°C)
185°F(85°C)
185°F(85°C)
185°F(85°C)
185°F(85°C)
185°F(85°C)
160°F(71°C)
170°F(77°C)
170°F(77°C)
170°F(77°C)
170°F(77°C)
170°F(77°C)
190°F(88°C)
190°F(88°C)
190°F(88°C)
190°F(88°C)
MINUTES
PER POUND
20
25
30
13
15
17
25
20 - 30
12 - 16
30 - 35
20 - 30
40 - 45
30 - 35
30 - 35
30 - 35
30 - 35
45 - 50
15 - 18
22
18 - 20
25
35 - 40
25 - 30
35 - 40
25 - 30
20 -25
15 - 20
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