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PREPROGRAMMED MEAT RECIPES (CONTINUED)
I I c c o o n n
R R e e c c i i p p e e
Ham - by Core Temp
Leg of Lamb - by Core Temp
Meat Loaf - by Core Temp
Pork - Back Ribs - Raw
Pork - Back Ribs - Smoked
Pork Ribs Reheat
Pork - Loin Roast - by Core Temp
Pork Shoulder - Smoked
Rack of Lamb - by Core Temp
Sausage - Fresh - by Low Temp Steam
O P E R AT I N G I N S T R U C T I O N S
O O v v e e n n M M o o d d e e
T T e e m m p p
125°F
Delta T
(52°C)
125°F
Delta T
(52°C)
275°F
Combination
(135°C)
250°F
Combination
(121°C)
250°F
(1) Combination
(121°C)
160°F
(2) Steam
(71°C)
400°F
Combination
(204°C)
300°F
Combination
(149°C)
225°F
(1) Combination
(107°C)
225°F
(2) Combination
(107°C)
130°F
Delta T
(54°C)
160°F
Low Temp Steam
(71°C)
29
F F a a n n
T T i i m m e e
S S p p e e e e d d
S S m m o o k k e e r r
Probe 150°F
50%
(66°C)
Probe 130°F
100%
(54°C)
Probe 155°F
100%
(68°C)
45 minutes
100%
60 minutes
100%
Continuous
50%
7 minutes
100%
Probe 150°F
100%
(66°C)
90 minutes
100%
Probe 185°F
(85°C)
130 minutes
100%
15 minutes
50%
B B r r o o w w n n i i n n g g
L L e e v v e e l l
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