Vulcan VCH5 User Manual download pdf (Page 17)

VCH & VRT SERIES OVENS F-41162 (03-14)

COOKING AND HOLDING GUIDE

Please note that as products vary, as well as other elements such as altitude, so

shall actual cooking times and temperatures. These should be adjusted as

needed based upon your actual experience. Finished product temperatures

should be verified manually, prior to serving, in order to insure food safety.

PRODUCT

(DETAILS)

WEIGHT

COOK

TIME

COOK

TEMP. HOLD TIME

HOLD

TEMP.

MAX.

INTERNAL

TEMP.

GUIDELINES

Prime Rib

(USDA

#109)

20 lbs. 5 hrs. 225⁰ F 4 hrs. min.

140⁰ F 135⁰ F

2 per shelf

Boneless Rib eye

(USDA

#112A)

12 lbs. 3 hrs 225⁰ F 4 hrs. min.

140⁰ F 135⁰ F

3 per shelf

Top Round

(USDA

#168)

18-20 lbs. 4½-5 hrs. 225⁰ F 4 hrs. min.

140⁰ F 130⁰ F

2 per shelf

Steamship Round

(USDA

#160)

60 lbs. 10 hrs. 225⁰ F 4 hrs. min.

140⁰ F 130⁰ F

1 per shelf

Bottom Round

(USDA

#170)

20 lbs. 5 hrs. 225⁰ F 8 hrs. min.

140⁰ F 130⁰ F

2 per shelf

Boneless Strip Loin

(USDA

#180)

12 lbs. 3 hrs. 225⁰ F 4 hrs. min.

140⁰ F 130⁰ F

3 per shelf

Whole Tenderloin

(USDA

#190)

10 lbs. 2½ hrs. 225⁰ F 2 hrs. min.

140⁰ F 130⁰ F

4 per shelf

Top Sirloin Butt

(USDA

#184)

12-14 lbs. 3 hrs. 225⁰ F 4 hrs. min.

140⁰ F 135⁰ F

3 per shelf

Beef Short Ribs 10 lbs. 4 hrs.

225⁰ F

4 hrs. min.

155⁰ F 165⁰ F

1 per shelf

Cubed Steaks 10 lbs. 4 hrs. 225⁰ F 3 hrs. min.

160⁰ F 160⁰ F

1 tray per shelf

Beef Back Ribs 30 lbs. 6 hrs. 225⁰ F 4 hrs.

160⁰ F 160⁰ F

4 per shelf

Beef Stew

(Stew Meat)

10 lbs. 4 hrs.

225⁰ F

6 hrs. min.

150⁰ F 175⁰ F

1 tray per shelf

Corned Beef 12 lbs. 4 hrs. 250⁰ F 4 hrs. min.

150⁰ F 165⁰ F

2 per shelf

Frozen Burgers 7-8 lbs. 45 min. 225⁰ F 4 hrs. max

150⁰ F 165⁰ F

24 per shelf

Fresh Ham 12 lbs. 6 hrs. 250⁰ F 4 hrs.

160⁰ F 165⁰ F

2 per shelf

Cooked Cured Ham 12 lbs. 4 hrs. 250⁰ F 4 hrs.

160⁰ F 135⁰ F

2 per shelf

Pork Back Ribs

(USDA

#422)

10 lbs. 4 hrs. 250⁰ F 3 hrs. max.

160⁰ F 175⁰ F

6 slabs per shelf

Pork Spare Ribs 30 lbs. 4 hrs. 250⁰ F 4 hrs.

160⁰ F 175⁰ F

5 slabs per shelf

Fresh Sausages 10 lbs. 2 hrs. 225⁰ F 5 hrs. max

160⁰ F 175⁰ F

10 lbs. per shelf

Pre-Cooked Sausage 10 lbs. 1¾ hr. 250⁰ F 5 hrs. max

160⁰ F 160⁰ F

10 lbs. per shelf

Roast Suckling Pig 30 lbs. 6 hrs. 250⁰ F 3 hrs. min.

160⁰ F 170⁰ F

1 per shelf

Bacon 40 min 350⁰ F n/a n/a n/a 36 slices per shelf

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Vulcan VCH5 User Manual Page 17

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