MVP Sierra Range SRCO-E, Installation And Operation Manual

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