Max.
Cook
Cook
Hold
Internal Loading Guidelines
Product
Details/Weight
Time
Temp
Hold Time
Temp
Temp
2 per shelf on 4 shelves
Prime Rib
USDA #109, 20 lbs.
5 hrs
225
°
F
4 hrs min
140
°
F
135
°
F
3 per shelf on 6 shelves
Boneless Ribeye
USDA #112A, 12 lbs.
3 hrs
225
°
F
4 hrs min
140
°
F
135
°
F
2 per shelf on 4 shelves
Top Round
USDA #168, 18-20 lbs.
4-1/2-5 hrs
225
°
F
4 hrs min
140
°
F
130
°
F
2 per shelf on 4 shelves
Steamship Round
USDA #160, 60 lbs.
10 hrs
225
°
F
4 hrs min
140
°
F
130
°
F
1 per shelf on 2 shelves
Bottom Round
USDA #170, 20 lbs.
5 hrs
225
°
F
8 hrs
140
°
F
130
°
F
2 per shelf on 4 shelves
Boneless Strip Loin
USDA #180, 12 lbs.
3 hrs
225
°
F
4 hrs
140
°
F
130
°
F
3 per shelf on 6 shelves
Whole Tenderloin
USDA #190, 4-6 lbs.
2-1/2 hrs
225
°
F
2 hrs min
140
°
F
130
°
F
4 per shelf on 8 shelves
Top Sirloin Butt
USDA #184, 12-14 lbs.
3 hrs
225
°
F
4 hrs min
140
°
F
135
°
F
3 per shelf on 4 shelves
Beef Short Ribs
10 lbs.
4 hrs
225
°
F
4 hrs min
155
°
F
165
°
F
1 per shelf on 6 shelves
Cubed Steaks
10 lbs.
4 hrs
225
°
F
3 hrs min
160
°
F
180
°
F
1 per shelf on 6 shelves
Beef Back Ribs
30 lbs.
5 hrs
225
°
F
4 hrs
160
°
F
175
°
F
4 per shelf on 6 shelves
Beef Stew
10 lbs. (stew meat)
4 hrs
225
°
F
6 hrs
1
150
°
F
140
°
F
1 per shelf on 6 shelves
Corned Beef
12 lbs.
4 hrs
250
°
F
4 hrs min
150
°
F
165
°
F
2 per shelf on 6 shelves
Frozen Burgers
4-5 oz.
45 min
225
°
F
4 hrs max
150
°
F
165
°
F
24 per shelf on 14 shelves
Fresh Ham
2
12 lbs.
6 hrs
250
°
F
4 hrs
160
°
F
165
°
F
4 per shelf on 4 shelves
Cooked Cured Ham
12 lbs.
4 hrs
250
°
F
4 hrs
160
°
F
135
°
F
2 per shelf on 4 shelves
Pork Back Ribs
USDA #422, 10 lbs.
4 hrs
250
°
F
3 hrs
160
°
F
175
°
F
3
6 per shelf on 8 shelves
Pork Spare Ribs
30 lbs.
4 hrs
255
°
F
4 hrs
160
°
F
175
°
F
3
5 per shelf on 6 shelves
Fresh Sausages
10 lbs.
2 hrs
225
°
F
5 hrs max
160
°
F
175
°
F
52 per shelf on 6 shelves
Pre-Cooked Sausage
10 lbs.
1-3/4 hrs
250
°
F
5 hrs max
160
°
F
160
°
F
52 per shelf on 8 shelves
Roast Suckling Pig
30 lbs.
6 hrs
250
°
F
3 hrs min
160
°
F
170
°
F
4
1 per shelf on 4 shelves
Bacon
40 min
350
°
F
n/a
n/a
n/a
33 per shelf on 14 shelves
Chicken Wings
10 lbs.
45 min
350
°
F
n/a
150
°
F
165
°
F
80 per shelf on 8 shelves
Chicken Pieces
8 pcs. per 3-1/2 lb. bird
2-1/4 hrs
250
°
F
1 hr max
150
°
F
170
°
F
8 per shelf on 6 shelves
Whole Chickens
3-1/4 lbs.
2-1/2 hrs
250
°
F
5 hrs max
150
°
F
170
°
F
5
6 per shelf on 6 shelves
Rottisserie Chicken
2-3/4 lbs.
2-1/2 hrs
375
°
F
1 hr max
160
°
F
170
°
F
3
6 per shelf on 6 shelves
Whole Turkeys
20 lbs.
5 hrs
250
°
F
5 hrs max
170
°
F
170
°
F
6
2 per shelf on 4 shelves
Turkey Breast
7
10 lbs.
4 hrs
250
°
F
1 hr
160
°
F
160
°
F
3
3 per shelf on 4 shelves
Roast Duckling
4 lbs.
1-1/2 hrs
350
°
F
3 hrs max
160
°
F
170
°
F
3
6 per shelf on 6 shelves
Rack of Lamb
10 lbs.
3-1/2 hrs
250
°
F
3 hrs max
140
°
F
140
°
F
14 per shelf on 8 shelves
Braised Lamb Shanks
4 hrs
250
°
F
4 hrs min
160
°
F
180
°
F
3
1 per shelf on 8 shelves
Fish Filets
4-6 oz.
40 min
225
°
F
4 hrs max
160
°
F
160
°
F
32 per shelf on 8 shelves
Sheet Cakes
18” x 26”
1-1/4 hrs
300
°
F
n/a
n/a
190
°
F
1 per shelf on 8 shelves
Kaiser Rolls
35 min
350
°
F
n/a
n/a
190
°
F
15 per shelf on 8 shelves
Italian Bread
40 min
350
°
F
n/a
n/a
190
°
F
6 per shelf on 8 shelves
Cookies
Various Types
20-35 min
325
°
F
n/a
n/a
n/a
24 per shelf on 14 shelves
Pies with Top Crust
Various Types, 9” dia.
1-1/4 hrs
350
°
F
n/a
n/a
n/a
3 per shelf on 8 shelves
Dinner Rolls
30 min
350
°
F
n/a
n/a
n/a
42 per shelf on 8 shelves
Clear Soups
12” x 20” Pans
3 hrs
250
°
F
Overnight
160
°
F
175
°
F
1 per shelf on 6 shelves
Frozen Pizzas
18” diameter
40 min
350
°
F
2 hrs max
160
°
F
175
°
F
6
2 per shelf on 8 shelves
Baked Potatoes
12” x 20” Pans
1-1/4 hr
350
°
F
1-1/2 hrs
170
°
F
200
°
F
30 per shelf on 8 shelves
Rice
1 Quart Dry
2 hrs
250
°
F
18 hrs max
150
°
F
160
°
F
1 per shelf on 8 shelves
Frozen Entrees
1 Quart Dry
3 hrs
250
°
F
Overnight
160
°
F
165
°
F
2 per shelf on 8 shelves
1= Overnight
2= Short Shank #402 or Bone Rolled Tied #402B 3= Internal holding temp 150
°
F
4= Internal holding temp 155
°
F
5= Internal holding temp 140
°
F
6= Internal holding temp 160
°
F
7= Bone In
Traulsen’s Guide to Retherm & Holding
The below information is intended for use as a general reference only when using the Traulsen retherm oven. 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, and finished product temperatures should be verified
manually prior to serving in order to insure food safety.
© Traulsen 2008 - All Rights Reserved. Revised 10/08
NOTE:
For preheating please allow 1-minute for every ten degrees needed above current displayed cabinet temperature.
-11-
XI. Retherm & Holding Guide
