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Product; Boneless Ribeye [USDA #112a]
[Over night method]
Raw Weight; #12 - #14
Raw Temperature; 40ºf.
Oven Mode; Time %Venturi Temp
Step #1 1 hr. 225ºf.
Step #2 Hold 100% Venturi 145ºf.
Step #3
Step #4
Probe Plus™
Differential____________
Probe Set Point_______________
Program Number______________
Observations/Notes; Place your prime rib on a cooking rack, in a sheet
pan for proper air circulation during roasting. Venturi will quickly
bring the roasting temperature down to the holding temperature and
reduce “Carry Over Cooking’ during the hold cycle.
Содержание CAPO-203
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