User Manual
351CHSP(1/2) | 351CHCT1A | 351CHUC1(A/B)
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www.cookingperformancegroup.com
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PRODUCT
WEIGHT
COOK
TIME
COOK
TEMP
HOLD
TIME
HOLD
TEMP
MAX INTERNAL
TEMP
LOADING
GUIDELINES
BEEF
Beef Back Ribs
30 lb.
6 hrs.
225°F
4 hrs.
160°F
160°F
4 per shelf
Beef Short Ribs
10 lb.
4 hrs.
225°F
4 hrs. min.
155°F
165°F
1 per shelf
Boneless Rib Eye
12 lb.
3 hrs.
225°F
4 hrs. min.
140°F
135°F
3 per shelf
Boneless Strip Loin
12 lb.
3 hrs.
225°F
4 hrs. min.
140°F
130°F
3 per shelf
Bottom Round
20 lb.
5 hrs.
225°F
8 hrs. min.
140°F
130°F
2 per shelf
Corned Beef
12 lb.
4 hrs.
250°F
4 hrs. min.
150°F
165°F
2 per shelf
Cubed Steaks
10 lb.
4 hrs.
225°F
3 hrs. min.
160°F
160°F
1 tray per shelf
Prime Rib
20 lb.
5 hrs.
225°F
4 hrs. min.
140°F
135°F
2 per shelf
Steamship Round
60 lb.
10 hrs.
225°F
4 hrs. min.
140°F
130°F
1 per shelf
Top Round
18-20 lb.
4½-5 hrs.
225°F
4 hrs. min.
140°F
130°F
2 per shelf
Top Sirloin Butt
12-14 lb.
3 hrs.
225°F
4 hrs. min.
140°F
135°F
3 per shelf
Whole Tenderloin
10 lb.
2½ hrs.
225°F
2 hrs. min.
140°F
130°F
4 per shelf
PORK
Cooked Cured Ham
12 lb.
4 hrs.
250°F
4 hrs.
160°F
135°F
2 per shelf
Fresh Ham
12 lb.
6 hrs.
250°F
4 hrs.
160°F
165°F
2 per shelf
Fresh Sausages
10 lb.
2 hrs.
225°F
5 hrs. max.
160°F
175°F
10 lb. per shelf
Pork Back Ribs
10 lb.
4 hrs.
250°F
3 hrs. max.
160°F
175°F
6 slabs per shelf
Pork Spare Ribs
30 lb.
4 hrs.
250°F
4 hrs.
160°F
175°F
5 slabs per shelf
Roast Pig
30 lb.
6 hrs.
250°F
3 hrs. min.
160°F
170°F
1 per shelf
POULTRY
Whole Chickens
20 lb.
2½ hrs.
250°F
5 hrs. max.
150°F
170°F
6 per shelf
Whole Turkeys
20 lb.
4½ hrs.
250°F
5 hrs. max.
170°F
170°F
2 per shelf
Turkey Breast
10 lb.
4 hrs.
250°F
1 hr.
160°F
160°F
3 per shelf
LAMB
Braised Lamb Shanks
10-12 lb.
4 hrs.
250°F
4 hrs. min.
160°F
180°F
1 tray per shelf
Rack of Lamb
18 lb.
3½ hrs.
250°F
3 hrs. max.
140°F
140°F
15 racks per shelf
Cooking Instructions
Cooking & Holding Guide
• This cooking guide has been produced for your CPG SlowPro Cook & Hold Oven System. It should be
used as a handy reference when using your oven. When using your oven, experiment with your own
house specialties. The degree of doneness varies based upon individual preferences.
• 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.
Operating Instructions
NOTE: Each hour of holding is equal to one day of aging.