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Part # P125 Rev 2 (07/31/12)
Page 11
7. When using the G-2771 or the G-2772 General Purpose
Oven for the same product, load the upper compartment
first, then the lower compartment. It is normal for
the upper compartment (in this specific model only)
to be 30°F to 60°F lower in temperature than the
lower chamber. When product is done in the lower
compartment, remove same. Check upper compartment,
allowing additional time if required.
8. Before loading, preheat oven at least 25°F higher than
desired temperature for Strong bottoms and Light tops.
When loading of oven is completed, turn control down to
desired temperature. For products requiring Strong tops,
turn oven temperature control up 25°F for the final 8 – 10
minutes of baking.
The following is intended only as guide. Temperature and
time requirements will be affected by specific recipes,
varying methods of food preparation, quality of ingredients
and personal preferences, as well as numerous other factors.
Your own techniques, coupled with the recommendations of
this guide, will permit you to establish your own chart.
OPERATION Continued
User Guide – Timetable for Roasting
CUT
WEIGHT (LB.)
OVEN ° F
INTERNAL TEMP. °F
MIN./LB.
Beef
Standing Rib
6-8
300°-235°
140° Rare
23-25
Standing Rib (7 Rib)
20-25
300°
160° Rare
27-30
125° Rare
11
140° Med
12
150° Well
13
Round (Rump & Shank Off )
50
250°
140° Med
12
Rolled Rib
5-7
300°-350°
140° Rare
32
160° Med
38
170° Well
48
Rib Eye
4-6
350°
140° Rare
18-20
160° Med
20-22
170° Well
22-24
Tenderloin (1/2)
2-3
425°
140° Rare
45-60
Whole
4-6
425°
140° Rare
45-60
Rolled Rump (High Quality)
4-6
300°-325°
150°-170°
35-40
Sirloin Tip (High Quality)
3 1/2-4
300°-325°
150°-170°
35-40
Veil
Leg
5-8
300°-325°
170°
23-35
Loin
4-6
300°-325°
170°
30-35
Rib (Rack)
3-5
300°-325°
170°
35-40
Rolled Shoulder
4-6
300°-325°
170°
40-45
Note: This list is intended only as a guide
Chart continued on next page
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