Cres Cor CCBC-4-35 - Manual (Page 37)

[Page 34]
MEATS*
Roasted Meats
Roasted meats should be prepared according to the recipe using roast guidelines for each
product.
Roast Beef (top round) - Follow recipe and roast guidelines. Recommended
doneness for rethermalization is about 140° F. (60° C.). Top round should be
quartered and placed in the blast chiller. If roast beef is used for cold sandwiches,
the end cooking temperature may be higher. If medium doneness is desired, roast
to 150° F. (65° C.). Do not overcook.
Pork Roast - Follow recipe and roast guidelines. Recommended doneness for
rethermalization is 165° to 170° F. (74° to 76° C.). Do not overcook or product
will be dry.
Lamb Roast - Follow recipe and roast guidelines. Recommended doneness for
rethermalization is 155° F. (68° C.). Do not overcook.
Proportioned Meats (hamburger patty, pork chop, Salisbury steak, etc.)
Cook according to recipe. If sauce or gravy is required, it should be prepared and chilled
separately from the portioned meat.
Steak (filet, strip, ribeye) - Broil steak to medium rare or preferred stage of
doneness. Blast chill immediately.
Salisbury Steak - Bake to 165° F. (74° C.) Drain well, remove all grease. Blast
chill. Add gravy after steak is chilled.
Pork Chops/Cutlets - Breaded, baked, or broiled chop is heated only to 165° F.
(74° C.) and blast chilled immediately. Add sauce or gravy after chilling.
Turkey/Chicken
Cook turkey or chicken whole or breasts according to directions to 170° F. (76° C.).
Blast chill immediately. Slice product to a 1/4" thickness, single layered. Pre-cooked
turkey products do not require roasting.