Southbend SE36 User Manual

Page 29

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Installation & Operations Manual 1189331 Rev 0 (03/07) Page 25

Section 3 - OPERATION

DECK OVEN ROASTING TIME AND TEMPERATURE

CONTROL

INTERNAL MEAT

MINUTES

PRODUCT

SETTING

TEMPERATURE

PER POUND

Beef

Standing Rib. 3 Rib. 6-8 Pounds

300°F(149°C)

Rare 140°F(60°C)

20

Med. 160°F(71°C)

25

Well 170°F(77°C)

30

Standing Rib. 7 Rib. 20-25 pounds

300°F(149°C)

Rare 125°F(52°C)

13

Med. 140°F(60°C)

15

Well 150°F(65°C)

17

Rolled Rib. 7 Rib. 16-18 pounds

250°F(121°C)

Well 150°F(65°C)

25

Rump or Chuck. 8-23 pounds

300°F(149°C)

140°F - 170°F(60°C - 77°C)

20 - 30

Round Rump. shank off. 50 pounds

300°F(149°C)

140°F - 170°F(60°C - 77°C)

12 - 16

Lamb

Leg. 7-8 pounds

300°F(149°C)

180°F(82°C)

30 - 35

Leg. 15-20 pounds

300°F(149°C)

160°F(71°C)

20 - 30

Shoulder

300°F(149°C)

180°F(82°C)

40 - 45

Breast, Stuffed

300°F(149°C)

175°F - 180°F(79°C - 82°C)

30 - 35

Pork

Ham Leg, 15 pounds

350°F(176°C)

185°F(85°C)

30 - 35

Ham Leg, 25 pounds

350°F(176°C)

185°F(85°C)

30 - 35

Ham Boned, 15 pounds

350°F(176°C)

185°F(85°C)

30 - 35

Loin

350°F(176°C)

185°F(85°C)

Boston Butt

350°F(176°C)

185°F(85°C)

45 - 50

Ham. Cured. 20 pounds

300°F(149°C)

160°F(71°C)

15 - 18

Veal

Leg. 16 pounds

300°F(149°C)

170°F(77°C)

22

Leg. 25 pounds

300°F(149°C)

170°F(77°C)

18 - 20

Shoulder. 15 pounds

300°F(149°C)

170°F(77°C)

25

Shoulder. Rolled. 15 pounds

300°F(149°C)

170°F(77°C)

35 - 40

Loin. 10 pounds

300°F(149°C)

170°F(77°C)

25 - 30

Fowl

Chicken. Dressed. 4-6 pounds

250°F - 300°F(121°C - 149°C)

190°F(88°C)

35 - 40

Duck. Dressed. 5-8 pounds

300°F(149°C)

190°F(88°C)

25 - 30

Turkey. Dressed. 14-19 pounds

300°F(149°C)

190°F(88°C)

20 -25

Turkey. Dressed. 27-33 pounds

300°F(149°C)

190°F(88°C)

15 - 20

NOTE: The above data is of general nature. Many factors such as size of bone, thickness of meat, temperature at
time of roasting, individual taste as to degree of doneness, seasoning, etc., must be taken into consideration. Pan
selection and cooking times will also be governed by total weight, number of pieces in load. Preheating for
roasting is unnecessary.

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