Cres Cor 1000-CH-SS Spécifications télécharger pdf (Page 18)

BEEF

STRIP LOIN

Ingredients:

Loin, Strip Loin, Short-Cut, Boneless, 8 to 12 lbs. (4 to 5 kg)

Vents:

One-half open

Preparation:

Preheat oven to 250°F for 30 minutes.

Season roasts as desired. Place roasts directly on wire

shelves with the fat side down. Place the larger roasts toward

the top of the oven compartment.

Set Thermostats:

Cook Thermostat set to 250°F (121°C)

Hold Thermostat set to 140°F (60°C)

Set Cook Timer:

8 to 10 lb. Roasts (4 to 4.5 kg) 8 minutes per pound for the

first roast (18 minutes per kilogram) plus add 8 minutes for

each additional roast

12 lb. Roasts (5 kg) 10 minutes per pound for the first roast

(22 minutes per kilogram) plus add 8 minutes for each

additional roast

Minimum Hold Time:

6 hours

Final Internal Temperature:

130°F (54°C)

Overnight Cook–N–Hold optional

Maximum Hold Time:

12 hours

The strip loin comes from the most

tender of all wholesale beef cuts,

the short loin. It is the top loin

muscle with the bone detached

and sold under many different

names including Kansas City

Strip, New York Strip, Delmonico

Steak, and when the bone is left

in with a portion of the tenderloin,

Club Steak, Porterhouse or T-bone.

FULL SIZE SPLIT

Cook-N-Hold Cook-N-Hold

Shelves / Pans 6 3

Items per Shelf / Pan 3 Roasts 3 Roasts

Approximate Capacity 18 Roasts 9 Roasts

Approximate Weight

Capacity

up to 216 lbs. up to 108 lbs.

1 2 ... 13 14 15 16 17 18 19 20 21 22 23 ... 87 88

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Cres Cor 1000-CH-SS Spécifications Page 18

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