Cres Cor 1000-CH-SS Spécifications télécharger pdf (Page 21)

Ingredients:

Beef Rib, Roast Ready, with Fat Cap, #109, 20 lb. (9kg)

Average Weight

Vents:

One-half open

Preparation:

Preheat oven to 250°F for 30 minutes.

Season roast as desired. Place Roasts directly on wire

shelves.

Set Thermostats:

Cook Thermostat set to 250°F (121°C)

Hold Thermostat set to 140°F (60°C)

Set Cook Timer:

10 minutes per pound for the first roast (22 minutes per

kilogram) plus add 30 minutes for each additional roast

Minimum Hold Time:

4 to 6 hours

Final Internal Temperature:

130°F (54°C)

Overnight Cook–N–Hold highly recommended

Maximum Hold Time:

24 hours

The term ‘prime rib’ is often

incorrectly used as a label for

what is actually a rib roast.

Culinarily, the term ‘prime’ refers

to the highest USDA grade of

beef. Very little USDA Prime Beef

makes it past the best hotels and

restaurants.

Whether USDA Prime or Choice,

Prime Rib is best cooked low

and slow. A Cres Cor oven and

humidity-controlled radiant heat

is the obvious choice in preparing

the best, juiciest Prime Rib.

PRIME RIB

FULL SIZE SPLIT

Cook-N-Hold Cook-N-Hold

Shelves / Pans 6 3

Items per Shelf / Pan 2 Roasts 2 Roasts

Approximate Capacity 12 Roasts 6 Roasts

Approximate Weight

Capacity

up to 240 lbs. up to 120 lbs.

1 2 ... 16 17 18 19 20 21 22 23 24 25 26 ... 87 88

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Cres Cor 1000-CH-SS Spécifications Page 21

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