Cooking Guidelines - ITW Food Equipment Group HOBART VC4ED Manuel D'installation Et D'utilisation

COOKING GUIDELINES

The information in the Cooking Guidelines chart is suggested only. Cooking times for various products may
be different depending on the brand, consistency and the chef's preferences for taste and presentation.
The times below may require adjustments. Note the times and temperatures of your preferred results
for future use. The preheating time for all of the following is 15 minutes. The computer control's Holding
Temperature is preset at 150°F (66°C) and cannot be changed.
Product
Prime Rib
Rib Eye Boneless
Top Round
Steamship Round
Bottom Round
Boneless Strip Loin
Whole Tenderloin
Top Sirloin Butt
Beef Short Ribs
Cube Steaks
Beef Back Ribs
Beef Stew
Corned Beef
Fresh Ham
Cooked Cured Ham
Pork Back Ribs
Pork Spare Ribs
Fresh Sausages
Pre-Cooked Sausage
Roast Suckling Pig
Bacon
Roasted Chicken
Chicken Pieces (per tray)
Whole Chickens
(per chicken)
Whole Turkeys
Bone In Turkey Breast
Roast Duckling (per duck)
Rack of Lamb
per tray
Lamb Shanks, Braised
Fish Filets
Clear Soups
Steam Pan
Frozen Pizza
Rice
Baked Potatoes
COOKING GUIDELINES (HOLDING FEATURE)
Cooking
Amount Temp.
lbs. (kg) °F (°C)
20 (9.06) 225 (107)
12 (5.43) 225 (107)
20 (9.06) 225 (107)
20 (9.06) 225 (107)
20 (9.06) 225 (107)
12 (5.43) 225 (107)
6 (2.71) 225 (107)
14 (6.34) 225 (107)
10 (4.53) 225 (107)
10 (5.43) 225 (107)
30 (13.6) 225 (107)
10 (5.43) 225 (107)
12 (5.43) 250 (121)
12 (5.43) 250 (121)
12 (5.43) 250 (121)
10 (4.53) 250 (121)
30 (13.6) 250 (121)
10 (4.53) 225 (107)
10 (4.53) 250 (121)
30 (13.6) 250 (121)
350 (177)
10 (4.56) 350 (177)
10 (4.56) 250 (121)
3.25 (1.47) 250 (121)
20 (9.06) 230 (110)
10 (4.53) 250 (121)
4 (1.81) 350 (177)
15 racks 250 (121)
250 (121)
4-6 oz. (23g) 225 (107)
1/1 Gastronome
or 12x20x4" 225 (107)
(2) 18" Pies 350 (177)
1 Qt. dry 250 (121)
90 CT. 350 (177)
Cooking Min. Hold
Time Time
Hours Hours
5
3
5
7
5
3
2
3
4
3
5
4
4
6
4
5
5
2 5 (Max)
1 / 5 /
3 1
4 2
6
40 min.
45 min.
2 / /
1 1
2 2
2 / 4 /
1 1
2 2
6 / 12 (Max)
1
2
5
1 / 3 (Max)
1
2
3 /
1
2
4
40 min.
3 Overnight
15 min.
2
1
– 14 –
Max. Internal
Cook Temp.
°F (°C)
4 140 (60)
4 140 (60)
4 140 (60)
2 140 (60)
8 140 (60)
4 140 (60)
2 140 (60)
4 140 (60)
4 165 (74)
3 180 (82)
4 175 (79)
6 175 (79)
4 165 (74)
4 165 (74)
4 135 (57)
3 175 (79)
4 175 (79)
175 (79)
(Max) 160 (71)
3 170 (77)
N/A
N/A 165 (74)
(Max) 170 (77)
(Max) 170 (77)
170 (77)
1 160 (71)
170 (77)
2 / 160 (71)
1
2
4 180 (82)
4 160 (71)
175 (79)
2 175 (79)
18 160 (171)
1 / 200 (93)
1
2
Internal
Hold Temp.
°F (°C)
150 (66)
150 (66)
150 (66)
150 (66)
155 (68)
150 (66)
140 (60)
160 (71)
150 (66)
150 (66)
150 (66)
150 (66)
160 (71)
N/A
170 (77)