Cooking Chart - ITW Food Equipment Group VULCAN V24 Mode D'installation Et Mode D'emploi

COOKING CHART

Recommended temperatures and times are intended as a guide only. Adjustments must be made to
compensate for elevation, variations in recipes, ingredients, preparation and personal preference on
product appearance.
Meat roasting is most satisfactory at temperatures of 225°F to 325°F (107°C to 162.7°C) for beef, lamb,
poultry and ham, and 325°F (162.7°C) for fresh pork as recommended by USDA and American Meat
Institute.
A pan, approximately 12" x 20" x 1" (305 x 508 x 25 mm), full of water may be placed in the oven bottom
to supply humidity; this will reduce shrinkage. Water should be added if necessary during roasting.
Roasting pans should be no deeper than necessary to hold drippings, usually 2" to 2
Cooking time and shrinkage may vary with roasting temperature, cut, grade of meat and degree of
doneness. Smaller cuts will generally show greater time savings than larger cuts at a given temperature.
ROASTING TEMPERATURES AND TIMES
P R O D U C T
Standing Rib Roast
O e v n R a e y d - 1 5 b l
Rolled Rib Roast - 20-22 lbs. (9.1-10 kg)
Veal Roast - 15 lbs. (6.8 kg)
Turkey - 15-20 lbs. (6.8-9.1
Meat Loaf - 8-10 lbs. (3.6-4.5 kg)
RECOMMENDED TEMPERATURES, TIMES AND LOADS FOR BAKING
P R O D U C T
Cakes (Standard Oven)
3 1 / lbs. (1.6 kg) Sheet Cakes - 18 x 26 x 1"
2
1
3 / lbs.(1.6 kg) Sheet Cakes - 12 x 18 x 2" (305 x 457 x 51 mm)
2
. s 6 ( 8 . k ) g
k ) g
(457 x 660 x 25 mm)
T E M P E R
250°F/121°C
275°F/135°C
300°F/148.9°C
3 0 0 F ° 1 /
350°F/176.7°C
T E M P E R
350°F/176.7°C
350°F/176.7°C
— 19 —
1
/ " (51 to 64 mm).
2
A T U R E APPROXIMATE TIME
3-4 Hrs. - Rare
1
4 4 - /
2
4 Hrs. - Med.
3 Hrs. - Med. Well
4 8 9 . C °
45 to
APPROXIMATE
A T U R E
45
1 Hr. and 15 Min.
Hrs. - Med.
3 Hrs.
60 Min.
TIME
( M N I ) .
Min.