Cooking Performance Group 351CHSP2SM handleiding

Oven

Cooking Performance Group

14 pagina's

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Handleiding

www.cookingperformancegroup.com 9

User Manual

PRODUCT WEIGHT

SMOKE

TIME

COOK

TIME

COOK

TEMP

HOLD

TIME

HOLD

TEMP

MAX INTERNAL

TEMP

GUIDELINES

BEEF

Beef Back Ribs 30 lb. 6 hrs. 225°F 4 hrs. 160°F 160°F 4 per shelf

Beef Short Ribs 10 lb. 4 hrs. 225°F 4 hrs. min. 155°F 165°F 1 per shelf

Boneless Rib Eye 12 lb. 3 hrs. 225°F 4 hrs. min. 140°F 135°F 3 per shelf

Boneless Strip Loin 12 lb. 3 hrs. 225°F 4 hrs. min. 140°F 130°F 3 per shelf

Bottom Round 20 lb. 5 hrs. 225°F 8 hrs. min. 140°F 130°F 2 per shelf

Corned Beef 12 lb. 4 hrs. 250°F 4 hrs. min. 150°F 165°F 2 per shelf

Cubed Steaks 10 lb. 4 hrs. 225°F 3 hrs. min. 160°F 160°F 1 tray per shelf

Prime Rib 20 lb. 5 hrs. 225°F 4 hrs. min. 140°F 135°F 2 per shelf

Smoked Beef Brisket 9 lb. 1 hr. 6½ hrs. 250°F 6–24 hrs. 160°F 165°F 2 per shelf

Smoked Pastrami 9 lb. 1 hr. 6½ hrs. 250°F 6–24 hrs. 160°F 165°F 2 per shelf

Steamship Round 60 lb. 10 hrs. 225°F 4 hrs. min. 140°F 130°F 1 per shelf

Top Round 18–20 lb. 4½–5 hrs. 225°F 4 hrs. min. 140°F 130°F 2 per shelf

Top Sirloin Butt 12–14 lb. 3 hrs. 225°F 4 hrs. min. 140°F 135°F 3 per shelf

Whole Tenderloin 10 lb. 2½ hrs. 225°F 2 hrs. min. 140°F 130°F 4 per shelf

PORK

Cooked Cured Ham 12 lb. 4 hrs. 250°F 4 hrs. 160°F 135°F 2 per shelf

Fresh Ham 12 lb. 6 hrs. 250°F 4 hrs. 160°F 165°F 2 per shelf

Fresh Sausages 10 lb. 2 hrs. 225°F 5 hrs. max. 160°F 175°F 10 lb. per shelf

Pork Back Ribs 10 lb. 4 hrs. 250°F 3 hrs. max. 160°F 175°F 6 slabs per shelf

Pork Spare Ribs 30 lb. 4 hrs. 250°F 4 hrs. 160°F 175°F 5 slabs per shelf

Roast Pig 30 lb. 6 hrs. 250°F 3 hrs. min. 160°F 170°F 1 per shelf

Smoked Pork Butt 8–10 lb. 1 hr. 4 hrs. 250°F 2–2 hrs. 160°F 160°F 2 per shelf

POULTRY

Whole Chickens 20 lb. 2½ hrs. 250°F 5 hrs. max. 150°F 170°F 6 per shelf

Whole Turkeys 20 lb. 4½ hrs. 250°F 5 hrs. max. 170°F 170°F 2 per shelf

Turkey Breast 10 lb. 4 hrs. 250°F 1 hr. 160°F 160°F 3 per shelf

LAMB

Braised Lamb Shanks 10–12 lb. 4 hrs. 250°F 4 hrs. min. 160°F 180°F 1 tray per shelf

Rack of Lamb 18 lb. 3½ hrs. 250°F 3 hrs. max. 140°F 140°F 15 racks per shelf

Cooking Instructions

Cooking & Holding Guide

• This cooking guide has been produced for your CPG SlowPro Cook & Hold with Smoker Oven system.

It should be used as a handy reference when using your oven. When using your oven, experiment with

your own house specialties. The degree of doneness varies based upon individual preferences.

• Please note that as products vary, as well as other elements such as altitude, so shall actual cooking

times and temperatures. These should be adjusted as needed based upon your actual experience.

Finished product temperatures should be veried manually prior to serving in order to ensure

food safety.

Operating Instructions

NOTE: Each hour of holding is equal to one day of aging.

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