Specifications

20
BEEF ROUND
Ingredients:
Beef Round, Top (Inside), Untrimmed, 14 to 23 lb. (6 to 10 kg)
Beef Round, Bottom (Gooseneck), Untrimmed, 14 to 23 lb.
(6 to 10 kg)
Vents:
One-half open
Preparation:
Preheat oven to 250°F for 30 minutes.
Season 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:
14 lb. Roasts (6 kg) 10 minutes per pound for the first roast
(22 minutes per kilogram) plus add 15 minutes for each
additional roast
15 to 23 lb. Roasts (7 to 10 kg) 10 minutes per pound
for the first roast (22 minutes per kilogram) plus add 30
minutes for each additional roast
Minimum Hold Time:
14 lb. Roasts (6 kg) 4 to 6 hours
15 to 23 lb. Roasts (7 to 10 kg) 8 to 10 hours
Final Internal Temperature:
130°F (54°C) Rare
Overnight Cook–N–Hold can be done with this cut
Maximum Hold Time:
14 lb. Roasts (6 kg) 12 hours
15 to 23 lb. Roasts (7 to 10 kg) 24 hours
This section of the hind leg of
beef extends from rump to ankle
and is not as naturally tender as
some cuts. Each of the five major
cuts; rump, top round, sirloin tip,
bottom round and eye of round
are best cooked in the moisture-
controlled, radiant heat of a Cres
Cor oven because of the natural
enzymatic tenderizing action that
this environment fosters.
FULL SIZE SPLIT
Cook-N-Hold Cook-N-Hold
Shelves / Pans 6 3
Items per Shelf / Pan 2 to 3 Roasts 2 to 3 Roasts
Approximate Capacity 12 to 18 Roasts 6 to 9 Roasts
Approximate Weight
Capacity
up to 240 lbs. up to 120 lbs.