Specifications

21
Ingredients:
Beef Ribeye Roll, Lip On, #112A, 8 to 12 lb. (3 to 5 kg)
Vents:
One-half open
Preparation:
Preheat oven to 250°F for 30 minutes.
Season ribeye as desired. Place roasts directly on the wire
shelves, fat side down. Place 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:
8 to 11 lb. Roast (4 to 5 kg) 8 minutes per pound for the
first roast (18 minutes per kilogram) plus add 10 minutes for
each additional roast
12 lb. Roasts (5 kg) 10 minutes per pound for the first roast
(22 minutes per kilogram) plus add 10 minutes for each
additional roast
Minimum Hold Time:
4 hours
Final Internal Temperature:
130°F (54°C)
Overnight Cook–N–Hold optional
Maximum Hold Time:
12 hours
A Ribeye Roll is the center, most
desirable and tender portion of
the rib section with the bones
removed and rolled and tied into
a cylinder.
RIBEYE
FULL SIZE SPLIT
Cook-N-Hold Cook-N-Hold
Shelves / Pans 6 3
Items per Shelf / Pan 3 Roasts 3 Roasts
Approximate Capacity 18 Roasts 9 Roasts
Approximate Weight
Capacity
up to 240 lbs. up to 120 lbs.