Specifications

23
TENDERLOIN
Ingredients:
Beef Loin, Full Tenderloin, Side Muscle Off, Shinned, 4 to 6
lb. (2 to 3 kg)
Vents:
One-half open
Preparation:
Preheat oven to desired temperature for 30 minutes.
Season as desired. Place tenderloins directly on wire shelves.
Set Thermostats:
Cook Thermostat set to 250°F to 275°F (121°C to 135°C)
Hold Thermostat set to 140°F (60°C)
Set Cook Timer:
Full load to rare, 1 hour
Minimum Hold Time:
1 hour
Final Internal Temperature:
130°F (54°C) Rare
Overnight Cook–N–Hold not recommended
Maximum Hold Time:
6 hours
Tenderloin, along with the top loin
cut make up the tenderest of all
wholesale cuts of beef, the short
loin. Sometimes marketed as
chateaubriands, the tenderloin is
most often cut into filet mignon or
tournedos steaks.
FULL SIZE SPLIT
Cook-N-Hold Cook-N-Hold
Shelves / Pans 6 3
Items per Shelf / Pan 5 Tenderloins 5 Tenderloins
Approximate Capacity 30 Tenderloins 15 Tenderloins
Approximate Weight
Capacity
up to 180 lbs. up to 90 lbs.