BKI GO Series User manual

Series: GO
Operation Manual
Half-Size Cook & Hold
Oven Series

SS-OM-026.02 Revised 10/16/18
BKI LIMITED WARRANTY
2812 Grandview Dr. • Simpsonville, SC 29680 • USA
[phone] • Toll Free: [phone] • Fax: [phone]
WHAT IS COVERED This warranty covers defects in material and workmanship under normal use, and applies
only to the original purchaser providing that:
9 The equipment has not been accidentally or intentionally damaged, altered or misused;
9 The equipment is properly installed, adjusted, operated and maintained in accordance
with national and local codes, and in accordance with the installation and operating
instructions provided with this product.
9 The serial number rating plate affixed to the equipment has not been defaced or
removed.
WHO IS COVERED This warranty is extended to the original purchaser and applies only to
equipment purchased for use in the U.S.A.
COVERAGE PERIOD 9 Warranty claims must be received in writing by BKI within one (1) year from
date of installation or within one (1) year and three (3) months from data of
shipment from the factory, whichever comes first.
9 COB Models: One (1) Year limited parts and labor.
9 COM Models: Two (2) Year limited parts and labor. COM convection ovens also have a
two (2) year door warranty.
9 CO1 Models: Two (2) Year limited parts and labor. Five (5) Year limited door
warranty.
9 BevLes Products: Two (2) Year limited parts and labor.
9 Warranty period begins the date of dealer invoice to customer or ninety (90) days
after shipment date from BKI, whichever comes first.
WARRANTY COVERAGE This warranty covers on-site labor, parts and reasonable travel time and travel
e xpenses of the authorized service representative up to (100) miles round trip and (2)
hours travel time and performed during regular, weekday business hours.
EXCEPTIONS Any exceptions must be pre-approved in advance and in writing by BKI. The
extended door warranty on convection ovens years 3 through 5 is a parts only warranty and
does not include labor, travel, mileage or any other charges.
EXCLUSIONS 9 Negligence or acts of God,
9 Thermostat calibrations after (30) days from equipment installation date,
9 Air and g as adjustments,
9 Light bulbs,
9 Glass doors and door adjustments,
9 Fuses,
9 Adjustments to burner flames and cleaning of pilot burners,
9 Tightening of screws or fasteners,
9 Failures caused by erratic voltages or gas suppliers,
9 Unauthorized repair by anyone other than a BKI F actory Authorized Service Center,
9 Damage in shipment,
9 Alteration, misuse or improper installation,
9 Thermostats and safety valves with broken capillary tubes,
9 Freight – other than normal UPS charges,
9 Ordinary wear and tear,
9 Failure to follow installation and/or operating instructions,
9 Events beyond control of the company.
INSTALLATION Leveling, as well as proper installation and check out of all new equipment -
per appropriate installation and use materials – is t he responsibility of the dealer or
installer, not the manufacturer.
REPLACEMENT PARTS BKI genuine Factory OEM parts receive a (90) day materials warranty effective from the
date of installation by a BKI F actory Authorized Service Center.

Gourmet Oven Table of Contents
1
Table of Contents
Table of Contents ....................................................................................................................................... 1
Introduction ................................................................................................................................................. 2
Safety Precautions ................................................................................................................................... 2
Safety Signs and Messages ................................................................................................................ 2
Safe Work Practices ............................................................................................................................ 3
Safety Decals ....................................................................................................................................... 5
Health And Sanitation Practices ............................................................................................................... 6
Food Handling ..................................................................................................................................... 6
Storage Of Raw Meats ........................................................................................................................ 6
Coding Cooked Foods ......................................................................................................................... 6
Storage Of Prepared Foods ................................................................................................................. 6
Operation ..................................................................................................................................................... 7
Controls and Indicators ............................................................................................................................ 7
Turning the Oven “On” ............................................................................................................................. 8
Programming the Oven ............................................................................................................................ 8
Setting the Preheat Temperature ........................................................................................................ 8
Setting the Cook Temperature ............................................................................................................. 8
Setting the Cook Time ......................................................................................................................... 8
Setting the Hold Temperature .............................................................................................................. 8
Cooking .................................................................................................................................................... 8
Reviewing Set Points ............................................................................................................................... 9
Changing Set Points During Cooking ....................................................................................................... 9
Canceling the Cooking Cycle ................................................................................................................... 9
Power Failure During The Cooking Cycle ................................................................................................ 9
Probe (Thermocouple) Diagnostics .......................................................................................................... 9
Important Instruction ................................................................................................................................ 9
Suggested Cooking Instructions ............................................................................................................ 10
Power Level ....................................................................................................................................... 10
Food Safety Requirements (Internal Temperatures) ......................................................................... 10
Fowl ................................................................................................................................................... 11
Pork ................................................................................................................................................... 14
Beef ................................................................................................................................................... 16
Frozen Entrees .................................................................................................................................. 21
Installation ................................................................................................................................................. 23
Unpacking and Handling ........................................................................................................................ 23
GO-36 Stacking Instructions .................................................................................................................. 23
Location and Clearance ......................................................................................................................... 24
Wiring ..................................................................................................................................................... 24
Maintenance .............................................................................................................................................. 25
Scheduled Maintenance ......................................................................................................................... 25
Oven Cleaning ................................................................................................................................... 25
Troubleshooting ..................................................................................................................................... 32

Gourmet Oven Introduction
2
Introduction
The BKI GO-36 is a cook and hold gourmet oven. It consists of a cooking cabinet, door assembly and
control unit. The cooking cabinet contains rack supports that hold 4 racks and 1 drip pan. To seal the
oven cavity, a door with a magnetized door latch is provided. The control unit contains heating elements
for cooking as well as a time/temperature computer and manual switches for quick setup and operation. It
also contains a fan for cooling and a blower for heat circulation.
The BKI name and trademark on this unit assures you of the finest in design and engineering -- that it has
been built with care and dedication -- using the best materials available. Attention to the operating
instructions regarding proper installation, operation, and maintenance will result in long lasting
dependability to insure the highest profitable return on your investment.
PLEASE READ THIS ENTIRE MANUAL BEFORE OPERATING THE UNIT. If
you have any questions, please contact your BKI Distributor. If they are unable to
answer your questions, contact the BKI Technical Service Department, toll free:
1-800-927-6887. Outside the U.S., call 1-864-963-3471.
Safety Precautions
Always follow recommended safety precautions listed in this manual. Below is the safety alert symbol.
When you see this symbol on your equipment, be alert to the potential for personal injury or property
damage.
Safety Signs and Messages
The following Safety signs and messages are placed in this manual to provide instructions and identify
specific areas where potential hazards exist and special precautions should be taken. Know and
understand the meaning of these instructions, signs, and messages. Damage to the equipment, death or
serious injury to you or other persons may result if these messages are not followed.
This message indicates an imminently hazardous situation, which, if not avoided,
will result in death or serious injury.
This message indicates a potentially hazardous situation, which, if not avoided,
could result in death or serious injury.
This message indicates a potentially hazardous situation, which, if not avoided,
may result in minor or moderate injury. It may also be used to alert against unsafe
practices.
This message is used when special information, instructions or identification are
required relating to procedures, equipment, tools, capacities and other special
data.

Gourmet Oven Introduction
3
Safe Work Practices
Wear Safe Clothing Appropriate To
Your Job
Always wear your insulated mitts when handling hot racks
or touch any hot metal surface. If you lose or damage
your mitts, you can buy new ones at your local restaurant
equipment supply store or from your local BKI Distributor.
Never wear loose clothing such as neckties or scarves
while operating this equipment. Keep loose hair tied back
or in a hair net while operating this equipment.
Always wear appropriate personal protection equipment
during the cleaning process to guard against possible
injury from hot cleaning solution.
Beware of High Voltage
This equipment uses high voltage. Serious injury can occur if
you or any untrained or unauthorized person installs, services,
or repairs this equipment. Always use an Authorized Service
agent to service your equipment.
Keep this manual with the Equipment
This manual is an important part of your equipment.
Always keep it near for easy access.
If you need to replace this manual, contact:
BKI
Technical Services Department
2812 Grandview Drive
Simpsonville, S.C. 29680
Or call toll free: 1-800-927-6887
Outside the U.S., call 864-963-3471
Protect Children
Keep children away from this equipment. Children may
not understand that this equipment is dangerous for them
and others.
NEVER allow children to play near or operate your
equipment.

Gourmet Oven Introduction
4
Keep Safety Labels Clean and in Good
Condition
Do not remove or cover any safety labels on your
equipment. Keep all safety labels clean and in good
condition. Replace any damaged or missing safety labels.
Refer to the Safety Labels section for illustration and
location of safety labels on this unit.
If you need a new safety label, obtain the number of the
specific label illustrated on page 5, then contact:
BKI
Technical Services Department
2812 Grandview Drive
Simpsonville, S.C. 29680
Or call toll free: 1-800-927-6887
Outside the U.S., call 864-963-3471
Be Prepared for Emergencies
Be prepared for fires, injuries, or other emergencies.
Keep a first aid kit and a fire extinguisher near the
equipment. You must use a 40-pound Type BC fire
extinguisher and keep it within 25 feet of your equipment.
Keep emergency numbers for doctors, ambulance
services, hospitals, and the fire department near your
telephone.
Know your responsibilities as an
Employer
• Make certain your employees know how to operate the
equipment.
• Make certain your employees are aware of the safety
precautions on the equipment and in this manual.
• Make certain that you have thoroughly trained your
employees about operating the equipment safely.
• Make certain the equipment is in proper working
condition. If you make unauthorized modifications to
the equipment, you will reduce the function and safety
of the equipment.
California Residents Only.!This product can expose
you to chemicals including chromium, and lead which
are known to the State of California to cause cancer
and birth defects or other reproductive harm. For more
information go to www.P65Warnings.ca.gov.!

Gourmet Oven Introduction
5
Safety Decals

Gourmet Oven Introduction
6
Health And Sanitation Practices
BKI ovens are manufactured to comply with health regulations and are tested and certified to UL®, CUL®,
and NSF® standards. You must operate the equipment properly using only quality products and use meat
thermometers to insure meats are thoroughly cooked.
Food Handling
• Wash hands thoroughly in warm, soapy water after handling raw poultry or meats.
• Clean and sanitize all utensils and surfaces that have been in contact with raw products.
• Never place cooked meats on the same surfaces used to prepare raw meats, unless the area
has been thoroughly cleaned and sanitized.
Storage Of Raw Meats
• Designate an area or shelf strictly for the storage of all raw meats to be used in the oven.
• Raw product must always be stored at temperatures below 38° F. (3° C.).
• Never store or mix raw foods above cooked foods, as this is a health hazard. The drippings from
raw foods contaminate cooked or processed foods.
• All chicken and chicken parts to be stored overnight must be thoroughly iced down and
refrigerated.
Coding Cooked Foods
All products cooked during the day should be sold the same day.
NOTE: It is not the intent of the cooking program to have unsold merchandise at the end of the cooking
day. Follow your company’s procedures for the handling of any leftover product.
Storage Of Prepared Foods
• Cold foods should be kept at or below 38° F. (3° C.).
• Hot foods must be maintained to meet local health codes, usually a minimum 145° F. (63° C.).

Gourmet Oven Operation
7
Operation
Controls and Indicators
The figure below depicts the oven’s controls and indicators. Refer to it as necessary while performing
operating procedures in this section.

Gourmet Oven Operation
8
Turning the Oven “On”
1. Plug the oven power cord into a receptacle supplying power that matches that specified on the
nameplate. The mating receptacle for the GO-36 plug is a NEMA style 6-20. The mating
receptacle for the GO-36T plug is a NEMA style 6-30.
2. Place the POWER ON/POWER OFF rocker switch in the POWER ON position.
Programming the Oven
Press and hold the “START/STOP” button until display alternates between “STOP” and the probe sense
temperature. The control is now ready for programming.
Setting the Preheat Temperature
Press the “SELECT” button until the “PREHEAT TEMP” light turns on. Press the “UP” or “DOWN” buttons
to obtain the desired temperature. If a preheat cycle is not required, press the “UP” or “DOWN” buttons
until “OFF” is displayed. “OFF” is displayed below 100° F. or above 400° F.
Setting the Cook Temperature
Press the “SELECT” button until the “COOK TEMP” light turns on. Press the “UP” or “DOWN” buttons
until the desired temperature is displayed.
Setting the Cook Time
Press the “SELECT” button until the “COOK TIME” light turns on. Press the “UP’ or “DOWN” buttons until
the desired time is displayed. To disable the cook function, press the “UP” or “DOWN” button until “OFF”
is displayed. “OFF” is displayed below 100° F or above 400° F.
Setting the Hold Temperature
Press the “SELECT” button until the “HOLD TEMP” light turns on. Press the “UP” or “DOWN” buttons until
the desired temperature is displayed. The hold function can be disabled by pressing the “UP” or “DOWN”
buttons until “OFF” is displayed. “OFF” is displayed below 100° F. or above 250° F.
Pressing the “SELECT” button again returns the control to the “STOP MODE”. The display will alternate
between “STOP” and the probe sense temperature. The control is ready for cooking.
Cooking
1. Press the “START/STOP” button.
• If a pre-heat temperature was programmed, the “CYCLE ON” light will turn on, the display will
alternate between “PrE” and the probe temperature and the controller will elevate the oven
temperature to the pre-heat value. When the oven temperature reaches the desired pre-heat
value, the “CYCLE ON” light begins flashing and a (5) second pulsing audible alert will be
activated. The control will maintain the oven temperature until the product is loaded into the
oven.
• If pre-heat temperature was turned off, the oven will immediately enter a cook/hold mode.
2. Load product into the oven.
3. Press the “START/STOP” push button. The controller will now regulate the oven to the desired
cook temperature and the cook timer will count down. The “CYCLE ON” light will be on and the
display will alternately show oven temperature and cook time remaining.

Gourmet Oven Operation
9
• If the hold temperature has been turned off, the oven will sound an audible alert when the
cook time reaches zero. This alarm will sound until the “START/STOP” button is pressed.
• If the hold temperature has been set, the controller will regulate the temperature to the
desired hold temperature. Once the hold temperature has been achieved, a count up timer
will be initiated to track the length of time in the hold mode. The display will alternately show
“HOLD”, actual oven temperature and hold elapsed time. The control will stay in the hold
mode until the “START/STOP” button is pressed again.
Reviewing Set Points
During the cooking cycle any programmed cooking parameter can be displayed. Press the “SELECT”
button until the desired parameter light turns on. The display will show the value of the set point for five
(5) seconds. Reviewing set points during a cooking cycle will not alter them or interrupt the cooking cycle.
Changing Set Points During Cooking
1. Push the “START/STOP” momentarily. The “CYCLE ON” light will flash and the control will go
into pause. In this mode the control regulates at the pre-set points but the cook count down timer
will stop.
2. Change the cooking parameters by pressing the “SELECT” button until the desired indicator light
turns on. The display will show the pre-set value.
3. Press the “UP” and “DOWN” buttons to change the setting as desired.
4. Resume the cooking cycle by press the “START/STOP” button. The “CYCLE ON” light will come
on indicating that the cooking cycle has resumed.
Canceling the Cooking Cycle
Press and hold the “START/STOP” button until the “CYCLE ON” light turns off. (“STOP” will be
displayed).
Power Failure During The Cooking Cycle
The control will suspend operation retaining set points and cycle times. When power is restored,
operation will resume where left off when the power failed.
Probe (Thermocouple) Diagnostics
If the probe (thermocouple inside the oven) stops working, the control will cancel the cooking cycle and
the display will show “PROB”.
If the probe temperature goes below 50° F (10° C.) or if the controller fails, the display will show “EEEE”
and the controller will go into “STOP” mode.
Important Instruction
A Malfunction Warning Light is mounted on the control unit front panel. This light illuminates when an
overtemperature condition occurs within the Control Unit assembly. If this light goes on, place the
POWER ON/POWER OFF switch in the POWER OFF position and contact an authorized BKI service
agent for corrective action.

Gourmet Oven Operation
10
Suggested Cooking Instructions
Power Level
This oven is supplied with a switch that controls the heating elements within the control unit. In the HIGH
POWER position, all heating elements are used for cooking. In the LOW POWER position, two of the
heating elements are used for cooking.
One application for the low power feature is the reconstitution of frozen food. The slow heating rate will
avoid overcooking or burning of the outside of the product while the center is still cold. Another application
of the low power feature is to provide gentle heat when slow cooking meat products at temperature of
250° F or less.
The low power setting should only be used when cooking below 300° F.
The high power setting is used for baking and some holding applications (frequent oven entry) where a
quick recovery is required. This setting may also be used for rapid oven preheat.
Food Safety Requirements (Internal Temperatures)
FOWL
Chicken
175ºF
Turkey
175ºF
Turkey Breast
175ºF
PORK
Baby Back Ribs
170ºF
Pork Ribs
170ºF
Tenderloins
170ºF
BEEF
Medium Rare
140ºF
Medium
148ºF
Well Done
155ºF
Corned Beef
170ºF
ENTREES AND
BAGS
150ºF

Gourmet Oven Operation
11
Fowl
WHOLE TURKEYS
OVEN PREPARATION
1. Preheat oven to 240ºF, set on LOW power. This will take 20 minutes.
2. Set COOK TEMP to 240ºF.
3. Set COOK TIME as shown below.
4. Set HOLD TEMP to 150ºF, if using HOLD cycle. If not holding, set HOLD to OFF.
5. Place Turkey in oven and press START to activate cook cycle.
GATHER REQUIRED ITEMS:
1. Whole Turkeys
2. Full-size shallow pans
3. Desired Seasoning
4. Knife (if removing tails)
PREPARATION
1. Rinse turkeys in cold water.
2. Pull and discard excess trimmings.
3. Tuck wings and secure legs.
4. Season as desired.
5. Place 2 birds in each pan.
TO COOK AND HOLD
FROM REFRIGERATED
INTERNAL FOOD TEMPERATURE
1 Pan
4:00 (4 hours)
175ºF
2 Pans
4:15 (4 hours 15 minutes)
175ºF
3 Pans
4:30 (4 hours 30 minutes
175ºF
4 Pans
5:00 (5 hours)
175ºF
NOTE: Internal product temperature MUST reach 175ºF.
Maximum Hold Time is 12 hours.

Gourmet Oven Operation
12
WHOLE CHICKENS (2¼ - 3¼ LBS)
OVEN PREPARATION
1. Preheat oven to 350ºF, set on HIGH power. This will take 20 minutes.
2. Set COOK TEMP to 350ºF.
3. Set COOK TIME as shown below.
4. Set HOLD TEMP to 150ºF, if using HOLD cycle. If not holding, set HOLD to OFF.
5. Place Chicken in oven and press START to activate cook cycle.
GATHER REQUIRED ITEMS:
1. Whole Chickens
2. Full-size shallow pans
3. Desired Seasoning
4. Knife (if removing tails)
PREPARATION
1. Rinse chickens in cold water.
2. Pull and discard excess trimmings.
3. Tuck wings and secure legs.
4. Season as desired.
5. Place 6 birds in each pan.
TO COOK AND
HOLD
FROM REFRIGERATED
INTERNAL FOOD
TEMPERATURE
1 Pan
1:40 (1 hour 40 minutes)
175ºF
2 Pans
1:45 (1 hour 45 minutes)
175ºF
3 Pans
1:50 (1 hour 50 minutes
175ºF
4 Pans
2:00 (2 hours)
175ºF
TO COOK AND
PULL
FROM REFRIGERATED
INTERNAL FOOD
TEMPERATURE
1 Pan
2:00 (2 hours)
175ºF
2 Pans
2:10 (2 hours 10 minutes)
175ºF
3 Pans
2:20 (2 hours 20 minutes)
175ºF
4 Pans
2:30 (2 hours 30 minutes)
175ºF
NOTE: Internal product temperature MUST reach 175ºF.
Maximum Hold Time is 12 hours.

Gourmet Oven Operation
13
TURKEY BREASTS
OVEN PREPARATION
1. Preheat oven to 240ºF, set on LOW power. This will take 20 minutes.
2. Set COOK TEMP to 240ºF.
3. Set COOK TIME as shown below.
4. Set HOLD TEMP to 150ºF, if using HOLD cycle. If not holding, set HOLD to OFF.
5. Place Turkey Breasts in oven and press START to activate cook cycle.
GATHER REQUIRED ITEMS:
1. Turkey Breasts
2. Full-size shallow pans
3. Desired Seasoning
4. Knife (if removing tails)
PREPARATION
1. Rinse turkey breasts in cold water.
2. Pull and discard excess trimmings.
3. Season as desired.
4. Place 8 birds in each pan.
TO COOK AND
HOLD
FROM REFRIGERATED
INTERNAL FOOD
TEMPERATURE
1 Pan
2:00 (2 hours)
175ºF
2 Pans
2:10 (2 hours 10 minutes)
175ºF
3 Pans
2:20 (2 hours 20 minutes
175ºF
4 Pans
2:30 (2 hours 30 minutes)
175ºF
NOTE: Internal product temperature MUST reach 175ºF.
Maximum Hold Time is 12 hours.

Gourmet Oven Operation
14
Pork
BABY BACK RIBS
OVEN PREPARATION
1. Preheat oven to 225ºF, set on LOW power. This will take 15 minutes.
2. Set COOK TEMP to 225ºF.
3. Set COOK TIME as shown below.
4. Set HOLD TEMP to 150ºF.
5. Place Ribs in oven and press START to activate cook cycle.
GATHER REQUIRED ITEMS
1. Baby Back Ribs
2. 18 x 26-inch Sheet Pans
3. 18 x 26-inch Grates
4. Institutional Clear Wrap
5. Desired Seasoning
PREPARATION
1. Unwrap ribs and rinse with cold water.
2. Place 7 ribs on pan with grate and season as desired.
3. Cover meat with clear wrap completely and SEAL COMPLETELY.
TO COOK
FROM REFRIGERATED
INTERNAL FOOD
TEMPERATURE
1 Tray
2:30 (2 hours 30 minutes)
170ºF
2 Trays
2:45 (2 hours 45 minutes)
170ºF
3 Trays
3:00 (3 hours)
170ºF
4 Trays
3:15 (3 hours 15 minutes)
170ºF
NOTE: Internal product temperature MUST reach 170ºF.
For best tenderization results, let product hold for a minimum of 6 hours.

Gourmet Oven Operation
15
PORK RIBS (3½ & DOWN)
OVEN PREPARATION
1. Preheat oven to 225ºF, set on LOW power. This will take 15 minutes.
2. Set COOK TEMP to 225ºF.
3. Set COOK TIME as shown below.
4. Set HOLD TEMP to 150ºF.
5. Place Pork Ribs in oven and press START to activate cook cycle.
GATHER REQUIRED ITEMS
1. Pork Ribs
2. 18 x 26-inch Sheet Pans
3. 18 x 26-inch Grates
4. Institutional Clear Wrap
5. Desired Seasoning
PREPARATION
1. Unwrap ribs and rinse with cold water.
2. Place 3-4 ribs on pan with grate and season as desired.
3. Cover meat with clear wrap completely and SEAL COMPLETELY.
TO COOK
FROM REFRIGERATED
INTERNAL FOOD
TEMPERATURE
1 Tray
2:30 (2 hours 30 minutes)
170ºF
2 Trays
2:45 (2 hours 45 minutes)
170ºF
3 Trays
3:00 (3 hours)
170ºF
4 Trays
3:15 (3 hours 15 minutes)
170ºF
NOTE: Internal product temperature MUST reach 170ºF.
For best tenderization results, let product hold for a minimum of 6 hours.

Gourmet Oven Operation
16
Beef
PRIME RIB (12-14 LBS BONELESS - NO FAT CAP) #112-A
OVEN PREPARATION
1. Preheat oven to 225ºF, set on LOW power. This will take 15 minutes.
2. Set COOK TEMP to 225ºF.
3. Set COOK TIME as shown below.
4. Set HOLD TEMP to 145ºF.
5. Place Prime Rib in oven and press START to activate cook cycle.
GATHER REQUIRED ITEMS
1. Prime Ribs - #112A
2. 18 x 26-inch Sheet Pans
3. 18 x 26-inch Grates
4. Institutional Clear Wrap
5. Desired Seasoning
PREPARATION
1. Unwrap Prime Rib and rinse with cold water.
2. Place on pan with grate and season as desired.
3. Cover meat with clear wrap completely. DO NOT SEAL.
TO COOK
FROM REFRIGERATED
INTERNAL FOOD
TEMPERATURE
1 Rib
1:30 (1 hour 30 minutes)
145ºF
2 Ribs
1:45 (1 hour 45 minutes)
145ºF
3 Ribs
2:00 (2 hours)
145ºF
4 Ribs
2:15 (2 hours 15 minutes)
145ºF
5 Ribs
2:30 (2 hours 30 minutes)
145ºF
6 Ribs
2:45 (2 hours 45 minutes)
145ºF
NOTE: Internal product temperature MUST reach 145ºF.
For best tenderization results, let product hold for a minimum of 8 hours.

Gourmet Oven Operation
17
PRIME RIB (22-24 LBS BONE-IN WITH FAT CAP) #109
OVEN PREPARATION
1. Preheat oven to 225ºF, set on LOW power. This will take 15 minutes.
2. Set COOK TEMP to 225ºF.
3. Set COOK TIME as shown below.
4. Set HOLD TEMP to 145ºF.
5. Place Prime Rib in oven and press START to activate cook cycle.
GATHER REQUIRED ITEMS
1. Prime Ribs - #109
2. 18 x 26-inch Sheet Pans
3. 18 x 26-inch Grates
4. Institutional Clear Wrap
5. Desired Seasoning
PREPARATION
1. Unwrap Prime Rib and rinse with cold water.
2. Place on pan with grate and season as desired.
3. Cover meat with clear wrap completely. DO NOT SEAL.
TO COOK
FROM REFRIGERATED
INTERNAL FOOD
TEMPERATURE
1 Rib
2:00 (2 hours)
145ºF
2 Ribs
2:15 (2 hours 15 minutes)
145ºF
3 Ribs
2:30 (2 hours 30 minutes)
145ºF
4 Ribs
2:45 (2 hours 45 minutes)
145ºF
5 Ribs
3:00 (3 hours)
145ºF
6 Ribs
3:30 (3 hours 30 minutes)
145ºF
NOTE: Internal product temperature MUST reach 140ºF.
For best tenderization results, let product hold for a minimum of 8 hours.

Gourmet Oven Operation
18
TOP ROUND (10-12 LBS)
OVEN PREPARATION
1. Preheat oven to 225ºF, set on LOW power. This will take 15 minutes.
2. Set COOK TEMP to 225ºF.
3. Set COOK TIME as shown below.
4. Set HOLD TEMP to 145ºF.
5. Place Top Round in oven and press START to activate cook cycle.
GATHER REQUIRED ITEMS
1. Top Rounds
2. 18 x 26-inch Sheet Pans
3. 18 x 26-inch Grates
4. Institutional Clear Wrap
5. Desired Seasoning
PREPARATION
1. Unwrap Top Round and rinse with cold water.
2. Place on pan with grate and season as desired.
3. Cover meat with clear wrap completely. DO NOT SEAL.
TO COOK
FROM REFRIGERATED
INTERNAL FOOD
TEMPERATURE
1 Top Round
1:30 (1 hour 30 minutes)
145ºF
2 Top Rounds
1:45 (1 hours 45 minutes)
145ºF
3 Top Rounds
2:00 (2 hours)
145ºF
4 Top Rounds
2:15 (2 hours 15 minutes)
145ºF
5 Top Rounds
2:30 (2 hours 30 minutes)
145ºF
6 Top Rounds
2:45 (2 hours 45 minutes)
145ºF
7 Top Rounds
3:00 (3 hours)
145ºF
8 Top Rounds
3:15 (3 hours 15 minutes)
145ºF
9 Top Rounds
3:30 (3 hours 30 minutes)
145ºF
10 Top Rounds
4:00 (4 hours)
145ºF
NOTE: Internal product temperature MUST reach 145ºF.
For best tenderization results, let product hold for a minimum of 8 hours.