Garland G2000 SERIES GAS BAKE AND ROAST DECK OVENS - Manuel (Page 11)

Part # P125 Rev 2 (07/31/12) Page 11
7. When using the G-2771 or the G-2772 General Purpose
Oven for the same product, load the upper compartment
first, then the lower compartment. It is normal for
the upper compartment (in this specific model only)
to be 30°F to 60°F lower in temperature than the
lower chamber. When product is done in the lower
compartment, remove same. Check upper compartment,
allowing additional time if required.
8. Before loading, preheat oven at least 25°F higher than
desired temperature for Strong bottoms and Light tops.
When loading of oven is completed, turn control down to
desired temperature. For products requiring Strong tops,
turn oven temperature control up 25°F for the final 8 – 10
minutes of baking.
The following is intended only as guide. Temperature and
time requirements will be affected by specific recipes,
varying methods of food preparation, quality of ingredients
and personal preferences, as well as numerous other factors.
Your own techniques, coupled with the recommendations of
this guide, will permit you to establish your own chart.
OPERATION Continued
User Guide – Timetable for Roasting
CUT WEIGHT (LB.) OVEN ° F INTERNAL TEMP. °F MIN./LB.
Beef
Standing Rib 6-8 300°-235° 140° Rare 23-25
Standing Rib (7 Rib) 20-25 300° 160° Rare 27-30
125° Rare 11
140° Med 12
150° Well 13
Round (Rump & Shank Off) 50 250° 140° Med 12
Rolled Rib 5-7 300°-350° 140° Rare 32
160° Med 38
170° Well 48
Rib Eye 4-6 350° 140° Rare 18-20
160° Med 20-22
170° Well 22-24
Tenderloin (1/2) 2-3 425° 140° Rare 45-60
Whole 4-6 425° 140° Rare 45-60
Rolled Rump (High Quality) 4-6 300°-325° 150°-170° 35-40
Sirloin Tip (High Quality) 3 1/2-4 300°-325° 150°-170° 35-40
Veil
Leg 5-8 300°-325° 170° 23-35
Loin 4-6 300°-325° 170° 30-35
Rib (Rack) 3-5 300°-325° 170° 35-40
Rolled Shoulder 4-6 300°-325° 170° 40-45
Note: This list is intended only as a guide
Chart continued on next page