Operation
31
How Cook and Hold Works
With the optional COOK & HOLD feature, meat is
roasted at lower temperatures for longer periods
of time. This preserves flavor and tenderness and
prevents over drying. There are three phases in
cook and hold roasting.
D Primary Cooking - controlled by the COOK &
HOLD TIMER. The meat is cooked at a low temĆ
perature until approximately 2/3 done.
D Cooking from Stored Heat - when the primaĆ
ry cook time expires, the oven automatically
switches to HOLD. The product continues to
cook from the heat stored in the oven. Meat
must remain in the hold cycle for a minimum of
1Ć1/2 to 2 hours before being served.
D Hold - holds the product for several hours beĆ
fore serving without loss of moisture or tenderĆ
ness.
All meat should be completely thawed by refrigerĆ
ation. Using frozen meat increases the cook time
causing shrinkage.
Time (hours)
25_
Temperature (F)
50_
75_
100_
125_
150_
175_
200_
225_
250_
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