Operation
31
How Cook and Hold Works
With the optional COOK & HOLD feature, meat is
roasted at low er temperatures for longer periods
of time. This preserves flavor and t enderness 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 tem-
perature until approximately 2/3 done.
D
Coo king from Stored Heat --- w h e n t h e p r i m a -
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
1-1/2 to 2 hours before being served.
D
Hold --- holds the product for several hours be-
fore serving without loss of moisture or tender-
ness.
All meat should be completely thawed by refriger-
ation. Using frozen meat increases the cook time
causing shrinkage.
Time (hours)
25_
Temp era t ure ( F )
50_
75_
100_
125_
150_
175_
200_
225_
250_
Oven switches from
cook to hold
Product may be
removed a nd
served
Meat temp
345612
789
Oven temp.
Product may be
held up to 16 hours
Stored heat
Figure 17
Product
Cook
Te m p .
Hold
Te m p .
Quantity Cook Time
(Hrs)
Min. Hold
Time (Hrs)
To ta l Tim e
(Hrs)
Prime rib, bone cap off
14-18 lbs. (6.4-8.1 k g)
200_F
93_C
140_F
60_C
1
3
6
3
3-1/4
3-1/2
1
1-1/2
2
4
4-3/4
5-1/2
Prime rib, bone cap on
14-18 lbs. (6.4-8.1 k g)
200_F
93_C
140_F
60_C
1
3
6
3-1/2
4
4-1/2
1
1-1/2
2
4-1/2
5-1/2
6-1/2
Top or bottom rounds
20-22 lbs. (9.1-10.0 k g)
200_F
93_C
140_F
60_C
1
3
6
3-1/2
4
4-1/2
1
1-1/2
2
4-1/2
5-1/2
6-1/2
Pork roast or ham
10-12 lbs. (4.5-5.4 k g)
250_F
121_C
170_F
76_C
2
4
6
4
4-1/4
4-1/2
1
1-1/2
2
5
5-3/4
6-1/2
Turkey
20-22 lbs. (9.1-10.0 k g)
250_F
121_C
170_F
76_C
1
6
3-1/4
4
1
1-1/2
4-3/4
5-1/2
Leg of Lamb, bone in
8-10 lbs. (4.36-4.5 kg)
225_F
107_C
160_F
71_C
2
4
6
2-1/2
2-3/4
3
1
1-1/2
2
3-1/2
4-1/4
5
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