25
COOK & HOLD - ROAST & HOLD
Control Options with COOK & HOLD - ROAST & HOLD
feature include conveniences not found in standard control
ovens. This feature is particularly valuable when roasting
meats. By using the slower speed “Roast - Lo Fan” for the
primary cooking cycle and setting a lower temperature
(140°F or higher is recommended) for the hold cycle, your
meats can be cooked and then held for up to 16 hours. The
lower temperatures used and the slower fan speeds reduce
shrinkage, thus increasing yields. Also, meats roasted in this
manner over longer periods tend to be more tender and juicy.
An added benefit of using your 5/9 to Roast & Hold is lower
energy costs.
COOK & HOLD - ROAST & HOLD cooking is a
three step process.
• COOK or ROAST - This step is controlled by the
count down timer and the temperature controller.
Meat is roasted at a lower temperature for a longer
period of time. Meats are generally cooked until about
2/3 done in this cycle. At the end of the roasting cycle,
the controls automatically shift to the “HOLD” mode.
• STORED HEAT COOKING - This is a natural
change in temperature and is not a controlled
function; i.e., there are no times or temperatures to set.
It is a portion of the “HOLD” cycle as far as timing. In
this step the oven temperature slowly drops down to
the “HOLD” temperature setting. This step may take
1-2 hours. It is important that meats being cooking by
this method be left in the “HOLD” cycle for at least
two hours as they continue to cook.
• HOLD - Once the meat reaches the holding
temperature, it can be held up to sixteen hours prior to
serving. The blower at low speed will cycle on and off
to maintain the “HOLD” temperature you set into the
temperature controller.
NOTE: The “COOK - HI-FAN” cycle can be
substituted for the “ROAST - LO-FAN” cycle
with the only change being the velocity of the fan
being higher.
E. General Guidelines for Cook & Hold - Roast & Hold
• Always allow the meat to remain in the “HOLD”
cycle for a minimum of two hours. This will assure
that the stored heat of the “COOK - ROAST” cycle
has brought it to the desired degree of doneness.
• Always thaw meats in a refrigerator and temper the
meat 30-45 minutes at room temperature before
cooking. Cooking frozen food products is not
recommended as it will increase the “COOK -
ROAST” cycle and increase shrinkage.
• Aged meat cooks more rapidly and this should be
taken into consideration when establishing cooking
times.
To Next Page
Loading...
