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User Manual

Congratulations on your purchase of Cooking Performance Group commercial cooking equipment! At

Cooking Performance Group, we take pride in the design, innovation, and quality of our products. To

ensure optimal performance, we have outlined the following instructions and guidelines in this manual

carefully for your review. Cooking Performance Group declines any responsibility in the event users do

not follow the instructions or guidelines stated here.

Contents

Product Overview. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2

Safety Precautions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

Stacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Startup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5-9

Operating Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-13

Cleaning & Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Product Overview

CPG SlowPro Cook & Hold Ovens are designed and perfected for cooking at a lower temperature. The

principles of low temperature cooking and holding can be summarized into several objectives:

•

Increased product yields

•

Increased profits from increased yields

•

Increased moisture retention

•

Increased tenderization

•

Consistency of doneness

When the CPG SlowPro Cook & Hold Oven finishes the cooking cycle, it automatically switches to

the hold cycle. Throughout this manual, we recommend holding temperatures such as 140 degrees

Fahrenheit (60 degrees Celsius). This temperature refers to the oven's hold temperature setting and not

to the internal temperature of the food being roasted. The internal product temperature will run below

the hold temperature. (For example: roast beef held at 140 degrees Fahrenheit will be about 130 degrees

Fahrenheit internally, or medium rare.) All meat products contain enzymes. These enzymes perform the

important function of tenderizing the meat when they reach temperatures of 100 degrees Fahrenheit

(38 degrees Celsius) to 140 degrees Fahrenheit (60 degrees Celsius). As these enzymes are heated,

they break down the connective tissue that is inherent in all red meat products. The hold cycle allows

this natural tenderization process to proceed in an orderly manner. As long as the internal temperature

of the meat does not exceed 140 degrees Fahrenheit, the process will continue. Once the temperature

reaches 140 degrees Fahrenheit, the process will stop because the enzymes will be deactivated. This

tenderization process makes the meat more flavorful. It is similar to aging meat before it is sold. The

longer the hold, the higher degree of tenderization.

NOTE: Each hour of holding is equal to one day of aging.