Duke 59 Series 설치 및 운영 매뉴얼 - 페이지 17

{카테고리_이름} Duke 59 Series에 대한 설치 및 운영 매뉴얼을 온라인으로 검색하거나 PDF를 다운로드하세요. Duke 59 Series 20 페이지. Ovens with “zp” control panel
Duke 59 Series에 대해서도 마찬가지입니다: 소유자 매뉴얼 (20 페이지)

페이지 인쇄

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 -

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 cooked 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

OPERATION INSTRUCTIONS - continued

Installation and Operation of 5/9 Electric Convection Oven