Duke 59 Series Installation And Operation Manual - Page 17
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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
Lo
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