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Higher grade cuts of meat allow for
roasting at higher temperatures
Tougher cuts of meat require slower
cooking methods such as braising,
stewing or slow roasting at lower
temperatures
Roasting at lower temperatures will
increase yield by reducing the amount
of shrinkage and can be used for
higher grade cuts as well
Searing the outer layer or skin of a
roast is recommended. This
will
lock
in the natural juices and moisture of
the product
S e a r i n g i s a c c o m p l i s h e d b y
increasing the roasting temperature
100- 150°F for the first 15-20 minutes
and is achieved more rapidly by using
high speed setting on fan.
Be sure to
reduce temperature after the searing
has been accomplished.
Variations in roasting temperatures,
fat content, bone, aging, shape of
roast, pre-roasting temperature of
product will all effect roasting times, so
be sure to use a thermometer
While timetables are helpful for
estimating roasting times, a
thermometer should be used to
ultimately determine doneness.lnsert
thermometer into the muscle away
from any bone, fat, or the heat source
Hel
pful
Hin
ts
Meat & Poultry
Product Time / Minutes Temperature / F° Time / Minutes Temperature / F° Interior when Removed / F°
15 - 20 400° - 450° 18 - 20 250° - 300° 140° (rare)
22 - 24 250° - 300° 160° (medium)
26 - 28 250° - 300° 170° (well)
15 - 20 400° - 450°
20 - 36
250° - 300°
170°
Fresh 15 - 20 400° - 450°
20 - 24
300° - 325°
180°
Smoked 15 - 20 400° - 450°
14 - 18
250° - 300°
160°
15 - 20 400° - 450°
20 - 24
275° - 300°
140° (rare)
160° (medium)
180° (well)
15 - 20 400° - 450°
20 - 24
250° - 300°
180°
COOKING GUIDE
Meat & Poultry
Beef
Veal
Pork
Lamb
Poultry
SEARING ROASTING
*Use high end of Roasting Range when product contains bone, or well done finish is desired.
*See Helpful Hints for Searing Guidelines.
Browned but not done in center - Lower oven temperature and roast longer
Well done but not browned
- Raise oven temperature to sear, then reduce heat to continue roasting
Hard crust
- Lower temperature or place pan of water in oven
Excessive shrinkage
- Lower oven temperature
Troubleshooting
BAKERS PRIDE OVEN COMPANY, INC.
30 Pine Street, New Rochelle, NY 10801
(914) 576-0200 (800) 431-2745 fax (914) 576-0605
CONVECTION OVENS
Cyclone
SERIES