Bakers Pride Cyclone BCO-E1 Cooking Manual Download Page 3

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

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