25
OPERATION
Using the Core Probe
NORMAL CORE PROBE COOKING
In the normal mode, the core probe will notify you when
the product has reached the desired pull temperature.
The cook temperature is constant in the normal mode.
1. Follow steps 1-8 on page 24 to start a normal core
probe cook cycle.
2.
The oven sounds an alarm, and turns off when the
specified core temperature has been reached.
Unplug the core probe and remove the product.
DELTA T
When you use Delta-T, the oven maintains a constant
difference in temperature between the core temperature
and the oven temperature. The temperature of the oven
rises slowly as the core temperature rises. Delta-T pro-
vides gentle cooking resulting in a tender, juicy product.
Cooking with Delta-T reduces shrinkage by up to 20%
compared to traditional modes of cooking.
1. Follow steps 1-8 on page 24 to start a Delta T cook
cycle.
2.
The oven sounds an alarm, and turns off when the
specified core temperature has been reached.
3. Unplug the core probe and remove the product.
Tips for Delta-T Cooking
• For best results start with an oven temperature of
85-100°F (30-40°C).
• HOT AIR mode is recommended for very fatty and
small roasts. STEAM mode is recommended for
large hams with bones. RETHERM mode is recom-
mended for poultry and other lean pieces of meat.
Recommended Core Temperatures
• Rare
125-135°F (52-57°C)
• Medium
140-145°F (59-62°C)
• Well Done 160-185°F (72-85°C)
COOK & HOLD
Cook & Hold is an extension of Delta-T cooking. The oven
temperature adjusts relative to the actual core tempera-
ture of the product. When the desired core temperature is
reached, the oven adjusts the cavity to maintain the core
temperature, acting as a warming mode. Cook & hold is
suitable for roasting over night when the staff is off duty.
1. Follow steps 1-8 on page 24 to start a Cook & Hold
cycle.
2. When the product has reached the desired core tem-
perature the display will read HOLD??? and the oven
will adjust the cavity temperature to maintain the core
probe temperature.
3. Unplug the core probe and remove the product when
ready to serve.
Tips for Using Cook & Hold
• Recommended holding temperature is 140-150°F
(60-65°C). At higher temperatures a gradual dehy-
dration of proteins takes place, the weight of the
meat is reduced and the meat becomes less juicy.
• With a hold temperature of 140-150°F (60-65°C), the
meat can be taken out immediately before carving.
• After being held for 5-6 hours shrinkage increases.
