Operation
28
How Cook and Hold Works
With the optional COOK & HOLD feature, meat is
roasted at lower temperatures for longer periods
of time. This preserves flavor and tenderness and
prevents over drying. There are three phases in
cook and hold roasting.
D
Primary Cooking
- controlled by the COOK &
HOLD TIMER. The meat is cooked at a low temĆ
perature until approximately 2/3 done.
D
Cooking from Stored Heat
- when the primaĆ
ry cook time expires, the oven automatically
switches to HOLD. The product continues to
cook from the heat stored in the oven. Meat
must remain in the hold cycle for a minimum of
1Ć1/2 to 2 hours before being served.
D
Hold
- holds the product for several hours beĆ
fore serving without loss of moisture or tenderĆ
ness.
All meat should be completely thawed by refrigerĆ
ation. Using frozen meat increases the cook time
causing shrinkage.
Time (hours)
25
_
Temperature (F)
50
_
75
_
100
_
125
_
150
_
175
_
200
_
225
_
250
_
ÇÇÇ
ÇÇÇ
ÇÇÇ
ÇÇÇ
Oven switches from
cook to hold
Product may be
removed and
served
Meat temp
3
4
5
6
1
2
7
8
9
Oven temp.
Product may be
held up to 16 hours
Stored heat
Figure 13
Product
Cook
Temp.
Hold
Temp.
Quantity Cook Time
(Hrs)
Min. Hold
Time (Hrs)
Total Time
(Hrs)
Prime rib, bone cap off
14Ć18 lbs. (6.4Ć8.1 kg)
200
_
F
93
_
C
140
_
F
60
_
C
1
3
6
3
3Ć1/4
3Ć1/2
1
1Ć1/2
2
4
4Ć3/4
5Ć1/2
Prime rib, bone cap on
14Ć18 lbs. (6.4Ć8.1 kg)
200
_
F
93
_
C
140
_
F
60
_
C
1
3
6
3Ć1/2
4
4Ć1/2
1
1Ć1/2
2
4Ć1/2
5Ć1/2
6Ć1/2
Top or bottom rounds
20Ć22 lbs. (9.1Ć10.0 kg)
200
_
F
93
_
C
140
_
F
60
_
C
1
3
6
3Ć1/2
4
4Ć1/2
1
1Ć1/2
2
4Ć1/2
5Ć1/2
6Ć1/2
Pork roast or ham
10Ć12 lbs. (4.5Ć5.4 kg)
250
_
F
121
_
C
170
_
F
76
_
C
2
4
6
4
4Ć1/4
4Ć1/2
1
1Ć1/2
2
5
5Ć3/4
6Ć1/2
Turkey
20Ć22 lbs. (9.1Ć10.0 kg)
250
_
F
121
_
C
170
_
F
76
_
C
1
6
3Ć1/4
4
1
1Ć1/2
4Ć3/4
5Ć1/2
Leg of Lamb, bone in
8Ć10 lbs. (4.36Ć4.5 kg)
225
_
F
107
_
C
160
_
F
71
_
C
2
4
6
2Ć1/2
2Ć3/4
3
1
1Ć1/2
2
3Ć1/2
4Ć1/4
5
