Cres Cor Roast-N-Hold Operation Manual Download Page 1

 
 
 
 
 
 
 
 

 

 

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Chef-Developed Recipes 

 

Time/Temperature Charts 

 

Preparation Tips 

Summary of Contents for Roast-N-Hold

Page 1: ...o ou u W Wa an nt t T To o K Kn no ow w A Ab bo ou ut t R Ro oa as st ti in ng g a an nd d R Re et th he er rm ma al li iz zi in ng g W Wi it th h Y Yo ou ur r C Cr re es s C Co or r O Ov ve en n Chef...

Page 2: ...13 Pulled Tenderloin 14 Short Ribs 15 Swiss Steak 16 Corned Beef Brisket 17 Cooked Sliced Beef w Gravy 18 Reheating Prime Ribs 19 Steak Proofing 19 SECTION 3 Preparing Pork Products Fresh Ham B R T 21...

Page 3: ...Preparing Miscellaneous Products Lobster Tails 53 Salmon Poached 54 Fillets Scrod and Snapper 55 Bread Dressing 56 Stuffed Cabbage Rolls 57 Lasagna 58 Vegetables Canned 59 Vegetables Frozen 60 Baked P...

Page 4: ...THERM OVENS Section 1 Page Introduction 1 How to Operate Your CRES COR Roast N Hold Oven 2 Microprocessor w Probe Model Operating Instructions 3 4 Advantages of Low temperature Cooking 5 Low Temperatu...

Page 5: ...will help you become familiar with your new piece of equipment and should answer many of your questions Experiment with your own house specialties and you ll see that the CRES COR slow roasting oven...

Page 6: ...nutes of HOLD cycle COOKING PROCEDURE 1 Turn Power Switch to On Pilot light will go on 2 Set ROASTING thermostat to desired temperature 3 Set HOLDING thermostat to desired temperature 140 F 60 C 4 Set...

Page 7: ...the HOLD thermostat to desired temperatures 4 TO SET COOKING TIME a Press the UP Arrow button on the TIMER to increase the time The longer the button is held down the faster the time will increase Pr...

Page 8: ...when the food reached the temperature you set on the probe thermostat The yellow hold light will light up The probe display will continue to show the internal temperature of the food NOTE Always set t...

Page 9: ...ducts 5 Uniformly coked meat from center to exterior 5 Requires less total energy consumption 5 Easy clean up due to less spattering inside walls 5 Exhaust hoods and vents unnecessary 5 Achieves prope...

Page 10: ...nd the product which results in an evenly cooked roast with excellent browning and appearance This is the reason for placing the food up on raised wire grids Being a convection oven the flavor of the...

Page 11: ...e above 160 F 71 C is attained they become inactive The automatic hold cycle on the Roast N Hold ovens allows the enzymes the opportunity to break down hydrolyze tough connective tissue Once the inter...

Page 12: ...LD OVENS SECTION 2 Page Prime Rib 9 Outside Round 10 Ribeye 11 Steamship Round 12 Strip Loin Boneless 13 Pulled Tenderloin 14 Short Ribs 15 Swiss Steak 16 Corned Beef Brisket 17 Cooked Sliced Beef w G...

Page 13: ...N VENT Closed HELPFUL HINTS 1 Reheat at 250 F 121 C to desired internal temperature 2 For roasting fewer pieces see chart below 3 When roasting and holding 1 or 2 roasts overnight use of warm water pl...

Page 14: ...m DEGREE OF DONENESS Medium rare OVEN VENT Closed HELPFUL HINTS 1 Reheat at 250 F 121 C to desired internal temperature 2 For roasting fewer pieces see chart below 3 When roasting and holding 1 or 2 r...

Page 15: ...EE OF DONENESS Medium rare OVEN VENT Closed HELPFUL HINTS 1 Reheat at 250 F 121 C to desired internal temperature 2 For roasting fewer pieces see chart below 3 When roasting and holding 1 or 2 roasts...

Page 16: ...MATE COOKING TIME 14 hours HOLDING TEMPERATURE 150 F 66 C HOLDING TIME 3 4 hours minimum DEGREE OF DONENESS Medium rare 140 F 60 C internal temp OVEN VENT Closed HELPFUL HINTS 1 Cooking time for one r...

Page 17: ...OVEN VENT Closed HELPFUL HINTS 1 For roasting fewer pieces see chart below 2 Do not overcrowd pans or allow roasts to rest against each other Restriction of air flow will produce uneven cooking 3 Try...

Page 18: ...convenience only see Helpful Hint 4 DEGREE OF DONENESS Medium rare OVEN VENT Closed HELPFUL HINTS 1 With quality tenderloin holding time for allowing meat to set up is unnecessary 2 For roasting fewe...

Page 19: ...o 250 F 121 C APPROXIMATE COOKING TIME 4 5 hours HOLDING TEMPERATURE 170 F 77 C HOLDING TIME 3 4 hours may be held overnight DEGREE OF DONENESS Well OVEN VENT Closed HELPFUL HINTS 1 When braising with...

Page 20: ...TURE Preheat oven to 250 F 121 C APPROXIMATE COOKING TIME 4 hours HOLDING TEMPERATURE 170 F 77 C HOLDING TIME 3 4 hours may be held overnight DEGREE OF DONENESS Well OVEN VENT Closed HELPFUL HINTS 1 M...

Page 21: ...internal temperature of 170 F 77 C 2 May be finished by baking on a glaze mixture of ketchup mustard and brown sugar METHOD 2 INITIAL PREPARATION Place brisket directly on an 18 x26 sheet pan Leave co...

Page 22: ...TIME 3 hours maximum DEGREE OF DONENESS Well done 165 F 74 C internal OVEN VENT Closed HELPFUL HINTS 1 Do not overheat or overfill pans with sauce 2 Foil tent should not touch sauce 3 Make sure oven i...

Page 23: ...ck of lamb the items may be quickly heated in a high heat oven at 350 400 F then placed into the preheated CRES COR oven on the hold cycle These items can either be served directly out of the unit or...

Page 24: ...OLD OVENS SECTION 3 Page Fresh Ham B R T 21 Fresh Ham Bone in 22 Pork Loin Boneless 23 Pork Chops 1 pound 24 B B Q Spare Ribs to bite 25 B B Q Spare Ribs fall from bone 26 Cured Ham smoked or canned 2...

Page 25: ...TURE 170 F 77 C HOLDING TIME At operator s convenience DEGREE OF DONENESS Well done 165 F 74 C internal OVEN VENT Closed HELPFUL HINTS 1 Unlike beef pork has little need for tenderizing There is only...

Page 26: ...DING TEMPERATURE 170 F 77 C HOLDING TIME At operator s convenience DEGREE OF DONENESS Well 165 F internal OVEN VENT Closed HELPFUL HINTS 1 Unlike beef pork has little need for tenderizing There is onl...

Page 27: ...F 74 C internal OVEN VENT Closed HELPFUL HINTS 1 Product may be refrigerated sliced cold and rethermalized in oven or sliced hot and served 2 Stuffing loin with forcemeat does not change procedure Co...

Page 28: ...and saut ed in salad oil Mix with additional oil to cover quantity of chops prepared Pour over chops and refrigerate Allow for 24 hours in marinade Chops can remain in marinade for up to six days To...

Page 29: ...y during cooking A liquefied smoke agent may be added to water if you wish 3 After initial 1 25 hours of roasting remove the ribs and baste lightly on both sides return to oven 4 With 1 25 hours addit...

Page 30: ...off piece place ribs in middle baste both sides with sauce and wrap tightly Place ribs back on rack and return to oven for additional 1 5 hours 3 For bulk production ribs may be layered in roasting pa...

Page 31: ...3 5 hours HOLDING TEMPERATURE 165 F 74 C HOLDING TIME At operator s convenience DEGREE OF DONENESS Fully cooked OVEN VENT Closed HELPFUL HINTS 1 Ham may be scored with sharp knife for eye appeal place...

Page 32: ...OLDING TEMPERATURE 165 F 74 C HOLDING TIME None DEGREE OF DONENESS Well done crisp OVEN VENT Closed HELPFUL HINTS Higher temperatures may be used but will result in more shrinkage and splattering Chef...

Page 33: ...venience DEGREE OF DONENESS Well done 165 F 74 C internal OVEN VENT Closed HELPFUL HINTS 1 Remove from pan and portion some liquid in pans may be retained for peppers and onions on Italian or with sau...

Page 34: ...RATURE 165 F 74 C HOLDING TIME At operator s convenience DEGREE OF DONENESS Well done OVEN VENT Closed HELPFUL HINTS 1 If a larger pig is used it can be propped in upright position for roasting 2 Occa...

Page 35: ...31...

Page 36: ...32 SECTION 4 PREPARING POULTRY PRODUCTS in ROAST N HOLD OVENS SECTION 4 Page Chicken Splits Quarters 33 Chicken Breast Boneless 34 Duck Halves 35 Turkey 36 Turkey Breasts Foil wrapped 37...

Page 37: ...internal OVEN VENT See Helpful Hint 5 below HELPFUL HINTS 1 To prevent drying do not hold for extended period of time 2 Will hold better if transferred to a 12 x 20 x 2 5 pan and covered until service...

Page 38: ...DEGREE OF DONENESS Well done 165 F 74 C internal OVEN VENT See Helpful Hint 4 below HELPFUL HINTS 1 May be transferred to 12 x 20 hotel pan and covered if longer holding time is necessary 2 If breast...

Page 39: ...G TEMPERATURE 165 F 74 C HOLDING TIME 2 hours maximum DEGREE OF DONENESS Well done 165 F 74 C internal OVEN VENT Closed HELPFUL HINTS 1 Skin may be oiled for additional browning or raise temperature t...

Page 40: ...ESS Well done 165 170 F 74 77 C internal OVEN VENT Closed HELPFUL HINTS 1 Turkey may be basted with melted butter and drippings 2 Dressing stuffing should be cooked separately 3 Raw breasts may be don...

Page 41: ...PROXIMATE COOKING TIME 6 hours HOLDING TEMPERATURE 170 F 77 C HOLDING TIME At operator s convenience DEGREE OF DONENESS Well done 165 F 74 C internal OVEN VENT Closed HELPFUL HINTS 1 Remove plastic Cr...

Page 42: ...38 SECTION 5 PREPARING LAMB PRODUCTS in ROAST N HOLD OVENS SECTION 5 Page Leg of Lamb Boneless 39 Hotel Rack of Lamb 40 Lamb Shanks 41...

Page 43: ...ven to 250 F 121 C APPROXIMATE COOKING TIME 5 5 hours HOLDING TEMPERATURE 150 F 66 C HOLDING TIME 3 hours minimum DEGREE OF DONENESS Medium 150 F 66 C OVEN VENT Closed HELPFUL HINTS 1 Bone in Leg of L...

Page 44: ...OLDING TIME At operator s convenience DEGREE OF DONENESS Medium Rare 140 F 60 C OVEN VENT Closed HELPFUL HINTS 1 May be finished browned for banquet service in hot convection oven 2 For individual ord...

Page 45: ...IGHT 160 lbs 72 6 kg COOKING TEMPERATURE Preheat oven to 250 F 121 C APPROXIMATE COOKING TIME 4 hours HOLDING TEMPERATURE 165 F 74 C HOLDING TIME 3 hours minimum DEGREE OF DONENESS Well done 165 F 74...

Page 46: ...PREPARING BAKED GOODS in ROAST N HOLD OVENS SECTION 6 Page Demi loaves 43 Sheet Pizza 44 Bread Pudding 45 Croissants 46 New York Style Cheesecake 47 Turnovers Fruit filled Frozen 48 Fruit Pies Frozen...

Page 47: ...HINTS 1 Product should be brushed with butter upon removal from oven 2 Allow product to relax and begin raising at room temperature before placing in proof box 3 If making dinner rolls from demi loaf...

Page 48: ...E OF DONENESS N A OVEN VENT Closed HELPFUL HINTS 1 This is for volume production and will provide a heated through product 2 Experiment with various topping and cheeses for a house specialty 3 Crust m...

Page 49: ...2 x 20 x 2 1 Loaf white Pullman bread 20 or 24 oz 2 In bowl mix eggs sugar milk salt 16 Large eggs whole vanilla and cinnamon until thoroughly 4 cups Granulated sugar blended 1 gal Homogenized milk 3...

Page 50: ...water saturation and melting the butter layers 2 Fewer pans will decrease cooking time by very little 3 When using frozen croissants allow a minimum of one hour at room temperature to temper dough bef...

Page 51: ...t serving garnish at time of service 2 cups graham cracker or cookie crumbs For Amaretto flavored cheesecake cup softened butter 1 Substitute 1 3 cup of Amaretto liqueur for cup granulated sugar the l...

Page 52: ...OLDING TIME N A DEGREE OF DONENESS N A OVEN VENT Closed HELPFUL HINTS 1 May also use egg wash on puff pastry 2 Allow proper browning and full volume 3 Light cinnamon sugar may be used for apple turnov...

Page 53: ...N A HOLDING TIME N A DEGREE OF DONENESS N A OVEN VENT Closed HELPFUL HINTS 1 Be sure fruit filling comes to a simmer to thicken 2 Pies may also be egg washed instead of sugar Chef s Notes ____________...

Page 54: ...DONENESS N A OVEN VENT Closed HELPFUL HINTS 1 Length of baking time will depend on type of cookie batter and whether using fresh or frozen dough 2 Fewer pans of cookie dough will require minimum 18 m...

Page 55: ...51...

Page 56: ...CTS in ROAST N HOLD OVENS SECTION 7 Page Lobster Tails 53 Salmon Poached 54 Fillets Scrod and Snapper 55 Bread Dressing 56 Stuffed Cabbage Rolls 57 Lasagna 58 Vegetables Canned 59 Vegetables Frozen 60...

Page 57: ...165 F 74 C HOLDING TIME 20 minutes do not hold for an extended time DEGREE OF DONENESS Well 165 F 74 C OVEN VENT Closed HELPFUL HINTS 1 Temper lobster tails at room temperature for approximately 30 mi...

Page 58: ...l 165 F 74 C OVEN VENT Closed HELPFUL HINTS 1 If fillet is to be served chilled refrigerate wrapped to retain juices 2 Salmon steaks can be prepared in the same manner for banquets 200 6 oz portions w...

Page 59: ...ss of fillets 3 Smaller quantities will require less cooking time and a watchful eye For a different poached fillet try spreading Dijon style mustard on raw fillets then coat with real mayonnaise With...

Page 60: ...hours DEGREE OF DONENESS 175 180 F 79 82 C internal temperature OVEN VENT Closed HELPFUL HINTS 1 Covering the dressing with foil is optional depending on the mixture s moisture content Chef s Notes _...

Page 61: ...cabbage tender 165 F 74 C OVEN VENT Closed HELPFUL HINTS 1 Do not allow foil tent to touch product 2 Cover rolls with tomato sauce 3 To soften fresh cabbage for assembling the heads may be cored and f...

Page 62: ...DEGREE OF DONENESS 165 F 74 C internal temperature OVEN VENT Closed HELPFUL HINTS 1 Do not allow foil tent to touch product with acidity of tomato sauce 2 If using higher temperature to decrease cook...

Page 63: ...COOKING TIME 2 hours HOLDING TEMPERATURE 175 F 79 C HOLDING TIME 2 hours maximum DEGREE OF DONENESS 165 F 74 C OVEN VENT Closed HELPFUL HINTS A higher temperature of 300 F 149 C will require less tim...

Page 64: ...OOKING TIME 2 5 to 3 hours HOLDING TEMPERATURE 165 F 74 C HOLDING TIME 3 hours maximum DEGREE OF DONENESS 165 F 74 C OVEN VENT Closed HELPFUL HINTS Do not overcook Most vegetables need only to be heat...

Page 65: ...ure OVEN VENT Closed HELPFUL HINTS 1 Do not wrap in foil this produces a steamed product 2 Potatoes may be put on raised wire grids to reduce cooking time Do not pack tightly 3 Foil line sheet pan to...

Page 66: ...bs fresh garlic peeled 1 qt olive oil 1 Tbsp salt 1 tsp white pepper 5 Transfer to sterile containers and hold under refrigeration for use NOTES a Ideal for added flavor in pasta dishes or in whipped...

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Page 68: ...64 SECTION 8 RETHERMALIZING in RETHERM OVENS SECTION 8 Page Rethermalizing 65 School Foodservice 65 Health Care Elder Care 65 Correctional Penal Institutions 65...

Page 69: ...ns continue to merge and streamline their foodservices as profit centers the growth of cook chill and central kitchen production methods require the use of rethermalization equipment Once again the fl...

Page 70: ...ON 9 GENERAL INFORMATION and REFERENCE SHEETS for ROAST N HOLD and RETHERM OVENS SECTION 9 Page Cleaning Your Cres Cor Oven 67 Helpful Information 68 Determining Meat Shrinkage 69 Meat Shrinkage Work...

Page 71: ...d procedures are listed in descending order of mildness It is recommended that the first or mildest treatment be tried on a small area if this does not produce satisfactory results then the next metho...

Page 72: ...1 pt 10 eggs full size 16 oz 1 pound sugar 16 oz 1 quart molasses 44 oz SCOOP and LADLE SIZES SCOOPS LADLES size Amount Size in oz Fraction of cup No in 1 Qt No 6 2 3 cup 1 1 8 32 No 8 1 2 cup 2 1 4 1...

Page 73: ...R PROGRESS Three Steps to Cooking Success For reduced meat shrinkage to as low as 7 to 10 when using the Cres Cor Roast N Hold Ovens we recommend using the following tools 1 SCALE Have a reliable accu...

Page 74: ...e Percentage of raw weight lost during roasting process i e Roasted Weight divided by Raw Weight Roasted Weight Loss ____ Shrinkage Raw Weight Raw Weight Meat s exact weight when it is put into the ov...

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