Duke 59-E3V, Installation And Operation Manual

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17
Installation and Operation of 5/9 Electric Convection Oven
D. COOK & HOLD/ROAST & HOLD RECOMMENDED TIME & TEMPERATURE
PRODUCT QTY COOK
TEMP
HOLD
TEMP
COOK
TIME
HOLD TIME
MINIMUM
TOTAL
TIME
PRIME RIB 1 3 HRS 1 HR 4 HR
BONE IN 200°F 140°F
CAP OFF 3 3-1/4 HRS 1-1/2 HRS 4-3/4 HRS
14 – 18 LBS 93°C 60°C
(6.4 – 8.1 KG) 6 3-1/2 HRS 2 HRS 5-1/2 HRS
PRIME RIB 1 3-1/2 HRS 1 HR 4-1/2 HRS
BONE IN 200°F 140°F
CAP ON 3 4 HRS 1-1/2 HRS 5-1/2 HRS
18 – 22 LBS 93°C 60°C
(8.1 – 10 KG) 6 4-1/2 HRS 2 HRS 6-1/2 HRS
TOP OR 1 3-1/2 HRS 1 HR 4-1/2 HRS
BOTTOM 200°F 140°F
ROUNDS 3 4 HRS 1-1/2 HRS 5-1/2 HRS
10 – 12 LBS 93°C 60°C
(4.5 – 5.4 KG) 6 4-1/2 HRS 2 HRS 6-1/2 HRS
PORK ROAST 1 4 HRS 1 HR 5 HR
OR HAM 250°F 170°F
CAP OFF 3 4-1/4 HRS 1-1/2 HRS 5-3/4 HRS
10 – 12 LBS 121°C 76°C
(4.5 – 5.4 KG) 6 4-1/2 HRS 2 HRS 6-1/2 HRS
TURKEY 1 250°F 170°F 3-3/4 HRS 1 HR 4-3/4 HR
20 - 22 LBS
(6.4 – 8.1 KG) 2 121°C 76°C 4 HRS 1-1/2 HRS 5-1/2 HRS
LEG OF LAMB 2 2-1/2 HRS 1 HR 3-1/2 HR
BONE IN 225°F 160°F
4 2-3/4 HRS 1-1/2 HRS 4-1/4 HRS
8 - 10 LBS 107°C 71°C
6 3 HRS 2 HRS 5 HRS
COOK & HOLD - ROAST & HOLD
Control Options with COOK & HOLD - ROAST & HOLD
feature include conveniences not found in standard
control ovens. This feature is particularly valuable when
roasting meats. By using the slower speed “Roast - Lo
Fan” for the primary cooking cycle and setting a lower
temperature ( 140°F or higher is recommended) for the
hold cycle, your meats can be cooked and then held for
up to 16 hours. The lower temperatures used and the
slower fan speeds reduce shrinkage, thus increasing
yields. Also, meats roasted in this manner over longer
pe riods tend to be more tender and juicy.
An added benefit of using your 5/9 to Roast & Hold is
lower energy costs.
COOK & HOLD - ROAST & HOLD cooking is a three
step process.
• COOK or ROAST - This step is controlled by the
count down timer and the temperature controller.
Meat is roasted at a lower temperature for a longer
period of time. Meats are generally cooked until
about 2/3 done in this cycle. At the end of the
roasting cycle, the controls automatically shift to
the “HOLD” mode.
• STORED HEAT COOKING - This is a natural change
in temperature and is not a controlled function; i.e.,
there are no times or temperatures to set. It is a
portion of the “HOLD” cycle as far as timing. in this
step the oven temperature slowly drops down to the
“HOLD” temperature setting This step may take 1
-2 hours. It is important that meats being cooked by
this method be left in the “HOLD” cycle for at least
two hours as they continue to cook.
• HOLD - Once the meat reaches the holding
temperature, it can be held up to sixteen hours prior
to serving. The blower at low speed will cycle on
and off to maintain the “HOLD” temperature you
set into the temperature controller.
NOTE: The “COOK - HI-FAN” cycle can be
substituted for the “ROAST-LO-FAN” cycle with
the only change being the velocity of the fan being
higher.