Hold-o-mat
®
– Operating instructions
49
E
Refit the cover caps on the narrow side and the inside of the door. The
door must not be fitted upside down, as in this case the dehumidifica-
tion vent would no longer be in the optimum position. Therefore, the
door handle must also be repositioned. To do this, dismantle the door
handle and fit it on the opposite side. Rehinge the door on the upper
door hinge pin and secure it by firmly tightening the lower door hinge.
Power connection
Connect the power cable to a socket with a 230 V (optional 110 V) /
50/60Hz supply.
Cleaning
Before using for the first time, it is imperative that the white protective
film be removed. In addition, we recommend that the unit be dusted
inside and out, with a damp cloth
Practical tips
General use
Thanks to very precise temperature control and the special dehumid-
ification system, the Hold-o-mat can keep food warm, especially meat
and bakery products, over long periods in prime condition while improv-
ing quality. Vegetables and other side dishes can also be kept warm.
Meat
The optimal temperature for keeping meat warm over a period of
hours is about 5–10 degrees above the desired core temperature (max.
5 hours). If different cuts of meat e.g. red and white, large sides and
small off cuts are to be warmed together, set a temperature of between
68 ° to 72 °C.
With every hour that the meat is kept warm in the Hold-o-mat it be-
comes more tender. Please note, however, that the meat should not be
stored for too long, as this can adversely affect its taste. Best results are
obtained by using relatively fresh meat kept warm for under five hours.
Ideally, meat should be inserted into the Hold-o-mat on grilles. Meat
juices can be collected in a tray on the interior floor. This way, precise
regular temperature is guaranteed and the meat does not lie in its own
juices as on a tray. The dried-on residue on the tray is easier to remove
than if a tray is used on every level.
Cook & Hold
Thanks to the 120 °C setting, this cooking method is perfectly
practicable with the Hold-o-mat. Keep to the following rules and obtain
further information from a specialist.
Searing
Sear the meat on the grill, or in the pan.
Cook
Cook the meat at 120 °C for at least 10 minutes in the pre-heated
Hold-o-mat.
