Operating instructions Hold-o-mat®
Seite 10
Operating instructions Hold-o-mat®
Seite 11
Operating instructions Hold-o-mat®
page 11
Operating instructions Hold-o-mat®
page 10
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Troubleshooting:
A few tips if the product does not turn out as desired:
Problem
Cause
Possible solution
The product over-cooks
Desired temperature
Set correct desired
and becomes dry.
too high above core
temperature or allow meat
temperature.
that is too hot to cool
outside the oven first.
Although the product is
Desired temperature
Set the correct desired
good, it is not warm
too low below core
temperature or, if the door is
enough.
temperature.
opened frequently, delibera-
tely adjust the desired tem-
perature upwards.
The product is too dry
The moisture content in
Use the dehumidifier on the
or too damp.
the chamber is not correct.
door to adjust the humidity to
suit the product.
The taste, consistency or
Basic problem in preparation
Contact your nearest
general quality of the
or incorrect conception
specialist and look for
product is not satisfactory.
of finished product after
possible answers.
warming up.
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.
Cook Through
Set the temperature 20°C higher than the desired core temperature.
Hold
After reaching the desired core temperature, set the Hold-o-mat 5°C high-
er than the core temperature.
The meat can now be kept for hours at the optimum holding temperature.
The humidity level inside the unit can be regulated precisely and visib-
ly by means of the 3-stage dehumidifier on the door. Normally the dehu-
midifier is closed for vegetables and cooking au gratin, and completely
open for bakery products, deep-fried and breaded foods (min. 80°C). The
half-open setting for other foods can be used as you see fit. Please direct
all questions to your specialist.
Temperature
a
regulator
Please note that opening the door frequently can lower the effective actu-
al temperature, and thus the temperature of the food. (Due to the in-built
time lag, the indicator does not react so quickly). If this reaction is notic-
ed, increase the desired temperature by a few degrees.
a
If an over-warm product is put directly into the Hold-o-mat from a combi-
steamer, the actual temperature can rise dangerously depending on the
product. (The indicator flashes, if the temperature is 5°C too high.) Please
correct this normal occurrence by leaving the door open slightly longer,
or preferably leave the meat to stand for a while outside the unit and put
it in when it reaches the right temperature.
Accessoires
a
It is best to warm up the Hold-o-mat with the requisite grilles and dishes
to avoid large changes in temperature.
a
Only load the unit with warm foods using grilles or trays on the rails sup-
plied.
Cold or frozen food
a
Loading with cold or frozen food can trigger off the heat cut out.
Interior floor
a
Using the interior floor as a work surface can lead to the food overheating
(use the lowest level).
Temperature sensor
a
Allowing food to touch the temperature sensor (set into the roof of the
interior) can lead to false air temperature readings.
Remember that your Hold-o-mat distributor is always there to answer any questions that may arise.
As a last resort, do not hesitate to consult the developer and manufacturer whose details you will find
on the identification.
Dehumidifier
a
