Specifications

Ingredients:

Veal Loin, Trimmed, 8 to 10 lb. (4 to 5 kg)

Vents:

One-half open

Preparation:

Preheat oven to 250°F for 30 minutes.

Season as desired and place directly on wire shelves

Set Thermostats:

Cook Thermostat set to 250°F (121°C)

Hold Thermostat set to 140°F (60°C)

Set Cook Timer:

12 minutes per pound for the first roast (26 minutes per

kilogram) plus add 20 minutes for each additional roast.

Minimum Hold Time:

1 hour

Final Internal Temperature:

140°F (60°C)

Overnight Cook–N–Hold not recommended.

Maximum Hold Time:

10 hours

When selecting veal, color is your

best guide to quality. The flesh

should be very light (true veal

calves are never allowed to eat

grain or grasses which would

darken the flesh). Creamy white

flesh, barely tinged pink is best.

The fat should be pure white.

So-called veal that is pink to red

is older than it should be. Cres

Cor ovens are a natural choice

for cooking veal; the humid

cooking cavity of Cres Cor ovens

compensate for veal’s natural

lack of fat.

VEAL LOIN

FULL SIZE SPLIT

Cook-N-Hold Cook-N-Hold

Shelves / Pans 6 3

Items per Shelf / Pan 3 Roasts 3 Roasts

Approximate Capacity 18 Roasts 9 Roasts

Approximate Weight

Capacity

up to 180 lbs. up to 90 lbs.