Specifications

Chances are you’ve already done quite a bit of research regarding low temperature radiant

heat cooking, or you’ve already worked with Cres Cor ovens in the past; either way you already

know all about the benefits of having Cres Cor in your kitchen. More flavorful, more

nutritious, juicier food and reduced labor and energy costs are not just bullet points in a sales

brochure. These are realities in Cres Cor equipped kitchens the world over and will be a

reality in your kitchen as well, but there is a learning curve.

Cooking with low temperature radiant heat is different than cooking with conventional ovens.

Cres Cor ovens are designed differently and demand cooking regimens designed to take full

advantage of the benefits afforded by high humidity, ‘Low-N-Slow’ cooking. This book is

designed to help you with that learning curve.

Keep this book close at hand. It should not be led with pamphlets like your mandolin

warranty information and food processor operation manual. It is more than a run-of-the-mill

instruction booklet with step-by-step instructions about how to turn knobs and ip switches.

It is your base-line resource for mastering the art and science of low temperature radiant heat

cooking in your Cres Cor oven. It will put you on the right track when designing your menu

and kitchen regimen; greatly reducing the ‘trial-and-error’ period inherent in commissioning

any new equipment. It will also serve you well for years to come as you redesign your menu,

rene your kitchen work-ow and evolve your business model.

You’ll notice that this book is set up in a format familiar to our customers. We hope that

the friendly, cookbook feel will encourage you to use it often and store it among your most

valuable reference materials. We also couldn’t resist the opportunity to talk food. You’ll nd

some interesting culinary tidbits along the way – not because they apply directly to the

operation of your oven, but because we’re as passionate about food as you are. Also, we

believe that a dry read is as bad as a dry prime rib, at Cres Cor, you’ll nd neither.

INTRODUCTION