Specifications

5
Along with better nutrition, a more tender finished product, less
shrinkage, and higher moisture content, meat will not require
the addition of as much salt as needed with conventional
cooking methods. Natural flavors are preserved. This is a
significant factor in today’s health conscious diets.
MEAT COST REDUCTION
Low temperature cooking in a Cres Cor oven will drastically
reduce meat shrinkage. For example: A food service operation
using eight, 20 pound #168 Top Rounds per day, with an
average shrinkage of 25 percent in a forced air convection oven,
will lose about 5 pounds (2 kg) of meat from every roast. This
results in a total loss of 14,600 pounds (6622 kg) of beef in
just one year.
Cres Cor ovens could reduce the shrink loss, resulting in an
annual savings of 10,512 pounds (4768 kg) of beef. Don’t
forget, with the tenderizing capabilities of Cres Cor ovens, less
expensive grades of beef can be purchased.
Moisture retention is the key to low shrinkage, and a more
flavorful product. A long with the reduction of shrinkage, higher
moisture content in the meat also reduces caving or serving
losses.
LABOR COST REDUCTION
When the food product is placed in the oven and the controls
are set, there is no need to check, or adjust the time or the
temperature. This makes the Cres Cor ovens easy to operate.
Key personnel are available to concentrate on other kitchen
tasks.
The automatic holding cycle provides consistent results without
the need to “baby-sit” the roasting meat as in conventional
ovens.
Low temperature cooling also results in less grease splatter with
quicker clean up times.
Shrinkage Control and
Cooking Time
There are two major factors
controlling meat shrinkage or
cooking losses.
1. Temperature at which meat
is cooked: The higher the
temperature at which meat is
cooked the more shrinkage will
result. Over-cooked meat also
results in higher losses. Higher
temperatures and overcooking
draws moisture to the surface and
this moisture evaporates or drips
out of the meat.
2. Internal temperature of the
meat: Like over-cooking, as
meat is brought to a higher
internal temperature shrinkage is
increased. For these two reasons,
it is suggested most cuts of red
meat be cooked at 250°F (121°C)
and that all cooking be based on
internal product temperature.
There are four major factors
involved in determining cooking
times for meat.
1. The degree of aging on the
meat: Aged meat will cook faster,
shrink more, and has a much
shorter holding life than fresh
meat.
2. Internal temperature before
cooking: Meat should be placed
in a preheated oven directly from
a refrigerated temperature of
38°F to 40°F (3°C to 4°C). Meat
cooked from a frozen state will
require approximately one and
one half to two times the normal
cooking time. In addition, freezing
ruptures tissue cells creating
additional moisture loss during
the cooking process and will result
in more shrinkage.
3. Desired degree of :
The higher the degree of internal
temperature required, the longer
the necessary cooking time.
Cooking times in this guideline
are based on the most popular
internal product temperatures.
4. Quantity and quality of product.