Use and Care Manual

GENERAL INTRODUCTION
The Ovens are produced with quality workmanship and material. Proper installation, usage, and maintenance of your oven will result in many
years of satisfactory performance. The Cook & Hold Oven is more than just an oven – it’s a “System”: precisely controlled heat, regulated to
retain ascorbic acid and maximize the nutritional value, taste and eye-appeal of food.
In this environment, virtually any food product can be prepared to delicious perfection in just ONE oven! “System” food preparation eliminates
the need for multiple ovens with duplicate features.
This manual is provided to assist persons responsible for the operation and maintenance of the oven with a simple, but comprehensive
understanding of its proper use. We recommend that you thoroughly read this entire manual and carefully follow all of the instructions provided
prior to placing the oven into operation. As with any piece of food service equipment, this oven system requires a minimum of care and
maintenance. Recommended procedures are contained in this manual and should become a regular part of the operation of the unit.
The Cook & Hold Oven is the right choice for low temperature food preparation.
PRINCIPLE OF COOK & HOLD OVENS
The Cook & Hold Ovens are designed and perfected for cooking at a lower temperature. The principles of Low Temperature Cooking and
Holding can be summarized into several objectives: increased product yields, increased profits from increased yields, increased moisture
retention, increased tenderization, and consistency of doneness. When the Cook & Hold Oven finishes the cooking cycle, it automatically
switches to the hold cycle. Throughout this manual we recommend holding temperatures such as 140⁰ F (60⁰ C). This temperature refers to the
oven’s hold temperature setting and not to the internal temperature of the food being roasted. The internal product temperature will run below
the hold temperature. (For example: roast beef held at 140⁰ F will be about 130⁰ F internally or medium rare.) All meat products contain
enzymes. These enzymes perform the important function of tenderizing the meat when they reach temperatures of 100⁰ F (38⁰ C) to 140⁰ F
(60⁰ C). As these enzymes are heated, they break down the connective tissue that is inherent in all red meat products. The hold cycle allows
this natural tenderization process to proceed in an orderly manner. As long as the internal temperature of the meat does not exceed 140⁰ F, the
process will continue. Once the temperature reaches 140⁰ F the process will stop, because the enzymes will be deactivated.
This tenderization process makes the meat more flavorful. It is similar to aging meat before it is sold.The longer the hold, the higher degree of
tenderization. Each hour of holding is equal to one day of aging.
BENEFITS OF COOK & HOLD OVENS
Superior Results:
Low temperature roasting has been recognized as the best method for preparing meat and poultry because of increased tenderness, more
even roasting, and a juicier product.
Increased Sales:
You will attract more customers and have more repeat business because you are now producing a superior product in your market area. All of
your products will be unique, from prime rib and chicken to BBQ ribs, pork roasts, and even bakery items!
Reduced Energy Costs:
It costs significantly less to run a Cook & Hold Oven instead of a conventional oven. Also, in most areas, no exhaust hood is needed.
Reduced Shrinkage of Product:
You can cut your percent shrinkage from 25 to 30% down to 5 to 10%. This means more servings to sell to your customers! The Cook & Hold
Oven can pay for itself in just months, depending on your volume.
Reduced Labor Cost:
Your cooks do not have to come in early to put roasts in or stay late to take them out of the oven. Holding banquet foods in a Cook & Hold Oven
reduces that last minute party prep to almost nothing.
COMPARISON OF COOK & HOLD OVENS
Convection ovens, unlike this Cook & Hold Ovens, blast high temperature dry air over the product. The end result with convection oven cooking
is excessive and unnecessary shrinkage.
Cook & Hold Oven Systems:
• Offer a lifetime heating element warranty.
• Provide a natural roasted broccomaromelized product without coloring agents."You can taste the difference."
• Do not require a ventilation hood. (See pg. 3)
• Are accurate to, plus or minus 5° F.
• Are easy to clean.
• Have stainless steel construction inside and out.
INTRODUCTION