How Cook And Hold Works - Blodgett AC-500 Manuel D'installation

Operation

How Cook and Hold Works

With the optional COOK & HOLD feature, meat is
roasted at lower temperatures for longer periods
of time. This preserves flavor and tenderness and
prevents over drying. There are three phases in
cook and hold roasting.
Primary Cooking --- controlled by the COOK &
D
HOLD TIMER. The meat is cooked at a low tem-
perature until approximately 2/3 done.
Cooking from Stored Heat --- when the prima-
D
ry cook time expires, the oven automatically
switches to HOLD. The product continues to
cook from the heat stored in the oven. Meat
must remain in the hold cycle for a minimum of
1-1/2 to 2 hours before being served.
Hold --- holds the product for several hours be-
D
fore serving without loss of moisture or tender-
ness.
All meat should be completely thawed by refriger-
ation. Using frozen meat increases the cook time
causing shrinkage.
Product
Prime rib, bone cap off
14-18 lbs. (6.4-8.1 kg)
Prime rib, bone cap on
14-18 lbs. (6.4-8.1 kg)
Top or bottom rounds
20-22 lbs. (9.1-10.0 kg)
Pork roast or ham
10-12 lbs. (4.5-5.4 kg)
Turkey
20-22 lbs. (9.1-10.0 kg)
Leg of Lamb, bone in
8-10 lbs. (4.36-4.5 kg)
All manuals and user guides at all-guides.com
Cook Hold Quantity
Temp. Temp.
200_F 140_F
93_C 60_C
200_F 140_F
93_C 60_C
200_F 140_F
93_C 60_C
250_F 170_F
121_C 76_C
250_F 170_F
121_C 76_C
225_F 160_F
107_C 71_C
20
Oven switches from
250_
cook to hold
225_
Oven temp.
200_
175_
150_
125_
100_
75_
Product may be
50_
25_
Meat temp
1 2 3 4
Time (hours)
Figure 13
Cook Time Min. Hold
(Hrs) Time (Hrs)
1 3
3 3-1/4
6 3-1/2
1 3-1/2
3 4
6 4-1/2
1 3-1/2
3 4
6 4-1/2
2 4
4 4-1/4
6 4-1/2
1 3-1/4
6 4
2 2-1/2
4 2-3/4
6 3
Stored heat
Product may be
held up to 16 hours
removed and
served
5 6 7 8 9
Total Time
(Hrs)
1 4
1-1/2 4-3/4
2 5-1/2
1 4-1/2
1-1/2 5-1/2
2 6-1/2
1 4-1/2
1-1/2 5-1/2
2 6-1/2
1 5
1-1/2 5-3/4
2 6-1/2
1 4-3/4
1-1/2 5-1/2
1 3-1/2
1-1/2 4-1/4
2 5