Blodgett DFG-200-ES Bedienungsanleitung PDF herunterladen (Seite 22)

Operation

How Cook & Hold Works

With the optional COOK & HOLD feature, meat is roasted

at lower temperatures for longer periods of time. This pre-

serves avor and tenderness and prevents over drying.

There are three phases in cook and hold roasting.

• Primary Cooking - controlled by the COOK & HOLD

TIMER. The meat is cooked at a low temperature

until approximately 2/3 done.

• Cooking from Stored Heat - when the primary 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 before

serving without loss of moisture or tenderness.

All meat should be completely thawed by refrigeration. Us-

ing frozen meat increases the cook time causing shrink-

age.

Temperature (°F)

Time (hours)

Oven Temp

Oven switches from cook to hold

Stored heat

Product may be

held up to 16 hours

Product may be

removed and served.

Meat Temp

Figure 13

PRODUCT

COOK

TEMP.

HOLD TEMP. QUANTITY

COOK TIME

(HRS)

MIN. HOLD

TIME (HRS)

TOTAL TIME

(HRS)

Prime rib, bone cap off

14-18 lbs. (6.4-8.1 kg)

200°F

93°C

140°F

60°C

3-1/4

3-1/2

1-1/2

4-3/4

5-1/2

Prime rib, bone cap on

14-18 lbs. (6.4-8.1 kg)

200°F

93°C

140°F

60°C

3-1/2

4-1/2

1-1/2

4-1/2

5-1/2

6-1/2

Top or bottom rounds

20-22 lbs. (9.1-10.0 kg)

200°F

93°C

140°F

60°C

3-1/2

4-1/2

1-1/2

4-1/2

5-1/2

6-1/2

Pork roast or ham

10-12 lbs. (4.5-5.4 kg)

250°F

121°C

170°F

76°C

4-1/4

4-1/2

1-1/2

5-3/4

6-1/2

Turkey

20-22 lbs. (9.1-10.0 kg)

250°F

121°C

170°F

76°C

3-1/4

1-1/2

4-3/4

5-1/2

Leg of Lamb, bone in

8-10 lbs. (4.36-4.5 kg)

225°F

107°C

160°F

71°C

2-1/2

2-3/4

1-1/2

3-1/2

4-1/4

1 2 ... 17 18 19 20 21 22 23 24 25 26

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