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1. PREPARE OVEN FOR COOKING
A. Insert and adjust the required number of
shelves inside the cooking compartment.
Place the curved edge of the shelf toward the
back of the oven.
B. Adjust the inside door vents as indicated in
the individual cooking procedure selected.
C. Insert drip pan directly on the bottom surface
of the oven compartment.
2. PREHEAT OVEN
A. Refer to control operation to cook by probe,
time, or preset program menu keys.
3. PREPARE PRODUCT FOR COOKING
A. Refer to individual cooking instructions.
4. LOAD PRODUCT ON SHELVES
A. Refer to individual cooking instructions.
DO NOT overload the oven.
B. Most meat products are cooked directly on wire
shelves. For many products, the use of pans is
not recommended.
5. CLOSE DOOR
A. Keep door closed during the cooking cycle.
6. OVERNIGHT COOK AND HOLD
A. For maximum meat tenderizing and to reduce
labor during peak preparation hours,
overnight cook and hold is highly
recommended for many products. Refer to
individual cooking instructions.
7. DETERMINING IF PRODUCT IS COOKED
A. Before opening the oven door, leave the
product in the “HOLD” cycle for a minimum
of one hour. This time period will allow the
oven temperature to decrease from the
“COOK” setting to the selected “HOLD”
temperature. During this one hour period, the
product will continue to cook.
8. REHEATING
A. Any over production must be removed from the
oven, wrapped, rapidly chilled, and refrigerated.
B. Product can be removed from refrigerator,
returned to the oven, and reheated the next day.
C. Products must be reheated at a temperature
range of 250° to 275°F (121° to 135°C). Refer
to individual cooking instructions for the
correct thermostat setting for the product
being reheated.
D. Length of time necessary to reheat a product
depends on the type of product and the
quantity to be reheated. Time should be
based on internal product temperature. Use
a pocket thermometer or the oven probe to
determine the internal product temperature
of the reheated product.
United States food code requirements
indicate cooked foods that have been
cooled, followed by reheating for hot food
holding, must be reheated to 165°F (74°C).
The temperature of 165°F (74°C) must be
maintained for a period of 15 seconds.
NOTE: Always follow federal and local health
(hygiene) codes for the time and internal
temperature required for reheating products.
CONTROL OPERATION
17.
GENE RAL COOKI NG GUIDELI NES:
INTERNAL PRODUCT
TEMPERATURE
TIME* IN HOLD CYCLE
REQUIRED BY FOOD CODE
130°F (54°C) 1 HOUR, 52 MINUTES
131°F (55°C) 1 HOUR, 29 MINUTES
133°F (56°C) 56 MINUTES
135°F (57°C) 36 MINUTES
136°F (58°C) 28 MINUTES
138°F (59°C) 18 MINUTES
140°F (60°C) 12 MINUTES
142°F (61°C) 8 MINUTES
144°F (62°C) 5 MINUTES
145°F (63°C) 4 MINUTES
147°F (64°C) 2 MINUTES, 14 SECONDS
149°F (65°C) 1 MINUTES, 25 SECONDS
151°F (66°C) 54 SECONDS
153°F (67°C) 34 SECONDS
155°F (68°C) 22 SECONDS
157°F (69°C) 14 SECONDS
158°F (70°C) 0 SECONDS
*HOLDING TIME MAY INCLUDE POST-OVEN HEAT RISE
In the United States, FDA food code
requires products such as red meat to
remain in “HOLD” for a specified time
period. This holding time requirement
is based on the internal product
temperature desired for the finished
product and includes the one hour time
period while the oven decreases from
the cooking temperature to the holding
temperature and the product continues
to cook.