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Operation
30
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 t enderness and
prevents over drying. There are three phases in
cook and hold roasting.
D Primary Cooking --- controlled by the COOK &
HOLD TIMER. The meat is cooked at a low tem-
perature until approximately 2/3 done.
D Cooking from Stored Heat --- w h e n t h e p r i m a -
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 t h e hold cycle for a minimum of
1-1/2 to 2 hours before being served.
D Hold --- holds the product for several hours be-
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.
Time (hours)
25_
Temperature (F)
50_
75_
100_
125_
150_
175_
200_
225_
250_
Oven switches from
cook to hold
Product may be
removed and
served
Meat temp
345612
789
Oven temp.
Product may be
held up to 16 hours
Stored heat
Figure 14
Product
Cook
Tem p.
Hold
Tem p.
Quantity Cook Time
(Hrs)
Min. Hold
Time (Hrs)
To ta l Ti me
(Hrs)
Prime rib, bone cap off
14-18 lbs. (6.4-8.1 kg)
200_F
93_C
140_F
60_C
1
3
6
3
3-1/4
3-1/2
1
1-1/2
2
4
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
1
3
6
3-1/2
4
4-1/2
1
1-1/2
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
1
3
6
3-1/2
4
4-1/2
1
1-1/2
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
2
4
6
4
4-1/4
4-1/2
1
1-1/2
2
5
5-3/4
6-1/2
Turkey
20-22 lbs. (9.1-10.0 kg)
250_F
121_C
170_F
76_C
1
6
3-1/4
4
1
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
4
6
2-1/2
2-3/4
3
1
1-1/2
2
3-1/2
4-1/4
5