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COOK AND HOLD
Cook and Hold is set up as a two-phase cooking process. The first phase is programmed similar to
any other Convection, Steam, or Combi operation by selecting: 1) the mode 2) the finish cooking
parameter (cooking time or probe temperature, with its value) and 3) the oven control parameter (oven
temperature or
, with its value).
During the second phase of the cooking process, the Oven Temperature is typically set at 140°F. Oven
heat is allowed to dissipate slowly while the internal temperature of the product is still increasing.
Select ––– for the Cooking Time to be on H
OLD for the second phase. Select
1
/2 Fan Speed for
the second phase of the cooking operation.
Turn the oven ON.
The phase indicator for the first phase is blinking.
Select the cooking mode for phase one: Hot Air, Steam, or Combi.
• In Hot Air mode, select Vent Closed or Vent Open.
• In Combi mode, set the Steam Factor.
Select the finish parameter for the first phase,
or and
enter its value using the UP and DOWN arrows.
Select the oven control parameter for the first phase, or
and its value.
Press the Phase key. The phase two indicator light should be
blinking.
Select the cooking mode for phase two: Hot Air, Steam, or Combi.
• In Hot Air mode, select Vent Closed or Vent Open.
• In Combi mode, set the Steam Factor.
Press
and use the DOWN arrow (one step below 0) . . .
until – – – displays in the time display for the second phase.
Press
and set the Hold Temperature at 140°F using the UP
and DOWN arrows. Press
to set the fan at half speed during
the second phase HOLD mode.
Load the oven. Insert the probe (optional). Close the door.
Press
to begin.
After completing the first phase, the oven temperature will decline
to the 140° F HOLD temperature and will maintain that temperature
with the fan at
1
/2 speed until the oven is shut off manually.
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