Cleveland oes-6.08 Benutzerhandbuch
20
The principle of Cook & Hold
This example shows Cook & Hold used with the Core Temperature Sensor.
NEVER Add cold food to the MINI for rethermalization while
hot food is being held!
hot food is being held!
H. LT Cooking: Cooking at Low Temperatures
NOTES:
•
Use oven temperatures from 86°F to 212°F
•
LT Cooking requires use of the Core Temperature Sensor
•
Dark types of meat are particularly suited to low-temperature cooking.
Some of the benefits of Low Temperature cooking:
•
•
Meat retains almost all its raw weight, and becomes very tender and juicy.
•
To prevent the surface of foods from drying out, the fan runs for 2 seconds every minute when
below 212°F.
below 212°F.
•
This method of cooking prevents crustiness.
RECOMMENDATIONS:
•
•
SET the oven temperature only a few degrees higher than the final core temperature.
•
The higher the oven temperature, the greater the meat shrinkage.
Start
Required final core
temperature =
Holding temperature
Max. Time for
keeping hot
Ready to serve
Cook phase
Hold phase
Holding
Switchover from
Cook to Hold
Oven
chamber
Preheated