Bakers Pride 101 補足マニュアル

Higher grade cuts of meat allow for 
roasting at higher temperatures

Tougher cuts of meat require slower 

cooking methods such as braising, 
stewing or slow roasting at lower 
temperatures

Roasting at lower temperatures will 

increase yield by reducing the amount 
of shrinkage and can be used for 
higher grade cuts as well

Searing the outer layer or skin of a 
roast is recommended. This will lock 
in the natural juices and moisture of 
the product

S e a r i n g   i s   a c c o m p l i s h e d   b y  
increasing the roasting temperature 
100- 150°F for the first 15-20 minutes 
and is achieved more rapidly by using 
high speed setting on fan. Be sure to 
reduce temperature after the searing 
has been accomplished.

Variations in roasting temperatures, 
fat content, bone, aging, shape of 
roast, pre-roasting temperature of 
product will all effect roasting times, so 
be sure to use a thermometer

While timetables are helpful for 
estimating roasting times, a 
thermometer should be used to 
ultimately determine doneness.lnsert 
thermometer into the muscle away 
from any bone, fat, or the heat source

Browned but not done in center  - Lower oven temperature and roast longer

Well done but not browned 

- Raise oven temperature to sear, then reduce heat to continue roasting

Hard crust

- Lower temperature or place pan of water in oven

Excessive shrinkage

- Lower oven temperature

BAKERS PRIDE OVEN COMPANY, INC.

30 Pine Street, New Rochelle, NY 10801

(914) 576-0200   (800) 431-2745   fax (914) 576-0605

Cyclone

SERIES