CONTROL OPERATION
GENE RA L CO OKING GUID ELI NE S:
1.PR EPAR E OV EN FOR COOKI NG
A.Insert and adjust the requi red num ber of she lves inside the cooking comp artmen t. Place the curved edge of the shelf towar d the back of the oven.
B.Adjust the inside doo r vents as indicated in the individua l cook ing procedure selected.
C.Insert drip pan directly on the bottom surface of the oven compartm ent.
2.PR EH EAT OVEN
A.Refer to contr ol opera tion to cook by probe, time, or preset program men u keys.
3.PR EPAR E PRODUCT FOR COOKIN G
A.Refer to individu al cook ing instru ctio ns.
4.LOAD PR ODUCT ON SH ELVES
A.Refer to individu al cook ing instru ctio ns. 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.CLO SE DOOR
A.Keep door clos ed durin g the cooking cyc le.
6.OVER NI GH T COOK AND HOLD
A.For maximu m meat tenderiz ing and to reduce labor durin g peak prepara tion hour s, overnigh t cook and hold is highly
recom mended for many produc ts. Ref er to individual cookin g instru ctions.
7.DET ER MIN ING IF PR ODUCT IS COO KED
A.Befor e opening the ove n door, leave the produ ct in the “HO LD” cycle for a min imum of one hour. This time period will allow the oven tem pera ture to decrease from the “COOK” setting to the selected “HOLD” temperatu re. Durin g this one hour per iod, the produ ct will cont inue to cook .
8.REHEATI NG
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.Produ cts must be reheated at a temperatur e range of 250° to 275°F (121° to 135°C) . Refer to individua l cook ing instru ctions for the cor rect thermos tat setting for the produc t bei ng reheated.
D. Lengt h of time necess ary to reheat a produc t dep ends on the typ e of produc t and the quantity to be reheated. Time should be bas ed on internal produ ct temperat ure. Use a pocket ther mom ete r or the oven prob e to deter mine the inter nal produc t temp eratur e 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.
Always follow federal and local heal th NOTE : (hygiene) codes for the time and internal
temperature required for reheating products.
| In | the | Uni te d | St at es, | FDA food co de |
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| requir es | products | such | as | red | meat | to |
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| rema in | in | “HOLD” for | a spec ifie d time |
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| period. | This hold ing time require ment | is |
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| base d on the inter nal prod uct temper atur e |
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| desired | for | th e | fini shed | prod uc t an d |
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| inclu des the | one | hour | time | per iod while |
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| the | ov en | decrease s | from | the | coo kin g |
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| tempe ratu re | to the |
| holding | temperat ure |
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| and the produ ct cont inues to cook . |
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INTERNAL | PRODUCT |
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| REQUIR ED BY FOOD CODE | ||||||||||
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| 130°F (54°C) |
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| 1 HOUR, 52 MINUTES |
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| 131°F (55°C) |
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| 1 HOUR, 29 MINUTES |
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| 133°F (56°C) |
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| 56 MINUTES |
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| 135°F (57°C) |
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| 36 MINUTES |
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| 136°F (58°C) |
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| 28 MINUTES |
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| 138°F (59°C) |
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| 18 MINUTES |
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| 140°F (60°C) |
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| 12 MINUTES |
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| 142°F (61°C) |
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| 8 MINUTES |
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| 144°F (62°C) |
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| 5 MINUTES |
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| 145°F (63°C) |
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| 4 MINUTES |
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| 147°F (64°C) |
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| 2 MINUTES, 14 SECONDS | ||||||||
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| 149°F (65°C) |
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| 1 MINUTES, 25 SECONDS | ||||||||
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| 151°F (66°C) |
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| 54 SECONDS |
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| 153°F (67°C) |
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| 34 SECONDS |
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| 155°F (68°C) |
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| 22 SECONDS |
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| 157°F (69°C) |
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| 14 SECONDS |
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| 158°F (70°C) |
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| 0 SECONDS |
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*HOLDING TIME MAY INCLUDE
17.
