SECTION 2 - OPERATION
GENERAL OPERATION - SIMPLE CONTROL OVENS
DETERMINING IF PRODUCT IS
SUFFICIENTLY COOKED
1.Insert a thermometer into the center of the product to determine if the correct internal temperature has been reached.
RED MEAT:
RARE: 130° to 135°F (54° to 57°C)
MEDIUM: 140° to 145°F (60° to 63°C)
WELL: 155° to 160°F (66° to 71°C)
2.When following the procedures in the individual product cooking instructions, additional cooking time should not be necessary. If, however, the required internal product temperature has not been reached after the product has remained in the HOLD cycle for the one hour minimum time period, additional cooking time may be added. Use the same COOK temperature set for the original cooking cycle until the correct internal temperature has been reached.
REHEATING
1.Any over production must be removed from the oven, wrapped, rapidly chilled, and refrigerated.
2.Product can be removed from refrigerator, returned to the oven, and reheated the next day.
3.Products must be reheated at a temperature range of 250° to 275°F (121° to 135°C). Refer to individual cooking instructions for the correct thermostat setting for the product being reheated.
4.Length of time necessary to reheat a product depends on the type of product and the quantity to be reheated. Time should be based on internal product temperature. Use a pocket thermometer to determine the internal product temperature of the reheated product.
United Sates 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 15 seconds.
Always follow federal and local health (hygiene) codes for the time and internal temperature required for reheating products.
CARE AND CLEANING
1.Clean interior oven cavity, wire shelves, and drip pan daily, at the end of each cook and hold cycle.
2.Refer to Care and Cleaning instructions in Section 3.
In the United States, FDA food code requires products such as red meat to remain in “HOLD” for a specified time period. This holding time requirement is based on the internal product temperature desired for the finished product and includes the one hour time period while the oven decreases from the cooking temperature to the holding temperature and the product continues to cook.
INTERNAL PRODUCT |
| time* in hold cycle |
TEMPERATURE |
| required by food code |
130°F (54°C) |
| 1 hour, 52 minutes |
|
|
|
131°F (55°C) |
| 1 hour, 29 minutes |
133°F (56°C) |
| 56 minutes |
135°F (57°C) |
| 36 minutes |
136°F (58°C) |
| 28 minutes |
138°F (59°C) |
| 18 minutes |
140°F (60°C) |
| 12 minutes |
142°F (61°C) |
| 8 minutes |
144°F (62°C) |
| 5 minutes |
145°F (63°C) |
| 4 minutes |
147°F (64°C) |
| 2 minutes, 14 seconds |
149°F (65°C) |
| 1 minutes, 25 seconds |
151°F (66°C) |
| 54 seconds |
153°F (67°C) |
| 34 seconds |
155°F (68°C) |
| 22 seconds |
157°F (69°C) |
| 14 seconds |
158°F (70°C) |
| 0 seconds |
*holding time may include
cooking guidelines - simple control • 9
