Operation

How Cook and Hold Works

With the optional COOK & HOLD feature, meat is roasted at lower temperatures for longer periods of time. This preserves flavor and tenderness and prevents over drying. There are three phases in cook and hold roasting.

DPrimary Cooking --- controlled by the COOK & HOLD TIMER. The meat is cooked at a low tem- perature until approximately 2/3 done.

DCooking from Stored Heat --- when the prima- ry cook time expires, the oven automatically switches to HOLD. The product continues to cook from the heat stored in the oven. Meat must remain in the hold cycle for a minimum of 1-1/2 to 2 hours before being served.

DHold --- holds the product for several hours be- fore serving without loss of moisture or tender- ness.

All meat should be completely thawed by refriger- ation. Using frozen meat increases the cook time causing shrinkage.

 

250_

 

 

 

 

Oven switches from

 

 

 

 

 

 

cook to hold

 

 

 

 

 

 

 

 

 

 

 

225_

Oven temp.

 

 

Stored heat

 

 

200_

 

 

 

 

 

 

 

 

 

 

 

 

 

 

175_

 

 

 

 

 

 

Product may be

(F)

150_

 

 

 

 

 

 

held up to 16 hours

 

 

 

 

 

 

 

 

 

Temperature

125_

 

 

 

 

 

 

 

 

 

100_

 

 

 

 

 

 

 

 

 

75_

 

 

 

 

Product may be

 

 

 

50_

 

 

 

 

removed and

 

 

 

 

 

 

 

 

served

 

 

 

 

 

 

 

 

 

 

 

 

25_

Meat temp

 

 

 

 

 

 

 

 

1

2

3

4

5

6

7

8

9

Time (hours)

Figure 16

Product

Cook

Hold

Quantity

Cook Time

Min. Hold

Total Time

 

Temp.

Temp.

 

(Hrs)

Time (Hrs)

(Hrs)

 

 

 

 

 

 

 

Prime rib, bone cap off

200_F

140_F

1

3

1

4

14-18 lbs. (6.4-8.1 kg)

93_C

60_C

3

3-1/4

1-1/2

4-3/4

 

 

 

6

3-1/2

2

5-1/2

 

 

 

 

 

 

 

Prime rib, bone cap on

200_F

140_F

1

3-1/2

1

4-1/2

14-18 lbs. (6.4-8.1 kg)

93_C

60_C

3

4

1-1/2

5-1/2

 

 

 

6

4-1/2

2

6-1/2

 

 

 

 

 

 

 

Top or bottom rounds

200_F

140_F

1

3-1/2

1

4-1/2

20-22 lbs. (9.1-10.0 kg)

93_C

60_C

3

4

1-1/2

5-1/2

 

 

 

6

4-1/2

2

6-1/2

 

 

 

 

 

 

 

Pork roast or ham

250_F

170_F

2

4

1

5

10-12 lbs. (4.5-5.4 kg)

121_C

76_C

4

4-1/4

1-1/2

5-3/4

 

 

 

6

4-1/2

2

6-1/2

 

 

 

 

 

 

 

Turkey

250_F

170_F

1

3-1/4

1

4-3/4

20-22 lbs. (9.1-10.0 kg)

121_C

76_C

6

4

1-1/2

5-1/2

 

 

 

 

 

 

 

Leg of Lamb, bone in

225_F

160_F

2

2-1/2

1

3-1/2

8-10 lbs. (4.36-4.5 kg)

107_C

71_C

4

2-3/4

1-1/2

4-1/4

 

 

 

6

3

2

5

36

Page 39 Page 41
Page 40
Image 40
Blodgett DFG-50 manual How Cook and Hold Works, Product Cook Hold Quantity Cook Time Min. Hold Total Time, Hrs Time Hrs
Page 39 Page 41

DFG-50 specifications

The Blodgett DFG-50 is a versatile and efficient commercial convection oven designed to meet the demands of modern kitchens, whether in restaurants, bakeries, or catering operations. Its robust construction and advanced features make it a flagship model in the Blodgett lineup, ensuring consistent performance and exceptional cooking results.

One of the standout features of the DFG-50 is its dual-functionality, allowing operators to utilize it as both a convection oven and a steam oven. This flexibility enables chefs to prepare a diverse range of dishes, from perfectly baked pastries to succulent roasted meats. The integrated steam function helps in maintaining moisture content, enhancing flavor, and improving the overall quality of the dishes prepared.

The DFG-50 is equipped with patented, unique airflow distribution technology. This technology ensures that hot air circulates evenly throughout the oven cavity, resulting in uniform cooking and browning. Chefs can achieve consistent results across multiple trays, making it an ideal choice for batch cooking or large-scale operations.

Another notable characteristic is the oven's intuitive digital controls. With a user-friendly interface, operators can easily adjust cooking times, temperatures, and humidity levels. The programmable features allow for precise cooking processes, which is vital for consistently high-quality results. The DFG-50 also includes a programmable timer and a convenient automatic shut-off feature, enhancing safety and ease of use.

The oven’s interior is constructed with high-quality stainless steel, providing durability and easy cleaning. Additionally, the DFG-50 features removable racks and a fully insulated door, which helps in energy conservation and maintains temperature stability during cooking.

In terms of capacity, the DFG-50 offers sufficient space with multiple rack positions, accommodating a variety of pans and trays. This versatility makes it an excellent choice for chefs who need to maximize output without compromising on quality.

Overall, the Blodgett DFG-50 combines state-of-the-art technology with high-quality construction, making it an essential tool for any commercial kitchen. Its ability to deliver consistent and superior cooking results, along with user-friendly features, makes it an investment that can enhance kitchen efficiency and culinary excellence.
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