Blodgett MARK V Operation, Product, Quantity, Cook Time, Min. Hold, Total Time, Time Hrs

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 17

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

31