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

Page 34 Page 36
Page 35
Image 35
Blodgett MARK V manual How Cook and Hold Works, Product Cook Hold Quantity Cook Time Min. Hold Total Time, Hrs Time Hrs
Page 34 Page 36

MARK V specifications

The Blodgett MARK V is a state-of-the-art convection oven, designed for commercial kitchens that demand precision and efficiency. Known for its robust construction and advanced features, the MARK V has become a favored choice among chefs and culinary professionals striving for consistent results in their cooking processes.

One of the standout characteristics of the Blodgett MARK V is its ability to utilize a patented oven design that promotes even heat distribution throughout the cooking chamber. This technology ensures that food is cooked uniformly, eliminating the hot and cold spots that are often encountered in traditional ovens. The result is perfectly baked goods, roasted meats, and evenly cooked vegetables, enhancing the overall dining experience.

The MARK V is equipped with a powerful blower system that maximizes air circulation and moisture retention. This innovative feature allows for optimal cooking conditions, reducing cooking time while maintaining the integrity of the ingredients. The oven's capacity ranges from one to five decks, making it versatile enough to handle various batch sizes and cooking techniques simultaneously.

Ease of use is another hallmark of the Blodgett MARK V. It boasts a user-friendly digital control panel that allows chefs to easily set temperatures, timers, and cooking modes. With precise temperature controls and programmable features, operators can replicate recipes with confidence, ensuring consistency in every dish. Additionally, the oven is equipped with a built-in steam injection system, enabling chefs to create the perfect crust on artisan breads and pastries while retaining moisture in cooked meats.

Durability is a key consideration in the design of the Blodgett MARK V. Constructed from high-grade stainless steel, the oven is built to withstand the rigors of daily use in a busy kitchen environment. Its easy-to-clean surfaces contribute to efficient maintenance, while the heavy-duty door hinges and double-pane windows allow for durability and ease of access.

The Blodgett MARK V also incorporates energy-efficient technologies, helping kitchens reduce operational costs while promoting environmentally friendly practices. With features like programmable energy-saving modes and precise heat management, the oven delivers high performance without excessive energy consumption.

In summary, the Blodgett MARK V convection oven is an exceptional choice for those in the culinary field seeking reliability, precision, and versatility. With its advanced technologies, user-friendly design, and durable construction, the MARK V continues to set the standard for commercial cooking equipment, enabling chefs to elevate their culinary creations to new heights.
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