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COOK AND HOLD APPLICATIONS
All Applications are suggested only — prove your own recipes and temperature / time settings.
This two-stage process cooks roast beef or other products slowly and efficiently. During the first phase,the oven cooks at the Oven Temperature for a set amount of time or until a Probe Temperature isreached. When the first phase is complete, the oven heaters turn off and fan is at half speed. Theroast continues to cook as the temperature declines to the Hold Temperature, (140°F for beef). Theheaters then resume at half power, maintaining the "ready-to-serve" or Hold Temperature indefinitely.After unloading, the oven can be used for its next cooking task or shut off manually.

Cook And Hold — Rolled Beef Roasts – Refrigerated, Not Frozen

Oven Temp °F 200 °F 250 °F 300 °F

Doneness

Final Internal Temp °F

Rare
140 °F
Med
160 °F
Rare
140 °F
Med
160 °F
Rare
140 °F
Med
160 °F

Weight (pounds) Phase 1 Cooking Time (minutes)

8 165 225 105 135 90 105
9 180 240 120 150 90 120
10 195 270 135 165 105 120
11 210 285 135 180 105 135
12 225 315 150 195 105 150
13 240 330 165 210 120 150
14 255 360 165 225 120 165
15 270 375 180 225 135 165
16 285 390 180 240 135 180
17 300 405 195 255 150 180
18 300 420 210 270 150 195
19 315 450 210 270 165 210
20 330 465 225 285 165 210
21 345 480 225 300 180 225
22 360 495 240 300 180 225
23 375 510 240 315 180 240
24 375 540 255 330 195 240
25 390 555 270 345 195 255
26 405 570 270 345 210 270
27 420 585 270 360 210 270
28 435 600 285 375 210 270
29 450 615 300 390 225 285
30 450 630 300 390 225 285
Allow additional time (minutes) for the oven temp-
erature to decline to the Hold Temperature (140 °F)
60 minutes 90 minutes 120 minutes
Cook And Hold — Standing Rib Roast – Refrigerated, Not Frozen
Oven Temp °F 200 °F 250 °F 300 °F
Doneness
Final Internal Temp °F
Rare
140 °F
Med
160 °F
Rare
140 °F
Med
160 °F
Rare
140 °F
Med
160 °F
Weight (pounds) Phase 1 Cooking Time (minutes)
8 135 195 90 120 75 90
9 150 210 90 120 75 90
10 150 210 105 135 75 90
11 165 225 105 135 90 105
12 165 240 105 150 90 105
13 180 240 120 150 90 105
14 180 255 120 150 90 105
15 180 255 120 165 90 120
16 195 270 120 165 105 120
17 195 285 135 165 105 120
18 210 285 135 180 105 120
19 210 300 135 180 105 135
20 210 300 150 180 105 135
21 225 300 150 195 105 135
22 225 315 150 195 120 150
23 240 330 150 195 120 150
24 240 330 165 210 120 150
25 240 330 165 210 120 150
26 240 345 165 210 120 150
27 255 345 165 210 120 165
28 255 360 180 225 120 165
29 270 360 180 225 135 165
30 270 360 180 225 135 165
Allow additional time (minutes) for the oven temp-
erature to decline to the Hold Temperature (140 °F)
60 minutes 90 minutes 120 minutes

Cook And Hold — Other Foods

Quantity Size

Oven

Temp

°F

Time ( minutes) Final

Internal

Temp °F

Phase 1

Cook

Hold

Additional

Leg of Lamb 1 or more of same size 5 - 15 lb each 300 20 min / lb 5 min / lb 180
Smoked Ham, fully cooked 1 or more of same size 15 lb each 300 120 min 150 min 155
Chicken 1 - 12 of same size 2 - 3 lb each 300 30 min 10 min 180
18 - 24 of same size 2 - 3 lb each 40 min 15 min
Duckling 1 - 5 of same size 3.5 - 4 lb each 325 55 min 15 min 200
6 - 10 of same size 3.5 - 4 lb each 70 min 25 min
Turkey 1 or more of same size
12 lb each
250
125 min
55 min 190
14 lb each 150 min
16 lb each 175 min
18 lb each 200 min
20 lb each 220 min
22 lb each 240 min
White Potatoes, baked,
in jackets
up to 50 pounds
120 count 400
30 min
15 min 20060 - 75 pounds 40 min
80 - 100 pounds 50 min
up to 50 pounds
80 count 400
40 min
15 min 20060 - 75 pounds 50 min
80 - 100 pounds 60 min