ROAST AND HOLD OPERATION — Model ECO2C
Roast and Hold cooks the product in two stages. During First Stage Cooking, the oven temperature is regulated by the Roast thermostat for the amount of time set on the Timer. After the lapsed time counts down to 00:00, Second Stage Cooking begins. During Second Stage Cooking, the heating elements are off as the temperature in the oven declines to the Hold Temperature. The doors should remain closed during Second Stage Cooking.
When the Hold temperature is reached, cooking is done. The Time Display counts up the Hold time and flashes "Hold". Temperature in the oven will be maintained at the Hold temperature until the oven is turned off.
ROAST AND HOLD DIAGRAM - Time vs. Temperature
OVEN TEMPERATURE
400ºFTIMER DISPLAY COUNTS DOWN,
COLON FLASHES.
300ºF | COOKING FROM |
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| STORED HEAT |
200ºF
LOAD PRODUCT
INTO OVEN
SHORT BEEP.
TIMER DISPLAY FLASHES 00:00.
ROAST THERMOSTAT OFF. HEATERS OFF UNTIL HOLD TEMPERATURE IS REACHED.
LONG BEEP (20 SEC.)
HEATERS MAINTAIN HOLD TEMPERATURE. TIMER DISPLAY COUNTS UP HOLD TIME AND FLASHES "HOLD."
100ºF
TEMP. | PREHEAT | FIRST STAGE COOKING | SECOND STAGE | HOLDING | |
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PROPER UTENSILS
The use of proper utensils can enhance oven operation. Medium and lightweight pans are recommended since it is more economical to bake with lighter pans.
Meats should be roasted in shallow pans deep enough to hold all juices and allow free air circulation.
CONSERVING ENERGY
•Turn off unused equipment.
•Adjust menu patterns and cooking / baking schedules for optimum equipment use.
•Preheat only to required cooking temperature for specific food, not higher.
•Do not open the oven door unless absolutely necessary. Use the window to observe cooking progress.
•Keep area around the oven door clean and free of food particles.
•Any obstruction that prevents the door from closing completely will adversely affect oven efficiency.
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