Operation
31
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.
D
Primary Cooking
--- controlled by the COOK &
HOLD TIMER. The meat is cooked at a low tem-
perature until approximately 2/3 done.
D
Cooking 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.
D
Hold
--- 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.
Time (hours)
25
_
Te
m
pe
ra
tu
re
(F
)
50
_
75
_
100
_
125
_
150
_
175
_
200
_
225
_
250
_
Oven switches from
cook to hold
Product may be
removed and
served
Meat temp
3
4
5
6
1
2
7
8
9
Oven temp.
Product may be
held up to 16 hours
Stored heat
Figure 17
Product
Cook
Temp.
Hold
Temp.
Quantity Cook Time
(Hrs)
Min. Hold
Time (Hrs)
Total Time
(Hrs)
Prime rib, bone cap off
14-18 lbs. (6.4-8.1 kg)
200
_
F
93
_
C
140
_
F
60
_
C
1
3
6
3
3-1/4
3-1/2
1
1-1/2
2
4
4-3/4
5-1/2
Prime rib, bone cap on
14-18 lbs. (6.4-8.1 kg)
200
_
F
93
_
C
140
_
F
60
_
C
1
3
6
3-1/2
4
4-1/2
1
1-1/2
2
4-1/2
5-1/2
6-1/2
Top or bottom rounds
20-22 lbs. (9.1-10.0 kg)
200
_
F
93
_
C
140
_
F
60
_
C
1
3
6
3-1/2
4
4-1/2
1
1-1/2
2
4-1/2
5-1/2
6-1/2
Pork roast or ham
10-12 lbs. (4.5-5.4 kg)
250
_
F
121
_
C
170
_
F
76
_
C
2
4
6
4
4-1/4
4-1/2
1
1-1/2
2
5
5-3/4
6-1/2
Turkey
20-22 lbs. (9.1-10.0 kg)
250
_
F
121
_
C
170
_
F
76
_
C
1
6
3-1/4
4
1
1-1/2
4-3/4
5-1/2
Leg of Lamb, bone in
8-10 lbs. (4.36-4.5 kg)
225
_
F
107
_
C
160
_
F
71
_
C
2
4
6
2-1/2
2-3/4
3
1
1-1/2
2
3-1/2
4-1/4
5
