Operation
Electric
Space$aver
™
33
Space$aver
™
Slow Roast & Hold (Over-night Cooking)
Temperatures ranging from 155-212°F (60 -100°C) are used in
low temperature cooking (SRH). The benefits are as follows:
• Less drying out
• Even cooking
• Less crust formation
• More yield/Less shrinkage
SRH has two phases:
1 - Cooks product to a set core temperature
2 - Lets product “rest”, “mature” or tenderize for maximum
results
There are two ways of cooking at low temperatures.
SRH without using the
probe
Set temperature 7°F (5°C) higher than the desired final
core temperature
. The minimal difference in temperature is
sufficient for low-temperature cooking
If a crisp crust is wanted, first sear at a higher temperature
before completing cooking at the lower temperature.
SRH using the probe
SRH program first sears (browns) the product then
automatically goes to the cooking process. When the core
temperature reaches 80% of its final setpoint (see the graph),
the unit goes into a holding and maturing process. .
Note: if the difference between oven chamber and core
temperature is less than 7°F (5°C), the final core temperature
may not be reached
.
Time
Start Oven chamber
Reduction
Ready to serve
Maximum
warming time
preheated
Warming
Temperature
Oven chamber temperature
Core temperature (CT)
80% of final CT
Final CT
heating power
Oven chamber
Final CT + 7°C
1. 1st cooking stage 2. 2nd cooking stage (SRH)
Summary of Contents for ECS-605
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