OPERATING MANUAL FOR
RETIGO
HOLD-O-MAT
9
ver. EN-01/10/12
3. Once you have set the programme you want, you
can start it by using button
. From now on, you can
no longer make changes. If you press buttons
zobrazí se nastavená teplota prostoru. the desired
setpoint temperature is displayed for as long as the
button is operated, after which the display switches
back to the actual temperature. To leave this mode, you
must switch the device on and off using the main switch
.
When a programme has ended, the buzzer sounds
for one minute and then stops. The Hold-o-mat remains
in the „hold position“ in the last phase. If the core
temperature overshoots, this is displayed from 1 °C
higher, and the display with the core temperature begins
to flash.
Programmes remain stored even if there is a fairly
long power cut.
6.3.3 Default values of preset programes
- „Hold“ function
with temp. core probe:
68°C
Preset programs „Cook&Hold“ function
- Program 1 : (e.g. roast beef, low temperature)
Step 1 :
10 min. / 110°C in chamber
Step 2 :
50°C core p. / 80°C in chamber
Step 3 :
53°C core p. / 65°C in chamber
- Program 2 : (e.g. roast beef overnight „American
method“)
Step 1 :
10 min. / 110°C in chamber
Step 2 :
53°C core p. / 65°C in chamber
- Program 3 : (e.g. meat / sauce dishes overnight)
Step 1 :
10:00 hrs / 80°C in chamber
- Program 4 : (e.g. low temperature cooking of roast
beef without „Cook“ phase)
Step 1 :
- - - core p. / - - - in chamber
Step 2 :
50°C core p. / 80°C in chamber
Step 3 :
53°C core p. / 65°C in chamber
- Program 5 : (e.g. à la carte Hold with core
temperature and warning horn)
Step 3 :
53°C core p. / 65°C in chamber
- Programs 6.-10. :
Step 1 :
10 min. / 110°C in chamber
Step 2 :
50°C core p. / 80°C in chamber
Step 3 :
55°C core p. / 68°C in chamber
6.4 Temperature core probe use
We use a single-point sensor with PT 500, which is
placed in the tip of the sensor. Ensure that the tip of the
sensor is always in the middle (not the edge) of the
piece of meat.
Before plunging into the piece of meat, the pointer
must be somewhat cooled off with a wet piece of kitchen
paper, to avoid a white edge in the meat.
When the sensor is not in use, put it away (as shown
in the picture below) so that it does not interfere with
any dishes and the plug-and-socket connection remains
tight.
6.5 Some Tips&Tricks instructions for the
„Cook & Hold“ method
•
A preheated Hold-o-mat is required. Because the
Hold-o-mat has a powersaving connected load of 1 kW,
preheating to 110°C can take about 30 minutes.
•
With small quantities, a 10-minute cooking phase
(phase 1) is enough. With large quantities, it is better to
enter 30 to 60 minutes, so that the Hold-o-mat can
process the „cold mass“.
•
If the device is very full on 2 levels, temperature
differences between the upper and lower floor can
occur. The core probe should therefore always be
placed on the upper floor. When the programme
finishes, the upper pieces of meat are perfect, and the
lower ones catch up during an extended Hold phase.
•
The time required depends on the piece size. For
instance, for 10 kg of roast beef on 2 levels, about 4 to
5 hours are required.
•
Ideally, a buffer time for the Hold phase should be
calculated. First of all we are on the safe side for time,
and secondly, the meat continues to mature and
