Blodgett DFG-100 XCEL - Manual (Page 35)

33
Operation
how Cook & hold Works
With the optional COOK & HOLD feature, meat is roasted
at lower temperatures for longer periods of time. This pre-
serves flavor and tenderness and prevents over drying.
There are three phases in cook and hold roasting.
• Primary Cooking - controlled by the COOK & HOLD
TIMER. The meat is cooked at a low temperature
until approximately 2/3 done.
• Cooking from Stored Heat - when the primary 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.
• Hold - holds the product for several hours before
serving without loss of moisture or tenderness.
All meat should be completely thawed by refrigeration. Us-
ing frozen meat increases the cook time causing shrink-
age.
temperature
(°F)
time (hours)
Oven Temp
Oven switches from cook to hold
Stored heat
Product may be
held up to 16 hours
Product may be
removed and served.
Meat Temp
Figure 45
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