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Operation
Slow Roast & Hold (Over-night Cooking)
SRH without using the
SRH using the probe
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.
Set temperature 7°F (5°C) higher than the desired final
core temperature. The minimal difference in temperature is
probe
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 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. .
Temperature
1. 1st cooking stage 2. 2nd cooking stage (SRH)
Oven chamber temperature
Start Oven chamber
preheated
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
.
Electric Space$aver™
Space$aver™
Warming
80% of final CT
Core temperature (CT)
Reduction
Ready to serve
heating power
Oven chamber
Final CT + 7°C
Final CT
Time
Maximum
warming time
33
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