Cook And Hold - Cadco CAPO-203 User Manual

• Set the "Humidity" at 50%.
• Set the temperature at 212ºF.
• Press the touch pad next to the "Time" dial to indicate "Cycle 2".
• Program in a combi cycle of 30 minutes, 20% humidity, at a temperature of 325°F.
• This procedure may be used until all four cycles are set with the values of your choice.
• Press "Manual Start/Stop" to start cooking.

Cook and Hold

Cook and Hold as the name implies, is a two cycle process.
• We will first, roast at a low temperature [225°F.] allowing the meat to absorb the heat slowly.
• Next, we will hold the meat at a safe but still lower HACCP compliant temperature for service
later.
•
Meat products will not be ready to serve at the end of the first cooking
important part of the cooking process when roasting at lower temperatures.
• The roast times for most products will fall between 1 and 3 hours. Hold time will be a 2 hour
minimum.
• Products can be held from 2 to 24 hours depending on the size of the product and the desired
internal temperature.
• Never hold food below 140°F.
• You can also Probe Plus™ [∆T] and hold for the ultimate in shrinkage control.
• You are able to "hold" in all 4 cycles if you wish, but cycles 2-4 will be your most commonly
used hold cycles.
When we roast meats, the best way to get the least amount of shrinkage is to roast at a lower temperature
for a longer period of time. In some parts of the world that concept is called a "Luau".
We realize loss when we [roast] apply heat to any meat product. The heat makes the fibers of the product
constrict and that pushes moisture to the surface where it is evaporated. The higher the heat, the more
violently the fibers constrict, and the greater our loss is. A steak cooked well done has more shrinkage
and less moisture, than a steak cooked rare. A roast cooked at 350°F has less moisture than one cooked
at 225°F. This is "Mother Nature" pure and simple. We can't change the laws of Nature but we can work
with them and make these laws work for us.
Let's program a procedure for you to roast and hold a 12 pound prime rib. We will use a USDA #112a or
a boneless ribeye, roasted to an internal temperature of 130ºF for our example.
Cycle # 1 [the roast cycle]
• Step 1] Set the time by rotating the time adjustment dial until you see "1.00" [1 hour] in the time
readout window.
• Step 2] Set your temperature by rotating the temperature adjustment dial until you see 225°F in
the temperature readout window.
Cycle # 2 [cycle#2 will be your hold cycle.]
• We scroll to # 2 using the touch pad next to the "Temperature" dial.
• Your Cadco Line Chef™ Combination Oven can be automatically advanced into the hold mode
when prompted by either, the probe and the preset core temperature of the meat, or the timer.
12
cycle. The hold cycle is an