Cadco CAPO-203 User Manual page 36

Product: Cured Ham
Raw Weight; 14 - 16 pounds
Raw Temperature; 40ºf.
Probe % Humidity Temp
Cycle #1 140ºf. 10% 275ºf.
Cycle #2
Cycle #3
Cycle #4
Probe Plus™ Differential____________
Probe Set Point; _________
Program Number; ______________
Observations/Notes; because the ham is already cooked we can bake
it to an internal temperature of 140ºf. and it will be ready to serve. By
roasting at a lower temperature we will reduce our shrinkage and
increase our moisture.
36