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Cres Cor Roast-N-Hold Operation Manual

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• Chef-Developed Recipes
• Time/Temperature Charts
• Preparation Tips
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Summary of Contents for Cres Cor Roast-N-Hold

  • Page 1 • Chef-Developed Recipes • Time/Temperature Charts • Preparation Tips...

  • Page 2: Table Of Contents

    Table of Contents SECTION 1; Introduction and Operating Instructions Page Introduction ..........................1 How to Operate Your CRES COR Roast-N-Hold Oven............3 Microprocessor with Probe Model Operating Instructions ............3, 4 Advantages of Low-temperature Cooking ................5, 6 The All Important Hold Cycle....................7 SECTION 2; Preparing Beef Products Prime Rib..........................9...
  • Page 3 SECTION 8; Rethermalizing Rethermalizing ........................65 School Foodservice .........................65 Health Care / Elder Care......................65 Correctional / Penal Institutions ....................65 SECTION 9; General Information and Reference Sheets Cleaning your CRES COR Oven ....................67 Helpful Information.........................68 Determining Meat Shrinkage ....................69 Meat Shrinkage Work Sheet....................70...

  • Page 4: Introduction

    OPERATING INSTRUCTIONS ROAST-N-HOLD™ and RETHERM OVENS Section 1 Page Introduction........................ How to Operate Your CRES COR Roast-N-Hold Oven.......... Microprocessor w/ Probe Model Operating Instructions........... 3, 4 Advantages of Low-temperature Cooking..............Low Temperature Cooking ..................Adding Water to Sheet Pans ..................

  • Page 5: Page Introduction

    Experiment with your own house specialties and you’ll see that the CRES COR slow-roasting oven can do much more than produce an excellent roast with minimum shrinkage.

  • Page 6: How To Operate Your Cres Cor Roast-N-Hold Oven

    HOW TO OPERATE YOUR ROAST-N-HOLD™ and RETHERM OVEN FRONT PANEL OF HOT TOP UNIT HOW TO START UNIT 3. Set HOLDING thermostat to desired (for first time operation only): temperature (140°F/60°C). A new oven needs to “burn off” factory oils 4.

  • Page 7: Microprocessor With Probe Model Operating Instructions

    MICROPROCESSOR WITH PROBE MODEL OPERATING INSTRUCTIONS PROBE MODEL CONTROL PANEL HOW TO START UNIT longer the button is held down, the (for first time operation only): faster the time will increase. A new oven needs to “burn off” factory oils Pressing the DOWN Arrow-button before it is used for the first time.

  • Page 8: Microprocessor W/ Probe Model Operating Instructions

    MICROPROCESSOR WITH PROBE MODEL OPERATING INSTRUCTIONS (cont’d.) FOR AUTOMATIC (Probe) OPERATION: Do not change the mode of TIMER/ 1. Push ON/OFF switch to ON. Yellow PROBE switch while oven is operating in hold light will light up. Roasting Cycle. 2. Push TIMER/PROBE switch to PROBE. Oven must be OFF, or in the Hold Cycle, 3.

  • Page 9: Advantages Of Low-Temperature Cooking

    ADVANTAGES OF SLOW, LOW-TEMPERATURE COOKING IN ROAST-N-HOLD™ OVENS Reduces meat shrinkage and food costs. Enhances flavor development. Retains natural meat juices within the product. Allows maximum enzyme action on meat products. Uniformly coked meat from center to exterior. Requires less total energy consumption.

  • Page 10: Low Temperature Cooking

    The out. That is why the Roast-N-Hold Convection Oven natural enzymes within the meat are allowed to has been developed. Our CRES COR Oven will tenderize by breaking down connective tissues.

  • Page 11: The All Important Hold Cycle

    160° F / 71° C is attained, they handling. become inactive. The automatic hold cycle on the Roast-N-Hold ovens allows the enzymes the opportunity to break down (hydrolyze) tough NOTE: Recipes in this manual include connective tissue. Once the internal Manufacturer’s suggested holding times...

  • Page 12: Section

    SECTION 2 PREPARING BEEF PRODUCTS ROAST-N-HOLD™ OVENS SECTION 2 Page Prime Rib........................9 Outside Round......................10 Ribeye.........................11 Steamship Round......................12 Strip Loin, Boneless ....................13 Pulled Tenderloin .......................14 Short Ribs ........................15 Swiss Steak.........................16 Corned Beef Brisket ....................17 Cooked Sliced Beef w/ Gravy ..................18 Reheating Prime Ribs ....................19...

  • Page 13: Prime Rib

    PRIME RIB – NAMP #109 Roast-N-Hold™ Oven INITIAL PREPARATION....... Seasoning at personal discretion. PIECES PER TRAY......... Two, 20-22 lb. each. TRAYS PER OVEN LOAD ....Seven 18”x26” pans w/ wire grid, maximum TOTAL WEIGHT ........310 lb./140.6 kg. COOKING TEMPERATURE....Preheat oven to 250° F/121° C.

  • Page 14: Outside Round

    OUTSIDE ROUND WHOLE TOP ROUND – NAMP #168 Roast-N-Hold™ Oven INITIAL PREPARATION ...... Seasoning at personal discretion. PIECES PER TRAY ........ Two, 18-20 lb. each. TRAYS PER OVEN LOAD....Seven 18”x26” pans w/ wire grid, maximum TOTAL WEIGHT........280 lb./127 kg.

  • Page 15: Ribeye

    RIB EYE, LIP ON – NAMP #112A Roast-N-Hold™ Oven INITIAL PREPARATION....... Seasoning at personal discretion. PIECES PER TRAY......... Three, 12-14 lb. each. TRAYS PER OVEN LOAD ....Eight 18”x26” pans w/ wire grid, maximum TOTAL WEIGHT ........288 lb./130.6 kg.

  • Page 16: Steamship Round

    STEAMSHIP ROUND w/ HANDLE; RUMP And SHANK OFF – NAMP #160 Roast-N-Hold™ Oven INITIAL PREPARATION....... Seasoning at personal discretion. PIECES PER TRAY......... One per each 18” x 26” pan (50 to 60 lbs.) TRAYS PER OVEN LOAD ....Three pans, maximum.

  • Page 17: Strip Loin, Boneless

    STRIP LOIN BONELESS – NAMP #180 Roast-N-Hold™ Oven INITIAL PREPARATION....... Seasoning at personal discretion. PIECES PER TRAY......... Three, 10-12 lb. each. TRAYS PER OVEN LOAD ....Eight 18”x26” pans w/ wire grid, maximum TOTAL WEIGHT ........288 lb./130.6 kg. COOKING TEMPERATURE....Preheat oven to 250° F/121° C.

  • Page 18: Pulled Tenderloin

    PULLED TENDERLOIN – NAMP #189 Roast-N-Hold™ Oven INITIAL PREPARATION....... Season or bard as desired. Coating with oil is recommended PIECES PER TRAY......... Five, 5-7 lb. each. TRAYS PER OVEN LOAD ....Eight 18”x26” pans w/ wire grids. TOTAL WEIGHT ........200 lb./90.72 kg.

  • Page 19: Short Ribs

    SHORT RIBS – NAMP #123 Roast-N-Hold™ Oven INITIAL PREPARATION....... Pre-brown and lay out in 12” x 20” hotel pan w/ brown sauce; cover with foil or plastic film. TRAYS PER OVEN LOAD ....Eight pans (in CO-151-F-1818B); thirty to Forty 8 to 10-oz. Portions per 12” x 20” x 4”...

  • Page 20: Swiss Steak

    SWISS STEAK Roast-N-Hold™ Oven INITIAL PREPARATION....... Season, flour, pre-brown. Shingle in 12” x 20” x 4” hotel pan, cover in brown sauce; cover pan with foil or plastic film. PIECES PER TRAY ........ 30-40 portions of 6-8 oz. per 12” x 20” x 4”...

  • Page 21: Corned Beef Brisket

    CORNED BEEF BRISKET Roast-N-Hold™ Oven METHOD 1 INITIAL PREPARATION....... Remove Cryovac packaging. Place in 12”x20”x4” steamtable pan, add water to cover two-thirds; cover pan with plastic wrap. TRAYS PER OVEN LOAD ....Eight COOKING TEMPERATURE....Preheat oven to 250° F/121° C.

  • Page 22: Cooked Sliced Beef W/Gravy

    COOKED SLICED BEEF W/ GRAVY Roast-N-Hold™ Oven INITIAL PREPARATION....... Refrigerated, pre-sliced, shingled in 12”x20”x2 ½” hotel pan, covered with cold sauce. Cover with foil tent. TRAYS PER OVEN LOAD ....Eight in CO-151-F-1818B; 16 in CO-151-FUA12B. COOKING TEMPERATURE....Preheat oven to 250° F/121° C.

  • Page 23: Reheating Prime Ribs

    REHEATING PRIME RIBS When whole or partial roasts have not been internal temperature of 140°F (medium rare). served during the course of that evening’s Remember, the internal temperature of the business, simply remove from the oven. The meat will climb during the first hour of the meat should be cooled down as quickly as hold cycle while the oven cavity cools down possible.

  • Page 24: Fresh Ham B.r.t

    SECTION 3 PREPARING PORK PRODUCTS ROAST-N-HOLD™ OVENS SECTION 3 Page Fresh Ham B.R.T......................Fresh Ham Bone-in ......................Pork Loin, Boneless ....................... Pork Chops, 1-pound ..................... B.B.Q. Spare Ribs (to bite) .................... B.B.Q. Spare Ribs (fall from bone) ................Cured Ham (smoked or canned) ..................

  • Page 25: Initial Preparation

    FRESH HAM B.R.T. – NAMP #402B Roast-N-Hold™ Oven INITIAL PREPARATION....... Season with salt, pepper, garlic. PIECES PER TRAY......... Three – 10-12 lb. TRAYS PER OVEN LOAD ....Seven – 18” x 26” w/ wire grids, maximum TOTAL WEIGHT ........252 lb./114.3 kg.
  • Page 26 FRESH HAM, BONE-IN – NAMP #402A Roast-N-Hold™ Oven INITIAL PREPARATION....... Season to preference; salt, pepper, garlic. PIECES PER TRAY......... Two – 12-15 lb. TRAYS PER OVEN LOAD ....Seven – 18” x 26” w/ wire grids, maximum TOTAL WEIGHT ........210 lb. /95.24 kg.

  • Page 27: Pork Loin, Boneless

    PORK LOIN, BONELESS – NAMP #413A Roast-N-Hold™ Oven INITIAL PREPARATION....... Season as desired; salt, pepper, garlic. PIECES PER TRAY......... Four – 6-8 lb. TRAYS PER OVEN LOAD ....Seven – 18” x 26” w/ wire grid. TOTAL WEIGHT ........224 lb. /101.6 kg.
  • Page 28 PORK CHOPS, 1-Lb., DOUBLE BONE – NAMP #1412 Roast-N-Hold™ Oven INITIAL PREPARATION....... Score fat with boning knife for eye appeal. Season with salt, pepper and paprika. PIECES PER TRAY......... Thirty – 1-lb. center cut. TRAYS PER OVEN LOAD ....Ten – 18” x 26” w/ wire grid.
  • Page 29 BBQ SPARE RIBS – NAMP #416A or BABY-BACK RIBS – NAMP #422 (to bite) Roast-N-Hold™ Oven INITIAL PREPARATION....... Remove layer of (back) skin. Season as desired. PIECES PER TRAY......... Five – 1 ½ lb. and down. TRAYS PER OVEN LOAD ....Ten – 18” x 26” w/ wire grid.
  • Page 30 BBQ SPARE RIBS – NAMP #416A or BABY-BACK RIBS – NAMP #422 (fall from bone) Roast-N-Hold™ Oven INITIAL PREPARATION....... Remove layer of (back) skin. Season as desired. PIECES PER TRAY......... Five – 1 ½ lb. and down. TRAYS PER OVEN LOAD ....Ten – 18” x 26” w/ wire grid.

  • Page 31: Cured Ham (Smoked Or Canned)

    CURED HAM (Smoked or Canned) Roast-N-Hold™ Oven INITIAL PREPARATION....... Glaze with any combination preferred: brown sugar, honey, mustard, cloves, etc. PIECES PER TRAY......... Two – 14-16 lb. TRAYS PER OVEN LOAD ....Seven – 18” x 26” w/ wire grid.

  • Page 32: Bacon

    BACON Roast-N-Hold™ Oven INITIAL PREPARATION....... With bacon layered on baking paper, place in an 18” x 26” pan. PIECES PER TRAY......... Approximately 1 to 1.5 lb. per pan, depending on slice-count per pound. TRAYS PER OVEN LOAD ....Ten – 18” x 26” pans.

  • Page 33: Fresh Sausage

    FRESH SAUSAGE (Rope, Italian, Polish) Roast-N-Hold™ Oven INITIAL PREPARATION....... Line in 18” x 26” pan; no wire grid. Bend sausage - do not cut – to retain moisture. PIECES PER TRAY......... 8-lb. rope. TRAYS PER OVEN LOAD ....Fourteen – 18” x 26”...

  • Page 34: Roast Suckling Pig

    ROAST SUCKLING PIG (30-Lb. Average Weight) Roast-N-Hold™ Oven INITIAL PREPARATION....... Prop pig on raised wire grid. Oil skin and season. PIECES PER TRAY......... One TRAYS PER OVEN LOAD ....Four 18” x 26” bun pans TOTAL WEIGHT ........120 lb.
  • Page 36 SECTION 4 PREPARING POULTRY PRODUCTS ROAST-N-HOLD™ OVENS SECTION 4 Page Chicken; Splits, Quarters ................... Chicken Breast, Boneless................... Duck Halves....................... Turkey ........................Turkey Breasts, Foil-wrapped..................

  • Page 37: Chicken; Splits, Quarters

    CHICKEN; SPLITS, QUARTERS Roast-N-Hold™ Oven INITIAL PREPARATION....... Season, lay skin side up; for additional coloring, use paprika. PIECES PER TRAY......... Twelve halves. TRAYS PER OVEN LOAD ....Eight - 18” x 26” bun pans TOTAL WEIGHT ........120 lb. / 54.4 kg.

  • Page 38: Chicken; Breast Boneless

    CHICKEN BREAST, BONELESS Roast-N-Hold™ Oven INITIAL PREPARATION....... Season, dust with flour, then brush or spray with liquid margarine or butter. PIECES PER TRAY......... Thirty, 6 oz. each. TRAYS PER OVEN LOAD ....Eight - 18” x 26” bun pans TOTAL WEIGHT ........90 lb., 240 6-oz. portions COOKING TEMPERATURE....

  • Page 39: Duck Halves

    DUCK, HALVES Roast-N-Hold™ Oven INITIAL PREPARATION....... Season, put in 18” x 26” bun pan. PIECES PER TRAY......... Ten halves per pan. TRAYS PER OVEN LOAD ....Eight trays TOTAL WEIGHT ........100 lb. / 45.36 kg. COOKING TEMPERATURE....Preheat oven to 325°F / 163° C.

  • Page 40: Turkey

    TURKEY, WHOLE, 20-22 - Lb. AVERAGE, THAWED Roast-N-Hold™ Oven INITIAL PREPARATION....... Rinse, season cavity and place on wire grids in 18” x 26” pan. Rub skin with oil. PIECES PER TRAY......... Two per 18” x 26” pan. TRAYS PER OVEN LOAD ....Five.

  • Page 41: Turkey Breasts, Foil-Wrapped

    TURKEY BREASTS, 8.5- Lb. AVERAGE (Foil-wrapped, Boneless, Frozen) Roast-N-Hold™ Oven INITIAL PREPARATION....... Thaw breasts 24 hours in refrigerator. PIECES PER TRAY......... Three per 18” x 26” pan. TRAYS PER OVEN LOAD ....Eight trays. TOTAL WEIGHT ........204 lb. / 92.53 kg.

  • Page 42: Section 5; Preparing Lamb Products

    SECTION 5 PREPARING LAMB PRODUCTS ROAST-N-HOLD™ OVENS SECTION 5 Page Leg of Lamb, Boneless ....................Hotel Rack of Lamb....................Lamb Shanks......................
  • Page 43 LEG OF LAMB, BONELESS AND TIED – NAMP #234A Roast-N-Hold™ Oven INITIAL PREPARATION....... Season, put on raised wire grid in 18” x 26” bun pan. PIECES PER TRAY......... Four – 8 lbs. TRAYS PER OVEN LOAD ....Seven TOTAL WEIGHT ........224 lb. / 101.6 kg.
  • Page 44 HOTEL RACK OF LAMB – NAMP #1204 Roast-N-Hold™ Oven INITIAL PREPARATION....... Trim, season, put on wire rack in 18” x 26” bun pan. PIECES PER TRAY......... Fifteen portions / 14-oz. average, four-bone, Frenched. TRAYS PER OVEN LOAD ....Eight pans.
  • Page 45 LAMB SHANKS, BRAISED – NAMP #210 Roast-N-Hold™ Oven INITIAL PREPARATION....... Season, dredge in flour, brown, place in 12” x 20” x 4” pan; cover with sauce. Cover with foil tent. PIECES PER TRAY......... Twenty portions per pan, 16-oz. average. TRAYS PER OVEN LOAD ....Eight.

  • Page 46: Demi-Loaves

    SECTION 6 PREPARING BAKED GOODS ROAST-N-HOLD™ OVENS SECTION 6 Page Demi-loaves ....................... Sheet Pizza ......................... Bread Pudding......................Croissants........................New York-Style Cheesecake ..................Turnovers, Fruit-filled, Frozen .................. Fruit Pies, Frozen ....................... Cookies ........................
  • Page 47 DEMI-LOAVES Roast-N-Hold™ Oven INITIAL PREPARATION....... Thaw, place in greased loaf pans, proof. PIECES PER TRAY......... Two 6-loaf pans per 18” x 26” bun pans. TRAYS PER OVEN LOAD ....Eight. TOTAL WEIGHT ........N/A COOKING TEMPERATURE....Preheat oven to 350° F / 177° C.
  • Page 48 SHEET PIZZA Roast-N-Hold™ Oven INITIAL PREPARATION....... Using pre-baked pizza crust, place in 18” x 26” sheet pan. Cover with favorite toppings. If using fresh pork, pre-cook. PIECES PER TRAY......... One. TRAYS PER OVEN LOAD ....Twelve 18” x 26” sheet pans.
  • Page 49 4. Spot raw butter on top and sprinkle 3 tsp. Vanilla with ground cinnamon. 4 tsp. Cinnamon, ground 5. Bake in CRES COR Roast-N-Hold 8 Tbsp. Unsalted butter (1/4 lb.) oven at 350°F/177°C for 2 hours or until firm NOTES: a) Be sure oven is level to avoid spillage or overbake.

  • Page 50: Croissants

    CROISSANTS Roast-N-Hold™ Oven INITIAL PREPARATION....... Place on parchment paper, proof, egg wash. PIECES PER TRAY......... Fifteen 3 oz. per 18” x 26” pan. TRAYS PER OVEN LOAD ....Eight TOTAL OVEN LOAD......10 dozen COOKING TEMPERATURE....Preheat oven to 350° F / 177° C.
  • Page 51 NEW YORK-STYLE CHEESECAKE Roast-N-Hold™ Oven INGREDIENTS for one 9” cake: METHOD, continued: Filling: 3. Mix ingredients for crust and pat down 24 oz. baker’s cheese firmly and evenly in 9” spring-form pan. 1 cup granulated sugar Pour in filling and place in 300°F / 149° C ¼...
  • Page 52 FRUIT-FILLED TURNOVERS, FROZEN Roast-N-Hold™ Oven INITIAL PREPARATION....... Wash with water, sprinkle with sugar. Line 18” x 26” pan with parchment paper. PIECES PER TRAY......... Eighteen TRAYS PER OVEN LOAD ....Eight pans. TOTAL WEIGHT ........N/A COOKING TEMPERATURE....Preheat oven to 350° F / 177° C.
  • Page 53 FRUIT PIES (9”), FROZEN Roast-N-Hold™ Oven INITIAL PREPARATION....... Wash with water, sprinkle with granulated sugar. PIECES PER TRAY......... Five pies per 18” x 26” pan. TRAYS PER OVEN LOAD ....Eight TOTAL WEIGHT ........N/A COOKING TEMPERATURE....Preheat oven to 350° F / 177° C.

  • Page 54: Cookies

    COOKIES Roast-N-Hold™ Oven INITIAL PREPARATION....... Pre-pan the cookies. PIECES PER TRAY......... Two dozen 1-oz. cookies per 18” x 26” pan (4 x 6 rows). TRAYS PER OVEN LOAD ....10 pans/20 oz. TOTAL WEIGHT ........12.5 lbs./5.7 kg. COOKING TEMPERATURE....Bake in preheated oven at 350° F/177° C.

  • Page 56: Lobster Tails

    SECTION 7 PREPARING MISCELLANEOUS PRODUCTS ROAST-N-HOLD™ OVENS SECTION 7 Page Lobster Tails ......................Salmon, Poached......................Fillets; Scrod and Snapper ..................Bread Dressing......................Stuffed Cabbage Rolls ....................Lasagna ........................Vegetables, Canned....................Vegetables, Frozen..................... Baked Potatoes......................Oven-Roasted Garlic....................

  • Page 57: Page Lobster Tails

    LOBSTER TAILS Roast-N-Hold™ Oven INITIAL PREPARATION....... For volume banquet production of surf and turf, use 4 oz. cold-water tails. Split and lay meat on top of inverted shell. Season, coat with melted butter and light paprika. PIECES PER TRAY......... Thirty 4-oz. tails per each 18” x 26” bun pan.

  • Page 58: Salmon, Poached

    POACHED SALMON Roast-N-Hold™ Oven INITIAL PREPARATION....... Fillet fresh whole salmon and remove bones. Place on pan and season with herbs, lemon, or onion, at your discretion. Wrap pan tightly with standard plastic film. PIECES PER TRAY......... Four, 2-2.5 lbs. each.

  • Page 59: Fillets; Scrod And Snapper

    FILLETS (SCROD, SNAPPER) 9-oz. Roast-N-Hold™ Oven INITIAL PREPARATION....... Season, drizzle with melted butter. PIECES PER TRAY......... 20 9-oz. portions per 18” x 26” pan. TRAYS PER OVEN LOAD ....Ten TOTAL WEIGHT ........112.5 lbs/51 kg. COOKING TEMPERATURE....Preheated oven at 325° F/163° C.

  • Page 60: Bread Dressing

    BREAD DRESSING Roast-N-Hold™ Oven INITIAL PREPARATION....... Combine all ingredients; turn into 12” x 20” x 4” steam table pans. PIECES PER TRAY......... N/A TRAYS PER OVEN LOAD ....16 pans. TOTAL WEIGHT ........N/A COOKING TEMPERATURE....Preheated oven at 250° F/121° C.

  • Page 61: Stuffed Cabbage Rolls

    STUFFED CABBAGE ROLLS Roast-N-Hold™ Oven INITIAL PREPARATION....... Refrigerated (not frozen), pre-assembled, 12” x 20” x 4” steam table pan. Cover with foil tent. PIECES PER TRAY......... N/A TRAYS PER OVEN LOAD ....16 pans. TOTAL WEIGHT ........N/A COOKING TEMPERATURE....Preheated oven at 250° F/121° C.

  • Page 62: Lasagna

    LASAGNA (refrigerated, not frozen) Roast-N-Hold™ Oven INITIAL PREPARATION....... Refrigerated temperature, not frozen. Pre- assembled in 12” x 20” x 2.5” hotel pan. Cover with aluminum foil tent. PIECES PER TRAY......... N/A TRAYS PER OVEN LOAD ....16 pans. TOTAL WEIGHT ........N/A COOKING TEMPERATURE....

  • Page 63: Vegetables, Canned

    VEGETABLES, CANNED Roast-N-Hold™ Oven INITIAL PREPARATION....... Drain, season, add melted margarine or butter in 12” x 20” x 2.5” hotel pan. Cover with foil. PIECES PER TRAY......... Two #10 cans per pan, depending on liquid content and product. TRAYS PER OVEN LOAD ....Twelve pans atop 18” x 26” bun pan.

  • Page 64: Vegetables, Frozen

    VEGETABLES, FROZEN Roast-N-Hold™ Oven INITIAL PREPARATION....... Thaw vegetables, place in 12” x 20” x 2.5” steamtable pan. Season, drizzle or spot with butter, add water or stock to vegetable. Cover with foil. PIECES PER TRAY......... N/A TRAYS PER OVEN LOAD ....18 pans in half-size oven; 36 pans in full-size.

  • Page 65: Baked Potatoes

    BAKED POTATO Roast-N-Hold™ Oven INITIAL PREPARATION....... Brush skin with oil coating and load onto 18” x 26” sheet pan. PIECES PER TRAY......... Thirty, 80-90 count size TRAYS PER OVEN LOAD ....Eight (maximum) 18” x 26”. TOTAL ............ Approximately 250 potatoes.

  • Page 66: Oven-Roasted Garlic

    OVEN-ROASTED GARLIC BASE Roast-N-Hold™ Oven INGREDIENTS: METHOD: (yields approximately 7 lbs.) 1. Pre-heat your CRESCOR oven to 250° F 121° C. 2. In a 12” x 20” x 4” stainless half-pan, place the 5 lbs. fresh garlic, peeled peeled garlic and olive oil. Cover pan with standard 1 qt.
  • Page 68 SECTION 8 RETHERMALIZING RETHERM OVENS SECTION 8 Page Rethermalizing......................School Foodservice....................Health Care / Elder Care .................... Correctional / Penal Institutions.................

  • Page 69: School Foodservice

    20” pans or 18” x 26” pans are heated and held HEALTH CARE / ELDER CARE in a CRES COR Retherm Oven with a different interior shelf design. As health care operations continue to merge and...

  • Page 70: Cleaning Your Cres Cor Oven

    SECTION 9 GENERAL INFORMATION and REFERENCE SHEETS ROAST-N-HOLD™ and RETHERM OVENS SECTION 9 Page Cleaning Your Cres Cor Oven................... Helpful Information ....................Determining Meat Shrinkage..................Meat Shrinkage Work Sheet ..................
  • Page 71 CLEANING YOUR Roast-N-Hold™ / Retherm Oven The CRES COR oven you have purchased may It should be kept in mind that when have been in storage for an extended period of abrasive scrub pads are used, the appearance of time. For your own protection and to abide by the finish may be altered.

  • Page 72: Helpful Information

    HELPFUL INFORMATION PORTION GUIDE SCOOP and LADLE SIZES Portion Size, in ounces SCOOPS: LADLES: Container Size Size, Fraction No. in *size Amount No. 2 Can in oz. of cup 1 Qt. No. 2.5 Can No. 6 2/3 cup One Quart No.

  • Page 73: Determining Meat Shrinkage

    Starting Weight ........100 lbs. For reduced meat shrinkage – to as low as 7 to (Raw weight when placed in oven) 10% - when using the Cres Cor Roast-N- Hold Ovens, we recommend using the Finished Weight ........93 lbs. following tools: (Finished weight when taken from oven) Weight Loss ...........7 lbs.

  • Page 74: Meat Shrinkage Work Sheet

    MEAT SHRINKAGE WORK SHEET TIMES INTERNAL TEMPS WEIGHTS Percent Meat Date Description/Grade Total Start Roasted Roasted Lost Shrink DEFINITIONS: Raw Weight: Meat’s exact weight when Percentage of Meat Shrinkage (percentage): it is put into the oven raw weight lost during roasting process; i.e., Roasted Weight divided by Raw Roasted Weight: Meat’s weight when it Weight.

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