Cres Cor 1000-CH-SS Spécifications télécharger pdf (Page 10)

• Always preheat the oven before loading food products. Refer to page 8 for specific

instructions.

• All cooking guidelines are based upon loading cold foods from a 38°F to 40°F

refrigerator. Frozen and room tempered items will require adjustments in time. Frozen

meats will required 1-1/2 to 2 times the normal time.

• The oven doors must remain closed during cooking and the first hour of the holding

process. If the door(s) is opened, some additional cooking time may be required.

• “Carryover” cooking will take place during the initial hour of holding, following the

250°F cooking cycle.

• Always use a sanitized thermometer when checking internal temperatures.

• We all know that heat rises and that the top of larger cavity ovens are warmer at the

top area. With full loads of roasts, the top pan position may result in a more well done

product than the lower shelves. Load larger roasts at the top and the smaller items

toward the bottom.

• Chefs have used browning agents or carmel coloring on the surface of the raw meats to

assist in enhancing the “eye appeal” of the cooked roast.

• Expect condensation on the inside of the door during cooking. Some may escape through

the vents and this is normal. The external drip tray is positioned to help capture the

condensate.

• Watch for drip pan overflow in situations where beef roasts are cooked beyond rare and

involving full loads or overloading of the oven.

• For additional cooking assistance, contact our culinary team at www.crescor.com

COOKING

ADVICE

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Cres Cor 1000-CH-SS Spécifications Page 10