16
Cook & Hold
Cooking with the CONVOTHERM
Operating instructions OSP and OSG
1. Press key R Possible selections appear on
the display. Select ‘New cooking recipe’ using
the dial or the keys and and confirm by
pressing the key .
2. For the further procedure in the Cook phase and
for input of the recipe name, please refer to the
CONVOTHERM cookbook.
3. To enter the Hold phase, press while the
cooking programme keys are flashing
R
Various selection possibilities appear on the
display. Select using the dial or the keys
and and confirm by pressing the key
again.
4. Confirm ‘Yes’ by pressing the key .
5. Press key
R Set the desired Hold
temperature and press key to confirm.
Your benefits
■
During the Cook phase, the meat is cooked very
gently with ‘Convection
’
or ‘Superheated steam’.
■ In the Hold phase, the product is finished extre-
mely gently.
Points to note
■ In the Cook phase, a temperature range of
120°C to 150°C is expedient in the cooking
programme ‘Convection’ or ‘Superheated
steam’.
■ The switching over point into the Hold phase
depends on the charge size, the type of meat
and the size of the piece of meat.
■ Select the desired final core temperature as
Hold temperature so that no overcooking is
possible.
Mr.C recommends:
You can prepare food during off-peak periods as
normal, load the CONVOTHERM and start the
Cook & Hold programme long before you need the
finished meals.
During Cook & Hold, a Cook phase is followed by a Hold phase.
The steamer switches automatically from the Cook phase to the Hold phase
when the set core temperature is reached (see diagram below).
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