Cook & Hold Cookbook - Carter
Contents
1. CHEF NOTES Temperature Settings Preheat 250 F 121 C Cook 210 F 99 C Hold 150 F 66 C Final Internal Product Temperature 160 170 F 71 77 C Well Done For preparing pork at internal tempera tures lower than 165 F 74 C follow FDA guidelines Reheat at 250 F 121 C until desired internal temperature is reached PORK CHOPS Pre Cook Procedure Pre heat cabinet to 250 F 121 C Place pork chops directly on 18 x26 sheet pans Fill humidity pan with water Season pork chops as desired Capacity for CH6 25 16 oz pork chops per tray six trays maximum Total capacity 150 Ibs Capacity for CH9 25 16 oz pork chops per tray nine trays maximum Total capacity 225 Ibs Capacity for CH18 25 16 oz pork chops per tray eighteen trays maximum Total capacity 450 Ibs Approximate Cooking Time Cook at 210 F 121 C for 4 to 4 5 hours or internal food tem perature reaches 180 190 F 82 88 C This is medium to well done NOTE Cooking times may vary with individual circumstances Holding Time Minimum hold 1 hour maximum hold 4 hours For extended holding cover the chops NOTE If chops have not reached desired internal temperature add more cooking time until desired tem perature is reached Remember the internal temperature will rise 10 F to 15 F when the timer expires and the unit converts to the hold cycle Therefore be sure to allow for this 10 152. Line pans with foil and spray with non stick cooking spray for food release and easy pan clean up For extended holding more than 6 hours use 150 F 66 C holding tem perature When roasting and holding 1 or 2 roasts over night place warm water in sheet pans Reheat at 250 F 121 C to desired internal temperature RIB EYE NAMP 112A Pre Cook Procedure Fill humidity pan with warm water and preheat cabinet Allow meat to slack at room temperature at least one hour before roasting Place meat on wire racks in 18 x26 sheet pans Capacity for CH6 Three 10 12 Ib 4 5 4 kg roasts per tray two trays maximum Total capacity 6 roasts 72 pounds 33 kg Capacity for CH9 Three 10 12 Ib 4 5 4 kg roasts per tray four trays maximum Total capacity 12 roasts 144 pounds 65 kg Capacity for CH18 Three 10 12 Ib 4 5 4 kg roasts per tray seven trays maximum Total capacity 24 roasts 288 pounds 130 kg Approximate Cooking Time Twelve 12 minutes per pound for the largest piece Add 12 minutes for each additional piece NOTE Cooking times may vary with individual circumstances Minimum Holding Time Rib Eye should be held approximately 3 4 hours before serving NOTE If roast has not reached desired internal temperature add more cooking time until desired tempera ture is reached Remember the internal temperature will rise 10 F to 15 F when the timer expires and the unit converts to the hold
3. x26 sheet pans with six slabs of ribs placed in a single layer average weight of 2 lbs each Ca pacity 36 lbs Capacity for CH9 Four 18 x26 sheet pans with six slabs of ribs placed in a single layer average weight of 2 lbs each Ca pacity 48 lbs Capacity for CH18 Nine 18 x26 sheet pans six slabs of ribs placed in a single layer average weight of 2 lbs each Capaci ty 108 lbs Approximate Cooking Time Cook for 3 5 hours for first pan add 20 minutes of cooking time for each additional pan NOTE Cooking times may vary with individual circumstances Holding Time Minimum hold 2 hours maximum hold 4 hours For extended holding cover the ribs NOTE If ribs have not reached desired internal temperature add more cooking time until desired tempera ture is reached Remember the internal temperature will rise 10 F to 15 F when the timer expires and the unit converts to the hold cycle Therefore be sure to allow for this 10 15 F rise in temperature when you take the internal reading 16 PORK CHEF NOTES Temperature Settings Preheat 250 F 121 C Cook 250 F 121 C Hold 165 F 74 C Cook to a minimum internal tempera ture of 165 F 74 F Line pans with foil and spray with non stick cooking spray for food release and easy pan clean up Season to taste with salt pepper amp garlic When cooking overnight use warm wa ter in sheet pans Do not overcrowd pans i e allow ham
4. 130 F means some bac teria will survive Season roast as desired Seasonings may be added directly to the water pan Line pans with foil and spray with non stick cooking spray for food release and easy pan clean up There will be no drippings for scratch au jus For extended holding more than 6 hours use 150 F 66 C holding tem perature Reheat at 250 F 121 C to desired internal temperature STEAMSHIP ROUND NAMP 160 Pre Cook Procedure Place meat on sheet trays with wire grids no more than one 60 63 pound 27 28 5 kg steamship round per tray Allow meat to slack at room temperature for one hour before roasting Fill hu midity pan with warm water and pre heat cabinet to 250 F 121 Capacity for CH6 One 60 63 Ib 27 28 5 kg steamship round per tray one tray maximum Total capacity 63 pounds 28 5 kg Capacity for CH9 One 60 63 Ib 27 28 5 kg steamship round per tray one tray maximum Total capacity 63 pounds 28 5 kg Capacity for CH18 One 60 63 Ib 27 28 5 kg steamship round per tray three trays maximum Total capacity 187 pounds 85 kg Approximate Cooking Time One 1 60 Ib roast 11 5 hours or until the internal temperature reaches 135 F 57 C rare Two 2 60 lb roasts 13 5 to 14 hours or until internal food tem perature reaches 135 F 57 C rare Three 3 60 Ib roasts 15 to 15 5 hours or until internal food tem perature reaches 135 F 57 C rare NOTE
5. 15 F rise in temperature when you take the internal reading 26 FISH CHEF NOTES Temperature Settings Preheat 275 F 135 C Cook 275 F 135 C Hold 145 F 63 C Cook to a minimum internal temperature of 150 F 66 C Spray pans with food release Recommended seasonings Cajun sea soning and lemon juice Reheating is not recommended Overnight cooking is not recommended CAJUN RED FISH OR ORANGE ROUGHY Pre Cook Procedure Preheat cabinet to 275 F 162 C For best results use Red Fish or Orange Roughy fillets Soray pans with non stick spray or coat with butter Fill humidity pan Capacity for CH6 Two 18 x26 sheet pans Each tray will hold approximately 24 six ounce fillets Capacity for CH9 Four 18 x26 sheet trays Each tray will hold approximately 24 six ounce fillets Capacity for CH18 Eight 18 x26 sheet pans Each tray will hold approximately 24 six ounce fillets Approximate Cooking Time Twenty five to thirty minutes based on thickness of fillets Addi tional time may be required depending on the thickness of the fillets NOTE Cooking times may vary with individual circumstances Holding Time Fillets can be held up to 30 minutes maximum However since fillets are usually thin holding time should be minimized NOTE If product has not reached desired internal temperature add more cooking time until desired tem perature is reached Remember the internal temp
6. COMPLETE USER S MANUAL ONLINE AT WWW CARTER HOFFMANN COM READ OPERATION INSTRUCTIONS COMPLETELY BEFORE INSTALLING amp OPERATING THIS APPLIANCE From the home page click on the PRODUCTS tab and then select from the product choices i e banquet carts holding cabinets etc Once on the product page manuals can be found in the tables by model number Click on the corresponding manual PDF for your model number You can locate the model number on the serial tag on the cabinet Low Temperature Cooking amp Holding Cooking The purpose of low temperature cooking is increased moisture retention tenderization and consistency of product Asa consequence the benefit of low temperature cooking is increased product yield and therefore increased profits In addi tion these cabinets provide labor and energy savings that further increase profitability And because they cook at low temperature no exhaust hood is needed check local codes For example When cooking a 20 pound roast in a convection oven the meat shrinkage will average 25 Why These ovens blast a high temperature dry air over the product exploding the small blood vessels breaking down the product structure and allowing it to dry out Cook that same 20 pound roast at lower temperatures in a cook and hold and shrinkage averages about 7 10 Cook ing at a lower temperature for a longer period of time with gentle air circulation reduces breakdown of product struc
7. F rise in temperature when you take the internal reading 18 LAMB CHEF NOTES Temperature Settings Preheat 225 F 107 C Cook 225 F 107 C Hold 145 F 63 C Cook to a minimum internal tempera ture of 145 150 F 63 66 C Spray pans with food release and place lamb fat side up on racks Season with mixed herbs provencale sprinkle with grated Romano or Parme san cheese or add seasoned bread crumbs Reheat at 250 F 121 C until desired internal temperature is reached RACK OF LAMB Pre Cook Procedure Prepare rack of lamb French style Trim and halve lamb racks Remove shiv bone and inside blade for easy carving Cut ends so that the bones are 2 3 inches exposed Fill humidity pan with water Capacity for CH6 Two 18 x26 sheet pans Each will hold ap proximately 14 to 16 portions 10 12 ounce average size Capacity for CH9 Four 18 x26 sheet pans Each will hold ap proximately 14 to 16 portions 10 12 ounce average size Capacity for CH18 Eight 18 x26 sheet pans Each will hold approximately 14 to 16 portions 10 12 ounce average size Approximate Cooking Time Three to 3 5 hours at 225F 107 C NOTE Cooking times may vary with individual circumstances Holding Time One to two hours NOTE If product has not reached desired internal temperature add more cooking time until desired tem perature is reached Remember the internal temperature will rise 10 F t
8. cycle Therefore be sure to allow for this 10 15 F rise in temperature when you take the internal reading BEEF CHEF NOTES Temperature Settings Preheat 275 F 135 C Cook 250 275 F 121 135 Hold 145 F 63 C Final Internal Product Temperature 130 F 54 C Raret 140 F 60 C Medium Rare 150 F 66 C Medium 160 F 71 C Well Done tRare beef is popular but cooking only to an inter nal temperature of 130 F means some bacteria will survive Season as desired Line pans with foil and spray with non stick cooking spray for food release and easy pan clean up Julienne of vegetables may be prepared separately and added when plating Reheat at 250 F 121 C to desired in ternal temperature SWISS STEAK WITH VEGETABLES Pre Cook Procedure Preheat cabinet and add warm water to humidity pan Flour both sides of Swiss steak and sear in heated oil or butter fla vored shortening Place on 18 x26 sheet pans and cover with Julienne of vegetables Cover pan with foil Capacity for CH6 Two 18 x26 sheet pans Each pan holds approximately 24 ea 6 ounce Swiss steaks Capacity for CH9 Four 18 x26 sheet pans Each pan holds approximately 24 ea 6 ounce Swiss steaks Capacity for CH18 Eight 18x26 sheet pans Each pan holds approximately 24 ea 6 ounce Swiss steaks Approximate Cooking Time Cook at 250 F 275 F for approximately two hours NOTE Cooking times may vary with
9. grids no more than two 26 pound 11 7kg prime ribs per tray Allow meat to slack at room temperature for one hour before roasting Fill humidity pan with warm water and pre heat cabinet to 250 F 121 C Capacity for CH6 Two 22 26 lb 10 11 7 kg prime ribs per tray 2 trays maximum Total capacity 104 pounds 47 kg Capacity for CH9 Two 22 26 lb prime ribs per tray 3 trays maximum Total capacity 156 pounds 71 kg Capacity for CH18 Two 22 26 lb prime ribs per tray 7 trays maximum Total capacity 364 pounds 165 kg Approximate Cooking Time Twelve minutes per pound for the largest piece Add 10 minutes for every piece thereafter for rare product NOTE Cooking times may vary with individual circumstances Minimum Holding Time 4 hours NOTE If prime rib has not reached desired internal temperature add more cooking time until desired temperature is reached Remember the internal temperature of prime rib will rise 10 F to 15 F when the timer expires and the unit converts to the hold cycle Therefore be sure to allow for this 10 15 F rise in temperature when you take the internal reading BEEF CHEF NOTES Temperature Settings Preheat 250 F 121 C Cook 210 F 99 C Hold 140 F 60 C Final Internal Product Temperature 130 F 54 C Raret 140 F 60 C Medium Rare 150 F 66 C Medium 160 F 71 C Well Done tRare beef is popular but cooking only to an internal temperature of
10. individual circumstances Minimum Holding Time 2 hours NOTE If steaks have not reached desired internal temperature add more cooking time until desired tem perature is reached Remember the internal temperature of will rise 10 F to 15 F when the timer expires and the unit converts to the hold cycle Therefore be sure to allow for this 10 15 F rise in temperature when you take the internal reading BEEF CHEF NOTES Temperature Settings Preheat 250 F 121 C Cook 225 250 F 107 121 C Hold 140 F 60 C Final Internal Product Temperature 130 F 54 C Raret 140 F 60 C Medium Rare 150 F 66 C Medium 160 F 71 C Well Done tRare beef is popular but cooking only to an internal temperature of 130 F means some bac teria will survive Season roast as desired Seasonings may be added directly to the water pan Try marinating in a red wine and herb brine prior to roasting Do not overcrowd pans i e allow roasts to touch one another Restrict ed air flow will produce uneven cook Ing Line pans with foil and spray with non stick cooking spray for food release and easy pan clean up PULLED TENDERLOIN NAMP 189 Pre Cook Procedure Fill humidity pan with warm water and preheat cabinet Allow meat to slack at room temperature for one hour before roasting Season or bard as desired Coat with oil Place meat on wire racks in 18 x26 sheet pans Capacity for CH6 Fiv
11. internal reading 12 BEEF CHEF NOTES Temperature Settings Preheat 225 F 107 C Cook 225 F 107 C Hold 170 F 77 C Final Internal Product Temperature 165 F 74 C Well Donet tRare beef is popular but cooking to an internal temperature of less than 165 F means some bacteria will survive We recommend that you cook hamburger patties to a minimum of 165 F before holding Season as desired Overnight holding is not recommended HAMBURGER PATTIES Frozen product weight 4 5 ounces each 125 150 grams Pre Cook Procedure Preheat cabinet and add warm water to humidity pan Place hamburger patties in a single layer do not overlap on 18 x26 sheet pans and cover with plastic wrap during cooking Capacity for CH6 Six 18 x26 sheet pans with patties placed in a single layer Capacity for CH9 Nine 18 x26 sheet pans with patties placed in a single layer Capacity for CH18 Eighteen 18 x26 sheet pans with patties placed in a single layer Approximate Cooking Time Approximately 45 minutes cook to an internal temperature of 165 F 74 C NOTE Cooking times may vary with individual circumstances Holding Time Not necessary chef s discretion with a maximum of 4 hours 13 PORK CHEF NOTES Temperature Settings Preheat 250 F 121 C Cook 250 F 121 C Hold 170 F 77 C Line pans with foil and spray with non stick cooking spray for food releas
12. internal reading 14 PORK CHEF NOTES Temperature Settings Preheat 235 F 113 C Cook 225 F 107 C Hold 160 F 71 C Final Internal Product Temperature 185 F 85 C Well Done For preparing pork at internal tempera tures lower than 165 F 74 C follow FDA guidelines Marinate ribs prior to cooking with salt garlic pepper and sweet soy sauce If using regular soy sauce add brown sugar Mix well and brush over ribs PORK RIBS NAMP 422 Slab Style Pre Cook Procedure Remove layer of back skin season as desired Preheat cabi net and add warm water to humidity pan Place ribs on wire racks in 18 x26 sheet pans and add 3 cups of water to each pan of ribs A liquid smoke agent may be added if desired Capacity for CH6 Three 18 x26 sheet pans with four slabs of ribs placed in a single layer average weight of 2 to 2 5 Ibs each Capacity 30 lbs Capacity for CH9 Four 18 x26 sheet pans with four slabs of ribs placed in a single layer average weight of 2 to 2 5 lbs each Capacity 40 lbs Capacity for CH18 Nine 18 x26 sheet pans four slabs of ribs placed in a single layer average weight of 2 to 2 5 lbs each Capacity 90 Ibs Approximate Cooking Time Cook for 3 5 hours for first pan add 20 minutes of cooking time for each additional pan After initial 1 25 hours of roasting re move ribs and baste lightly on both sides and return to oven 1 25 hours before end of cook c
13. 18 Five 18 x26 sheet pans Two turkeys per pan approximately 16 lbs each Ten turkeys total 160 Ibs Approximate Cooking Time Cook at 250 F 121 C For 2 6 turkeys cook approximately 5 hours For more than 6 turkeys cook approximately 7 hours NOTE Cooking times may vary with individual circumstances Holding Time Minimum 30 minutes Maximum 10 hours When holding longer than 3 hours cover product with clear plastic film NOTE If product has not reached desired internal temperature add more cooking time until desired tem perature is reached Remember the internal temperature will rise 10 F to 15 F when the timer expires and the unit converts to the hold cycle Therefore be sure to allow for this 10 15 F rise in temperature when you take the internal reading 24 POULTRY CHEF NOTES Temperature Settings Preheat 325 F 162 C Cook First 15 minutes 325 F 162 C Remainder of cycle 250 F 121 C Hold 150 F 66 C Cook to a minimum internal temperature of 175 F 79 C Spray rack and pans with food release For added flavor fill humidity pan with seasoned chicken broth Reheat at 250 F 121 C until desired internal temperature is reached TURKEY BREASTS Pre Cook Procedure Preheat cabinet to 325 F 162 C Thaw breasts under refriger ation before roasting Do NOT force thaw in water Rinse thawed breasts and place on wire racks in 18 x26 sheet pans
14. Brush with butter or oil and season as desired Fill humidity pan Capacity for CH6 Two 18 x26 sheet pans Each will hold 3 pieces approximately 10 12 lbs each 6 pieces total 72 lbs Capacity for CH9 Three 18 x26 sheet pans Each will hold 3 pieces approximately 10 12 lbs each 9 pieces total 108 Ibs Capacity for CH18 Seven 18 x26 sheet pans Each will hold 3 pieces approximately 10 12 lbs each 21 pieces total 252 Ibs Approximate Cooking Time Cook at 325 F for 15 minutes then lower temperature to 250 F Total time 10 minutes per pound for the largest piece then 20 minutes per each additional breast NOTE Cooking times may vary with individual circumstances Holding Time Minimum hold 30 minutes Maximum hold 10 hours NOTE If product has not reached desired internal temperature add more cooking time until desired tem perature is reached Remember the internal temperature will rise 10 F to 15 F when the timer expires and the unit converts to the hold cycle Therefore be sure to allow for this 10 15 F rise in temperature when you take the internal reading 25 POULTRY CHEF NOTES Temperature Settings Preheat 300 F 149 C Cook 300 F 149 C Hold 150 F 66 C Final Internal Product Temperature 175F 79 C Spray pans with food release For added flavor fill humidity pan with seasoned chicken or turkey broth After cook cycle duck may be brushed with ora
15. COOKING GUIDE For CARTER HOFFMANN Cook amp Hold Cabinets With Carter Hoffmann s Slow Cook amp Hold Cabi nets you can roast to perfection with a larger yield than convection oven cooking Our secret is gentle air circulation that caramelizes the exterior of the roast seals in moisture amp cooks more evenly And because your roasts are per fectly and naturally browned there s no need to dress them up with sauces and gravies But beyond roasts these cabinets are versatile to cook a wide variety of items This cook book is in tended to provide you with the basics of cook amp hold cooking TABLE OF CONTENTS GENERAL SPECIFICATIONS 2 CABINET OPERATION 3 LOW TEMPERATURE COOKING amp HOLDING 4 BEEF RECIPES 5 13 PORK RECIPES 14 18 LAMB RECIPES 19 20 POULTRY RECIPES 21 26 FISH RECIPES 27 28 MISCELLANEOUS RECIPES 29 34 DETERMINING MEAT SHRINKAGE 35 1551 McCormick Ave Mundelein IL 60060 847 362 5500 e 800 323 9793 Fax 847 367 8981 CARTER HOFFMANN www carter hoffmann com Form CHCB 0114 Cook amp Hold Cabinets General Specifications see individual spec sheets for more details NEW Controls Cook to time or temperature Includes meat probe Gentle air circulation caramelizes meat and seals in juices for perfect roasts and more portions Browning occurs naturally without the use of gravies and sauces to colorize meats Easy to use controls dial in cook temperature hold temperature and cook time Lift
16. Cooking times may vary with individual circumstances Minimum Holding Time 3 4 hours NOTE If roast has not reached desired internal temperature add more cooking time until desired temper ature is reached Remember the internal temperature will rise 10 F to 15 F when the timer expires and the unit converts to the hold cycle Therefore be sure to allow for this 10 15 F rise in temperature when you take the internal reading BEEF CHEF NOTES Temperature Settings Preheat 250 F 121 C Cook 210 F 99 C Hold 140 F 60 C Final Internal Product Temperature 130 F 54 C Raret 140 F 60 C Medium Rare 150 F 66 C Medium 160 F 71 C Well Done tRare beef is popular but cooking only to an internal temperature of 130 F means some bacte ria will survive Season roast as desired Seasonings may be added directly to the water pan Line pans with foil and spray with non stick cooking spray for food release and easy pan clean up When roasting and holding 1 or 2 roasts over night place warm water in the sheet pans For extended holding more than 6 hours use 150 F 66 C holding tem perature Reheat at 250 F 121 C to desired internal temperature ROAST BEEF TOP ROUND NAMP 168 Pre Cook Procedure Wipe away excess juices with paper towel Fill humidity pan with warm water and preheat cabinet to 250 F Allow meat to slack at room temperature at least one hour befor
17. When holding longer than 3 hours cover product with clear plastic film NOTE If product has not reached desired internal temperature add more cooking time until desired tem perature is reached Remember the internal temperature will rise 10 F to 15 F when the timer expires and the unit converts to the hold cycle Therefore be sure to allow for this 10 15 F rise in temperature when you take the internal reading 2 POULTRY CHEF NOTES Temperature Settings Preheat 275 F 135 C Cook 275 F 135 C Hold 145 F 63 C Cook to a minimum internal tempera ture of 175 F 79 C Spray rack and pans with food release For added flavor fill humidity pan with seasoned chicken broth Reheat at 250 F 121 C until desired internal temperature is reached BAKED CHICKEN IN CRACKER CRUST Pre Cook Procedure Preheat cabinet to 275 F 135 C Season with salt pepper honey amp soy sauce to taste Dip chicken parts in egg well beaten whole eggs or egg whites Roll in cracker crumb corn flake mix and place on sheet pan Fill humidity pan Capacity for CH6 2 18 x26 sheet pans Each will hold 32 pieces 2 5 lb quartered chicken 64 pieces total Capacity for CH9 4 18 x26 sheet pans Each will hold 32 pieces 2 5 Ib quartered chicken 128 pieces total Capacity for CH18 8 18 x26 sheet pans Each will hold 32 pieces 2 5 lb quartered chicken 256 pieces total Approximate Cooking Tim
18. ature is reached Remember the internal temperature will rise 10 F to 15 F when the timer expires and the unit converts to the hold cycle Therefore be sure to allow for this 10 15 F rise in temperature when you take the internal reading 21 POULTRY CHEF NOTES Temperature Settings Preheat 250 F 121 C Cook 240 F 116 C Hold 160 F 71 C Final Internal Product Temperature 175 F 79 C Spray pans with food release For added flavor fill humidity pan with seasoned chicken broth Reheat at 250 F 121 C until desired internal temperature is reached CHICKEN HALVES OR PIECES Pre Cook Procedure Preheat cabinet to 250 F 121 C Cut up each whole chicken 3 to 3 5 Ib average into halves or eight pieces Clean and dry and remove excess fat Brush pieces with butter or vegetable oil Season to taste Fill humidity pan Capacity for CH6 Three 18 x26 sheet pans Pieces 32 per pan maximum 96 pieces Halves 12 per pan maximum 36 halves Capacity for CH9 Four 18 x26 sheet pans Pieces 32 per pan maximum 128 pieces Halves 12 per pan maximum 48 halves Capacity for CH18 Eight 18 x26 sheet pans Pieces 32 per pan maximum 256 pieces Halves 12 per pan maximum 96 halves Approximate Cooking Time Approximately three hours at 240 F 116 C NOTE Cooking times may vary with individual circumstances Holding Time Minimum 30 minutes Maximum 8 hours
19. d and humidity pan has ample water NOTE If product has not reached desired internal temperature add more cooking time until desired tem perature is reached Remember the internal temperature will rise 10 F to 15 F when the timer expires and the unit converts to the hold cycle Therefore be sure to allow for this 10 15 F rise in temperature when you take the internal reading 29 MISCELLANEOUS CHEF NOTES Temperature Settings Preheat 325 F 162 C Cook 325 F 162 C Hold 170 F 77 C Cook to a maximum internal temperature of 190 F 88 C Spray pans with non stick cooking spray Potatoes may be placed on wire grids to reduce cooking time Do not pack tightly Foil line sheet pan to avoid extensive cleaning of baked on oil Twice baked potatoes may be heated in cabinet at 325 F 162 C to internal tem perature of 180 F 82 C This will take approximately 30 40 minutes from refrig erated state Overnight cooking is not recommended BAKED POTATOES Pre Cook Procedure Preheat cabinet to 325 F 162 C Wash potatoes brush skins with oil coating and place on 18 x26 sheet pans Thirty 80 90 count size per tray Fill humidity pan Capacity for CH6 Two 18 x26 sheet pans Approximately 80 potatoes Capacity for CH9 Four 18 x26 sheet trays Approximately 120 potatoes Capacity for CH18 Eight 18 x26 sheet pans Approximately 240 potatoes Approximate Cooking Ti
20. e Approximately 1 5 hours at 275 F 135 C or until fork tender NOTE Cooking times may vary with individual circumstances Holding Time Minimum two hours NOTE If product has not reached desired internal temperature add more cooking time until desired tem perature is reached Remember the internal temperature will rise 10 F to 15 F when the timer expires and the unit converts to the hold cycle Therefore be sure to allow for this 10 15 F rise in temperature when you take the internal reading 23 POULTRY CHEF NOTES Temperature Settings Preheat 250 F 121 C Cook 250 F 121 C Hold 150 F 66 C Final Internal Product Temperature 175 79 C Spray pans with food release For added flavor fill humidity pan with seasoned chicken or turkey broth Reheat at 250 F 121 C until desired internal temperature is reached ROASTED WHOLE TURKEY Pre Cook Procedure Preheat cabinet to 250 F 121 C Turkey must be completely thawed before roasting Do NOT force thaw or stuff birds Rinse turkeys and turn wings and legs back and securely tie down Place on wire racks in 18 x26 sheet pans Brush with butter or vegetable oil Season to taste Fill humidity pan Capacity for CH6 One 18 x26 sheet pan Two turkeys approximately 16 lbs each Capacity for CH9 Three 18 x26 sheet pans Two turkeys per pan approximately 16 lbs each Six turkeys total 96 Ibs Capacity for CH
21. e and easy pan clean up Season to taste with salt pepper amp garlic When cooking overnight use warm water in sheet pans Do not overcrowd pans i e allow hams to touch one another Restricted air flow will produce uneven cooking Cook to a minimum internal tempera ture of 165 F 74 F FRESH HAM BONE IN 18 20 Ibs Pre Cook Procedure Preheat cabinet and add warm water to humidity pan Place meat on 18 x26 sheet pans 2 hams per sheet It is not neces sary to use wire rack with ham Capacity for CH6 Two 18 20 Ib 8 9 kg hams per tray two trays maximum Total capacity 4 hams 80 pounds 36 kg Capacity for CH9 Two 18 20 Ib 8 9 kg hams per tray four trays maximum Total capacity 8 hams 160 pounds 72 kg Capacity for CH18 18 20 Ib 8 9 kg hams per tray eight trays maximum Total capacity 16 hams 320 pounds 145 kg Approximate Cooking Time 15 minutes per pound for largest ham plus 30 additional minutes for each additional ham NOTE Cooking times may vary with individual circumstances Minimum Holding Time Not necessary at chef s discretion up to 10 hours NOTE If roast has not reached desired internal temperature add more cooking time until desired tempera ture is reached Remember the internal temperature will rise 10 F to 15 F when the timer expires and the unit converts to the hold cycle Therefore be sure to allow for this 10 15 F rise in temperature when you take the
22. e 5 7 Ib 2 2 3 2 kg roasts per tray two trays maximum Total capacity 10 roasts 70 pounds 31 kg Capacity for CH9 Five 5 7 Ib 2 2 3 2 kg roasts per tray four trays maximum Total capacity 20 roasts 140 pounds 63 kg Capacity for CH18 Five 5 7 lb 2 2 3 2 kg roasts per tray seven trays maximum Total capacity 35 roasts 245 pounds 111 kg Approximate Cooking Time Twelve 12 minutes per pound for the largest piece Add 12 minutes for each additional piece NOTE Cooking times may vary with individual circumstances Minimum Holding Time Not necessary If holding for later service open door s and allow hot air to escape as quickly as possible Close doors and hold at 140 F 60 C NOTE If roast has not reached desired internal temperature add more cooking time until desired tempera ture is reached Remember the internal temperature will rise 10 F to 15 F when the timer expires and the unit converts to the hold cycle Therefore be sure to allow for this 10 15 F rise in temperature when you take the internal reading 10 BEEF CHEF NOTES Temperature Settings Preheat 250 F 121 C Cook 250 F 121 C Hold 170 F 77 C Final Internal Product Temperature 130 F 54 C Raret 140 F 60 C Medium Rare 160 F 71 C Well Done 60 C 150 F 66 C Medium 71 C TRare beef is popular but cooking only to an internal temperature of 130 F means some bacte ria will surv
23. e hold cycle Therefore be sure to allow for this 10 15 F rise in temperature when you take the internal reading 20 POULTRY CHEF NOTES Temperature Settings Preheat 235 F 113 C Cook 225 F 107 C Hold 160 F 71 C Cook to a minimum internal tempera ture of 175 F 79 C Spray rack and pans with food release For added flavor fill humidity pan with seasoned chicken broth Reheat at 250 F 121 C until desired internal temperature is reached WHOLE CHICKENS Pre Cook Procedure Preheat cabinet to 235 F 113 C Remove inside chicken fat and season internally as desired Place chickens on wire rack in 18 x26 sheet pan Brush chickens with butter or vegetable oil Season to taste Fill humidity pan Capacity for CH6 Two 18 x26 sheet pans Each will hold 6 chickens per rack avg weight 3 lbs for each bird Twelve chickens total Capacity for CH9 Three 18 x26 sheet pans Each will hold 6 chickens per rack avg weight 3 lbs for each bird Eighteen chickens total Capacity for CH18 Six 18 x26 sheet pans Each will hold 6 chickens per rack avg weight 3 lbs for each bird Thirty six chickens total Approximate Cooking Time Approximately four hours at 225 F 107 C NOTE Cooking times may vary with individual circumstances Holding Time One to two hours NOTE If product has not reached desired internal temperature add more cooking time until desired tem per
24. e roasting Then place meat on wire racks in 18 x26 aluminum sheet trays Capacity for CH6 Two 22 25 Ib 10 11 3 kg roasts per tray 2 trays maximum Total capacity 100 pounds 45 kg Capacity for CH9 Two 22 25 Ib 10 11 3 kg roasts per tray 3 trays maximum Total capacity 150 pounds 68 kg Capacity for CH18 Two 22 25 Ib 10 11 3 kg roasts per tray 7 trays maximum Total capacity 350 pounds 159 kg Approximate Cooking Time Twelve minutes per pound for the largest piece Add 10 minutes for every piece thereafter for rare product NOTE Cooking times may vary with individual circumstances Minimum Holding Time 3 hours NOTE If roast has not reached desired internal temperature add more cooking time until desired temper ature is reached Remember the internal temperature will rise 10 F to 15 F when the timer expires and the unit converts to the hold cycle Therefore be sure to allow for this 10 15 F rise in temperature when you take the internal reading BEEF CHEF NOTES Temperature Settings Preheat 250 F 121 C Cook 210 F 99 C Hold 140 F 60 C Final Internal Product Temperature 130 F 54 C Raret 140 F 60 C Medium Rare 150 F 66 C Medium 160 F 71 C Well Done tRare beef is popular but cooking only to an internal temperature of 130 F means some bac teria will survive Season roast as desired Seasonings may be added directly to the water pan
25. erature will rise 10 F to 15 F when the timer expires and the unit converts to the hold cycle Therefore be sure to allow for this 10 15 F rise in temperature when you take the internal reading 27 FISH CHEF NOTES Temperature Settings Preheat 275 F 135 C Cook 275 F 135 C Hold 145 F 63 C Cook to a minimum internal temperature of 150 F 66 C Spray pans with food release Recommended seasonings salt pepper lemon juice butter fresh onions dill Reheating is not recommended Overnight cooking is not recommended STEAMED SALMON Pre Cook Procedure Preheat cabinet to 275 F 162 C Thoroughly clean and wash salmon Season to taste Wrap each piece in wet cheesecloth or parchment paper Fill humidity pan Capacity for CH6 Two 18 x26 sheet pans Each tray will hold approximately two 8 lb or three 6 Ib salmon Capacity for CH9 Four 18 x26 sheet trays Each tray will hold approximately two 8 lb or three 6 Ib salmon Capacity for CH18 Eight 18 x26 sheet pans Each tray will hold approximately two 8 Ib or three 6 lb salmon Approximate Cooking Time Twenty to twenty five minutes based on the size of the salmon NOTE Cooking times may vary with individual circumstances Holding Time Not necessary May be held up to 30 minutes maximum How ever holding time should be minimized NOTE If product has not reached desired internal temperature add more cooking time unt
26. ettings Preheat 325 F 163 C Cook 325 F 163 C Hold N A Length of baking time will depend on type of cookie batter and whether using fresh or frozen dough lt is not necessary to fill the humidity pan when baking cookies OATMEAL RAISIN COOKIES Pre Cook Procedure Preheat cabinet to 325 F 163 C Pre pan cookies according to recipe directions Up to two dozen should fit on a single 18 x26 sheet pan 4 x 6 rows Capacity for CH6 Six 18 x26 sheet pans 144 cookies Capacity for CH9 Nine 18 x26 sheet pans 216 cookies Capacity for CH18 Eighteen 18 x26 sheet pans 432 cookies Approximate Cooking Time 30 minutes NOTE Cooking times may vary with individual circumstances Holding Time N A 32 MISCELLANEOUS CHEF NOTES Temperature Settings Preheat 325 F 163 C Cook 325 F 163 C Hold N A Length of baking time will depend on type of cookie batter and whether using fresh or frozen dough lt is not necessary to fill the humidity pan when baking cookies SUGAR COOKIES Pre Cook Procedure Preheat cabinet to 325 F 163 C Pre pan cookies according to recipe directions Up to two dozen should fit on a single 18 x26 sheet pan 4 x 6 rows Capacity for CH6 Six 18 x26 sheet pans 144 cookies Capacity for CH9 Nine 18 x26 sheet pans 216 cookies Capacity for CH18 Eighteen 18 x26 sheet pans 432 cookies Approximate Cooking Time 30 minute
27. il desired tem perature is reached Remember the internal temperature will rise 10 F to 15 F when the timer expires and the unit converts to the hold cycle Therefore be sure to allow for this 10 15 F rise in temperature when you take the internal reading 28 MISCELLANEOUS CHEF NOTES Temperature Settings Preheat 225 F 107 C Cook 225 F 107 C Hold 170 F 77 C Final Internal Product Temperature 175 F 79 C Overnight cooking is not recommended Reheat at 250 F 121 C until desired internal temperature is reached CANNED VEGETABLES Pre Cook Procedure Preheat cabinet to 225 F 107 C Drain contents of can Place vegetables on 12 x20 x2 5 deep steam table pan Add water and spot with butter Season to taste Cover with foil Fill hu midity pan Capacity for CH6 Two 12 x20 x2 5 deep hotel pans Each pan will hold approximately two 10 cans Each pan must sit on a 18 x26 sheet tray Capacity for CH9 Four 12 x20 x2 5 deep hotel pans Each pan will hold approximately two 10 cans Each pan must sit on a 18 x26 sheet tray Capacity for CH18 Eight 12 x20 x2 5 deep hotel pans Each pan will hold approximately two 10 cans Each pan must sit on a 18 x26 sheet tray Approximate Cooking Time Two to 2 5 hours NOTE Cooking times may vary with individual circumstances Holding Time Can hold up to two hours Make sure 12 x20 pans are covere
28. imensions Height Depth in mm sie rare Height in mm Width 33 1 2 851 32 3 4 832 28 3 4 664 18 x26 sheet pans may be placed on optional wire shelves Capacity CH750 5 end loaded 1 per shelf ELECTRICAL INFORMATION US Electrical Power CE Electrical Power wats vatage wats T vorage Ws s NSE Ce rata 100 ippin Went lbs kg 265 122 These cooking guidelines may also be used for cooking with previous generation Cook amp Hold cabinet models CH6 CH9 CH18 CH6 6 CH6 9 manufactured prior to 12 31 13 Caster Diameter in mm Cabinet Operating Instructions This cooking guide is for use with your Carter Hoffmann cook amp hold cabinet and has been developed to answer questions that you may have regarding product cooking and cabinet operation This is to be used as a guide for the basics of cook amp hold cooking Due to the variable nature of food products and personal preferences for product quality and degree of doneness we recommend that you experiment with cooking times and temperatures in your facility in order to achieve your best product quality If you have any questions regarding the operation of your cook and hold cabinet please call Carter Hoffmann technical service at 800 323 9793 Before operating the cook and hold read the entire Owner s Operator s manual to familiarize yourself with the cabinets operation YOU CAN DOWNLOAD THE
29. ive Season as desired May be cooked ahead and reheated for service Reheat at 250 F 121 C to desired internal temperature SHORT RIBS NAMP 123 Pre Cook Procedure Preheat cabinet and add warm water to humidity pan Place 18 x26 sheet pans in cabinet to make shelves for the 12 x20 x4 hotel pans that will be used to cook ribs Pre brown ribs and lay out in 12 x20 x4 hotel pan with brown sauce Cover with foil Capacity for CH6 Three 18 x26 sheet pans with one 12 x20 x4 hotel pan placed on each one Each pan holds ap proximately thirty to forty 8 to 10 ounce portions Capacity for CH9 Four 18 x26 sheet pans with one 12 x20 x4 hotel pan placed on each one Each pan holds approximately thirty to forty 8 to 10 ounce portions Capacity for CH18 Eight 18 x26 sheet pans with one 12 x20 x4 hotel pan placed on each one Each pan holds ap proximately thirty to forty 8 to 10 ounce portions Approximate Cooking Time Approximately 4 to 4 5 hours for a full load Partial loads will take less time NOTE Cooking times may vary with individual circumstances Minimum Holding Time 4 hours may be held overnight 1 BEEF CHEF NOTES Temperature Settings Preheat 250 F 121 C Cook 250 F 121 C Hold 170 F 77 C Pre seasoning not necessary Brisket may be finished by baking with a glaze mixture of chopped garlic brown sugar and paprika or ketchup b
30. me Three to 3 5 hours Test doneness by inserting thermometer in a potato in the center of the pan 190 F 88 C internal temper ature NOTE Cooking times may vary with individual circumstances Holding Time May be held up to 2 hours maximum NOTE If product has not reached desired internal temperature add more cooking time until desired tem perature is reached Remember the internal temperature will rise 10 F to 15 F when the timer expires and the unit converts to the hold cycle Therefore be sure to allow for this 10 15 F rise in temperature when you take the internal reading 30 MISCELLANEOUS CHEF NOTES Temperature Settings Preheat 325 F 163 C Cook 325 F 163 C Hold N A Length of baking time will depend on type of cookie batter and whether using fresh or frozen dough lt is not necessary to fill the humidity pan when baking cookies CHOCOLATE CHIP COOKIES Pre Cook Procedure Preheat cabinet to 325 F 163 C Pre pan cookies according to recipe directions Up to two dozen should fit on a single 18 x26 sheet pan 4 x 6 rows Capacity for CH6 Six 18 x26 sheet pans 144 cookies Capacity for CH9 Nine 18 x26 sheet pans 216 cookies Capacity for CH18 Eighteen 18 x26 sheet pans 432 cookies Approximate Cooking Time 25 minutes NOTE Cooking times may vary with individual circumstances Holding Time N A 3l MISCELLANEOUS CHEF NOTES Temperature S
31. nge juice concentrate not dilut ed and returned to the cabinet for the hold cycle Overnight cooking is not recommended Reheat at 250 F 121 C until desired internal temperature is reached DUCK Halves Pre Cook Procedure Preheat cabinet to 300 F 149 C Ducks must be completely thawed before roasting Do NOT force thaw Rinse birds and turn wings and place on wire racks in 18 x26 sheet pans Brush skins with oil for additional browning Season to taste Fill humidity pan Capacity for CH6 Two 18 x26 sheet pans 8 10 duck halves per tray approximately 2 to 2 5 Ibs each Maximum 20 total halves 50 Ibs Capacity for CH9 Four 18 x26 sheet pans 8 10 duck halves per tray approximately 2 to 2 5 Ibs each Maximum 40 total halves 100 Ibs Capacity for CH18 Eight 18 x26 sheet pans 8 10 duck halves per tray approximately 2 to 2 5 lbs each Maximum 80 total halves 200 Ibs Approximate Cooking Time Cook at 300 F 121 C for 2 to 2 5 hours If skins become too brown cover and continue cooking NOTE Cooking times may vary with individual circumstances Holding Time Minimum 30 minutes Maximum 2 hours NOTE If product has not reached desired internal temperature add more cooking time until desired tem perature is reached Remember the internal temperature will rise 10 F to 15 F when the timer expires and the unit converts to the hold cycle Therefore be sure to allow for this 10
32. o 15 F when the timer expires and the unit converts to the hold cycle Therefore be sure to allow for this 10 15 F rise in temperature when you take the internal reading 19 LAMB CHEF NOTES LEG OF LAMB Boneless Temperature Settings Pre Cook Procedure Preheat 250 F 121 C Cook 210 F 99 C F Pre heat cabinet to 250 F 121 C Place legs of lamb on Hold 160 F 71 C raised wire grids in 18 x26 sheet pans Season as desired Final Internal Product Temperature Capacity for CH6 Three 8 9 Ib lambs per tray two trays maxi 155F 68 C mum Total capacity 6 legs of lamb 54 Ibs Reheat at 250 F 121 C until desired Capacity for CH9 Three 8 9 Ib lambs per tray three trays internal temperature is reached maximum Total capacity 9 legs of lamb 81lbs Capacity for CH18 Three 8 9 lb lambs per tray 7 trays maxi mum Total capacity 21 legs of lamb 189 Ibs Approximate Cooking Time Cook at 210 F 121 C as follows For largest leg of lamb 15 minutes per pound Add 15 minutes for each additional piece Minimum cooking time of no less than four hours NOTE Cooking times may vary with individual circumstances Holding Time Minimum hold 3 hours minimum NOTE If product has not reached desired internal temperature add more cooking time until desired tem perature is reached Remember the internal temperature will rise 10 F to 15 F when the timer expires and the unit converts to th
33. off heating system with precision engineered heat duct system for optimal air flow and even heating Hoods not required in most areas makes installation easy and inexpensive check local codes Model Number Caster Diameter Overall Dimensions Height Depth Tray Capacity 18 x 26 Tray Spacing nar oreng Height in mm Class 100 Ship ping Weight lbs kg spas Meat apacity lbs kg Width in mm in mm in mm CH600 80 18 1 8 a 36 460 CH800 2 3 4 120 22 70 54 559 CH900 120 27 114 es 54 692 CH1600 16 2 3 4 240 22 2 cavity 8 per cavity 70 109 559 CH1800 240 54 1 2 E 109 1384 12 x20 x2 5 pans may be placed on optional wire shelves Capacities 38 1 2 948 39 3 8 1000 47 1 2 1207 32 3 4 832 32 3 4 832 32 3 4 832 32 3 4 832 26 1 8 664 26 1 8 664 26 1 8 664 26 1 8 664 275 a 125 312 a 142 344 a 156 420 n 191 460 fe 209 76 3 8 1940 32 3 4 832 26 1 8 on 664 CH600 3 end loaded 1 per shelf CH800 4 end loaded 1 per shelf CH900 5 end loaded 1 per shelf CH1600 8 4 per cavity end loaded 1 per shelf CH1800 9 end loaded 1 per shelf Inside working height each cavity Model Number Pan Capacity 12 x20 Tray Spacing in mm ay a Meat apacity Ibs kg CH750 2 3 4 100 13 3 4 70 45 349 APPROVALS Overall D
34. ooking overnight allows time for the full flavor of your roasts to develop Water Pan A water pan is located at the top of the inside of the cabinet This pan will provide a small amount of moisture in the cabinet at the beginning of the cook cycle to achieve better results with less dense items For added flavor to turkeys and roasts mix some beef turkey or vegetable broth in with the water Unless otherwise indicated in the individual reci pes in this book it is not necessary to fill the pan more than once Versatility They re not just for roasts Because you can cook at temperatures up to 325 F in them you can also bake with a Carter Hoffmann Cook amp Hold BEEF CHEF NOTES Temperature Settings Preheat 250 F 121 C Cook 210 F 99 C Hold 140 F 60 C Final Internal Product Temperature 130 F 54 C Raret 140 F 60 C Medium Rare 150 F 66 C Medium 160 F 71 C Well Done tRare beef is popular but cooking only to an internal temperature of 130 F means some bacte ria will survive Season roast as desired Line pans with foil and spray with non stick cooking spray for food release and easy pan clean up There will be no drippings for scratch au jus For extended holding more than 6 hours use 150 F 66 C holding tem perature Reheat at 250 F 121 C to desired internal temperature PRIME RIB NAMP 109 Pre Cook Procedure Place meat on sheet trays with wire
35. rown sugar and mustard When cooking overnight use warm water in sheet pans Do not overcrowd pans i e allow roasts to touch one another Restrict ed air flow will produce uneven cook ing Cook to an internal temperature of 165 F 170 F 74 F 77 F CORNED BEEF BRISKET Pre Cook Procedure Preheat cabinet and add warm water to humidity pan Leave corned beef in cryovac bag puncture top of bag making several holes or wrap in plastic film Add water to sheet pans Place meat on 18 x26 sheet pans Capacity for CH6 Two 12 Ib 5 2 kg roasts per tray two trays maximum Total capacity 4 roasts 48 pounds 22 kg Capacity for CH9 Two 12 Ib 5 2 kg roasts per tray four trays maximum Total capacity 8 roasts 96 pounds 43 kg Capacity for CH18 Two 12 Ib 5 2 kg roasts per tray eight trays maximum Total capacity 16 roasts 192 pounds 87 kg Approximate Cooking Time 20 minutes per pound for largest brisket 30 additional minutes per each additional brisket NOTE Cooking times may vary with individual circumstances Minimum Holding Time 4 6 hours at chef s discretion NOTE If roast has not reached desired internal temperature add more cooking time until desired tempera ture is reached Remember the internal temperature will rise 10 F to 15 F when the timer expires and the unit converts to the hold cycle Therefore be sure to allow for this 10 15 F rise in temperature when you take the
36. s depending on thickness of cookies NOTE Cooking times may vary with individual circumstances Holding Time N A 33 MISCELLANEOUS CHEF NOTES Temperature Settings Preheat 300 F 149 C Cook 300 F 149 C Hold N A Use bakers paper or spray pan with vegetable oil before adding batter lt is not necessary to fill the humidity pan SHEET CAKES Pre Cook Procedure Preheat cabinet to 300 F 149 C Prepare batter according to your recipe Pour into sheet pans Capacity for CH6 Six 18 x26 sheet pans 6 cakes Capacity for CH9 Nine 18 x26 sheet pans 9 cakes Capacity for CH18 Eighteen 18 x26 sheet pans 18 cakes Approximate Cooking Time One hour 15 minutes Times may vary depending on type of batter NOTE Cooking times may vary with individual circumstances Holding Time N A 34 TO DETERMINE MEAT SHRINKAGE DEFINITIONS Measuring meat shrinkage weight lost during the roast ing process is simple Most accurate result will be Raw Weight Exact weight of meat when it achieved by weighing the pan with meat ready to load is put into the oven into the cabinet Then weigh the entire set up when re moving from the cabinet The difference will be your Roasted Weight Weight of meat when it real weight loss reaches desired point of doneness For example Meat Shrinkage Total weight lost from meat during the roasting process Starting Weight 100 Ibs Finished Weight 93 Ibs Mea
37. s to touch one another Restricted air flow will produce uneven cooking Ham may be scored with a sharp knife for eye appeal Place pineapple rings on ham during last half hour and baste Ground cloves will give more flavor than whole cloves Reheat at 250 F 121 C until desired internal temperature is reached CURED HAM Smoked or Canned Pre Cook Procedure Preheat cabinet and add warm water to humidity pan Glaze with any combination preferred brown sugar honey mustard cloves orange juice nutmeg etc Place hams on 18 x26 sheet pans with wire grids Capacity for CH6 Three 18 x26 sheet pans with two 14 16 Ib hams Capacity 96 lbs Capacity for CH9 Four 18 x26 sheet pans with two 14 16 Ib hams Capacity 128 lbs Capacity for CH18 Eight 18 x26 sheet pans with two 14 16 Ib hams Capacity 256 Ibs Approximate Cooking Time 15 minutes per pound for largest ham plus 30 additional minutes for each additional ham NOTE Cooking times may vary with individual circumstances Holding Time Not necessary at chef s discretion up to 10 hours NOTE If product has not reached desired internal temperature add more cooking time until desired tem perature is reached Remember the internal temperature will rise 10 F to 15 F when the timer expires and the unit converts to the hold cycle Therefore be sure to allow for this 10 15 F rise in temperature when you take the internal reading 17 PORK
38. t Shrinkage Percentage Percentage of Weight Loss 7 Ibs raw weight lost during the roasting process i e Roasted Weight divided by Raw Weight 7 lbs divided by 100 Ibs 07 or 7 shrinkage Roasted Weight Loss Shrinkage Using fractions of pounds i e ounces convert total Raw Weight weight to ounces MEAT SHRINKAGE WORK SHEET Date MEAT DESCRIPTION GRADE TIMES INTERNAL TEMPS WEIGHTS Cpr set ren roms a 35
39. ture caramelizes the exterior for an attractive roasted appearance and seals in juices The result is a more moist and tender product with an average of 23 more yield from the same 20 pound roast 23 more yield 23 more profits A cook and hold can pay for itself in just months depending on your volume Caramelization is the Key Because Carter Hoffmann cook and hold cabinets have gentle air circulation roasts have a natural roasted brown caramelized appearance without the aid of coloring agents Some competitors have in wall heating without air circulation The roasts from these ovens have a steamed or boiled gray appearance if they are not color ized with browning agents Let s not forget the hold cycle The hold cycle is just as critical as the cook cycle in order to produce a tender prod uct Enzymes and coenzymes are naturally present in some meat products These enzymes break down the tough connective tissue in the product and add to the ten derization process They are most active in temperatures of 100 F to 140 F The automatic hold cycle of Carter Hoffmann s cook amp hold cabinets allows these en zymes the opportunity to break down this tough connective tissue You also have the added benefit of convenience Delays in serving time do not affect the quality of your product if your hold time is extended Roasting Overnight In addition to saving energy by cooking during non peak electricity usage periods c
40. ycle baste again and return to oven NOTE Cooking times may vary with individual circumstances Holding Time Minimum hold 2 hours maximum hold 4 hours For extended holding cover the ribs NOTE If ribs have not reached desired internal temperature add more cooking time until desired tempera ture is reached Remember the internal temperature will rise 10 F to 15 F when the timer expires and the unit converts to the hold cycle Therefore be sure to allow for this 10 15 F rise in temperature when you take the internal reading 15 PORK CHEF NOTES Temperature Settings Preheat 235 F 113 C Cook 225 F 107 C Hold 160 71 C Final Internal Product Temperature 185 F 85 C Well Done For preparing pork at internal tempera tures lower than 165F 74C follow FDA guidelines Barbecue or mesquite seasoning is suggested for the ribs the night prior to cooking After cooking cycle baste ribs with barbecue sauce again Reheat at 250 F 121 C until desired internal temperature is reached LOIN BACK RIBS Baby Back Pre Cook Procedure Remove layer of back skin season as desired Barbecue or mesquite seasoning is suggested for the ribs the night prior to cooking Preheat cabinet and add warm water to humidity pan Place ribs on wire racks in 18 x26 sheet pans and add 3 cups of water to each pan of ribs A liquid smoke agent may be add ed if desired Capacity for CH6 Three 18
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