Culinary Arts and Management Workbook

Cook Hold Oven 

Principle Uses

• Roasting large pieces of meat and poultry
• Braising less tender cuts
• Other long-cooking items

Special Characteristics

• Electrically powered
• Sealed door keeps humidity at 95 - 100%
• Low temperatures reduces shrinkage
• Does not require exhaust hood or outside venting
• Meats and poultry are placed directly on racks

• Hold foods safely for up to 12 hours

Operating Hints

• Cooking continues for about one hour as temperature decreases for holding
• Cooking from frozen state requires an additional 90-120 minutes
• Refer to manufacturer's guide for specific foods

Cleaning

• Detergent, solution, rinse, and cloth dry
• Never flood or steam clean
• Avoid harsh chemicals