The cook-and-hold oven, or "oven retherm", as sometimes called, is an excellent choice for the preparation of meals convenience. Schools and hospitals use to heat large quantities of frozen foods, ready meals, ravioli, macaroni and cheese, dishes with sauces or gravies made and keep warm until serving. The cook-and-hold advantage is the low constant temperature, which heats the product, without drying or burning it.Exactly where large quantities of roastedMeat to eat, cook and hold capacity is also a must. To combine radiant and convection heat to make meals gradually, while reducing to a minimum. When the cooking is finished, turn off the oven timer contains some ways that keep food warm. Holding is recommended for real-roast beef, for example, because the enzymes in meat to give their personal distress as an organic process over the roast sit for a minimum of 90 minutes immediately afterCooking. You'll find three basic types of cooking and keeping food production:
1 Only one type of oven uses natural convection (no air movement), the cooks a little more focus, and maintains a humidity of 90 to 95%.
2 Another roasted at lower temperatures, with a presence in the slow movement of air and humidity from 30 to 60 percent.
3 A third option is the oven "smoke-and-hold", the cold smoking (ie, smoking, low temperature) can then be gradually roastedanything from salmon, tomatoes, nuts on.
An ordinary cook-and-hold, some with a microwave system (which allows the stove to burn wood and coal) and an ash tray smoke-and-hold will be converted. Smoke-and-hold ovens are a bit 'higher demand for electricity. They also require hoods that are not needed, otherwise nice addition to the more suitable for large volume cooking, cook-and-hold ovens performance effectively, simply because, althoughThe cooking times are longer, reducing the temperature and require much less energy than conventional ovens. Some food service companies make their slow cooking at night, because they are safe and low temperatures can be monitored. The heat range of a cook-and-hold oven is always 140-245 degrees, 140 degrees Fahrenheit is the lowest temperature that prevents a firm grip of dangerous bacteria from multiplying. Some ovens have a timer (fry up to 100 hoursTime could be scheduled) or to determine electric meat probes, when the elements are ready.
In both cases, the oven automatically returns to its temperature maintenance, when asked to do so. If you experience a change oven temperature programmed large, will activate an audible warning and / or light caution. Mini ovens can be ordered with a carving station, the buffet lines. Simply because they cook so slowly, you should cook meat in an oven-and-hold will be placed on the shelves so that they brownthe same way, place a baking sheet to catch any drippings on the stove. The power demands of cooking and hold ovens range from 120-volt alternating current at 380 volts AC. No special ventilation is required, the 5-inch roller kilns can be rolled up. The ability to cook a baked-hold and getting items is about 90 pounds, stacked double ovens can be maintained as much as 180 pounds
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