Cres Cor 1000-CH-SS Specifications

Cres Cor 1000-CH-SS Specifications
FL-2340-CB
Rev. 2 (9/10)
COOK-N-HOLD OVEN
FOOD PREPARATION
GUIDELINES
CONTENTS
INTRODUCTION3
basic operation
low temperature cooking
4
operation instructions
6
Cooking advice
8
food holding basics
9
Cleaning instructions
10
cooking guidelines
beef13
lamb27
pork31
poultry39
fish49
bakery55
potluck61
installation and maintenance
71
installation instructions
72
Maintenance instructions
74
replacement parts
75
wiring diagrams
78
how to reverse door opening
82
Index83
model 1000 CH SS
Model 1000 CH SS Split
3
INTRODUCTION
Chances are you’ve already done quite a bit of research regarding low temperature radiant
heat cooking, or you’ve already worked with Cres Cor ovens in the past; either way you already
know all about the benefits of having Cres Cor in your kitchen. More flavorful, more
nutritious, juicier food and reduced labor and energy costs are not just bullet points in a sales
brochure. These are realities in Cres Cor equipped kitchens the world over and will be a
reality in your kitchen as well, but there is a learning curve.
Cooking with low temperature radiant heat is different than cooking with conventional ovens.
Cres Cor ovens are designed differently and demand cooking regimens designed to take full
advantage of the benefits afforded by high humidity, ‘Low-N-Slow’ cooking. This book is
designed to help you with that learning curve.
Keep this book close at hand. It should not be filed with pamphlets like your mandolin
warranty information and food processor operation manual. It is more than a run-of-the-mill
instruction booklet with step-by-step instructions about how to turn knobs and flip switches.
It is your base-line resource for mastering the art and science of low temperature radiant heat
cooking in your Cres Cor oven. It will put you on the right track when designing your menu
and kitchen regimen; greatly reducing the ‘trial-and-error’ period inherent in commissioning
any new equipment. It will also serve you well for years to come as you redesign your menu,
refine your kitchen work-flow and evolve your business model.
You’ll notice that this book is set up in a format familiar to our customers. We hope that
the friendly, cookbook feel will encourage you to use it often and store it among your most
valuable reference materials. We also couldn’t resist the opportunity to talk food. You’ll find
some interesting culinary tidbits along the way – not because they apply directly to the
operation of your oven, but because we’re as passionate about food as you are. Also, we
believe that a dry read is as bad as a dry prime rib, at Cres Cor, you’ll find neither.
4
low
temperature
cooking
proteins and nutrition
Protein plays a significant role in the diet, therefore, one of the
primary goals in food preparation is proper cooking methods.
Beef and other red meats are one of the best sources of protein;
is a rich source of B vitamins such as thiamine, riboflavin, and
niacin; and includes fats, carbohydrates, minerals, pigments,
enzymes and water.
All of these elements are affected by cooking, but many of them
are destroyed by over-cooking. Low temperature cooking helps
preserve unstable, heat-sensitive vitamins and nutrients.
Fat also contributes greatly to the flavor of meat. With low
temperature cooking, there is less chemical change to the fats
and less fat melt resulting in a more flavorful finished product.
The enzymes found in proteins break down the tissues and act
as natural tenderizing agents. Low temperature cooking does not
destroy enzymes, and particularly in the hold cycle, creates a
natural chemical action to tenderize or age the meat right in the
oven. For this reason, it is important to use fresh beef and it is
essential to allow the product to remain in the hold cycle for at
least the minimum amount of time suggested in the individual
procedures.
Key Benefit: The longer meat is left in the hold cycle the more
tender it becomes, making the purchase of more expensive,
aged meat unnecessary to serve at large functions.
Meat is seventy-five percent water. Exposure to high
temperatures cause this water to evaporate during cooking.
Cooking at low temperatures in a Cres Cor Cook-N-Hold Oven
retains the maximum amount of water content resulting in a
juicier finished product and a higher meat yield.
5
Shrinkage Control and
Cooking Time
Along with better nutrition, a more tender finished product, less
There are two major factors
controlling meat shrinkage or
cooking losses.
the addition of as much salt as needed with conventional
1. Temperature at which meat
is cooked: The higher the
temperature at which meat is
cooked the more shrinkage will
result. Over-cooked meat also
results in higher losses. Higher
temperatures and overcooking
draws moisture to the surface and
this moisture evaporates or drips
out of the meat.
2. Internal temperature of the
meat: Like over-cooking, as
meat is brought to a higher
internal temperature shrinkage is
increased. For these two reasons,
it is suggested most cuts of red
meat be cooked at 250°F (121°C)
and that all cooking be based on
internal product temperature.
There are four major factors
involved in determining cooking
times for meat.
1. The degree of aging on the
meat: Aged meat will cook faster,
shrink more, and has a much
shorter holding life than fresh
meat.
2. Internal temperature before
cooking: Meat should be placed
in a preheated oven directly from
a refrigerated temperature of
38°F to 40°F (3°C to 4°C). Meat
cooked from a frozen state will
require approximately one and
one half to two times the normal
cooking time. In addition, freezing
ruptures tissue cells creating
additional moisture loss during
the cooking process and will result
in more shrinkage.
3. Desired degree of
:
The higher the degree of internal
temperature required, the longer
the necessary cooking time.
Cooking times in this guideline
are based on the most popular
internal product temperatures.
4. Quantity and quality of product.
shrinkage, and higher moisture content, meat will not require
cooking methods. Natural flavors are preserved. This is a
significant factor in today’s health conscious diets.
Meat cost reduction
Low temperature cooking in a Cres Cor oven will drastically
reduce meat shrinkage. For example: A food service operation
using eight, 20 pound #168 Top Rounds per day, with an
average shrinkage of 25 percent in a forced air convection oven,
will lose about 5 pounds (2 kg) of meat from every roast. This
results in a total loss of 14,600 pounds (6622 kg) of beef in
just one year.
Cres Cor ovens could reduce the shrink loss, resulting in an
annual savings of 10,512 pounds (4768 kg) of beef. Don’t
forget, with the tenderizing capabilities of Cres Cor ovens, less
expensive grades of beef can be purchased.
Moisture retention is the key to low shrinkage, and a more
flavorful product. A long with the reduction of shrinkage, higher
moisture content in the meat also reduces caving or serving
losses.
Labor cost reduction
When the food product is placed in the oven and the controls
are set, there is no need to check, or adjust the time or the
temperature. This makes the Cres Cor ovens easy to operate.
Key personnel are available to concentrate on other kitchen
tasks.
The automatic holding cycle provides consistent results without
the need to “baby-sit” the roasting meat as in conventional
ovens.
Low temperature cooling also results in less grease splatter with
quicker clean up times.
6
operation
instructions
THERMOSTAT
“HOLD”
TIMER
POWER
SWITCH
THERMOMETER
YELLOW
LIGHT
FOR FIRST-TIME OPERATION ONLY:
A new oven needs to “burn off” factory oils and glue before it’s first use. Do NOT load food into oven
until this has been done!
1. Push switch to “ON”.
2. Set the Cook thermostat to 325°F/163°C.
3. Set the Hold thermostat to 150°F/66°C.
4. Set the timer to 1 hour.
5. Allow oven to run automatically for 1 hour of Cook cycle and 30 minutes of Hold cycle.
6. Turn oven off and let cool.
7. Wipe inside clean with detergent and hot water.
WARNING
Air is VERY HOT when door is opened.
THERMOSTAT
“COOK”
GREEN
LIGHT
7
HOW TO START UNIT
(after first-time operation)
Push POWER switch “ON”.
For Automatic Operation:
1. Set Cook thermostat to the cooking temperature you need.
2. Set Hold thermostat to the warming temperature you need. Proper food holding
temperature is 140°F/60°C or higher.
3. Set Timer for the roasting time. The unit will automatically switch to the pre-set “hold”
temperature after roasting time has expired.
Holding Operation ONLY:
Note: For Cooking or Holding modes, preheat unit to desired temperature for 30
minutes. Cold food is NOT to be added when unit is operating in Hold mode.
1. Set Hold thermostat to the temperature you need.
2. Set Timer at zero.
How To Shut down Unit
Push Switch to “OFF”.
Note: Ventilating fans will continue to run until cabinet is cool. Do NOT disconnect
the power supply to the cabinet while the ventilating fan is still operating.
8
Cooking
advice
•
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
9
Preventing Bacteria Growth
Cres Cor ovens provide safe,
healthful cooking. According to
an article printed in the Journal
of Environmental Health, several
health authorities agree–when
cooking whole roasts or holding
them for short periods, bacteria
in this food is destroyed at an
internal temperature of 125°F
(51°C).
food holding
basics
Every four years the FDA reviews and updates our FOOD CODE to provide guidelines to
ensure the safety of the foods we consume. Many of the basic practices are “Set in Stone”
Cres Cor ovens have been
tested and results have proven
conclusively that foods cooked
at 250°F (51°C) are well within
defined safety limits. In addition,
the development of food-borne
illnesses as a result of bacteria
growth [such as clostridium
perfringens] is greatly minimized
by the automatic conversion from
the cook to the hold cycle.
for the benefit of all. The two critical factors that help us to control our food safety are time
Another study conducted by
W.L. Brown, Ph. D.; American
Bacteriological and Chemical
Research Corporation; Gainesville,
Florida, titled Fate of salmonella
Inoculated into Beef for Cooking.
at or above the 140°F (60°C) range for service. Should the internal food temperature drop
The surface of raw meat may
humidity levels to insure moist holding for extended periods of time. Should you wish to
become contaminated in
processing, handling by the
butcher or chef, or by other
means. Food contamination can
also be caused by unsanitary
personal hygiene and work
habits, clean slicers, knives, and
probes, or by faulty operational
procedures. It is important,
therefore, that sanitary
procedures be followed at all
times during food preparation
and handling. This is your main
protection in guarding against
food contamination. For additional
information see the Cleaning
and Maintenance section of
this manual.
reduce the moisture levels to insure moist holding for extended periods of time. Should you
and temperature. Both are crucial to deter or destroy harmful bacterias and agents that exist
in our every day food supply.
The “Danger Zone” is continuously drilled into the repertoire of every food service worker. The
most simple temperature range to remember is 40°F (4°C) to 140°F (60°C) as our “Danger
Zone”. Cold foods must be held at or below 40°F (4°C) while hot food is to be maintained at
or above 140°F (60°C). Between these two temperatures the growth of bacteria if prevalent.
Another critical temperature to keeps in mind is the required 165°F (74°C) for reheated or
rethermalized foods. These foods must attain the 165°F (74°C) mark, but can then be held
below 140°F (60°C) the food MUST be reheated to 165°F (74°C) before service or disposed
of.
The holding cycle of your new Cres Cor Cook-N-Hold oven utilizes our radiant heat system
without the use of circulating fans. As such, the holding environment will maintain the high
wish to reduce the moisture levels in the cabinet, the vents on the oven are yours to control.
We mentioned the importance of “time” and “temperature” in holding foods. So where
does the “time” of holding come into play? Again, we refer to our FOOD CODE and will find
the restrictions for roasting and holding of proteins. The only product that we may roast to
an internal temperature of 130° is rare roast beef. The key here is that we are REQUIRED
to hold that temperature for a minimum of 121 minutes for proper destruction of resident
bacterias. Beef that is more well done will require less holding time as a minimum. Refer
to the FDA FOOD CODE for detailed information on required times and temperatures for
roasting all proteins.
Remember, holding foods hot requires no less than 140°F (I60°C). The length of time you
can hold and maintain quality will depend on your equipment, the type of food product
and the quantity being held. Your personal level of quality or standards that you serve to
your clientele is the absolute determining factor to decide if the food goes on a plate to the
dinning room or into the compost pile when held to it’s limit.
For culinary assistance, contact us at www.crescor.com – Bon Apetite
10
Cleaning
instructions
Equipment that is kept clean works better and lasts longer. This oven should provide you with
many years of trouble-free service. No preventative maintenance is required, however, the
following instructions will maximize the potential life and trouble-free operation of your new oven.
WARNING
Before cleaning the cabinet
Unplug cord from wall. Allow cabinet to cool.
Do NOT hose cabinet with water.
Do NOT get water on controls.
Do NOT use abrasives or harsh chemicals.
 Wipe up spills as soon as possible.
 Clean regularly to avoid heavy dirt build-up.
Cleaning Daily
1. Disconnect the oven from the power source.
2. Remove and clean the wire shelves, side racks, and drip pans.
3. Clean the interior metal surfaces of the oven with a damp, clean cloth and a commercial
detergent or oven cleaner. Use the mildest cleaning procedure that will do the job.
4. Use only a soft cloth, sponge, fibrous brushes, plastic or stainless steel pads for cleaning
and scouring.
5. Always rub in the direction of polish lines to avoid scratching the surface.
6. Rinse thoroughly with fresh water after every cleaning operation.
7. Always wipe dry to avoid water marks.
8. NEVER Steam clean or powerwash an oven.
9. Always follow state or local health regulations regarding all cleaning and sanitation
requirements for equipment.
10. Buy Cres Clean™ cleaner online at www.crescor.com for the best and safest exterior
cleaning.
exterior cleaning and polishing
To help maintain the protective film coating on polished stainless steel, clean the exterior of
the cabinet with Cres Clean.
Check the condition of the oven periodically
Check the oven for physical damage and loose parts. Correct any problems before they may
interfere with the operation of the oven.
11
Check the cooling fan for the oven controls
While the oven is running, check that the cooling fan in the top rear of the cabinet to make sure
it is operating.
MODELS: 1000-CH-SS & 1000-CH-SS-SPLIT
STAINLESS STEEL
CABINET
Inside and
Outside
SOIL
CLEANER
Routine Cleaning
Soap, ammonia or mild detergent*
and water
METHOD
1. Sponge on with cloth
2. Rinse
Stubborn Spots, Stains
Mild abrasive made for Stainless
Steel
1. Apply with damp sponge or cloth
Burnt on Foods or Grease
Chemical oven cleaner made for
Stainless Steel
Follow oven cleaner manufacturer’s
directions
Hard Water Spots & Scale
Vinegar
2. Rub lightly
1. Swab or wipe with cloth
2. Rinse and dry
Remember: Cres Clean is the safest most effective exterior cleaning formula on the market.
Order at www.crescor.com
MODEL: 1000-CH-AL
(Aluminum cabinet outside only with stainless steel doors and pan slides)
SOIL
CLEANER
Dirt
Mild detergent* and hot water, or
mild abrasive cleaner
METHOD
1. Use soft, damp cloth
2. Rinse with hot water
3. Wipe dry
Steam (no strong alkaline additive)
ALUMINUM
CABINET
1. Rinse after steam cleaning
2. Wipe dry
Fingerprints, Grease, Oil
Detergent* and hot water
1. Wipe with soft, damp cloth
2. Rinse with hot water
Outer body ONLY
3. Wipe dry
Chemical oven cleaner made for
aluminum
Water Spots
Follow oven cleaner manufacturer’s
directions
Mild abrasive cleaner
Oily or waxy cleaner
Apply with soft, clean cloth
Mild abrasive cleaner
Wipe with damp cloth
*Mild detergents include soaps and non-abrasive cleaners.
beef
14
BEEF BRISKET
Ingredients:
Fresh Beef Brisket, 9 to 13 lbs. (4 to 6 kg)
The Brisket cut is taken from the
breast section beneath the first
five ribs, just behind the fore
shank.
Seasoning
Vents:
One-half open
Preparation:
Preheat oven to 250° for 30 minutes.
Season Brisket and wrap individually in clear plastic wrap for
cooking
Place wrapped Brisket directly on wire shelves for cooking
Set Thermostats:
Cook Thermostat set to 250°F (121°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
20 minutes per lb. for heaviest roast plus 30 minutes for
each additional roast
Example: set timer to 4 hours and 10 minutes to cook
three (3) ten-pound (10 lb.) Briskets
Minimum Hold Time:
6 hours
Final Internal Temperature:
165°F (73°C)
Overnight Cook–N–Hold highly recommended
Maximum Hold Time:
24 hours
FULL SIZE
Cook-N-Hold
SPLIT
Cook-N-Hold
Shelves / Pans
6
3
Items per Shelf / Pan
2 to 3 Briskets
2 to 3 Briskets
Approximate Capacity
12 to 18 Briskets
6 to 9 Briskets
Approximate Weight
Capacity
up to 200 lbs.
up to 100 lbs.
Brisket is cut in half for marketing
and sold as a flat cut or a point
cut. The flat cut is leaner, but the
point cut has more flavor due to a
bit of extra fat (called the deckel).
The Cres Cor Cook-N-Hold oven is
ideal for preparing Brisket, as the
cut requires long, slow cooking
at relatively low temperatures to
break down the collagen in the
connective muscle tissues to
achieve tenderness.
15
BEEF
short ribs
Short ribs are small rectangles
of beef, usually taken from the
chuck cut. Short ribs consist of
layers of fat and meat and contain
small pieces of the rib bone. They
are usually very tough and are a
perfect dish to be cooked in a Cres
Cor oven, as the slow and humid
cooking environment maximizes
the natural enzymatic action to
tenderize the ribs.
Ingredients:
Short Ribs, 1 1/2 lbs. average (.7 kg)
Vents:
One-half open
Preparation:
Preheat oven to 250°F for 30 minutes.
Season Short ribs as desired. Place ribs side-by-side in pans
For an overnight cook and hold, cover pans loosely with clear
plastic wrap to retain additional product moisture.
Set Thermostats:
Cook Thermostat set to 250°F (121°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
4 hours for the first pan plus add 30 minutes for each
additional pan (e.g. 3 pans = 5 hours)
Minimum Hold Time:
6 hours
Final Internal Temperature:
170°F (77°C to 88°C)
MUST do an overnight Cook–N–Hold
Maximum Hold Time:
18 hours
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
8
4
Items per Shelf / Pan
18 Short Ribs
18 Short Ribs
Approximate Capacity
144 Short Ribs
72 Short Ribs
Approximate Weight
Capacity
up to 240 lbs.
up to 120 lbs.
16
BEEF
strip loin
Ingredients:
Loin, Strip Loin, Short-Cut, Boneless, 8 to 12 lbs. (4 to 5 kg)
Vents:
One-half open
Preparation:
Preheat oven to 250°F for 30 minutes.
Season roasts as desired. Place roasts directly on wire
shelves with the fat side down. Place the larger roasts toward
the top of the oven compartment.
Set Thermostats:
Cook Thermostat set to 250°F (121°C)
Hold Thermostat set to 140°F (60°C)
Set Cook Timer:
8 to 10 lb. Roasts (4 to 4.5 kg) 8 minutes per pound for the
first roast (18 minutes per kilogram) plus add 8 minutes for
each additional roast
12 lb. Roasts (5 kg) 10 minutes per pound for the first roast
(22 minutes per kilogram) plus add 8 minutes for each
additional roast
Minimum Hold Time:
6 hours
Final Internal Temperature:
130°F (54°C)
Overnight Cook–N–Hold optional
Maximum Hold Time:
12 hours
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
6
3
Items per Shelf / Pan
3 Roasts
3 Roasts
Approximate Capacity
18 Roasts
9 Roasts
Approximate Weight
Capacity
up to 216 lbs.
up to 108 lbs.
The strip loin comes from the most
tender of all wholesale beef cuts,
the short loin. It is the top loin
muscle with the bone detached
and sold under many different
names including Kansas City
Strip, New York Strip, Delmonico
Steak, and when the bone is left
in with a portion of the tenderloin,
Club Steak, Porterhouse or T-bone.
17
Corned beef
Historically, any meat cured with
brine was called ‘corned’ (from
the Old English word ‘corn’ which
referred to any small particle;
such as a grain of salt). Today
Ingredients:
Corned Beef, 9 to 12 lbs. (4 to 5 kg)
there are two types of corned beef,
the old-fashioned type, which is
grayer in color and far saltier and
the newer style which is rosy-red
and less salty.
Preparation:
Preheat oven to 250°F for 30 minutes.
Vents:
One-half open
Leave the corned beef in the original plastic bag and place
the bag directly on the wire shelf. If desired, corn beef can
be removed from the bag and wrapped in clear plastic wrap
for cooking.
Set Thermostats:
Cook Thermostat set to 250°F (121°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
20 minutes per pound for the first corned beef (44 minutes
per kilogram) plus add 30 minutes for each additional
corned beef
Minimum Hold Time:
6 or more hours
Final Internal Temperature:
175°F (79°C)
MUST do an overnight Cook–N–Hold
Maximum Hold Time:
24 hours
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
6
3
Items per Shelf / Pan
2 to 3 Roasts
2 to 3 Roasts
Approximate Capacity
12 to 18 Roasts
6 to 9 Roasts
Approximate Weight
Capacity
up to 200 lbs.
up to 100 lbs.
18
Hamburgers
Ingredients:
Ground Beef (thawed, not frozen), 4 oz. (.25 kg) per patty
(minimum)
Vents:
One-half open
Preparation:
Preheat oven to desired temperature for 30 minutes.
Place hamburger patties side-by-side directly on sheet pans
Set Thermostats:
Cook Thermostat set to 250°F to 275°F (121°C to 135°C)
Hold Thermostat set to 150°F (66°C)
Set Cook Timer:
Approximately 1 hour. Cooking time depends on the desired
degree of doneness. Check internal product temperature
before removing the product from the oven. Always follow
local health regulations for internal temperature requirements
Minimum Hold Time:
None
Final Internal Temperature:
165°F (74°C)
Overnight Cook–N–Hold not recommended
Maximum Hold Time:
4 hours
FULL SIZE
Cook-N-Hold
SPLIT
Cook-N-Hold
Shelves / Pans
8
4
Items per Shelf / Pan
24 Hamburgers
24 Hamburgers
Approximate Capacity
192 Hamburgers
96 Hamburgers
Approximate Weight
Capacity
up to 200 lbs.
up to 100 lbs.
It is said that 19th Century
sailors brought the concept of
raw, shredded beef (beef tartare)
from the Balkans to the port of
Hamburg, Germany. The food
caught on quickly and, to make
it more palatable, an anonymous
German Chef formed it into a
patty and cooked it. In America,
where the hamburger accounts
for 40% of all pre-prepared food
sold, history records its first
appearance at the Louisiana
Purchase Exposition in 1904.
19
Prime rib
The term ‘prime rib’ is often
incorrectly used as a label for
what is actually a rib roast.
Culinarily, the term ‘prime’ refers
to the highest USDA grade of
beef. Very little USDA Prime Beef
makes it past the best hotels and
restaurants.
Whether USDA Prime or Choice,
Prime Rib is best cooked low
and slow. A Cres Cor oven and
humidity-controlled radiant heat
is the obvious choice in preparing
the best, juiciest Prime Rib.
Ingredients:
Beef Rib, Roast Ready, with Fat Cap, #109, 20 lb. (9kg)
Average Weight
Vents:
One-half open
Preparation:
Preheat oven to 250°F for 30 minutes.
Season roast as desired. Place Roasts directly on wire
shelves.
Set Thermostats:
Cook Thermostat set to 250°F (121°C)
Hold Thermostat set to 140°F (60°C)
Set Cook Timer:
10 minutes per pound for the first roast (22 minutes per
kilogram) plus add 30 minutes for each additional roast
Minimum Hold Time:
4 to 6 hours
Final Internal Temperature:
130°F (54°C)
Overnight Cook–N–Hold highly recommended
Maximum Hold Time:
24 hours
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
6
3
Items per Shelf / Pan
2 Roasts
2 Roasts
Approximate Capacity
12 Roasts
6 Roasts
Approximate Weight
Capacity
up to 240 lbs.
up to 120 lbs.
20
beef round
Ingredients:
Beef Round, Top (Inside), Untrimmed, 14 to 23 lb. (6 to 10 kg)
Beef Round, Bottom (Gooseneck), Untrimmed, 14 to 23 lb.
(6 to 10 kg)
Vents:
One-half open
Preparation:
Preheat oven to 250°F for 30 minutes.
Season as desired. Place roasts directly on wire shelves with
the fat side down. Place the larger roasts toward the top of
the oven compartment.
Set Thermostats:
Cook Thermostat set to 250°F (121°C)
Hold Thermostat set to 140°F (60°C)
Set Cook Timer:
14 lb. Roasts (6 kg) 10 minutes per pound for the first roast
(22 minutes per kilogram) plus add 15 minutes for each
additional roast
15 to 23 lb. Roasts (7 to 10 kg) 10 minutes per pound
for the first roast (22 minutes per kilogram) plus add 30
minutes for each additional roast
Minimum Hold Time:
14 lb. Roasts (6 kg) 4 to 6 hours
15 to 23 lb. Roasts (7 to 10 kg) 8 to 10 hours
Final Internal Temperature:
130°F (54°C) Rare
Overnight Cook–N–Hold can be done with this cut
Maximum Hold Time:
14 lb. Roasts (6 kg) 12 hours
15 to 23 lb. Roasts (7 to 10 kg) 24 hours
FULL SIZE
Cook-N-Hold
SPLIT
Cook-N-Hold
Shelves / Pans
6
3
Items per Shelf / Pan
2 to 3 Roasts
2 to 3 Roasts
Approximate Capacity
12 to 18 Roasts
6 to 9 Roasts
Approximate Weight
Capacity
up to 240 lbs.
up to 120 lbs.
This section of the hind leg of
beef extends from rump to ankle
and is not as naturally tender as
some cuts. Each of the five major
cuts; rump, top round, sirloin tip,
bottom round and eye of round
are best cooked in the moisturecontrolled, radiant heat of a Cres
Cor oven because of the natural
enzymatic tenderizing action that
this environment fosters.
21
ribeye
A Ribeye Roll is the center, most
desirable and tender portion of
the rib section with the bones
removed and rolled and tied into
a cylinder.
Ingredients:
Beef Ribeye Roll, Lip On, #112A, 8 to 12 lb. (3 to 5 kg)
Vents:
One-half open
Preparation:
Preheat oven to 250°F for 30 minutes.
Season ribeye as desired. Place roasts directly on the wire
shelves, fat side down. Place larger roasts toward the top of
the oven compartment.
Set Thermostats:
Cook Thermostat set to 250°F (121°C)
Hold Thermostat set to 140°F (60°C)
Set Cook Timer:
8 to 11 lb. Roast (4 to 5 kg) 8 minutes per pound for the
first roast (18 minutes per kilogram) plus add 10 minutes for
each additional roast
12 lb. Roasts (5 kg) 10 minutes per pound for the first roast
(22 minutes per kilogram) plus add 10 minutes for each
additional roast
Minimum Hold Time:
4 hours
Final Internal Temperature:
130°F (54°C)
Overnight Cook–N–Hold optional
Maximum Hold Time:
12 hours
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
6
3
Items per Shelf / Pan
3 Roasts
3 Roasts
Approximate Capacity
18 Roasts
9 Roasts
Approximate Weight
Capacity
up to 240 lbs.
up to 120 lbs.
22
cafeteria or
steamship
Ingredients:
Any one of a variety of beef round used for carving on a
buffet line.
Weight Range, 40 to 50 lb. (18 to 23 kg) or 50 to 80 lb. (23
to 36 kg)
Vents:
One-half open
Preparation:
Preheat oven to 250°F for 30 minutes.
Operator should double up wire shelves due to heavy weight.
May be bone-in or boneless and may have a handle on or
off as required. Meat should be at a refrigerated internal
temperature of 38°F to 40°F (3 to 4°C) when placed in a
preheated oven.
Set Thermostats:
Cook Thermostat set to 250°F (121°C)
Hold Thermostat set to 150°F (66°C)
Set Cook Timer:
40 to 50 lb. (18 to 23 kg) 10 minutes per pound for the first
roast (22 per kilogram) plus add 15 minutes for a second roast
50 to 80 lb. (23 to 36 kg) one roast only, 7 minutes per
pound (15 minutes per kilogram)
Minimum Hold Time:
40 to 50 lb. (18 to 23 kg) 6 to 8 hours
50 to 80 lb. (23 to 36 kg) 8 to 12 hours
Final Internal Temperature:
138°F (54°C)
MUST do an Overnight Cook–N–Hold
Maximum Hold Time:
24 hours
FULL SIZE
Cook-N-Hold
SPLIT
Cook-N-Hold
Shelves / Pans
2
1
Items per Shelf / Pan
1 to 2 Roasts
1 to 2 Roasts
Approximate Capacity
4 Roasts
2 Roasts
Approximate Weight
Capacity
up to 240 lbs.
up to 120 lbs.
Steamship or Cafeteria Round is
the name butchers give to a cut
that includes some of the sirloin,
most of the rump, the silverside,
the topside, the thick flank and
the leg. In other words, pretty
much most of the animal’s hind
quarter. The cut can be as small
as 30 lbs, though cuts up to 50
lbs. would not be uncommon
depending on the discretion of the
butcher and how heavy handed he
is in trimming.
The Steamship or Cafeteria Round
is a useful cut when feeding a
large number of people. It can be
pre-portioned or served from a
carving station.
23
Tenderloin
Tenderloin, along with the top loin
cut make up the tenderest of all
wholesale cuts of beef, the short
loin. Sometimes marketed as
chateaubriands, the tenderloin is
most often cut into filet mignon or
tournedos steaks.
Ingredients:
Beef Loin, Full Tenderloin, Side Muscle Off, Shinned, 4 to 6
lb. (2 to 3 kg)
Vents:
One-half open
Preparation:
Preheat oven to desired temperature for 30 minutes.
Season as desired. Place tenderloins directly on wire shelves.
Set Thermostats:
Cook Thermostat set to 250°F to 275°F (121°C to 135°C)
Hold Thermostat set to 140°F (60°C)
Set Cook Timer:
Full load to rare, 1 hour
Minimum Hold Time:
1 hour
Final Internal Temperature:
130°F (54°C) Rare
Overnight Cook–N–Hold not recommended
Maximum Hold Time:
6 hours
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
6
3
Items per Shelf / Pan
5 Tenderloins
5 Tenderloins
Approximate Capacity
30 Tenderloins
15 Tenderloins
Approximate Weight
Capacity
up to 180 lbs.
up to 90 lbs.
24
Veal loin
Ingredients:
Veal Loin, Trimmed, 8 to 10 lb. (4 to 5 kg)
Vents:
One-half open
Preparation:
Preheat oven to 250°F for 30 minutes.
Season as desired and place directly on wire shelves
Set Thermostats:
Cook Thermostat set to 250°F (121°C)
Hold Thermostat set to 140°F (60°C)
Set Cook Timer:
12 minutes per pound for the first roast (26 minutes per
kilogram) plus add 20 minutes for each additional roast.
Minimum Hold Time:
1 hour
Final Internal Temperature:
140°F (60°C)
Overnight Cook–N–Hold not recommended.
Maximum Hold Time:
10 hours
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
6
3
Items per Shelf / Pan
3 Roasts
3 Roasts
Approximate Capacity
18 Roasts
9 Roasts
Approximate Weight
Capacity
up to 180 lbs.
up to 90 lbs.
When selecting veal, color is your
best guide to quality. The flesh
should be very light (true veal
calves are never allowed to eat
grain or grasses which would
darken the flesh). Creamy white
flesh, barely tinged pink is best.
The fat should be pure white.
So-called veal that is pink to red
is older than it should be. Cres
Cor ovens are a natural choice
for cooking veal; the humid
cooking cavity of Cres Cor ovens
compensate for veal’s natural
lack of fat.
lamb
28
lamb leg
Ingredients:
Lamb Leg, Tied, 8 to 11 lb. (4 to 5 kg)
Vents:
One-half open
Preparation:
Preheat oven to desired temperature for 30 minutes.
Season as desired. Place directly on wire shelves.
Set Thermostats:
Cook Thermostat set to 250°F to 275°F (121°C to 135°C)
Hold Thermostat set to 140°F (60°C)
Set Cook Timer:
10 minutes per pound for the first roast (22 minutes per
kilogram) plus add 15 minutes for each additional roast
Minimum Hold Time:
2 hours
Final Internal Temperature:
130°F (54°C) Rare
135°F (57°C) Medium Rare
145°F (63°C) Medium
150°F (66°C) Medium Well
160°F (71°C) Well Done
Overnight Cook–N–Hold optional
Maximum Hold Time:
10 hours
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
6
3
Items per Shelf / Pan
4 Roasts
4 Roasts
Approximate Capacity
24 Roasts
12 Roasts
Approximate Weight
Capacity
up to 240 lbs.
up to 120 lbs.
A sheep less than one year old is
considered a lamb. Baby lamb
and Spring lamb are both milk
fed and are typically less than 5
months old. Their flesh should
be milky white and very tender.
Regular lamb has started feeding
on grasses and grains and is
between 5 and 12 months old.
Its flesh is pinkish-red and less
tender than its younger
counter-parts.
29
Lamb racks
(frenched)
A rack of lamb is typically a
portion of the rib section of a
yearling lamb (between 12 and
24 months old).
Ingredients:
Lamb Rack, Roast Ready, Single, Frenched 7-bone
Vents:
One-half open
Preparation:
Preheat oven to 250°F for 30 minutes.
Season as desired. Place on raised wire grids inside
sheet pans.
Set Thermostats:
Cook Thermostat set to 250°F (121°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
1 1/2 hours
Minimum Hold Time:
1 hour
Final Internal Temperature:
135°F to 140°F (57°C to 60°C)
Overnight Cook–N–Hold not recommended
Maximum Hold Time:
4 hours
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
8
4
Items per Shelf / Pan
20 to 24 Lamb Racks
20 to 24 Lamb Racks
Approximate Capacity
192 Lamb Racks
96 Lamb Racks
Approximate Weight
Capacity
up to 240 lbs.
up to 120 lbs.
pork
32
fresh ham
Ingredients:
Pork Fresh Ham, 14 to 17 lb. (6 to 8 kg)
Vents:
One-half open
Preparation:
Preheat oven to desired temperature for 30 minutes.
Season as desired and place directly on wire shelves
Set Thermostats:
Cook Thermostat set to 250°F to 275°F (121°C to 135°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
12 minutes per pound for the first ham (26 minutes per
kilogram) plus add 30 minutes for each additional ham
Minimum Hold Time:
2 hours
Final Internal Temperature:
160°F (71°C)
Overnight Cook–N–Hold optional
Maximum Hold Time:
10 hours
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
6
3
Items per Shelf / Pan
2 to 3 Hams
2 to 3 Hams
Approximate Capacity
12 to 18 Hams
6 to 9 Hams
Approximate Weight
Capacity
up to 240 lbs.
up to 120 lbs.
The cut of meat from a hog’s hind
leg from the middle of the shank
to the hip is known as the ham,
though the actual length of the
cut is widely varied by producer.
The final flavor of a ham depends
on a number of factors including
the hog’s breed and diet. Most
hogs are corn-fed, but hogs raised
for gourmet markets are fed a
variety of treats such as peanuts,
acorns, beechnuts and chestnuts.
33
cured and
smoked ham
Curing can be done through a
variety of methods that range
from simple salt curing (covering
the surface of the ham with salt
and allowing it to permeate the
flesh) to curing with sugar and
sweet brine. Smoke flavor is
dependent on the residue (reek)
left by the smoke on the flesh.
Maple and Hickory are the woods
of preference for most smoking,
but some producers add more
adventurous ingredients such as
juniper berries, mesquite, sage,
rosemary and peat.
Ingredients:
Ham, Boneless, Skinless, Cured and Smoked, 10 to 14 lb.
(4.5 to 6 kg)
Vents:
One-half open
Preparation:
Preheat oven to desired temperature for 30 minutes.
Place ham directly on wire shelves for cooking
Set Thermostats:
Cook Thermostat set to 250°F to 275°F (121°C to 135°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
12 minutes per pound for the first ham (26 minutes per
kilogram) plus add 30 minutes for each additional ham
Minimum Hold Time:
1 to 2 hours
Final Internal Temperature:
160°F (71°C)
Overnight Cook–N–Hold optional
Maximum Hold Time:
10 hours
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
6
3
Items per Shelf / Pan
3 Hams
3 Hams
Approximate Capacity
18 Hams
9 Hams
Approximate Weight
Capacity
up to 240 lbs.
up to 120 lbs.
34
pork loin
Ingredients:
Pork Loin, Boneless, Tied, 8 to 10 lb. ( 4 to 5 kg)
Vents:
One-half open
Preparation:
Preheat oven to desired temperature for 30 minutes.
Season as desired and place roasts directly on wire shelves
for cooking.
Set Thermostats:
Cook Thermostat set to 250°F to 275°F (121°C to 135°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
15 minutes per pound for the first roast (33 minutes per
kilogram) plus add 30 minutes for each additional roast
Minimum Hold Time:
1 to 2 hours
Final Internal Temperature:
160°F (71°C)
Overnight Cook–N–Hold highly recommended
Maximum Hold Time:
10 hours
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
6
3
Items per Shelf / Pan
3 Roasts
3 Roasts
Approximate Capacity
18 Roasts
9 Roasts
Approximate Weight
Capacity
up to 180 lbs.
up to 90 lbs.
35
Pork
shoulder
Ingredients:
Pork Shoulder, Boston Butt, Boneless, 8 to 10 lb. (4 to 5 kg)
Vents:
One-half open
Preparation:
Preheat oven to 250°F for 30 minutes.
Season as desired and place in pans.
Set Thermostats:
Cook Thermostat set to 250°F (121°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
15 minutes per pound for the first roast (33 minutes per
kilogram) plus add 30 minutes for each additional roast
Minimum Hold Time:
2 hours
Final Internal Temperature:
165°F to 170°F (74°C to 77°C)
Overnight Cook–N–Hold highly recommended
Maximum Hold Time:
12 hours
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
6
3
Items per Shelf / Pan
2 Roasts
2 Roasts
Approximate Capacity
12 Roasts
6 Roasts
Approximate Weight
Capacity
up to 120 lbs.
up to 60 lbs.
36
Pork ribs
Ingredients:
Spareribs, 1 and 1 half down (38 kg or less) or Pork Loin,
Back Ribs 1 and 1 half down (38 kg or less)
Vents:
One-half open
Preparation:
Preheat oven to 250°F for 30 minutes.
Ribs can be cooked from frozen or thawed. Season as
desired. Place ribs on sheet pans, slightly overlapping and
cover with clear plastic wrap only if cooking overnight.
If desired, barbecue sauce can be included with initial
seasoning to allow it to cook into the ribs. Additional
barbecue sauce can be added after completing the hold
cycle.
Set Thermostats:
Cook Thermostat set to 250°F (121°C)
The origin of the name “spare
ribs” is not clear. Charles Perry
of the Los Angeles Times has
suggested: “In 17th century
England, spareribs were also
called spear-ribs or even ribspare,
a clear tip-off that this wasn’t
a native English word. It was
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
Thawed Ribs 2 1/2 to 3 1/2 hours
Frozen Ribs 3 1/2 to 4 1/2 hours
Minimum Hold Time:
1 1/2 hours
borrowed from the German
rippespeer, which is smoked
pork loin.”[1]
Final Internal Temperature:
160°F to 170°F (71°C to 77°C) Well Done
An alternative explanation is that
these ribs are ‘spare’ in the sense
that they are a secondary set of
ribs branching off the primary
set of ribs, which are attached
directly to the pig’s spine.
Overnight Cook–N–Hold optional
Maximum Hold Time:
12 hours
FULL SIZE
Cook-N-Hold
Spare ribs are taken from the belly
side of the rib cage, below the
section of back ribs and above the
sternum (breast bone). Spareribs
contain more bone than meat and
also quite a bit of fat which can
make the ribs more tender than
back ribs. St. Louis Style spareribs
are spareribs where the sternum
bone, cartilage and rib tips have
been removed. Kansas City style
ribs are trimmed even more
closely than the St. Louis style
ribs, and have the hard
bone removed.
SPLIT
Cook-N-Hold
Shelves / Pans
10
5
Items per Shelf / Pan
6 Whole Slabs
6 Whole Slabs
Approximate Capacity
60 Whole Slabs
30 Whole Slabs
Approximate Weight
Capacity
up to 240 lbs.
up to 120 lbs.
poultry
40
chicken
breasts
Ingredients:
Chicken Breasts, Boneless, 8 oz. (227 grams)
Vents:
Open full
Preparation:
Preheat oven to 275°F for 30 minutes.
Place chicken breasts on sheet pans, side-by-side, not quite
touching. Brush chicken with oil, butter or margarine, and
lightly sprinkle with salt, pepper, and paprika.
Set Thermostats:
Cook Thermostat set to 275°F (135°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
1 1/2 to 2 hours for the first pan plus add 30 minutes for
each additional pan
Minimum Hold Time:
None
Final Internal Temperature:
185°F (85°C)
Overnight Cook–N–Hold not recommended
Maximum Hold Time:
6 hours
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
16
8
Items per Shelf / Pan
20 to 25 Chicken Breasts
20 to 25 Chicken Breasts
Approximate Capacity
400 Chicken Breasts
200 Chicken Breasts
Approximate Weight
Capacity
up to 240 lbs.
up to 120 lbs.
Chicken as a meat; has been
depicted in Babylonian carvings
from around 600 BC. Chicken was
one of the most common meats
available in the Middle Ages. It
was widely believed to be easily
digested and considered to be one
of the most neutral foodstuffs. It
was eaten over all of Europe and
a number of different kinds of
chicken such as capons, pullets
and hens were eaten.
In the United States, chicken
is the #1 most eaten meat. It
overtook beef and pork because of
shortages during World War II. In
Europe, consumption of chicken
overtook that of beef and veal
in 1996 because of increased
consumer awareness of pork and
beef-borne illnesses.
41
chicken halves
Ingredients:
Chicken, 2 1/2 to 2 3/4 lb. (1.1 to 1.2 kg)
Vents:
Open full
Preparation:
Preheat oven to desired temperature for 30 minutes.
Clean chicken and remove excess fat. Brush chicken with
oil, butter or margarine. Season as desired and sprinkle with
paprika.
Set Thermostats:
Cook Thermostat set to 275°F to 300°F (135°C to 149°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
2 1/2 to 3 hours
Minimum Hold Time:
30 minutes
Final Internal Temperature:
185°F (85°C)
Overnight Cook–N–Hold not recommended
Maximum Hold Time:
8 hours
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
8
4
Items per Shelf / Pan
12 Halves or 40 Pieces
12 Halves or 40 Pieces
Approximate Capacity
96 Halves or 320 Pieces
48 Halves or 160 Pieces
Approximate Weight
Capacity
up to 240 lbs.
up to 120 lbs.
42
Chicken
Ingredients:
Chicken, Whole, 2 1/4 to 2 3/4 lb. (1 to 1.2 kg)
Vents:
Open full
Preparation:
Preheat oven to desired temperature for 30 minutes.
Place 9 Whole Chickens per 1 sheet pan (18in x 26in x 1in)
Clean chicken and remove excess fat. Brush chicken with
oil, butter or margarine. Season as desired and sprinkle with
paprika. For better whole bird appearance, fold chicken
wings and tuck under the back of bird. Make a slit in the
skin of the chicken at the lower end, cross chicken legs and
insert both legs through the slit.
Set Thermostats:
Cook Thermostat set to 275°F to 300°F (135°C to 149°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
3 to 3 1/2 hours for the first pan plus add 30 minutes for
each additional pan.
Minimum Hold Time:
1 hour
Final Internal Temperature:
185°F (85°C)
Overnight Cook–N–Hold optional
Maximum Hold Time:
8 to 10 hours
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
6
3
Items per Shelf / Pan
9 Chickens
9 Chickens
Approximate Capacity
54 Chickens
27 Chickens
Approximate Weight
Capacity
up to 150 lbs.
up to 75 lbs.
Modern varieties of chicken such
as the Cornish Cross, are bred
specifically for meat production,
with an emphasis placed on the
ratio of feed to meat produced
by the animal. The most common
breeds of chicken consumed in the
US are Cornish and White Rock.
Chickens raised specifically
for meat are called broilers.
In the United States, broilers
are typically butchered at a
young age. Modern Cornish
Cross hybrids, for example, are
butchered as early as 8 weeks
for fryers and 12 weeks for
roasting birds.
Capons (castrated cocks) produce
more and fattier meat. For this
reason, they are considered a
delicacy and were particularly
popular in the Middle Ages.
43
cornish
game hen
Despite the name, Cornish game
hens are neither necessarily hens
nor hunted as game. They can
be either male or female and a
cross-bred domesticated variety
with no wild counterpart. Though
poultry sold as Cornish Game
Hens are often immature Cornish
or Rock chickens, the USDA’s only
requirement is that chickens sold
as Cornish Game Hens be no more
than 2 pounds in ready-to-cook
weight.
Ingredients:
Rock Cornish Game Hens 12 oz. (340 grams) each
Vents:
Open full
Preparation:
Preheat oven to 275°F for 30 minutes.
Place 18 Hens per 1 sheet pan (18in x 26in x 1in)
Clean hens and remove excess fat. Fold wings and tuck
under the back of the bird. Make a slit in the skin of the hen
at the lower end, cross hen legs and insert both legs through
the slit. Brush hens with oil, butter or margarine. Season as
desired and sprinkle with paprika. Space evenly on sheet
pans.
Set Thermostats:
Cook Thermostat set to 275°F (135°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
3 to 3 1/2 hours
Minimum Hold Time:
1 hour
Final Internal Temperature:
175°F (79°C)
Overnight Cook–N–Hold not recommended
Maximum Hold Time:
4 to 6 hours
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
8
4
Items per Shelf / Pan
18 Hens
18 Hens
Approximate Capacity
144 Hens
72 Hens
Approximate Weight
Capacity
up to 108 lbs.
up to 54 lbs.
44
whole duck
Ingredients:
Duck, Whole, 4 to 5 lb. (2 kg)
Vents:
Open full
Preparation:
Preheat oven to 300°F for 30 minutes.
Season as desired. Rub with oil and paprika. Place directly
on wire shelves.
Set Thermostats:
Cook Thermostat set to 300°F (149°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
2 1/2 to 3 hours
The meat of a duck is mostly
on the breast and the legs. The
meat of the legs is darker and
somewhat fattier than the meat
of the breasts, although the
breast meat is darker than the
breast meat of a chicken or a
turkey. Being waterfowl, ducks
have a layer of heat-insulating
subcutaneous fat between the
skin and the meat. Boneless duck
breast is also called “magret” and
can be grilled like steak, usually
leaving the skin and fat on.
Internal organs such as heart and
kidneys may also be eaten; the
liver in particular is often used
as a substitute for goose liver in
foie gras.
Minimum Hold Time:
1 hour
Final Internal Temperature:
185°F to 190°F (85°C to 88°C)
A duck has less meat than a
roasting chicken of the same
overall size. Cooks when
portioning roast duck should
give a quarter of a duck per
portion. Attempts to get more
portions out of a roast duck tend
to result in some portions having
a fair amount of meat and other
portions being mostly skin
and bone.
Overnight Cook–N–Hold not recommended
Maximum Hold Time:
8 hours
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
6
3
Items per Shelf / Pan
4 Ducks
4 Ducks
Approximate Capacity
24 Ducks
12 Ducks
Approximate Weight
Capacity
up to 120 lbs.
up to 60 lbs.
45
whole
turkey
Turkeys were taken to Europe
by the Spanish who had found
them as a favorite domesticated
animal among the Aztecs. Since
the modern domesticated turkey is
a descendant of the Wild Turkey,
it is surmised that the Aztecs
had chosen to domesticate this
species rather than the Ocellated
Turkey which is found in far
southern Mexico.
The Aztecs relied on the turkey
(Mexican Spanish guajolote,
from Nahuatl huexolotl) as a
major source of protein (meat
and eggs), and also utilized its
feathers extensively for decorative
purposes. The turkey was
associated with their trickster god
Tezcatlipoca, perhaps because of
its humorous behavior, an aspect
which it has retained up to the
present. In Mexico today, turkey
meat with mole sauce (mole de
guajolote) is widely regarded as
the unofficial national dish.
Ingredients:
Turkey, Whole, 25 lb. (11 kg)
Vents:
Open full
Preparation:
Preheat oven to 250°F for 30 minutes.
Turkey must be fully thawed. Season as desired. Rub with
oil, butter or margarine, and sprinkle with paprika. Place
directly on wire selves.
Set Thermostats:
Cook Thermostat set to 250°F (121°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
10 minutes per pound for the first turkey (22 minutes per
kilogram) plus add 30 minutes for each additional turkey
Minimum Hold Time:
1 to 2 hours
Final Internal Temperature:
185°F (85°C)
Overnight Cook–N–Hold highly recommended
Maximum Hold Time:
10 hours
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
4
2
Items per Shelf / Pan
2 Turkeys
2 Turkeys
Approximate Capacity
8 Turkeys
4 Turkeys
Approximate Weight
Capacity
up to 200 lbs.
up to 100 lbs.
46
turkey
breast
Ingredients:
Turkey Breast, 10 to 15 lb. (5 to 7 kg)
Vents:
Open full
Preparation:
Preheat oven to desired temperature for 30 minutes.
Turkey breast should be at a refrigerated temperature of
38°F to 40°F (3°C to 4°C) when placed in a preheated oven.
Season as desired. Brush with oil, butter or margarine, and
sprinkle with paprika. Place breasts directly on wire shelves.
Set Thermostats:
Cook Thermostat set to 250°F to 275°F (121°C to 135°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
3 1/2 to 4 1/2 hours
Minimum Hold Time:
1 hour
Final Internal Temperature:
180°F (82°C)
Overnight Cook–N–Hold optional
Maximum Hold Time:
10 hours
FULL SIZE
Cook-N-Hold
SPLIT
Cook-N-Hold
Shelves / Pans
6
3
Items per Shelf / Pan
3 Turkey breasts
3 Turkey breasts
Approximate Capacity
18 Turkey breasts
9 Turkey breasts
Approximate Weight
Capacity
up to 240 lbs.
up to 120 lbs.
fish
50
baked fish
Ingredients:
Fish Fillets, Fresh or Frozen, 6 to 8 oz. (170 to 227 grams)
Vents:
One-half open
Preparation:
Preheat oven to 275°F for 30 minutes.
Do not thaw fillets. Spray or coat sheet pans with oil. Place
fillets side-by-side on sheet pans. Brush fish with oil, butter
or margarine. Season as desired and sprinkle lightly with
paprika. Loosely cover pans with clear plastic wrap.
Set Thermostats:
Cook Thermostat set to 275°F (135°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
1 1/2 to 2 1/2 hours
Minimum Hold Time:
None
Final Internal Temperature:
180°F (82°C)
Overnight Cook–N–Hold not recommended
Maximum Hold Time:
3 to 4 hours (holding time will vary greatly depending on the
type of fish and the initial product moisture content)
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
16
8
Items per Shelf / Pan
20 to 24 Fillets
20 to 24 Fillets
Approximate Capacity
320 to 384 Fillets
160 to 192 Fillets
Approximate Weight
Capacity
up to 240 lbs.
up to 120 lbs.
When purchasing raw, frozen fish
fillets, make sure it’s solidly frozen
in a tightly wrapped, undamaged,
moisture and vapor-proof
material. Unwrapped, it should
have no odor. Any icy, dark, dry or
white spots indicate deterioration.
Avoid any fish that appears to
have been thawed and re-frozen.
51
Salmon
steaks
Salmon are anadromous, meaning
that they can survive in both fresh
and salt water. Though marine
in nature, Salmon return to the
same freshwater streams that
they were born in to spawn. This
has lead to Salmon becoming
land-locked in fresh water lakes
and rivers. Freshwater salmon do
not have the same nuanced flavor
as do their marine counterparts.
Although farm-raised salmon
are typically raised in salt water,
they are not as flavorful as their
wild brethren.
Ingredients:
Salmon Steaks, 6 to 8 oz. (170 to 227 grams)
Vents:
One-half open
Preparation:
Preheat oven to 275°F for 30 minutes.
Spray or coat sheet pans with oil, butter or margarine. Place
steaks side-by-side on sheet pans. Season as desired.
Set Thermostats:
Cook Thermostat set to 275°F (135°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
1 1/2 hours
Minimum Hold Time:
1 hour
Final Internal Temperature:
150°F (66°C)
Overnight Cook–N–Hold not recommended
Maximum Hold Time:
3 to 4 hours
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
10
5
Items per Shelf / Pan
15 Salmon Steaks
15 Salmon Steaks
Approximate Capacity
150 Salmon Steaks
75 Salmon Steaks
Approximate Weight
Capacity
up to 75 lbs.
up to 40 lbs.
52
trout
Ingredients:
Trout, Whole, 1 lb. (454 grams)
Vents:
One-half open
Preparation:
Preheat oven to 275°F for 30 minutes.
Spray or coat sheet pans with oil. Wipe trout with a damp
towel and place side-by-side on sheet pans. Season as
desired.
Set Thermostats:
Cook Thermostat set to 275°F (135°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
1 to 1 1/2 hours
Minimum Hold Time:
None
Final Internal Temperature:
150°F (66°C)
Overnight Cook–N–Hold not recommended
Maximum Hold Time:
4 to 6 hours
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
16
8
Items per Shelf / Pan
12 Trout
12 Trout
Approximate Capacity
192 Trout
96 Trout
Approximate Weight
Capacity
up to 200 lbs.
up to 100 lbs.
Trout are from a large family
of fish that include salmon
and herring. The best known
species, Rainbow Trout, is native
to California, but has been
transplanted to lakes and streams
around the world so prolifically,
that the species is thought to
be the single most successful
species of game fish in the world.
bakery
56
sheet cake
Vents:
Open full
Preparation:
Preheat oven to 325°F for 30 minutes.
Use a favorite cake recipe or mix. Pour batter in pans to
one-half the pan depth. Keep oven door closed during the
cooking cycle. The cake is done when a toothpick inserted in
the center of the cake is clean when removed.
Set Thermostats:
Cook Thermostat set to 325°F (163°C)
Set Cook Timer:
1 1/2 hours
Minimum Hold Time:
None
Final Internal Temperature:
N/A
NO Overnight Cook–N–Hold
Maximum Hold Time:
None
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
8
4
Items per Shelf / Pan
1 Cake
1 Cake
Approximate Capacity
8 Cakes
4 Cakes
57
Cheesecake
The first recorded mention of
cheesecake was during the
ancient Grecian Olympic games
in the occidental world. Cato
the Elder wrote of cheesecake
preparation in his farming
manual “De Agri Cultura”. Modern
cheesecakes resemble cakes
previously used as offerings to
gods in Greek culture.
Vents:
Open full
Preparation:
Preheat oven to 250°F for 30 minutes.
Use a favorite cheese cake recipe or mix. Pour batter into
spring-form pans and bake in a preheated oven. The cheese
cake is done when a toothpick inserted in the center is clean
when removed. To prevent cracking, allow the cheese cake to
remain in the oven until it reaches room temperature.
Set Thermostats:
Cook Thermostat set to 250°F (121°C)
Set Cook Timer:
2 to 3 hours
Minimum Hold Time:
None
Final Internal Temperature:
N/A
NO Overnight Cook–N–Hold
Maximum Hold Time:
None
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
8
4
Items per Shelf / Pan
3 Cheesecakes
3 Cheesecakes
Approximate Capacity
24 Cheesecakes
12 Cheesecakes
58
cookies
Ingredients:
Premixed frozen commercial cookie dough at room
temperature.
Vents:
Open full
Preparation:
Preheat oven at 325°F (163°C) for a minimum of one
hour. Line full-size sheet pans with baking pan liners. Use
a number 30 scoop to produce a 1 oz. (28 gram) cookie.
Evenly space portioned cookie dough on sheet pans and load
all pans in the oven at one time. Oven doors must remain
closed during baking. Do not over-bake.
Set Thermostats:
Cook Thermostat set to 325°F (163°C)
Set Cook Timer:
2 1/2 hours (do not allow the product to remain in the oven
for the full set cooking time) set an independent timer using
the following guidelines: 27 to 30 minutes for 1 full-size
sheet pan or 35 to 40 minutes for 2 to 3 full-size sheet pans
Minimum Hold Time:
None
Final Internal Temperature:
N/A
Maximum Hold Time:
None
FULL SIZE
Cook-N-Hold
SPLIT
Cook-N-Hold
Shelves / Pans
16
8
Items per Shelf / Pan
1 full-size sheet pan
1 full-size sheet pan
Approximate Capacity
16 full-size sheet pans
8 full-size sheet pans
59
baked egg
custard
Vents:
Closed
Preparation:
Preheat oven to 250°F for 30 minutes.
Use a favorite custard recipe. Pour custard mixture into cups
to a depth of 2/3 the container height and place cups on a
sheet pan. No water bath is required. Bake in a preheated
oven. Custard is done when knife inserted in center of cup is
clean when removed.
Set Thermostats:
Cook Thermostat set to 250°F (121°C)
Set Cook Timer:
2 to 3 hours
Minimum Hold Time:
None
Final Internal Temperature:
N/A
NO Overnight Cook–N–Hold
Maximum Hold Time:
None
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
10
5
Items per Shelf / Pan
1 full-size sheet pan
1 full-size sheet pan
Approximate Capacity
10 full-size sheet pans
5 full-size sheet pans
potluck
62
potatoes
Ingredients:
Potatoes, Baking, 80 to 90 count
Vents:
Open full
Preparation:
Preheat oven to 325°F for 30 minutes.
Wash potatoes before placing in a preheated oven. Allow
oven to preheat for a minimum of 30 minutes. Place
potatoes directly on wire shelves.
Set Thermostats:
Cook Thermostat set to 325°F (163°C)
Hold Thermostat set to 190°F (88°C)
Set Cook Timer:
1 1/2 to 3 hours
Minimum Hold Time:
None
Final Internal Temperature:
190°F (88°C)
Overnight Cook–N–Hold not recommended
Maximum Hold Time:
7 hours
FULL SIZE
Cook-N-Hold
SPLIT
Cook-N-Hold
Shelves / Pans
8
4
Items per Shelf / Pan
20 to 25 Potatoes
20 to 25 Potatoes
Approximate Capacity
160 to 200 Potatoes
80 to 100 Potatoes
Approximate Weight
Capacity
up to 240 lbs.
up to 120 lbs.
The potato has been an essential
crop in the Andes since the
pre-Columbian Era and actually
originated in that region. The
Moche culture from Northern
Peru made ceramic idols to their
gods, which all bear a strange
resemblance to potatoes.
63
Quiche
The word quiche is derived
from the Lorraine Franconian
dialect of the German language
historically spoken in much of
the region, where German word
for Cake, ‘Kuchen’ was altered
first to “Kuche” where the “ch”
is pronounced “sh”, resulting
in “kische”, which in standard
French orthography became
spelled quiche.
Vents:
Open full
Preparation:
Preheat oven to 275°F for 30 minutes.
Prebake the shells in pie plates at 275°F (135°C) for
approximately 40 minutes. Pour the quiche mixture into the
prebaked shells and bake in a preheated oven.
Set Thermostats:
Cook Thermostat set to 275°F (135°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
Bake approximately 2 hours or until product sets-up.
Minimum Hold Time:
None
Final Internal Temperature:
N/A
NO Overnight Cook–N–Hold.
Maximum Hold Time:
5 hours
FULL SIZE
Cook-N-Hold
SPLIT
Cook-N-Hold
Shelves / Pans
16
8
Items per Shelf / Pan
3 Quiches
3 Quiches
Approximate Capacity
48 Quiches
24 Quiches
64
frozen
convenience entrees
Vents:
Closed
Quantity
of pans
Preparation:
Preheat oven to 275°F for 30 minutes.
Product must be fully frozen when placed in a preheated
oven. Leave product in original container with foil cover in
place. Pour 1/2 gallon (1 liter) of hot water into the drip pan
located on the bottom surface of the oven compartment.
Place containers directly on wire shelves.
Set Thermostats:
Cook Thermostat set to 275°F (135°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
See pan placement diagrams and timer settings listed
Timer Settings
1
2 hrs 45 mins
2
3 hrs
3
3 hrs
4
3 hrs 45 mins
5
4 hrs
6
4 hrs 40 mins
7
5 hrs
8
5 hrs
9
6 hrs
10
6 hrs
Minimum Hold Time:
None
Final Internal Temperature:
140°F (60°C)
Overnight Cook–N–Hold optional
Maximum Hold Time:
16 to 18 hours
Per Compartment
Cook-N-Hold
Shelves / Pans
5
Items per Shelf / Pan
2 foil half-size pans
Approximate Capacity
10 foil half-size pans
Pans
10” x 12” x 2 1/2”
FRONT VIEW
TOP VIEW
65
frozen
portioned entrees
Vents:
Closed
Preparation:
Preheat oven to 275°F for 30 minutes.
Product must be fully frozen when placed in a preheated
oven. Leave product in original container with foil cover in
place. Pour 1/2 gallon (1 liter) of hot water into the drip pan
located on the bottom surface of the oven compartment.
Place containers directly on wire shelves.
Set Thermostats:
Cook Thermostat set to 275°F (135°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
Approximately 2 hours. See pan placement diagrams shown
below. Do not over-cook. Check internal product temperature.
Minimum Hold Time:
None
Final Internal Temperature:
140°F (60°C)
Overnight Cook–N–Hold not recommended
Maximum Hold Time:
4 hours
Per Compartment
Cook-N-Hold
FRONT VIEW
TOP VIEW
Shelves / Pans
3
Items per Shelf / Pan
9
Approximate Capacity
27
Pans
7 3/4” x 5”
66
precooked
frozen finger foods
Vents:
Open full
Preparation:
Preheat oven to 275°F for 30 minutes.
Chicken Nuggets, approximately 40 per full-size sheet pan
Corn Dogs, approximately 30 per full-size sheet pan
Egg Roll, approximately 40 per full-size sheet pan
Mini Pizza, approximately 12 to 15 per full-size sheet pan
Line sheet pans with baking pan liners and insert wire pan
grid. Place items side-by-side on the wire pan grids.
Set Thermostats:
Cook Thermostat set to 275°F (135°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
Corn Dogs, 30 to 45 minutes
Egg Rolls, Chicken Nuggets, 45 to 60 minutes
Mini Pizza, 60 minutes
Minimum Hold Time:
None
Final Internal Temperature:
150°F (66°C)
Overnight Cook–N–Hold not recommended
Maximum Hold Time:
1 to 3 hours (holding time varies from product to product)
FULL SIZE
Cook-N-Hold
SPLIT
Cook-N-Hold
Shelves / Pans
10
5
Items per Shelf / Pan
1 full-size sheet pan
1 full-size sheet pan
Approximate Capacity
10 full-size sheet pans
5 full-size sheet pans
67
breakfast
sandwiches
Vents:
Open full
Preparation:
Preheat oven to 275°F for 30 minutes.
Thaw biscuits, croissants or English muffins and slice
horizontally. Place each ingredient on the lower half of the
bread slice in the following order:
1. Sausage patty, ham slices, or precooked bacon, frozen or
thawed
2. Egg patty, frozen or thawed
3. 1/2 oz. (14 grams) slice of American processed cheese
Place upper half of bread slice on top of the ingredients
and wrap each sandwich in clear plastic wrap. Line sheet
pans with baking pan liners and insert wire pan grid. Place
wrapped sandwiches side-by-side on the wire pan grids.
Set Thermostats:
Cook Thermostat set to 275°F (135°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
2 1/2 hours (do not allow the product to remain in the oven
for the full set cooking time) set an independent timer using
the following guidelines: 45 to 60 minutes.
Minimum Hold Time:
None
Final Internal Temperature:
150°F (66°C)
Overnight Cook–N–Hold not recommended
Maximum Hold Time:
2 to 3 hours
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
10
5
Items per Shelf / Pan
1 full-size sheet pan
1 full-size sheet pan
Approximate Capacity
10 full-size sheet pans
5 full-size sheet pans
68
processed
meats
Ingredients:
Sausage or any of a variety of processed meat product
including bratwurst, Polish sausage, breakfast links, smoked
sausage, hot dogs, etc.
Door Vents:
Open full
Preparation:
Preheat oven to 250°F for 30 minutes.
Place sausage side-by-side on sheet pans. Add a sufficient
amount of hot water so that it just covers the bottom of each
pan. Cover each pan with clear plastic wrap.
Set Thermostats:
Cook Thermostat set to 250°F (121°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
1 1/2 to 2 hours
Minimum Hold Time:
None
Final Internal Temperature:
170°F (77°C)
Overnight Cook–N–Hold not recommended
Maximum Hold Time:
6 hours
FULL SIZE
Cook-N-Hold
SPLIT
Cook-N-Hold
Shelves / Pans
16
8
Items per Shelf / Pan
1 full-size sheet pan
1 full-size sheet pan
Approximate Capacity
16 full-size sheet pans
8 full-size sheet pans
Approximate Weight
Capacity
up to 240 lbs.
up to 120 lbs.
69
rice
Vents:
Closed
Preparation:
Preheat oven to 275°F for 30 minutes.
Use converted, long-grain rice only. Follow package
directions for proportional amounts of rice to liquid. Heat
liquid or water to 170°F (77°C) and add rice. Fill pans to
half the pan depth and cover pans with foil.
Set Thermostats:
Cook Thermostat set to 275°F (135°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
3 1/2 to 4 hours
Minimum Hold Time:
None
Final Internal Temperature:
190°F (88°C)
Overnight Cook–N–Hold optional
Maximum Hold Time:
8 hours
FULL SIZE
SPLIT
Cook-N-Hold
Cook-N-Hold
Shelves / Pans
6
3
Items per Shelf / Pan
1 full-size sheet pan
1 full-size sheet pan
Approximate Capacity
6 full-size sheet pans
3 full-size sheet pans
model 1000 CH SS
Model 1000 CH SS Split
71
installation
and
maintenance
72
installation
instructions
Venting your oven
1. The purpose for ventilating hoods is to direct and capture smoke, grease-laden vapors,
heat, odor or fumes.
2. Low temperature equipment (maximum temperature 250°F/121°C) does not produce heat,
odors, fumes, grease-laden vapors or smoke and is not required to be vented.
3. Most jurisdictions consider our low-temperature ovens (maximum temperature is
350°F/177°C) as low-heat appliances not requiring vent hoods.
4. Installation must conform with local codes. The authority having jurisdiction of
enforcement of the codes will have the responsibility for making interpretations of the rules.
SPECIFICATIONS: All units are rated 3000 watts.
MODEL NO.
SPLIT
ELECTRICAL SPECS (AC SPECS)
ELECTRIC LOAD
POWER SUPPLY REQUIREMENT
VOLTS
PH
HZ
AMPS
VOLTS
AMPS
PH
WIRE
VOLTS
NEMA
1000CHSSSPLIT
208
240
1
1
60
60
14
13
208
240
20
20
1
1
3
3
208
240
6-20P
6-20P
1000CHSSSPLIT3
208
240
3
3
60
60
8
7
208
240
20
20
3
3
4
4
208
240
L15-20P
L15-20P
SPECIFICATIONS: All units are rated 6000 watts. *USA ONLY.
MODEL NO.
ELECTRICAL SPECS (AC SPECS)
ELECTRIC LOAD
POWER SUPPLY REQUIREMENT
FULL SIZE
VOLTS
PH
HZ
AMPS
VOLTS
AMPS
PH
WIRE
VOLTS
NEMA
1000CHSS
1000CHAL
208
240
1
1
60
60
29
25
208
240
30
30
1
1
3
3
208
240
*6-30P
*6-30P
1000CHSS3
1000CHAL3
208
240
3
3
60
60
16
14
208
240
20
20
3
3
4
4
208
240
L15-20P
L15-20P
Model number “AL” is aluminum outer body with stainless steel doors and interior.
All models designed for AC Service. Model number may have the letters: M, S, or Z.
73
IDENTIFYING YOUR CABINET
Look for this label on the back of your cabinet. This information is needed when calling for
questions or service.
R
5925 HEISLEY RD. MENTOR, OHIO 44060
-367
LISTED
565M
C
MOD. 1000CHSS
SER. FAA-K5645C-001
Hz.
60
UL
R
UL
R
AMPS
29
VOLTS
208/240
WATTS
3000
PH.
1
COMMERCIAL COOKING APPLIANCE
MADE IN THE USA
Located in upper right
corner of cabinet
HOW TO INSTALL CABINETS
1. Remove all packing material from the inside and all vinyl from the outside of oven.
2. Place the oven in a well ventilated area on level floor. Clearance requirements: 3” (76mm)
at the back, 2” (51mm) at the top, 1” (25mm) at both sides.
3. Install the pan slide racks on the sidewalls, if necessary.
4. Slide drip pan(s) onto the bottom of the
DRIP TRAY
compartment(s).
5. Remove (3) screws at the bottom front of the
oven, under the door (See Figure).
6. Screw the drip tray bracket to the oven in those
holes and place the drip tray onto the bracket.
All models are rated at 208/240 Volts.
NOTE: OVENS NEED TO BE INSTALLED BY A
QUALIFIED PERSON.
Check the voltage selector switch which is under an access cover
on the back of the oven near the power cord.
• Flip the switch “UP” for 208 Volts
• Flip the switch “DOWN” for 240 Volts
MAKE SURE THE SWITCH POSITION MATCHES YOUR POWER SOURCE.
DRIP TRAY
BRACKET
SCREWS
74
Maintenance
instructions
WARNING
IF UNIT GETS TOO HOT OR WON’T SHUT OFF,
DISCONNECT POWER AT BRANCH PANEL. DO
NOT UNPLUG CORD!
If hot unit is not working, first check the following causes:
1. Cord is unplugged from wall outlet.
2. Circuit breaker/fuse to wall outlet is blown.
3. Switch(es) are turned off.
4. Thermostat(s) are turned off, or are set too low.
Note: Vent fans will not operate until the control compartment requires ventilation to limit temperatures.
Replacement of electrical components must be done by a qualified electrician. To locate an authorize
service center, visit www.crescor.com, call 1-877-crescor (273-7267), or refer to our service agency list,
FL-1400 insert.
PROBLEM
POSSIBLE CAUSE
SOLUTION
Oven does not heat, or does not heat properly
1. Thermostat(s) defective
2. Heater contactor
3. On/Off Switch
4. Fuses
1. Replace
2. Replace
3. Replace
4. Replace
Timer runs down, but oven does not go into
hold mode
1. Timer defective
1. Replace
Heaters will not shut off
1. Thermostat defective
2. Contactor defective
1. Replace
2. Replace
Vent fans do not shut off
1. Vent fan switch defective
2. Control compartment is still hot
1. Replace
2. Wait until it cools check “Heaters will not
shut off”
Vent fans do not operate
1. Vent fan switch defective
2. Vent fan defective
3. Fuses*
1. Replace
2. Replace
3. Replace
*Fuses are in 6000 Watt units only
75
replacement
parts
(Include all information on nameplate when ordering parts)
3
9
10
1
6
5
2
4
7
front control panel Upper & lower ovens
8
Item Description
1. Switch (On/Off)
Part No.
0808-113-01-K
2. Knob, Thermostat & Timer
0595-061
3. Timer
0849-009
4. Thermometer
5238-031
5. Thermostat, Cook
0848-082
6. Thermostat, Hold
0848-086
7. Pilot Light, Yellow
0766-096
8. Pilot Light, Green
0766-097
9. Switch, Fan
0848-034
10. Relay
0857-102
76
15
16
14
12
11
28
13
27
INSULATION
25
17
26
21
18 19
20
29
23
22
24
Model 1000-CH-SS is shown.
Model 1000-CH-SPLIT is half-size single door oven.
77
Item Description
Part No.
11. Contactor
0857-131
12. Terminal Block (Input)
0852-109
13. Terminal Block
0852-091
14. Toggle Switch
0808-020
15. Vent Fan
0769-174
16. Fan Guard
0769-167
17. Heater Kit, 208V, 195 Watt
0811-291-K
Heater Kit, 240V, 1000 Watt
0811-290-K
18. Door Latch Kit
1006-122-01-K
19. Latch Strike
1006-122-02-K
20. Door Assembly
1221-563
21. Door Gasket
0861-267
22. Door Hinge
0519-074-K
23. Casters
0569-306
24. Casters w/brake
0569-306-B
25. Pan Slides
0692-200
26. Drip Pan
1017-099
27. Fuses, 3 Amp
0857-058
Fuse Holder
0857-048
28. Hi-Limit
0848-033
29. Drip Tray
1017-100
Wire Grid
1170-005
Power Cord (3000 Watts, 1-PH)
0810-173-01K
Power Cord (6000 Watts, 1-PH)
0810-163-01K
Power Cord (6000 Watts, 3-PH)
0810-164-01K
78
wiring
diagrams
127
FUSE
3A
10
128
FUSE
3A
9
10
9
TB1
14
20
121
122
118
63
62
64
65 67
SERVICE SWITCH
CLOSED 208 V
208
240
66
16 47 11
12
119 120121122
69
68
4
3
2
L1
L4
3
2
L1
1
1
L1
2
C2
C1
5
2
4
3
2
T1
58
19
54
55
56
57
63
120
59
T4
60
61
65
1
3
2
T1
6
3
7
2
62
64
4
L2
G
P3
21
18
24
19
23
20
15
14
8
L2
55
59
HL 3
HL 1
125
123
VENT
FAN
6-30P
6000 WATT
54
58
118
HL 4
HL 2
119
18
126
124
TB2
VENT
FAN
To lower control panel
or single control panel
P1
P2
To upper control panel
P4
8
7
6
5
53
4
3
2
1
52
128
127
(2) JUMPER'S
AS SHOWN
SINGLE
PHASE
L1
56
57
68
67
125
126
123
TB4
TB5
TB6
TB7
TB8
TB3
124
69
66
61
60
99
100
101
102
88
87
86
85
79
78
77
79
78
77
70
116
117
75
3
P6
115
73
70
1
114
71
P5
113
9
71
75
72
112
111
110
109
108
107
106
P8
105
104
103
73
74
1
3
1
72
74
76
80
80
76
81
P7
82
83
84
81
84
83
82
85
P10
98
89
89
88
P9
97
90
90
9
96
91
87
86
95
92
91
94
93
92
1
5
2
L2
P12
1
93
P11
(1) JUMPER
AS SHOWN
L1
3
7
X
4
Z
105
109
117
116
115
Lower
Oven
or single oven
250 Watt 104
Heaters (3)
103
114
1000 Watt 113
Heaters (3) 112
99
98
97
Upper
Oven
TERMINAL BLOCK
3 PHASE
3 WIRE
1000 Watt101
Heaters (3)100
102
8
G
250 Watt 110
Heaters (3)
111
108
107
106
96
95
94
6
L3
Y
L15-20P
6000 WATT
79
Wiring diagram for 1000ch series
Upper and lower ovens
80
12
P4
P3
16
18
21
23
20
Fan
Switch
19
24
22
17
14
15
17
11
12
Upper
Power
Switch
P2
P1
Lower
Power
Switch
28
38
51
29
A
A
38
30
29
31
40
39
M
49
32
48
41
OUT
Timer
L2
L1
51
50
35
OUT
Timer
L2
M
36
42
49
44
Thermostat
45
Hold
G
43
A
48
G
34
A
35
33
36
27
Thermostat
26
Hold
Roast
Roast
119 120121122
16 47 11
21
Fan
Switch
22
23
15
L1
37
28
24
47
46
46
Thermostat
Roast
25
25
Thermostat
Roast
37
50
32
41
33
42
43
40
34
30
27
44
39
Relay
Relay
45
26
31
wiring diagram 1000ch series
control panel
Hold
Hold
VENT
FAN
118
119
16
HI LIMIT
17
12
12
17
11
121 122
120
16 4711
119
VENT
FAN
118
122
121
1
2
3
4
51
38
A
53
3
4
1
2
T2
T3
T4
L3
L4
T1
L2
L1
CONTACTOR
POWER
SWITCH
SINGLE PHASE
JUMPERS AS
SHOWN
40
38
39
120
59
58
61
64
60
65
51
L1
L2
124
123
HI LIMIT
49
48
OUT
50
M
TIMER
58
59
64
65
HI LIMIT
69
66
SWITCH
208/240 VOLT
48
A
43
6-20P
3000 WATTS
49
G
42
84
44
COOK T'STAT
46
HOLD T'STAT
47
45
123
87
86
83
82
85
90
89
88
66
69
124
91
93
92
60
61
50
A
B
41
84
83
82
93
92
91
90
89
88
87
86
85
1
7
42 43
103
104
105
94
95
96
97
98
99
100
101
102
40
4
44
3
94
95
96
45
39
9
6
103
104
105
RELAY
102
101
100
97
98
99
81
Wiring diagram for
1000ch-split series
82
how to
reverse door opening
Reverse Door Opening
1. Pop off hinge covers with screwdriver.
2. Remove the screws from the hinges to the cabinet; remove the door and unscrew the latch
strike from the oven. Keep all screws.
3. Rotate the door 180° so that the hinges are now on the left side of the door.
4. Re-mount the hinges in the same hole pattern on the opposite sides of the door opening.
5. Remove the latch and rotate it 180°; re-mount it to the right side of the door.
6. Adjust the hinges and latch for proper door seal.
7. Plug all the extra holes with screws and snap on the hinge covers.
HINGE
DOOR
STRIKE PLATE
Index
83
Bakery
Baked Egg Custard
59
Cheesecake57
Cookies58
Sheet Cake
56
Beef
Beef Brisket
14
Beef Round
20
Beef Short Ribs
15
Beef Strip Loin
16
Cafeteria or Steamship
22
Corned Beef
17
Hamburgers18
Prime Rib
19
Ribeye21
Tenderloin23
Veal Loin
24
Fish
Baked Fish
50
Salmon Steaks
51
Trout52
Lamb
Lamb Leg
Lamb Racks (Frenched)
28
29
Pork
Cured and Smoked Ham
Fresh Ham
Pork Loin
Pork Ribs
Pork Shoulder
33
32
34
36
35
Potluck
Breakfast Sandwiches
67
Frozen Convenience Entrees
64
Frozen Portioned Entrees
65
Potatoes62
Precooked Frozen Finger Foods
66
Processed Meats
68
Quiche63
Rice69
Poultry
Chicken42
Chicken Breasts
40
Chicken Halves
41
Cornish Game Hen
43
Turkey Breast
46
Whole Duck
44
Whole Turkey
45
5925 Heisley Road • Mentor, OH 44060-1833 • Phone: 877/CRESCOR(273-7267) • Fax: 440/350-7267• www.crescor.com
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