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The Hold Cycle
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Cycles # 1 and # 4 will be the “Hold” cycles on your Line Chef™ Combination Oven.
A) When the dial is turned counterclockwise in cycle # 1
the “Time” window reads “INF” indicating infinite time.
B) When the dial is turned counterclockwise in cycle # 4 the “Time” window will read “HLD” indicating the hold cycle is set for infinite time.
- You must set a temperature value when using either hold cycle.
- You can program the Line Chef™ Combination Oven to “Cook” in cycle # 1. Then skip to cycle # 4 to hold. You do not need to have any values programmed into Cycles # 2 and # 3 to use cycle # 4.
- If you want to hold a product without putting it through a multi cycle program, you can simply set cycle # 1 to “INF” by turning the “Time” dial counter clockwise. A holding feature is not available in cycles # 2 and # 3.
- 100% Venturi will always be used for holding meats overnight or for extended periods.
- We know from our FDA and HACCP (Hazardous Analysis and Critical Control Points) guidelines that foods must be held below 40ºF or above 140ºF to be considered safe.
- Red meats become more tender with each hour they are held. Each hour they are held is equal to one day of aging.
- Moisture allows us to hold foods. A rare roast will hold temperature more easily and longer than a well done roast because there is more moisture in it. When meats are cooked (well done) “dry” they have less moisture to keep them hot.
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