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HATCO CHEF SYSTEM SLOW COOK & HOLD OVENPIPER CHEF SYSTEM SLOW COOK & HOLD OVEN

You have just purchased the finest low-temperature cook & hold oven on the market today: the Piper Chef System. This cooking guide was prepared to help you make the most effective use of your new oven, with general operating procedures, cooking guidelines and maintenance recommendations.

Before operating your Chef System, we also suggest viewing the videotape cassette provided with your oven for easy-to-follow audiovisual instruc-tions. You will find the videotape extremely useful for training others to operate the oven.

Like all Piper foodservice equipment, the cook & hold oven is quality engineered for years of operating efficiency and dependable performance. If you have any ques-tions or comments on operating or cooking procedures, call us at (800) 544-3057 or (715) 842-2724. And if you have new ideas for its use–such as different food products you find to be successful–we’d like to hear from you.

Chef System is designed to help you improve service from the kitchen to the customer.

© 2008 Piper Products Servolift Eastern - All rights reserved.300 S. 84th Avenue, Wausau, WI 54401

HATCO CHEF SYSTEM SLOW COOK & HOLD OVEN

D I S P E N S E R S D I S P E N S E R S

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STEAM TABLES STEAM TABLES

SUPPORT EQUIPMENT SUPPORT EQUIPMENT

D R O P - I N S D R O P - I N S

CONTENTS

Operating InstructionsHOW TO OPERATE YOUR CHEF SYSTEM OVEN . . . 6OPERATING INSTRUCTIONS . . . . . . . . . . . . . . . . . . 7OPERATING INSTRUCTIONS . . . . . . . . . . . . . . . . . . 8OPERATING INSTRUCTIONS . . . . . . . . . . . . . . . . . . 9CLEANING INSTRUCTIONS . . . . . . . . . . . . . . . . . . 10

BeefSTEAMSHIP ROUND . . . . . . . . . . . . . . . . . . . . . . . . 12Handle Off, Rump and Shank On U.S.D.A. #160BOTTOM ROUND OF BEEF . . . . . . . . . . . . . . . . . . . 13U.S.D.A. #170INSIDE BEEF ROUND KNUCKLE . . . . . . . . . . . . . . 14U.S.D.A. #167BOUTSIDE ROUND . . . . . . . . . . . . . . . . . . . . . . . . . . . 15U.S.D.A. #171BWHOLE BEEF TENDERLOIN . . . . . . . . . . . . . . . . . . 16U.S.D.A. #189APRIME RIB . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17U.S.D.A. #109 & #109ABONELESS STRIP SIRLOIN . . . . . . . . . . . . . . . . . . 18U.S.D.A. #175TOP SIRLOIN BUTT . . . . . . . . . . . . . . . . . . . . . . . . . 19Beef Round Inside U.S.D.A. #168BEEF SHORT RIBS . . . . . . . . . . . . . . . . . . . . . . . . . 20BEEF RIBS SPLIT . . . . . . . . . . . . . . . . . . . . . . . . . . . 21LIP-ON-BONELESS BEEF RIB EYE . . . . . . . . . . . . . 22U.S.D.A. #112AFRESH BEEF BRISKET . . . . . . . . . . . . . . . . . . . . . . 23CORN BEEF BRISKET . . . . . . . . . . . . . . . . . . . . . . . 24

PorkSLAB STYLE PORK RIBS . . . . . . . . . . . . . . . . . . . . 26LOIN BABY BACK RIBS . . . . . . . . . . . . . . . . . . . . . 27 COUNTRY STYLE RIBS . . . . . . . . . . . . . . . . . . . . . . 28BONED & TIED PORK BUTT . . . . . . . . . . . . . . . . . . 29BONED & TIED PORK LOIN . . . . . . . . . . . . . . . . . . 30FRENCHED PORK LOIN . . . . . . . . . . . . . . . . . . . . . 31CANADIAN SYTLE BONELESS PORK LOIN . . . . . . 32PORK CHOPS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33BONE IN FRESH HAM . . . . . . . . . . . . . . . . . . . . . . . 34

PoultryWHOLE CHICKEN . . . . . . . . . . . . . . . . . . . . . . . . . . 38CHICKEN HALVES OR PIECES . . . . . . . . . . . . . . . . 39BONELESS & WHOLE CHICKEN BREAST . . . . . . . 40CORNISH GAME HENS . . . . . . . . . . . . . . . . . . . . . . 41WHOLE DUCK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42DUCK HALVES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43WHOLE TURKEY . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44BONELESS TURKEY BREAST . . . . . . . . . . . . . . . . . 45BONE IN TURKEY BREAST . . . . . . . . . . . . . . . . . . . 46

Seafood SALMON STEAKS . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Specialty FoodsBONELESS & TIED LEG OF LAMB . . . . . . . . . . . . . 50BONE IN LEG OF LAMB . . . . . . . . . . . . . . . . . . . . . 51RACK OF LAMB . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52BRATWURST . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53Or Other Fresh Rope Sausage BONELESS LEG OF VEAL . . . . . . . . . . . . . . . . . . . . 54Rolled & TiedSLAB SLICED BACON . . . . . . . . . . . . . . . . . . . . . . . 55 CHEESE CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 WHISKEY CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . 57SMOKED SALMON CHEESE CAKE . . . . . . . . . . . . 58

Smoked FoodsSMOKING PROCEDURES . . . . . . . . . . . . . . . . . . . . 60BRINE MARINATE RECIPE . . . . . . . . . . . . . . . . . . . 61For SmokingBRINING PROCESS . . . . . . . . . . . . . . . . . . . . . . . . . 62For Tuna and Other Large Fresh FishSMOKED SAUSAGES . . . . . . . . . . . . . . . . . . . . . . . 63SMOKED BEEF JERKY . . . . . . . . . . . . . . . . . . . . . . . 64 SMOKED BONELESS FRESH BEEF BRISKET . . . 65 SMOKED PORK BABY BACK RIBS . . . . . . . . . . . . 66 SMOKED BONELESS PORK LOIN . . . . . . . . . . . . . 67Canadian Style SMOKED RABBIT . . . . . . . . . . . . . . . . . . . . . . . . . . 68 SMOKED LAMB SHANKS . . . . . . . . . . . . . . . . . . . 69SMOKED TURKEY BREAST HALVES . . . . . . . . . . . 70SMOKED CHICKEN HALVES . . . . . . . . . . . . . . . . . 71SMOKED WHOLE CORNISH GAME HENS . . . . . . 72 SMOKED BONELESS DUCK BREASTS . . . . . . . . 73 SMOKED BONED QUAIL . . . . . . . . . . . . . . . . . . . . 74With Grill Pin Attached SMOKED NORTHERN / WALLEYE . . . . . . . . . . . . . 75SMOKED WHOLE SALMON SLABS . . . . . . . . . . . . 76Boneless, Skin On SMOKED BABY COHO SALMON/RAINBOW TROUT 77Boneless, HeadlessSMOKED SCALLOPS 30⁄40 . . . . . . . . . . . . . . . . . . 78SMOKED CATFISH FILETS . . . . . . . . . . . . . . . . . . . 79Shank FiletSMOKED SHRIMP, WHOLE SIZE . . . . . . . . . . . . . . 80Shell OnSMOKED TITI OR BROKEN SHRIMP . . . . . . . . . . . 81

General InformationFOOD SAFENESS TIPS . . . . . . . . . . . . . . . . . . . . . . 84ADVANTAGES OF SLOW-COOKING WITH Piper CHEF SYSTEM 85INCREASE PROFITABILITY WITH Piper CHEF SYSTEM 86CHEF SYSTEM REDUCES MEAT SHRINKAGE . . . 87TEMPERATURE AND WEIGHT CONVERSION CHARTS 88


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CONTENTS

Operating Instructions


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The preheat cycle is one of the most important factors when cooking in your Chef System oven. To ensure the finest quality results and the lowest possible shrinkage, the oven must be hot before the food is placed in it. The preheat temperature will automatically be set 10°F (12°C) higher than the set cooking temperature. Allow 30 to 35 minutes for the preheat cycle.

The oven heat, combined with the exclusive Roast-Air™ cooking process, helps seal in all of the natural juices to produce a more tender, eye-appealing product. The gentle convection heat helps in the carmelizing and browning of the product for a better appearance, both internally and externally. Low temperature cooking can also reduce meat shrinkage as much as 25%, resulting in many extra servings at no extra cost. Cook most meat, poultry and seafood products on racks, not directly on pan.

With Chef System, you control the cooking schedule to make peak traffic periods run smoothly, because you can cook ahead and hold the food until you’re ready to serve it. The hold cycle will maintain that “just cooked” flavor and appearance. And the meat will be more tender because low temperature roasting, followed by an appropriate holding period, permits enzymes to tenderize meat naturally by breaking down connective tissues.

HOW TO OPERATE YOUR CHEF SYSTEM OVEN

PREHEAT

COOKING

HOLDING

Since meat, poultry, fish and other foods can vary in size and quality, the suggested cooking times and temperatures may require some adjustment. During your initial use of the Chef System, periodic checks on cooking progress are recommended.

The recommendations in this cooking guide are based on normal conditions at sea level. If you are operating this oven at altitudes over 4,000 feet (1200 m), you should adjust cooking temperatures and times to suit local conditions.

All beef recipes in this cooking guide are calculated using North American grown grain-fed beef. Using other types of beef may require adjusted cooking times and temperatures, and could result in additional shrinkage than what is indicated


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OPERATING INSTRUCTIONS

1. Plug unit into an electrical outlet of the correct voltage, size and plug configuration.

2. Turn the ON/OFF Switch to the ON position.

3. Select one of the following cooking modes by adjusting Cooking Mode Selector Dial: • Cook by time (TIMED COOK & HOLD). • Cook by product internal temperature (PROBE COOK & HOLD). • Cook with manual timer (MANUAL TIMER). No Hold cycle in this mode.

4. Adjust Cook Time, Probe Temperature, or Manual Timer (depending on mode selected) by adjusting Time/Probe Temperature Dial.

5. Adjust Cook Temperature Dial to desired setting.

6. Adjust Hold Temperature Dial to desired setting.

Note: No Hold cycle in Manual Timer mode.

7. Press Start Button to begin preheat.

Oven will automatically preheat ten degrees over cook temperature setting. When the oven is preheated, an audible beep will sound and the visual display will indicate that preheat is complete and product should be place in the oven.

8. Load oven with food product.

9. Press Start Button to begin cooking cycle.

Note: Failure to push Start Button will keep oven in the preheat mode.

LCDMESSAGEWINDOW

ON/OFFSWITCH

COOKING MODE

INDICATOR

PROBEOUTLET

TIME/PROBETEMPERATURE

DIAL

STARTBUTTON

COOKINGMODE

SELECTOR DIAL

COOKTEMPERATURE

DIAL

HOLDTEMPERATURE

DIAL

VIEW OVENTEMPERATURE

BUTTON


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10. After starting preheat adjust Smoke Delay. Smoke Delay feature allows operator to delay smoking for as long as 20 hours after Cooking cycle begins. See Smoked Foods section for smoking recommendations and instructions.

The smoke delay interval will begin when the Start Button is pushed to initiate the cook cycle. Adjustments are in 15 minute increments.

11. Adjust Smoke Timer. Timer is programmable in 5 minute increments, from 5 minutes to 4 hours. Continuous smoking is also available by turning the dial counterclockwise to the continuous setting.

THE FOLLOWING STEPS APPLY TO SMOKER OVENS ONLY

SMOKERDELAYDIAL

SMOKEMODE

INDICATOR

SMOKETIMERDIAL


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When set time has elapsed, unit shifts to HOLD automatically and HOLD display indicates total time product has been in Hold mode. Refer to recipes for minimum Hold times.

TIMED COOK & HOLD MODE

PROBE COOK & HOLD MODE

After preset internal product temperature is reached, unit shifts to Hold mode automatically and Hold display indicates total time product has been in Hold mode. Refer to recipes for minimum Hold times.

Note: Make sure probe is plugged into front of control panel and inserted into meat product.

MANUAL TIMER MODE

When set time has elapsed, unit gives an audible signal and displays a message in the LCD window. Product should be removed if done. Oven will not go into Hold mode. Cook temperature will be maintained.

Program cycle can be repeated by pressing Start again.

Note: Adjustments to the dial settings on the control panel can be made at any time during the Preheat, Cooking or Holding process.

Note: Unit is equipped with a power failure indicator feature. In the event that power is interrupted for more than 10 minutes, display will indicate total interruption time.

Note: Push the View Oven Temperature Button at any time to observe actual oven temperature in LCD message window.

LCDMESSAGEWINDOW

ON/OFFSWITCH

COOKING MODE

INDICATOR

PROBEOUTLET

TIME/PROBETEMPERATURE

DIAL

STARTBUTTON

COOKINGMODE

SELECTOR DIAL

COOKTEMPERATURE

DIAL

HOLDTEMPERATURE

DIAL

VIEW OVENTEMPERATURE

BUTTON


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CLEANING INSTRUCTIONS

Maintaining the cleanliness, operating efficiency and appearance of your oven will protect your investment and also contribute to delicious, appetizing foods. To make your Piper Chef System oven easier to clean, the interior components are removable. The following cleaning procedures are recommended on a regular basis.

Warning: Disconnect plug from power source before moving, cleaning or servicing.

1. Be sure the oven power switch is OFF.

2. Disconnect plug from outlet.

3. Remove pans and racks from oven.

4. Remove bottom tray by lifting back handle and sliding tray forward.

5. Remove side walls by tilting out from bottom and sliding forward.

6. Take interior parts to a sink and clean with a damp cloth, using a grease solvent or commercial detergent.

7. Clean the exterior of the oven with a stainless steel cleaner and soft cloth. DO NOT use abrasive cleaners on the stainless steel.

8. Reinstall items in reverse order after assuring all parts are dry. Be sure arrows on sides and bottom are facing up.

Caution: Do not steam clean the interior or flood it with water or any liquid solution.

Beef


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Vents: Closed

Cook: 225°F (107°C)

Holding: 150°F (66°C)

Internal: 130°F (54°C) Rare†

140°F (60°C) M-Rare

150°F (66°C) Medium

160°F (71°C) Well

† Rare beef is popular, but cooking only to an internal temperature of 130°F (54°C) means some bacteria will survive.

TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes

Note: Cooking times and temperatures may vary with individual circumstances.

Preparation: Seasoning not necessary. Make sure roast stands up straight.

Items Per 1 roast per rack (average Pan/Rack: weight 65-70 lbs. (30-32 kg) each). Place 18" x 26" (46 x 66 cm) pan two slides below rack.

Max. Oven Load: 1 roast (Model CS2-5) 2 roasts (Model CS2-10)

Rec. Cook Time:* 13 minutes per pound (.5 kg) for first roast (largest); 1 hour for additional roast in 10 pan oven only.

Min. Hold: 5 hours or 1⁄2 cooking time

Max. Hold: 24 hours

Reheating: Reheat at 250°F (121°C) until desired internal temperature has been reached. Reheating procedure: Allow meat to cool and wrap with plastic film and refrigerate. When needed, unwrap and place on rack.

*Cooking with Probe–Internal: 120°-125°F (49°-52°C) Rare† 130°-135°F (54°-57°C) M-Rare 140°-145°F (60°-63°C) Medium 150°-155°F (66°-68°C) Well

Chef Suggestions:Have part of knuckle removed so roast

rests on meat portion.

STEAMSHIP ROUNDHandle Off, Rump and Shank On U.S.D.A. #160


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Vents: Closed

Cook: 200°F (93°C)



140°F (58°C) M-Rare


160°F (69°C) Well


TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Preparation: Season as desired.

Items Per 1 roast per rack (average Pan/Rack: weight 33 lbs. (15 kg)). Place 18" x 26" (46 x 66 cm) pan in bottom of oven.

Max. Oven Load: 2 roasts (Model CS2-5) 4 roasts (Model CS2-10)

Rec. Cook Time:* 17 minutes per pound (.5 kg) each roast; 30 minutes for each additional roast

Min. Hold: 4 hours

Max. Hold: 24 hours

Reheating: 250°F (121°C) until desired internal temperature has been reached.


BOTTOM ROUND OF BEEFU.S.D.A. #170


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Vents: Closed

Cook: 200°F (93°C)



140°F (60°C) M-Rare


160°F (71°C) Well


TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes



Items Per 5-6 roast per rack Pan/Rack: (average weight 4-5 lbs. (2 kg) each). Place 18" x 26" (46 x 66 cm) pan at bottom of the oven.

Max. Oven Load: 10-12 roasts (Model CS2-5) 15-20 roasts (Model CS2-10)

Rec. Cook Time:* 20 minutes per pound (.5 kg) first roast (largest); 18 minutes for each additional roast.

Min. Hold: 2 hours

Max. Hold: 8 hours



INSIDE BEEF ROUND KNUCKLEU.S.D.A. #167B


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Vents: Closed

Cook: 225°F (107°C)



140°F (60°C) M-Rare


160°F (71°C) Well


TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Preparation: Trim any excess fat slightly. Season as desired. Place beef on rack fat side up.

Items Per 2 roasts per rack (average Pan/Rack: weight 18 -20 lbs. (8-9 kg) each). Place 18" x 26" (46 x 66 cm) pan under each rack.


Rec. Cook Time* 12-15 lbs. 15 minutes per pound (6-7 kg): (.5 kg) first roast (largest); 15 minutes for each additional roast.

15-18 lbs. 17 minutes per pound (7- 8 kg): (.5 kg) first roast (largest); 25 minutes for each additional roast.

18-20 lbs. 25 minutes per pound (8-9 kg): (.5 kg) first roast (largest); 45 minutes for each additional roast.

Min. Hold: 4 hours

Max. Hold: 24 hours


*Cooking with Probe–Internal: 120°-125°F (49°-52°C) Rare† 130°-135°F (54°-57°C) M-Rare

OUTSIDE ROUNDU.S.D.A. #171B


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Vents: Closed

Cook: 250°F (121°C)



140°F (60°C) M-Rare


160°F (71°C) Well


TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes



Items Per 4 tenderloins per rack Pan/Rack: (average weight 41⁄2 lbs.‡ (2 kg) each). Place 18" x 26" (46 x 66 cm) pan at bottom of oven.

Max. Oven Load: 12 tenderloins (Model CS2-5) 24 tenderloins (Model CS2-10)

Rec. Cook Time:* 11⁄2 hours

Min. Hold: 1 hour

Max. Hold: 4 hours

Reheating: 250°F (121°C) until desired internal temperature has been reached.‡Weight of oven-ready full tenderloin side muscle off, skinned.


WHOLE BEEF TENDERLOINU.S.D.A. #189A


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Vents: Closed

Cook: 200°F (93°C)



140°F (60°C) M-Rare


160°F (71°C) Well


TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes



Items Per 2 ribs per rack (average Pan/Rack: weight 18-20 lbs. (8-9 kg) each). Place 18" x 26" (46 x 66 cm) pan under each rack.

Max. Oven Load: 4 ribs (Model CS2-5) 8 ribs (Model CS2-10)

Rec. Cook Time:* 17 minutes per pound (.5 kg) first piece (largest); 15 minutes per each additional piece.

Min. Hold: 4 hours

Max. Hold: 24 hours


*Cooking with Probe–Internal: 120°-125°F (49°-52°C) Rare† 130°-135°F (54°-57°C) M-Rare 140°-145°F (60°-63°C) Medium 150°-155°F (66°-68°C) WellChef Suggestions:

There will be no pan dripping for au jus.

PRIME RIBU.S.D.A. #109 & #109A


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Vents: Closed

Cook: 200°F (93°C)



140°F (60°C) M-Rare


160°F (71°C) Well


TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes



Items Per 2 roasts per rack (average Pan/Rack: weight 18 -20 lbs. (8- 9 kg) each). Place 18" x 26" (46 x 66 cm) pan under each rack.


Rec. Cook Time:* 17 minutes per pound (.5 kg) first roast (largest); 30 minutes per each additional roast.

Min. Hold: 3 hours

Max. Hold: 8 hours



BONELESS STRIP SIRLOINU.S.D.A. #175


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Vents: Closed

Cook: 200°F (93°C)



140°F (60°C) M-Rare


160°F (71°C) Well


TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Items Per 2 roasts per rack (average Pan/Rack: weight 18 -20 lbs. (8-9 kg) each). Place 18" x 26" (46 x 66 cm) pan under each rack.



Min. Hold: 4 hours

Max. Hold: 24 hours



TOP SIRLOIN BUTTBeef Round Inside U.S.D.A. #168


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Vents: Closed

Cook: 240°F (116°C)


Internal: 170°F (77°C)

TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Preparation: On range top, brown seasoned ribs on all sides for approximately 30 minutes. Cover with basic brown sauce and finish (covered) at 240°F (116°C).

Items Per 16-18 ribs per 18" x 26" Pan/Rack: (46 x 66 cm) pan, evenly spaced.

Max. Oven Load: 48-54 ribs (Model CS2-5) 96-108 ribs (Model CS2-10)

Rec. Cook Time:* 4 hours; add 30 minutes for each additional pan.

Min. Hold: 3 hours

Max. Hold: 5 hours


*Cooking with Probe: Not recommended.

BEEF SHORT RIBS

Chef Suggestions:Do not stack or overlay ribs.


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Vents: Closed

Cook: 240°F (116°C)



TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Preparation: Remove silver skin and excess fat from split ribs. Season as desired. Set pieces bone side down on rack.

Items Per 5-6 ribs per rack. Pan/Rack: Place 18" x 26" (46 x 66 cm) pan in bottom of oven.

Max. Oven Load: 20 -24 ribs (Model CS2-5) 35 -42 ribs (Model CS2-10)

Rec. Cook Time:* 51⁄4 hours; add 45 minutes for each additional rack.

Min. Hold: 1 hours

Max. Hold: 2 hours


*Cooking with Probe: Not recommended

BEEF RIBS SPLIT


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Vents: Closed

Cook: 210°F (99°C)



140°F (60°C) M-Rare


160°F (71°C) Well


TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes



Items Per 3 roasts per rack (average) Pan/Rack: weight 10-11 lbs. (4-5 kg) each). Place 18" x 26" (46 x 66 cm) pan under each rack.


Rec. Cook Time:* 12 minutes per pound (.5 kg) first piece (largest); 15 minutes per each additional piece.

Min. Hold: 4 hours

Max. Hold: 24 hours



Chef Suggestions:There will be no pan dripping

for au jus.

LIP-ON-BONELESS BEEF RIB EYEU.S.D.A. #112A


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Vents: Open

Cook: 250°F (121°C)



TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes



Items Per 2-3 briskets per rack Pan/Rack: (average weight 51⁄2 -10 lbs. (3 -5 kg) each). Place 18" x 26" (46 x 66 cm) pan under each rack and one additional pan in bottom of the oven.

Max. Oven Load: 10 -12 briskets (Model CS2-5) 15-20 briskets (Model CS2-10)

Rec. Cook Time:* 20 minutes per pound (.5 kg) first brisket; 30 minutes per each additional brisket.

Min. Hold: 2 hours

Max. Hold: 12 hours


*Cooking with Probe–Internal: 160°-165°F (71°-74°C)

Chef Suggestions:Trim excess fat, place fat side down on rack. Smaller pieces at the top of

oven and larger pieces toward the bottom of oven.

FRESH BEEF BRISKET


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Vents: Open

Cook: 250°F (121°C)



TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Preparation: Seasoning not necessary. See Chef Suggestions for preparation details.

Items Per 2 briskets per rack Pan/Rack: (average weight 10 lbs. (.5 kg) each). Place 18" x 26" (46 x 66 cm) pan under each rack and one additional pan in bottom of the oven.

Max. Oven Load: 8 briskets (Model CS2-5) 12 briskets (Model CS2-10)

Rec. Cook Time:* 20 minutes per pound (.5 kg) first brisket; 30 minutes per each additional brisket.

Min. Hold: 4 hours

Max. Hold: 6 hours


*Cooking with Probe–Internal: 160°-165°F (71°-74°C)

Chef Suggestions:Retain Corn Beef Brisket in cryovoc bag with brine. Puncture top of bag making

several small holes. If beef does not come in cryovoc bag,

suggest wrapping each piece of meat in plastic film. Brisket may be finished by baking with a glaze mixture of chopped

garlic, brown sugar and paprika or ketchup, brown

sugar and mustard.

CORN BEEF BRISKET

Pork


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Vents: Open

Cook: 225°F (107°C)



TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Preparation: Season as desired.† See Chef Suggestions for details.

Items Per 4 slabs per standard rack Pan/Rack: (average weight 21⁄3 lbs. (1 kg) each). 12 slabs per rib rack (maximum 15" (38 cm) length slabs). Place each rack on 18" x 26" (46 x 66 cm) pan.

Max. Oven Load: 16 rib slabs with standard racks (Model CS2-5) 24 rib slabs with rib racks (Model CS2-5) 32 rib slabs with standard racks (Model CS2-10) 60 rib slabs with rib racks (Model CS2-10)

Rec. Cook Time:* 31⁄2 hours for first rack; 20 minutes for each additional rack.

Min. Hold: 2 hours

Max. Hold: 4 hours


†Marinate ribs night prior to cooking with salt, pepper, garlic and sweet soy sauce. If using regular soy sauce, add brown sugar, mix well and brush over ribs.


Chef Suggestions:Remove layer of back skin prior to

seasoning. After cooking cycle, baste ribs with marinate mixture again and

return to oven for minimum of 2 hours in the hold cycle. Do not

overlay or stack ribs.

SLAB STYLE PORK RIBS


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Vents: Open

Cook: 225°F (107°C)



Notes


Preparation: Season as desired.† See Chef Suggestions for details.

Items Per 6 slabs per standard rack Pan/Rack: (average weight 2 lbs. (1 kg) each). 13 slabs per rib rack. Place each rack on a 18" x 26" (46 x 66 cm) pan.

Max. Oven Load: 24 rib slabs with standard racks (Model CS2-5) 26 rib slabs with rib racks (Model CS2-5) 48 rib slabs with standard racks (Model CS2-10) 65 rib slabs with rib racks (Model CS2-10)

Rec. Cook Time:* 31⁄2 hours for first rack; 20 minutes for each additional rack.

Min. Hold: 2 hours

Max. Hold: 4 hours


† Barbecue or favorite seasoning is suggested for ribs the night prior to cooking.

Chef Suggestions:Remove layer of back skin prior to sea-

soning. After Cooking cycle, baste ribs with barbecue sauce

again. Program oven holding cycle for 2 hours minimum with a holding

temperature of 160°F (71°C).

LOIN BABY BACK RIBS

TEMPERATURE SETTING

FINAL PRODUCT TEMP


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Vents: Open

Cook: 220°F (104°C)


Internal: 160°-170°F (71°-77°C)

TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes



Items Per 12-15 ribs per standard Pan/Rack: rack (average weight 5 oz. (140 g) each). Place 18" x 26" (46 x 66 cm) pan in bottom of oven.

Max. Oven Load: 4 racks (Model CS2-5) 8 racks (Model CS2-10)

Rec. Cook Time:* 2 hours for 2 racks; add 20 minutes for each additional rack – maximum 4 hours.

Min. Hold: 2 hours

Max. Hold: N/A



Chef Suggestions:Spray pans and racks with food

release prior to use.

COUNTRY STYLE RIBS


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Vents: Open Top Vent Only

Cook: 220°F (104°C)



TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Preparation: Season as desired 6-8 hours prior to cooking.

Items Per 3 roasts per rack (average Pan/Rack: weight 51⁄2 lbs. (3 kg) each). Place 18" x 26" (46 x 66 cm) pan under each rack.


Rec. Cook Time:* 15 minutes per pound (.5 kg) first roast; 30 minutes per each additional roast.

Min. Hold: 4 hours

Max. Hold: 12 hours


*Cooking with Probe–Internal: 160°F (71°C)

Chef Suggestions:Let meat set for 2 hours prior to

carving. Pork may be refrigerated, sliced cold and reheated in oven or sliced hot

and served.

BONED & TIED PORK BUTT


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Cook: 220°F (104°C)



TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes



Items Per 2 roasts per rack (average Pan/Rack: weight 8 lbs. (4 kg) each). Place 18" x 26" (46 x 66 cm) pan at bottom of oven.



Min. Hold: 4 hours

Max. Hold: 8 hours




carving. Pork may be refrigerated, sliced cold and reheated in oven or sliced hot and served. Loin stuffed with a force-

ment or pitted prunes would not change procedure.

BONED & TIED PORK LOIN


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Cook: 220°F (104°C)



TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Preparation: Season as desired. Place pork on rack, fat side up.

Items Per 3 roasts per rack (average Pan/Rack: weight 6 -7 lbs. (3 kg) each). Place 18" x 26" (46 x 66 cm) pan under each rack.


Rec. Cook Time:* 15 minutes per pound (.5 kg) first roast; 30 minutes per each additional roast.

Min. Hold: 2 hours

Max. Hold: 8 hours




carving. Pork may be refrigerated, sliced cold and reheated in oven

or sliced hot and served. Loin stuffed with a forcement or pitted

prunes would not change procedure.

FRENCHED PORK LOIN


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Cook: 220°F (104°C)


Internal: 160°-170°F (71°-77°C)

TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Preparation: Season as desired; salt, pepper, garlic or chef seasoning.

Items Per 6 half loins per rack. Place Pan/Rack 18" x 26" (46 x 66 cm) pan under each rack.

Max. Oven Load: 3 racks (Model CS2-5) 6 racks (Model CS2-10)

Rec. Cook Time:* 15 minutes per pound (.5 kg) largest piece; 30 minutes per each additional roast.

Min. Hold: 2 hours

Max. Hold: 8 hours



CANADIAN SYTLE BONELESS PORK LOIN


carving. Pork may be refrigerated, sliced cold and reheated in oven or sliced hot and served. Loin stuffed with a force-

ment or pitted prunes would not change procedure.


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Cook: 220°F (104°C)


Internal: 160°-170°F (71°-77°C)

TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes



Items Per 10 -12 chops per rack Pan/Rack: (average weight 8 oz. (220 g) each). Place 18" x 26" (46 x 66 cm) pan under each rack.

Max. Oven Load: 50-60 chops (Model CS2-5) 100-120 chops (Model CS2-10)

Rec. Cook Time:* 1-2 racks: 1 hour 3 racks: 2 hours 4-5 racks: 3 hours

Min. Hold: 1-2 racks: 1 hour 3 racks: 2 hours 4-5 racks: 4 hours

Max. Hold: 1-2 racks: 1 hour 3 racks: 3 hours 4-5 racks: 6 hours



PORK CHOPS

Chef Suggestions:To enhance appearance, pre-mark

chops on broiler rack.


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Vents: Open

Cook: 220°F (104°C)



TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Preparation: Score skin and season as desired.

Items Per 2 - 18 to 20 lbs. (8-9 kg) Pan/Rack: hams per rack. Place rack inside 18" x 26" (46 x 66 cm)pan.

Max. Oven Load: 4 hams (Model CS2-5) 8 hams (Model CS2-10)

Rec. Cook Time:* 15 minutes per pound (.5 kg) first ham (largest); 30 minutes per each additional ham.

Min. Hold: 2 hours

Max. Hold: 10 hours



BONE IN FRESH HAM


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Vents: Open

Cook: 225°F (107°C)



TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Preparation: Seasoning not necessary. See Chef Suggestions for details.

Items Per 2 - 12 to 14 lbs. (5-6 kg) Pan/Rack: hams per rack or 3 - 8 to 10 lbs. (4-5 kg) hams per rack. Place inside 18" x 26" (46 x 66 cm) pan.

Max. Oven Load: 4 - 6 hams (Model CS2-5) 6 - 9 hams (Model CS2-10)

Rec. Cook Time:* 15 minutes per pound (.5 kg) first ham (largest); 30 minutes per each additional ham.

Min. Hold: 5 hours

Max. Hold: 10 hours



Chef Suggestions:Remove netting prior to cooking. Score fatty part of ham slightly and cover top

with a mixture of brown sugar and honey.

BONELESS SMOKED HAM

Poultry


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WHOLE CHICKEN

Vents: Open

Cook: 225°F (108°C)



TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes

Preparation: Thaw chicken. Remove inside chicken fat and season internally as desired.

Items Per 6 chickens per rack Pan/Rack: (average weight 3 lbs. (1.4 kg) each bird).

Max. Oven Load: 18 chickens (Model CS2-5) 30 chickens (Model CS2-10)

Rec. Cook Time:* 4 hours

Min. Hold: 1 hour

Max. Hold: 2 hours



Chef Suggestions:Brush chickens with butter, margarine or vegetable oil.


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Vents: Open

Cook: 240°F (116°C)



TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Preparation: Thaw chicken. Cut up each whole chicken into eight pieces. Rinse and dry and remove excess fat. Brush chicken pieces with butter, margarine or oil. Season as desired.

Items Per 32 pieces per 18" x 26" Pan/Rack: (46 x 66 cm) pan (average weight 3-31⁄2 lbs. (1.3 -1.5 kg) each). 12 halves per 18" x 26" (46 x 66 cm) pan.

Max. Oven Load: 128 pieces or 24 halves (Model CS2-5) 256 pieces or 48 halves (Model CS2-10)


Min. Hold: 30 minutes

Max. Hold: 8 hours†



†When holding longer than 3 hours, cover products with clear plastic film.

Chef Suggestions:Overnight cooking not recommended.

CHICKEN HALVES OR PIECES


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Vents: Open

Cook: 225°F (107°C)



TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Preparation: Thaw chicken. Brush chicken with butter or oil and season as desired.

Items Per 20 breasts per 18" x 26" Pan/Rack: (46 x 66 cm) pan (average weight 8 oz. (220 g) each), side-by-side, not touching.

Max. Oven Load: 80 breasts (Model CS2-5) 160 breasts (Model CS2-10)


Min. Hold: 1 hour

Max. Hold: 2 hours



Chef Suggestions:Retain juices for basic

sauce preparation.

BONELESS & WHOLE CHICKEN BREAST


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Vents: Open

Cook: 225°F (107°C)



TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Preparation: Thaw hens. Remove gizzards and rinse and dry. Season as desired. DO NOT STUFF BIRDS. Brush hens with butter, margarine or oil.

Items Per 12 hens per rack (average Pan/Rack: weight 20 oz. (600 g) each). Place 18" x 26" (46 x 66 cm) pan in bottom of the oven.

Max. Oven Load: 36 hens (Model CS2-5) 72 hens (Model CS2-10)

Rec. Cook Time:* 11⁄2 hours for first rack; add 30 minutes for each addi-tional rack; maximum 4 hours.

Min. Hold: 1 hour

Max. Hold: Not recommended.



CORNISH GAME HENS


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Vents: Closed

Cook: 250°F (121°C)



TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Preparation: Thaw ducks. Remove neck and giblets from body. Rinse duckling under cold water, dry and rub inside and out with salt, pepper and paprika mixture. Score skin at one inch (2.5 cm) intervals.

Items Per 4 ducks per rack (average Pan/Rack: weight 4-5 lbs. (2 kg) each). Place rack inside 18" x 26" (46 x 66 cm) pan.

Max. Oven Load: 12 ducks (Model CS2-5) 24 ducks (Model CS2-10)

Rec. Cook Time:* 51⁄2 hours

Min. Hold: 2 hours

Max. Hold: 8 hours



WHOLE DUCK


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Vents: Closed

Cook: 250°F (121°C)



TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Preparation: Thaw ducks. Season as desired. Place skin side up on rack.

Items Per 8 duck halves per rack Pan/Rack: (average weight 21⁄2 lbs. (1.2 kg) each). Place rack inside 18" x 26" (46 x 66 cm) pan.

Max. Oven Load: 32 duck halves (Model CS2-5) 64 duck halves (Model CS2-10)

Rec. Cook Time:* 3 hours and 15 minutes. Less than full oven, minimum cook time 3 hours.

Min. Hold: 2 hours

Max. Hold: 4 hours


*Cooking with Probe:

DUCK HALVES

Chef Suggestions:After cook cycle, duck halves may be

brushed with orange juice concentrate (not diluted) and returned to oven for

hold cycle. Overnight cooking not recommended.


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Vents: Open top vent only

Cook: 240°F (116°C)



TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Preparation: Thaw turkeys. Remove neck and gizzards and rinse bird. Season as desired. DO NOT STUFF BIRDS. Brush turkey with butter, margarine or oil.

Items Per 1 turkey per rack (average Pan/Rack: weight 25 lbs. (11 kg) each). Place rack inside 18" x 26" (46 x 66 cm) pan.

Max. Oven Load: 2 turkeys (Model CS2-5) 4 turkeys (Model CS2-10)

Rec. Cook Time* 20 -25 lbs. 20 minutes per pound (9-11 kg): (.5 kg) for first bird (largest); 30 minutes per each additional bird.

14-18 lbs. 15 minutes per pound (5-8 kg): (.5 kg) first bird; 30 minutes for each additional bird.

8-12 lbs. 13 minutes per pound (4-5 kg): (.5 kg) first bird; 30 minutes for each additional bird.

Min. Hold: 3 hours

Max. Hold: 9 hours


*Cooking with Probe–Internal:

Chef Suggestions:Spray rack and pans with food release.

Overnight cooking recommended.

WHOLE TURKEY


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Vents: Open

Cook: 240°F (116°C)



TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Preparation: Thaw turkeys. Brush turkey with butter, margarine or oil and season as desired.

Items Per 4 breasts per rack Pan/Rack: (average weight 61⁄2 lbs. (3 kg) each). Place rack inside 18" x 26" (46 x 66 cm) pan.

Max. Oven Load: 8 turkey breasts (Model CS2-5) 16 turkey breasts (Model CS2-10)

Rec. Cook Time:* 10 minutes per pound (.5 kg) (largest); 20 minutes per additional breast.

Min. Hold: 2 hours

Max. Hold: 8 hours



BONELESS TURKEY BREAST


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Vents: Open

Cook: 240°F (116°C)



TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Preparation: Thaw turkeys. Be sure turkey breasts are fully thawed and at refriger-ator temperature of 40°F (4°C) internally. Brush with butter, margarine or oil and season as desired.

Items Per 3 breasts per rack Pan/Rack: (average weight 10 -12 lbs. (4-5 kg) each). Place rack inside 18" x 26" (46 x 66 cm) pan.

Max. Oven Load: 6 breasts (Model CS2-5) 12 breasts (Model CS2-10)

Rec. Cook Time:* 10 minutes per pound (.5 kg) (largest); 20 minutes per each additional breast.

Min. Hold: 2 hours

Max. Hold: 10 hours

Reheating: Reheat at 250°F (121°C) until desired internal temperature has been reached.

*Cooking with Probe–Internal: 168°F (76°C) Do not allow the probe to touch internal bone.

BONE IN TURKEY BREAST

Seafood


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Vents: Open

Cook: 250°F (121°C)



TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Preparation: Brush with melted butter and season as desired. Cover loosely with clear plastic film.

Items Per 15 steaks per tray† Pan/Rack: (average weight 6-8 oz. (220 g) each).

Max. Oven Load: 60 steaks (Model CS2-5) 120 steaks (Model CS2-10)

Rec. Cook Time:* 1 hour

Min. Hold: none required

Max. Hold: 4 hours

Reheating: not recommended

†Butter pan prior to placing salmon steaks.


Chef Suggestions:Overnight cooking not recommended.

SALMON STEAKS

Specialty Foods


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Vents: Closed

Cook: 210°F (99°C)



TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Items Per 3 lamb roasts per rack Pan/Rack: (average weight 6-8 lbs. (3-4 kg) each). Place rack inside 18" x 26" (46 x 66 cm) pan.

Max. Oven Load: 9 lamb roasts (Model CS2-5) 15 lamb roasts (Model CS2-10)


Min. Hold: 2 hours

Max. Hold: 8 hours



BONELESS & TIED LEG OF LAMB


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Vents: Closed

Cook: 225°F (107°C)



TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes



Items Per 2 legs per rack (average Pan/Rack: weight 10 lbs. (4.5 kg) each). Place each rack inside an 18" x 26" (46 x 66 cm) pan.

Max. Oven Load: 4 legs (Model CS2-5) 8 legs (Model CS2-10)

Rec. Cook Time:* 30 minutes per pound (.5 kg) first leg; 15 minutes for each additional leg.

Min. Hold: 2 hours

Max. Hold: 8 hours



BONE IN LEG OF LAMB


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Vents: Closed

Cook: 210°F (99°C)


Internal: 145°-150°F (63°-66°C)

TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Preparation: Trim and halve lamb racks. Remove shine bone and inside blade for easy table carving. Season as desired.

Items Per 6 halves per rack (average Pan/Rack: weight 21⁄2 -3 lbs. (1 kg) each). Place each rack inside an 18" x 26" (46 x 66 cm) pan.

Max. Oven Load: 18 lamb rack halves (Model CS2-5) 30 lamb rack halves (Model CS2-10)

Rec. Cook Time:* 15 minutes per pound (.5 kg) first lamb rack half; 15 minutes per each additional rack.

Min. Hold: 2 hours

Max. Hold: 8 hours



Chef Suggestions:Place rack of lamb, fat side up, on

wire racks.

RACK OF LAMB


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Vents: Open

Cook: 215°F (102°C)



TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Preparation: Do not separate sausages; place directly on pans.

Items Per Approximately 32 sausages Pan/Rack: per pan (average weight 10 lbs. (4.5 kg) per pan).

Max. Oven Load: 160 sausages (Model CS2-5) 320 sausages (Model CS2-10)

Rec. Cook Time:* 21⁄2 hours for first pan; add 12 minutes for each additional pan.

Min. Hold: 2 hours

Max. Hold: 4 hours



Chef Suggestions:Liquids from pans can be used for

basic sauce.

BRATWURSTOr Other Fresh Rope Sausage


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Cook: 210°F (99°C)


Internal: 150°F (66°C) Medium

160°F (71°C) Well

TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes



Items Per One leg per rack (average Pan/Rack: weight 21-26 lbs. (10-12 kg) each). Place 18" x 26" (46 x 66 cm) pan in bottom of oven.

Max. Oven Load: 2 legs (Model CS2-5) 4 legs (Model CS2-10)

Rec. Cook Time:* 10 minutes per pound (.5 kg) first leg (largest); add 15 minutes each additional leg.

Min. Hold: 2 hours

Max. Hold: 8 hours



BONELESS LEG OF VEALRolled & Tied


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Vents: Open

Cook: 250°F (121°C)

Holding: Not recommended


TEMPERATURE SETTING

FINAL PRODUCT TEMP

Notes


Preparation: Lay bacon strips directly on rack. Do not overlap.

Items Per 24 to 26 slices per rack.† Pan/Rack: Place rack inside 18" x 26" (46 x 66 cm) pan.

Max. Oven Load: 96 -104 slices (Model CS2-5) 192-208 slices (Model CS2-10)

Rec. Cook Time:* 2 hours for one rack; add 30 minutes for each additional rack; maximum 4 hours.

Min Hold: None required.

Max Hold: Not recommended.

Reheating: Not recommended.

†Place bacon directly from refrigerator onto racks and into oven.


Chef Suggestions:Caramelized Bacon: dip each slice in a granulated sugar mixture of sugar and

touch of cinnamon. Chopped pecan nuts optional.

SLAB SLICED BACON


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Vents: Closed

Cook: 250°F (121°C)


TEMPERATURE SETTING

Recipe for 3 Cakes

Preparation: Bake in water bath. Bake at 250°F (121°C) for 2 hours 50 minutes. Bottom Crust Mixture: 3 cups (680 g) walnuts, chopped 3 cups (680 g) graham crackers, crushed 3 sticks (340 g) butter 1⁄4 cup (57 g) brown sugar Prepare bottom crust and place into 3 10" (25 cm) spring form pans sprayed with food release. Cheese Cake Mixture: 8 lbs. (4 kg) cream cheese 16 whole eggs 6 egg yolks 1 cup (230 g) 40% cream 1 cup (230 g) flour 5 cups (1130 g) granulated sugar 4 tbsp. (23 g) lemon juice 2 tbsp. (11 g) vanilla extract Mix with paddle at medium speed until smooth. Pour on top of bottom crust. Bake cakes for 2 hours 50 minutes. Topping Mixture: 8 cups (1.8 kg) sour cream 1 cup (230 g) sugar 1 tbsp. (6 g) vanilla After baking cycle prepare topping mixture. Spread evenly on top of 3 cakes. Return to oven’s hold cycle for 15 minutes.

Items Per Place 2 – 18" x 26" Pan/Rack: (46 x 66 cm) pans in oven. Place two cakes on top pan and one cake on bottom pan. Pour 1 quart (1 liter) of warm water into each pan.

Max. Oven Load: 3 cakes (Model CS2-5)

Rec. Cook Time: 2 hours 50 minutes

Min. Hold: See final directions under Preparation.

CHEESE CAKE

Notes



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Vents: Closed

Cook: 250°F (121°C)

TEMPERATURE SETTING

Notes


Recipe For 4 Cakes

Preparation: 1⁄2 lb. (220 g) butter 11⁄2 lb. (700 g) raisins 1 lb. (450 g) sugar 14 oz. (400 g) pecan pieces 2 cups (450 g) flour 6 eggs 1 tsp. (2 g) grated nutmeg 1⁄2 cup (110 cl) whiskey METHOD: Beat eggs separately, cream butter and sugar, sift flour and nutmeg together. Mix all ingredients. Bake 3 hours in loaf pans lined with baking paper.

Items Per 4 – 1 lb. (450 g) loaf pans Pan/Rack: per rack


Rec. Cook Time: 3 hours

WHISKEY CAKE


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Recipe For 1 Cake

Preparation: Bake in water bath. Bake at 250°F (121°C) for 2 hours 50 minutes. Bottom Crust Mixture: 2 cups (450 g) crushed Saltine crackers 4 oz. (110 g) butter 1⁄4 cup (60 g) dried chives 1 tsp. (2 g) dried dill weed Combine above ingredients, mix well. Place into 10" (25 cm) pan sprayed with food release. Cheese Cake Mixture: 2 1⁄2 lbs. (1.1 kg) cream cheese 5 whole eggs 2 egg yolks 1⁄3 cup (85 g) cream 2 tbsp. (11 g) flour 1 tbsp. (6 g) lemon juice 1 lb. (450 g) flaked smoked Salmon 1 tbsp. (6 g) dill weed Dash of Tabasco 1 tsp. (2 g) of granulated garlic Salt and white pepper Mix with paddle at medium speed until smooth. Pour on top of bottom crust. Bake cake for 2 hours 50 minutes. Sour Cream Topping Mix: 2 cups (450 g) sour cream 1 tbsp. (6 g) dill weed Salt and white pepper After baking cycle prepare topping mixture. Spread evenly on top of cake. Return to oven’s hold cycle for 15 minutes.

Items Per Place 1 – 18" x 26" Pan/Rack: (46 x 66 cm) pan in oven. Place cake on pan. Pour 1 pint (.5 l) of warm water into pan.


Rec. Cook Time: 2 hours 50 minutes

Min. Hold: See final directions under Preparation.

SMOKED SALMON CHEESE CAKE

Vents: Closed

Cook: 250°F (121°C)


TEMPERATURE SETTING

Smoked Foods


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Smoking food is an art. A number of variables influence the flavor of the finished product and most are under the control of the person doing the smoking. Personal taste, operating procedures, size and cut of the meat, seasoning and the amount of smoke flavor are some of the factors involved. When uncertain about your taste preferences, it is always best to start with the shortest smoking time and then add additional smoke flavor. Producing good smoked food is easy, but great smoked food takes imagination and experimentation.

A variety of wood chips or chunks are available to produce a smoked flavor. The preparation of the wood is important to increase smoke production and keep the wood from flaming. Depending on food product and quantity, wood chunks may be soaked or used in a dry condition.

Applewood — sweet and mild. Best for poultry. Cherry — excellent for all dark meats and game. Alder — good flavor for all game and seafood. Hickory — great for flavoring hams, bacon and ribs. Pine and mesquite wood — not recommended.

Your Chef System smoker is equipped with a smoker box to hold the wood chunks. This box is located at the lower rear wall of the cooking chamber. Do not touch smoker box unless unit is turned off and the cooking chamber is at room temperature. Before preheating oven, open the smoker box and fill with the presoaked or dry wood chunks (amount of wood depends on the smoke action desired). Close the smoker box and oven door, then press Start Button to begin preheat. After starting preheat adjust Smoke Delay and Smoke Timer. When the oven is preheated, an audible beep will sound and the visual display will indicate that preheat is complete. Load oven with food product and press Start Button to begin cooking cycle. Allow oven to completely cool before removing wood residue from smoker.

The only maintenance necessary for your Chef System smoker is cleaning. Grease residue from cooking should be removed from racks and drip pan after each use. After a period of smoking, a dark brown residue will have coated the cooking chamber. This residue is not harmful but should not come in contact with the product being smoked or it will affect the food taste. Periodically wiping of the cooking chamber ceiling is recommended.

SMOKING PROCEDURES

TECHNIQUE

PREPARATION

OPERATION

RECOMMENDATIONS

MAINTENANCE


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BRINE MARINATE RECIPEFor Smoking

Some smoked items, such as fish, poultry and lamb will have greater taste appeal if soaked in brine solution prior to smoking. The following recipe is suggested to enhance the finished product:

Ingredients: 2 gallons (7.6 l) of water 8 bay leaves 12 crushed juniper berries 2 tsp. (5 g) onion powder 4 oz. (110 g) brown sugar 6 oz. (170 g) lemon juice 12 oz. (340 g) brining salt Method: Boil water and cool to tepid. Boil spices for at least 20 minutes then dissolve salt and onion powder in water. Stir in sugar, strain spice tea and add with lemon juice to tepid water. CHILL MARINATE PRIOR TO ADDING PRODUCT. Discard brine solution after each use.

Weight: For each 24 split birds – 12 oz. each (340 grams) Ingredients: 11⁄2 gallon (5.7 l) water 3 tbsp. (17g) onion salt 2 large garlic cloves, split, mashed 10 oz. (290 g) brining salt 3 oz. (85 g) white vinegar 4 bay leaves 3 whole cloves Method: Bring to a boil, cool and place over split birds and marinate for 3 hours in refrigerator, remove, dry and place on racks to dry overnight.

MARINATE FOR SMALL BIRDS (INCLUDING CORNISH HENS)

Marinate Period:

Shrimp 1 hour Slab salmon 3 hours Rainbow trout 2 hours Ducks 3 hours Catfish filets 2 hours Turkey breast 6 hours

Remove product from brine solution and dry on a rack (sprayed with food release) in refrigerator overnight prior to smoking process. Sprinkle fine brown sugar lightly over product just prior to smoking.


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BRINING PROCESSFor Tuna and Other Large Fresh Fish

Weight Range: 31⁄2 to 51⁄2 lbs. (2-3 kg)

Brining Time: 90 to 120 minutes, add 30 minutes for each additional 2 lbs. (1 kg)

Drying Time: 60 to 90 minutes

For Small Fillets: 3⁄4 to 11⁄4 lbs. (.5 kg) – 25-40 minutes 11⁄4 to 2 lbs. (1 kg) – 40-60 minutes

Drying Time: 60 to 90 minutes

Brining: Prepare a brine solution by adding 8 oz. (230 g) of pickling salt (Do NOT use iodized table salt) to 1 gallon (4 l) of water, stirring well until completely dissolved. This amount of brine will be sufficient for about 10 lbs. (5 kg) of fish.

Drying: Place fish on a wire rack in a cool area, preferably with a fan on slow speed, blowing across fish to allow surface drying. While fish is drying activate oven (average time to achieve set temperature is 45-50 minutes). Place product on rack treated with food release, place 18" x

Note:To store the smoked fish, refrigerate the fillets if they are to be used within 7 to 10 days.

If longer storage is required, wrap fillets, individually, in freezer paper and freeze. Frozen smoked fillets may be stored for 3 to 4 weeks.

Notes

Note: Cooking times and temperatures may vary with individual circumstances. Smoking time and the quantity of chunks to use depends on the amount of

smoke flavor desired.


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Vents: Closed

Do not soak hickory chunks.

Cook: 225°F (102°C)



SMOKED SAUSAGES

Preparation: Place rope-type sausages on racks - do NOT separate sausages.

Items Per 20 pieces 4 oz. (110 g) Pan/Rack: each. Place one 18" x 26" (46 x 66 cm) pan in bottom of the oven.

Max. Oven Load: 80 sausages (Model CS2-5S) 160 sausages (Model CS2-10S)

Rec. Cook Time: 2 hours; add 15 minutes for each additional rack.

Min. Hold: None required.



Notes



FINAL PRODUCT TEMP

TEMPERATURE SETTING

SMOKER PREPARATION


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Vents: Closed

Do not soak hickory wood.

Cook: 100°F (38°C)


Notes



Preparation: Cut clean clear and lean pieces of flank steak meat into strips about 6" (15 cm) long and 1⁄4" (.6 cm) thick – Please Note: Cut the meat with the grain, running lengthwise, advise to cut meat while partially frozen.

For three flank steaks, neatly trimmed of all fat, use the following:

Jerky Pickling Mix for 3 flanks approximately 4 lbs. (2 kg) of meat after cleaning and trimming. The Recipe: 2 tbsp. (11 g) Pickling Salt 1 tbsp. (6 g) Mesquite Seasoning (has some salt) 2 tsp. (5 g) Granulated Garlic 1 tsp. (2 g) Black Pepper 1 tsp. (2 g) Paprika 1 tbsp. (6 g) Light Brown Sugar Mix the above and sprinkle evenly over cut strips of flank steak. Place in stainless steel pan, cover well with film and refrigerate for 24 hours. Remove meat strips, place spaced on racks approximately three racks are needed.

Items Per Load approximately Pan/Rack: 24 strips on each rack– do not stack or overlay. Place 18" x 26" (46 x 66 cm) pan in bottom of oven.

Max. Oven Load: 3 racks (Model CS2-5S) 6 racks (Model CS2-10S)


Min. Hold: 1 hour. Upon completion, remove product from oven and place between layers of paper towel to absorb grease.



SMOKED BEEF JERKY

TEMPERATURE SETTING

SMOKER PREPARATION


E L I T E 5 0 0 E L I T E 5 0 0




Preparation: Season as desired, place briskets on racks with drip pan underneath each rack.

Items Per 2 briskets per rack. Weight Pan/Rack: 8-10 lbs. (4-5 kg) each.

Max. Oven Load: 4 briskets (Model CS2-5S) 8 briskets (Model CS2-10S) Rec. Cook Time: 17 minutes per pound (.5 kg) (largest piece); 30 minutes each additional piece.

Min. Hold: 6 hours

Max. Hold: 10 hours


Notes



Chef Suggestions:Slice thin and serve with your

favorite barbecue sauce.

SMOKED BONELESS FRESH BEEF BRISKET

FINAL PRODUCT TEMP

SMOKER PREPARATION

TEMPERATURE SETTING

Vents: Closed

Pre-soak wood chunks approximately 4 hours before using.

Cook: 240°F (116°C)




E L I T E 5 0 0 E L I T E 5 0 0




SMOKED PORK BABY BACK RIBS

Preparation: Day before: Remove layer of back skin, season as desired.

Items Per 6 slabs per standard rack. Pan/Rack: Place 18" x 26" (46 x 66 cm) pan in bottom of smoker oven.

Max. Oven Load: 18 rib slabs with standard racks (Model CS2-5S) 26 rib slabs with rib racks (Model CS2-5S) 36 rib slabs with standard racks (Model CS2-10S) 52 rib slabs with rib racks (Model CS2-10S)

Rec. Cook Time: 31⁄2 hours for first rack 4-6 slabs; 20 minutes each additional rack.

Min. Hold: 1 hour

Max. Hold: 3 hours


Notes



Chef Suggestions:Product can be finished and served with

your favorite barbecue sauce.

Vents: Closed

Pre-soak hickory chunks for one hour.

Cook: 235°F (113°C)



FINAL PRODUCT TEMP

SMOKER PREPARATION

TEMPERATURE SETTING


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Vents: Closed

Pre-soak wood chunks for approximately 2 hours before using.

Cook: 220°F (104°C)


Internal: 160°-170°F (71°-77°C)

Notes



Preparation: Season as desired, smoke fat side up.

Items Per 5 or 6 half loins per rack. Pan/Rack: Place rack inside 18" x 26" (46 x 66 cm) pan.


Rec. Cook Time: 2 hours, 22 minutes (15 minutes per pound (.5 kg) largest piece; 30 minutes per each additional roast).

Min. Hold: 2 hours

Max. Hold: 8 hours


Chef Suggestions:Preseason loins previous night

with preferred seasoning.

SMOKED BONELESS PORK LOINCanadian Style

FINAL PRODUCT TEMP

SMOKER PREPARATION

TEMPERATURE SETTING


E L I T E 5 0 0 E L I T E 5 0 0




Vents: Closed

Do not soak applewood.

Cook: 210°F (99°C)



Notes



Preparation: Baste the night before with a sweet soy sauce and provence herbs.

Items Per 4 rabbits per rack (average Pan/Rack: weight 2 lbs. (1 kg) each). Place 18" x 26" (46 x 66 cm) pan in bottom of the oven.

Max. Oven Load: 12 rabbits (Model CS2-5S) 24 rabbits (Model CS2-10S)

Rec. Cook Time: 11⁄4 hours; add 15 minutes for each additional rack.




SMOKED RABBIT

FINAL PRODUCT TEMP

SMOKER PREPARATION

TEMPERATURE SETTING


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Vents: Closed

Pre-soak hickory wood chunks for 4 hours in cold water.

Cook: 240°F (116°C)



Notes



Preparation: Marinate at least 4 hours in deep stainless steel pan. Dry shanks with clean towel.

Items Per 4-5 shanks well spaced Pan/Rack: per rack. Place 18" x 26" (46 x 66 cm) pan in bottom of the oven.


Rec. Cook Time: 35 minutes per pound (.5 kg) first shank; 20 minutes each additional shank.

Min. Hold: 3 hours

Max. Hold: 8 hours


SMOKED LAMB SHANKS

FINAL PRODUCT TEMP

SMOKER PREPARATION

TEMPERATURE SETTING


E L I T E 5 0 0 E L I T E 5 0 0




Vents: Closed

Pre-soak wood chunks for approximately one hour.

Cook: 240°F (116°C)



SMOKED TURKEY BREAST HALVES

Preparation: Place turkey breast halves in brine solution (see brine recipe). After brining process, place breast halves on racks with a drip pan underneath each rack.

Items Per 3 breast halves per rack Pan/Rack: (3 to 4 lbs. (1-2 kg) per breast half).

Max. Oven Load: 6 breast halves (Model CS2-5S) 12 breast halves (Model CS2-10S)

Rec. Cook Time: 14 minutes per pound (.5 kg).

Min. Hold: 2 hours

Max. Hold: 8 hours


Notes



FINAL PRODUCT TEMP

SMOKER PREPARATION

TEMPERATURE SETTING


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Vents: Closed

Pre-soak wood chunks for approximately one hour.

Cook: 240°F (116°C)



Notes



Preparation: Day before: Split the 21⁄2 - 23⁄4 lbs. (1 kg) chickens, remove breast bone and place on 18" x 26" (46 x 66 cm) pans. Brush with vegetable oil and season with chef’s salt or favorite seasoning. Cover with clear plastic film and refrigerate.

Items Per Place 10 halves on each Pan/Rack: rack. Place 18" x 26" (46 x 66 cm) pan one rack slide above the fire box for dripping.

Max. Oven Load: 30 halves (Model CS2-5S) 60 halves (Model CS2-10S)


Min. Hold: 1 hour

Max. Hold: 2 hours


SMOKED CHICKEN HALVES

Chef Suggestions:Chicken halves can be finished with

your favorite barbecue sauce or Oriental-type sauce.

FINAL PRODUCT TEMP

SMOKER PREPARATION

TEMPERATURE SETTING


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Notes




Items Per 12 hens per rack (average Pan/Rack: weight 20 oz. (600 g) each). Place 18" x 26" (46 x 66 cm) pan in bottom of the oven.

Max. Oven Load: 36 hens (Model CS2-5S) 72 hens (Model CS2-10S)

Rec. Cook Time: 11⁄2 hours for first rack; add 30 minutes for each additional rack; maximum 4 hours.

Min. Hold: 1 hour





SMOKED WHOLE CORNISH GAME HENS

Vents: Closed

Do not soak wood.

Cook: 250°F (121°C)



FINAL PRODUCT TEMP

TEMPERATURE SETTING

SMOKER PREPARATION


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Vents: Closed

Do not soak the wood.

Cook: 235°F (113°C)



Preparation: Season breast with smoke salt. Sprinkle with brown sugar.

Items Per 18-20 pieces per rack Pan/Rack: (average weight 3 - 41⁄2 oz. (110 g) each). Place 18" x 26" (46 x 66 cm) pan under every two racks.

Max. Oven Load: 54-60 duck breasts (Model CS2-5S) 108-120 duck breasts (Model CS2-10S)

Rec. Cook Time: 21⁄4 hours; add 15 minutes for each additional rack.




Notes





SMOKED BONELESS DUCK BREASTS

FINAL PRODUCT TEMP

SMOKER PREPARATION

TEMPERATURE SETTING


E L I T E 5 0 0 E L I T E 5 0 0




Vents: Closed

Soak alder or grapevine chunks for 4 hours minimum.

Cook: 240°F (116°C)



Preparation: Place birds in brine solution (see brine recipe).

Items Per 12 birds per rack (average Pan/Rack: weight 31⁄2 - 41⁄2 oz. (110 g) each). Place 18" x 26" (46 x 66 cm) pan in bottom of the oven.

Max. Oven Load: 36 birds (Model CS2-5S) 72 birds (Model CS2-10S)

Rec. Cook Time: 11⁄2 hours; add 15 minutes each additional rack.




Notes



SMOKED BONED QUAILWith Grill Pin Attached

Chef Suggestions:Spray pans and racks with food release

prior to use. Serve this product with a light orange fresh cranberry sauce.

FINAL PRODUCT TEMP

SMOKER PREPARATION

TEMPERATURE SETTING


E L I T E 5 0 0 E L I T E 5 0 0




Vents: Closed

Do not soak wood.

Cook: 250°F (121°C)



Notes



Preparation: Baste with butter. Leave skin on and place skin side down.

Items Per 12-15 fish per rack Pan/Rack: (average weight 6-8 oz. (170 - 220 g) each). Place 18" x 26" (46 x 66 cm) pan in bottom of the oven.

Max. Oven Load: 24-30 fish (Model CS2-5S) 48-60 fish (Model CS2-10S)

Rec. Cook Time: 45-60 minutes; add 10 minutes for each additional rack.




SMOKED NORTHERN / WALLEYE



FINAL PRODUCT TEMP

SMOKER PREPARATION

TEMPERATURE SETTING


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Vents: Closed

Do not pre-soak chunks, hickory wood recommended.

Cook: 250°F (121°C)



Notes



Preparation: Place salmon slabs in brine solution (see brine recipe). After brining process, place salmon halves on racks with a drip pan underneath each rack and dry in refrigerator overnight. Cover loosely with clear plastic film.

Items Per 2 slabs per rack, average Pan/Rack: weight 41⁄2 lbs. (2 kg) each. Place 18" x 26" (46 x 66 cm) pan under each rack.

Max. Oven Load: 4 slabs (Model CS2-5S) 8 slabs (Model CS2-10S)

Rec. Cook Time: 1 hour





release prior to use. Brush salmon slabs with vegetable oil after 45

minutes cook/smoke cycle and complete total cook time.

SMOKED WHOLE SALMON SLABSBoneless, Skin On

FINAL PRODUCT TEMP

SMOKER PREPARATION

TEMPERATURE SETTING


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Vents: Closed

Do not soak wood chunks.

Cook: 240°F (116°C)



Preparation: Place fish in brine solution (see brine recipe). After brining process, place fish on racks coated with food release, butterflied, skin down.

Items Per 6 to 8 fish per rack Pan/Rack: (average weight 8 to 10 oz. (220 - 280 g) each).

Max. Oven Load: 25 to 30 fish (Model CS2-5S) 50 to 60 fish (Model CS2-10S)

Rec. Cook Time: 45 Minutes




Notes



Chef Suggestions:Spray pans and racks with food release

prior to use. Remove fish from racks immediately after smoking and place on food service film covered trays. To cool,

cover fish with film.

SMOKED BABY COHO SALMON/RAINBOW TROUTBoneless, Headless

FINAL PRODUCT TEMP

SMOKER PREPARATION

TEMPERATURE SETTING


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Vents: Closed

Do not soak wood.

Cook: 240°F (116°C)


SMOKED SCALLOPS 30⁄40

Preparation: Thread 4-5 scallops on an 8" - 10" (20-25 cm) bamboo skewer.

Items Per 24 skewers per rack. Pan/Rack: Place 18" x 26" (46 x 66 cm) pan in bottom of the oven.


Rec. Cook Time: 50 minutes; add 5 minutes each additional rack.




Notes



Chef Suggestions:Spray racks with food release prior to

use. If scallops are not served within 24 hours, place scallops in vegetable oil for

up to 5 days. When needed, remove from oil and finish in hot skillet with melted butter and a little smokey oil.

TEMPERATURE SETTING

SMOKER PREPARATION


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Vents: Closed

Do not pre-soak wood chunks.

Cook: 250°F (121°C)



Notes



Preparation: Place filets in brine solution for 2 hours (see brine recipe). Remove and dry overnight on racks covered with clear plastic film. Place filets skinned side down. Place 18" x 26" (46 x 66 cm) pan in bottom of smoker oven.

Items Per 10-12 filets per rack, Pan/Rack: average weight 6 - 8 oz. (170-220 g) each.


Rec. Cook Time: 35 minutes per rack, each additional rack add 5 minutes.




Chef Suggestions:Spray racks and drip pan with food release prior to placing product on rack. Remove at

once after smoking process. Serve cold with a sauce of horseradish and

unsweetened 40% whipped cream.

SMOKED CATFISH FILETSShank Filet

FINAL PRODUCT TEMP

SMOKER PREPARATION

TEMPERATURE SETTING


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Preparation: Pre-soak shell on shrimp on 12" (31 cm) bamboo skewers at spine of shrimp, 2 shrimp per skewer, in brine solution for 1 hour, dry shrimp very well (see brine recipe).

Items Per About 20 skewers per Pan/Rack: rack. Place 18" x 26" (46 x 66 cm) pan in bottom of smoker oven.


Rec. Cook Time: 50 minutes.




Notes




release prior to use. After smoking process, remove shrimp from bamboo skewers by slightly

twisting skewer and shrimp. Peel shrimp, retaining tail portion. Skewer again if so desired, serve with light barbecue or Oriental-type sauce.

SMOKED SHRIMP, WHOLE SIZEShell On

Vents: Closed

Do not pre-soak wood chunks.

Cook: 250°F (121°C)



FINAL PRODUCT TEMP

SMOKER PREPARATION

TEMPERATURE SETTING


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Vents: Closed

Do not soak wood.

Cook: 250°F (121°C)

Notes



Preparation: Mix shrimp with 2 tsp. (5 g) cajun seafood seasoning and 8 oz. (220 g) melted butter. Spread mixture evenly in pan. Do NOT layer.

Items Per 4 lbs. (2 kg) per pan. Pan/Rack:

Max. Oven Load: 3 pans (Model CS2-5S) 6 pans (Model CS2-10S)

Rec. Cook Time: 45 minutes




Chef Suggestions:Spray pans and racks with food release prior to use. Chill shrimp

and use in your favorite salad or sandwich mixture.

SMOKED TITI OR BROKEN SHRIMP

TEMPERATURE SETTING

SMOKER PREPARATION

General Information


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HOW FOOD TEMPERATURE AFFECTS BACTERIA GROWTH Staph, salmonella, perfringens and the botulinum bacteria are the four main food poisoners. But there are twenty or so other organisms that can cause problems too. So, to get food on the table safely, you need to know and follow the rules for food care. Most of the food poisoners can be controlled by cooking and refrigeration, so the first two food rules are to keep food HOT or COLD. And since most bacteria get into food through careless handling, the third rule is to keep everything in the kitchen CLEAN.

High food temperatures (165° to 212°F) (74°-100°C) reached in boiling, baking, frying and roasting kill most food poisoning bacteria. If you want to delay serving cooked food, though, you have to keep it at a holding temperature–roughly 140° to 165°F (60°-74°C). It’s not wise to leave hot food out more than 2 hours. When cooked food is left out unheated, the possibility of bacterial growth is greater, since the food quickly drops to room temperature where food poisoners thrive. To serve hot foods safely–particularly meat and poultry, which are highly susceptible to food poisoning–follow these rules:•Cook thoroughly–Cook meat and poultry to “doneness” temperatures (see chart). To make sure that meat and poultry are cooked all the way through, use a meat thermometer. Insert the tip into the thickest part of the meat, avoiding fat or bone. For poultry, insert the tip into the thick part of the thigh next to the body.•Don’t interrupt cooking–Cook meat and poultry completely at one time. Partial cooking may encourage bacterial growth before cooking is complete.•Thoroughly reheat leftovers–Cover leftovers to reheat. This retains moisture and guarantees that food will heat all the way through.

Meat and poultry cooked throughout to these temperatures are generally safe to eat.

*Rare beef is popular, but you should know that cooking it to only 140°F (60°C) or less means some food poisoning organisms may survive. Reprinted from The Safe Food Book–United States Department of Agriculture

FOOD SAFENESS TIPS

KEEP FOOD HOT

Fresh Beef °F °C Rare 140* 60 Medium 160 71 Well Done 170 77 Ground Beef 170 77Fresh Veal 170 77

Fresh Lamb Medium 170 77 Well Done 180 82Fish 145 63

Poultry °F °C Chicken 165 74 Turkey 165 74Cured Pork Ham, Raw (Cook before eating) 160 71 Ham, Fully cooked (Heat before serving) 140 60 Shoulder (Cook before eating) 160 71Fresh Pork 160 71

250

165

140

125

60

40

0

32

F C121

74

60

52

16

40

-18

Higher cooking temperatures destroymost bacteria. It takes less and less time to kill bacteria as temperature rises.

Low cooking and holding temperatures prevent bacterial growth, but allow some bacteria to live.

Many bacteria survive;some may grow.

DANGER–Rapid growthof bacteria; some will produce toxin.

Some growth of foodpoisoning bacteria.

Refrigerator temperatures permit slow growth of some spoilage bacteria.

Freezing–Some bacteria survive, but no growth occurs. For safety’s sake, your freezer should be set at 0˚F (-18˚C).

COOKING MEAT & POULTRY


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ADVANTAGES OF SLOW-COOKING WITH Piper CHEF SYSTEM

Piper Roast-Air ™ Slow Cooking outperforms conventional ovens with a patented airflow cooking process that seals in natural juices and optimizes enzyme action for a more tender, flavorful product.

This unique combination of radiant and convection heat brings food to peak temperatures slowly, without burning or overcooking. Foods are browned naturally, providing an appealing “roasted” look without using artificial coloring. Meats are cooked uniformly, too, with far less shrinkage.Meat products have a high water content, much of which is “boiled away” when cooked conventionally, causing a great deal of shrinkage and waste. But Chef System roasts meat at lower-than-boiling temperatures, so juices and nutrients are retained and shrinkage is minimized. The result: juicier and more tender food with much less waste.Then, when the cooking cycle is completed, Chef System switches automatically to your preselected holding mode, keeping food oven fresh until you’re ready to serve–even hours after it’s cooked.

RADIANT HEAT

CONVECTION HEAT


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As we’ve mentioned, one of the ways you save on costs and increase profitability with your Chef System oven is by dramatically reducing meat shrinkage, and by offering your customers juicier, more tender and flavorful food products…which builds repeat business!Here are additional money-saving benefits you’ll enjoy with your new oven:•Save on energy and labor costs. Slow-cooking with your Piper Chef System uses less than 50% of the energy used by conventional high-temperature ovens. The electronic touch pad controls are so simple to use that minimal cooking experience is required. And because the cooking is pre-programmed, no attention is required during the cooking cycle.•Cook overnight and save even more. When you cook overnight, you can take advantage of off-peak electric rates for even lower energy costs.• No special ventilation required on 250°F (121°C) non-smoking models. Chef

System does not need exhaust hoods or vents, which could affect the air exchange of heated and air-conditioned areas. Consult local codes for exhaust requirements.

•Cook less expensive meat cuts to juicy tenderness. Maximizing the natural enzyme action during cooking, your Chef System oven slow-cooks more economical meats to the peak of taste-appeal.•No special installation required. Chef System plugs into a standard 120 volt outlet, using 14 amps. 10 – pan models require a 25 amp circuit.

INCREASE PROFITABILITY WITH Piper CHEF SYSTEM


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CHEF SYSTEM REDUCES MEAT SHRINKAGE

Up to 25% of meat weight can be lost during cooking in conventional high- temperature ovens, by literally boiling away the moisture content. By comparison, meat cooked in your Chef System oven will shrink only 7-10%. It’s easy to see what that difference means to your profitability when you multiply it by the hundreds of pounds of meat you cook in a year.And since much natural moisture is retained in the food, your overproduction can be refrigerated and reheated the next day. You can also cook food in advance, refrigerate it, and reheat it for individual orders.

It’s really quiet simple to determine the shrinkage of meat, and it’s a valuable economic tool. Here’s how it works: Starting weight: Raw weight when placed in oven . . . . . . 100 lbs.* (45 kg)

Finished weight: Cooked weight when removed from oven. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95 lbs. (43 kg)

Weight loss . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 lbs. (2 kg)

Starting weight ) Weight of cooking loss

100 ) 5.00 = .05 x 100 5% Shrinkage

* Convert to ounces when you have fractions of a pound. For example, 101⁄2 lbs. (4.8 kg) = 10 lbs. (4.5 kg) 8 oz. (227 g) = 168 oz. (4763 g). And for the most accurate results, weigh the pan with meat on it, before and after roasting.

MEASURING MEAT SHRINKAGE


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WEIGHT CONVERSION

TEMPERATURE AND WEIGHT CONVERSION CHARTS

TEMPERATURE CONVERSION

Lbs. 0 1 2 3 4 5 6 7 8 9 0 0.00 0.45 0.91 1.36 1.81 2.27 2.72 3.18 3.63 4.08 10 4.54 4.99 5.44 5.90 6.35 6.80 7.26 7.71 8.16 8.62 20 9.07 9.53 9.98 10.43 10.89 11.34 11.79 12.25 12.70 13.15 30 13.61 14.06 14.52 14.97 15.42 15.88 16.33 16.78 17.24 17.69 40 18.14 18.60 19.05 19.50 19.96 20.41 20.87 21.32 21.77 22.23 50 22.68 23.13 23.59 24.04 24.49 24.95 25.40 25.86 26.31 26.76 60 27.22 27.67 28.12 28.58 29.03 29.48 29.94 30.39 30.84 31.30 70 31.75 32.21 32.66 33.11 33.57 34.02 34.47 34.93 35.38 35.83 80 36.29 36.74 37.20 37.65 38.10 38.56 39.01 39.46 39.92 40.37 90 40.82 41.28 41.73 42.18 42.64 43.09 43.55 44.00 44.45 44.91

POUNDS TO KILOGRAMS (1 pound = 0.4536 kilogram)

Celsius Fahrenheit Celsius Fahrenheit Celsius Fahrenheit Celsius Fahrenheit Celsius Fahrenheit

–17.8 0 –17.2 1 –16.7 2 –16.1 3 –15.6 4 –15.0 5 –14.4 6 –13.9 7 –13.3 8 –12.8 9 –12.2 10 –11.7 11 –11.1 12 –10.6 13 –10.0 14 –9.4 15 –8.9 16 –8.3 17 –7.8 18 –7.2 19 –6.7 20 –6.1 21 –5.6 22 –5.0 23 –4.4 24 –3.9 25

–3.3 26 –2.8 27 –2.2 28 –1.7 29 –1.1 30 –0.6 31 0.0 32 0.6 33 1.1 34 1.7 35 2.2 36 2.8 37 3.3 38 3.9 39 4.4 40 5.0 41 5.6 42 6.1 43 6.7 44 7.2 45 7.8 46 8.3 47 8.9 48 9.4 49 10.0 50 10.6 51

11.1 52 11.7 53 12.2 54 12.8 55 13.3 56 13.9 57 14.4 58 15.0 59 15.6 60 16.1 61 16.7 62 17.2 63 17.8 64 18.3 65 18.9 66 19.4 67 20.0 68 20.6 69 21.1 70 21.7 71 22.2 72 22.8 73 23.3 74 23.9 75 24.4 76 25.0 77

25.6 78 26.1 79 26.7 80 27.2 81 27.8 82 28.3 83 28.9 84 29.4 85 30.0 86 30.6 87 31.1 88 31.7 89 32.2 90 32.8 91 33.3 92 33.9 93 34.4 94 35.0 95 35.6 96 36.1 97 36.7 98 37.2 99 37.8 100 43 110 49 120 54 130

60 140 66 150 71 160 77 170 82 180 88 190 93 200 99 210 100 212 104 220 110 230 116 240 121 250 127 260 132 270 138 280 143 290 149 300 154 310 160 320 166 330 171 340 177 350

Locate temperature in Fahrenheit column. Read Centigrade equivalent in left hand column.

Documents

cooking Guide - Piper Products - Home Page System Cooking Guide.pdf · cooking temperatures and times to suit local conditions. All beef recipes in this cooking guide are calculated