5.1 The energy input rate test is used to confirm that the cook-and-hold oven is operating properly prior to further testing.

5.2 Preheat energy and time can be useful to food service operators to manage power demands and to know how quickly the cook-and-hold oven can be ready for operation.

5.3 Idle energy rate and pilot energy rate can be used to estimate energy consumption during non-cooking periods.

5.4 Energy utilization factor is a precise indicator of a cook-and-hold oven's energy performance while cooking and holding a typical food product under various loading conditions. If energy performance information is desired using a food product other than the specified test food, the test method could be adapted and applied. Energy performance information allows an end user to better understand the operating characteristics of a cook-and-hold oven.

5.5 Production capacity information can help an end user to better understand the production capabilities of a cook-and-hold oven as it is used to cook a typical food product and this could help in specifying the proper size and quantity of equipment. If production information is desired using a food product other than the specified test food, the test method could be adapted and applied.

5.6 Holding energy rate may be used to determine the cost of holding cooked product in the cook-and-hold oven.

5.7 Product yield may be used by the food service operator to compare relative product output from one cook-and-hold oven to another. Additionally, product shrinkage during holding may be used by the food service operator to evaluate the cook-and-hold oven's performance when holding cooked product.