Henny Penny SCR-6/8 - Manual (Page 35)

SCR-6/8
5-6. MINIMUM TEMPERATURE Potentially dangerous foods (meats are included in this
REQUIREMENTS FOR category) must be held in an environment which maintains the
HOT AND COLD FOOD internal temperature of that food at 140oF (60oC) or above
STORAGE for hot food storage. The SCR-8 and SCR-6 will meet this
requirement. Henny Penny also manufactures various styles
of holding cabinets and display warmers to suit your needs.
Potentially dangerous foods stored in refrigerators and coolers must
be maintained at 40oF (4oC) or below. Any cooked products stored
in the refrigerator and reheated must be reheated to an internal
temperature of 150oF-165oF (66oC-74oC), depending upon local
health regulations, before serving or placing in hot food storage.
Here too, Henny Penny has several sizes of blast chillers to help
cool product down to a safe temperature.
Consult your local health code, Food Protection and Sanitation
Division, for more specific regulations pertaining to food service.
5-7. TESTING FOR DONENESS When establishing your cooking times, it will be necessary to
check for doneness. The most reliable method is to use a clean,
accurate meat thermometer.
Insert the thermometer in the thickest part of the meat, but not
touching fat, gristle, or bone. When checking roasts, the tip of the
meat thermometer should be 3/4" (19 mm) past the center of the
roast. For whole chicken, duck, or turkey, the tip of the meat ther-
mometer should be inserted into the thick inner thigh muscle.
Meat Product Meat Temperature
yyyyy Beef 140oF (60oC) 160oF (71oC) 170oF (77oC)
Rare Medium Well
Juices Red Juices Pink Juices Clear
y Pork
170oF (77oC) - Juices Clear
y Ham (labeled “Ready
140oF (60oC) (For optimum flavor, but may be served
to Eat” or “Fully Cooked”) below 140oF)
y Ham (labeled “Cook 160oF (71oC)
Before Eating”)
y Poultry 185oF - 190oF (85oC - 88oC) (Juices should be clear or hip joint
loose when drumstick is moved.)
y Lamb 160oF (71oC) 170oF (77oC) 180oF (82oC)
Rare Medium Well
• Fish 140oF - 150oF (60oC - 66oC)
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