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Alto-Shaam 500-2D User Manual

Page 12

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Drawer Warmer Installation/Operation/Service Manual • 10.

Chefs, cooks and other specialized food service

personnel employ varied methods of cooking. Proper

holding temperatures for a specific food product must

be based on the moisture content of the product,

product density, volume, and proper serving

temperatures. Safe holding temperatures must also be

correlated with palatability in determining the length of

holding time for a specific product.

Halo Heat maintains the maximum amount of product

moisture content without the addition of water, water

vapor, or steam. Maintaining maximum natural product

moisture preserves the natural flavor of the product and

provides a more genuine taste. In addition to product

moisture retention, the gentle properties of Halo Heat

maintain a consistent temperature throughout the

cabinet without the necessity of a heat distribution fan,

thereby preventing further moisture loss due to

evaporation or dehydration.

When product is removed from a high temperature

cooking environment for immediate transfer into

equipment with the lower temperature required for hot

food holding, condensation can form on the outside of

the product and on the inside of plastic containers used

in self-service applications. Allowing the product to

release the initial steam and heat produced by high

temperature cooking can alleviate this condition. To

preserve the safety and quality of freshly cooked foods

however, a maximum of 1 to 2 minutes must be the only

time period allowed for the initial heat to be released

from the product.

Most Halo Heat holding equipment is provided with a

thermostat control between 60° and 200°F (16° to 93°C).

If the unit is equipped with vents, close the vents for

moist holding and open the vents for crisp holding.

If the unit is equipped with a thermostat indicating

a range of between 1 and 10, use a metal-stemmed

indicating thermometer to measure the internal

temperature of the product(s) being held. Adjust the

thermostat setting to achieve the best overall setting

based on internal product temperature.

H O L D I N G T E M P E R A T U R E R A N G E

MEAT

FAHRENHEIT

CELSIUS

BEEF ROAST — Rare

130°F

54°C

BEEF ROAST — Med/Well Done

155°F

68°C

BEEF BRISKET

160° — 175°F

71° — 79°C

CORN BEEF

160° — 175°F

71° — 79°C

PASTRAMI

160° — 175°F

71° — 79°C

PRIME RIB — Rare

130°F

54°C

STEAKS — Broiled/Fried

140° — 160°F

60° — 71°C

RIBS — Beef or Pork

160°F

71°C

VEAL

160° — 175°F

71° — 79°C

HAM

160° — 175°F

71° — 79°C

PORK

160° — 175°F

71° — 79°C

LAMB

160° — 175°F

71° — 79°C

POULTRY

CHICKEN — Fried/Baked

160° — 175°F

71° — 79°C

DUCK

160° — 175°F

71° — 79°C

TURKEY

160° — 175°F

71° — 79°C

GENERAL

160° — 175°F

71° — 79°C

FISH/SEAFOOD

FISH — Baked/Fried

160° — 175°F

71° — 79°C

LOBSTER

160° — 175°F

71° — 79°C

SHRIMP — Fried

160° — 175°F

71° — 79°C

BAKED GOODS

BREADS/ROLLS

120° — 140°F

49° — 60°C

MISCELLANEOUS

CASSEROLES

160° — 175°F

71° — 79°C

DOUGH — Proofing

80° — 100°F

27° — 38°C

EGGS —Fried

150° — 160°F

66° — 71°C

FROZEN ENTREES

160° — 175°F

71° — 79°C

HORS D'OEUVRES

160° — 180°F

71° — 82°C

PASTA

160° — 180°F

71° — 82°C

PIZZA

160° — 180°F

71° — 82°C

POTATOES

180°F

82°C

PLATED MEALS

140° — 165°F

60°— 74°C

SAUCES

140° — 200°F

60° — 93°C

SOUP

140° — 200°F

60° — 93°C

VEGETABLES

160° — 175°F

71° — 79°C

TH E H O L DIN G TEM PERATU RES L IS TED A RE S U GGES TED

GU IDEL IN ES O N LY

.

A L L F O O D H O L DIN G S H O U L D BE BA S ED O N

IN TERN A L PRO DU C T TEM PERATU RES

.

A LWAY S F O L L O W L O C A L

H EA LTH

(

H Y GIEN E

)

REGU L ATIO N S F O R A L L IN TERN A L

TEM PERATU RE REQ U IREM EN TS

.

G E N E R A L H O L D I N G G U I D E L I N E S

O P E R A T I O N