Food Holding and Sanitation, Reheating

FOOD HOLDING AND SANITATION

DETERMINING IF PRODUCT IS

SUFFICIENTLY COOKED

1.Insert a thermometer into the center of the product to determine if the correct internal temperature has been reached.

RED MEAT:

RARE: 130° to 135°F (54° to 57°C)

MEDIUM: 140° to 145°F (60° to 63°C)

WELL: 155° to 160°F (66° to 71°C)

2.When following the procedures in the individual product cooking instructions, additional cooking time should not be necessary. If, however, the required internal product temperature has not been reached after the product has remained in the HOLD cycle for the one hour minimum time period, additional cooking time may be added. Use the same COOK temperature set for the original cooking cycle until the correct internal temperature has been reached.

REHEATING

1.Any over production must be removed from the oven, wrapped, rapidly chilled, and refrigerated.

2.Product can be removed from refrigerator, returned to the oven, and reheated the next day.

3.Products must be reheated at a temperature range of 250° to 275°F (121° to 135°C). Refer to individual cooking instructions for the correct thermostat setting for the product being reheated.

4.Length of time necessary to reheat a product depends on the type of product and the quantity to be reheated. Time should be based on internal product temperature. Use a pocket thermometer to determine the internal product temperature of the reheated product.

United Sates food code requirements indicate cooked foods that have been cooled, followed by reheating for hot food holding, must be reheated to 165°F (74°C). The temperature of 165°F (74°C) must be maintained for a period 15 seconds.

Always follow federal and local health (hygiene) codes for the time and internal temperature required for reheating products.

In the United States, FDA food code requires products such as red meat to remain in “HOLD” for a specified time period. This holding time requirement is based on the internal product temperature desired for the finished product and includes the one hour time period while the oven decreases from the cooking temperature to the holding temperature and the product continues to cook.

INTERNAL PRODUCT		time* in hold cycle
TEMPERATURE		required by food code
130°F (54°C)		1 hour, 52 minutes
131°F (55°C)		1 hour, 29 minutes
133°F (56°C)		56 minutes
135°F (57°C)		36 minutes
136°F (58°C)		28 minutes
138°F (59°C)		18 minutes
140°F (60°C)		12 minutes
142°F (61°C)		8 minutes
144°F (62°C)		5 minutes
145°F (63°C)		4 minutes
147°F (64°C)		2 minutes, 14 seconds
149°F (65°C)		1 minutes, 25 seconds
151°F (66°C)		54 seconds
153°F (67°C)		34 seconds
155°F (68°C)		22 seconds
157°F (69°C)		14 seconds
158°F (70°C)		0 seconds

*holding time may include post-oven heat rise

cooking guidelines - deluxe control • 16

MN-29492 specifications

The Alto-Shaam MN-29492 is a versatile and cutting-edge cooking solution designed to meet the needs of commercial kitchens. This innovation stands out for its advanced features, technologies, and characteristics that ensure efficient cooking, reliable performance, and high-quality food preparation.

One of the standout features of the MN-29492 is its patented Halo Heat technology. This unique cooking method utilizes gentle, even heating to ensure that food retains moisture, flavor, and freshness. Unlike traditional cooking methods that rely on intense heat, Halo Heat surrounds food with uniform temperature, making it perfect for holding, warming, and cooking a variety of dishes. This technology not only enhances food quality but also reduces the risk of overcooking, making it an ideal choice for busy establishments that require precision.

The MN-29492 boasts a spacious interior that allows for a diverse range of cooking configurations. With flexible shelving and ample room for multiple pans, chefs can easily prepare large quantities of food or accommodate various menu items simultaneously. This capacious design is particularly beneficial for restaurants, catering companies, and other foodservice operations that demand efficiency and versatility.

In terms of user-friendly features, the Alto-Shaam MN-29492 includes a digital control panel that enables precise temperature management and monitoring. This intuitive interface simplifies operation and ensures that culinary staff can focus on food preparation without constant adjustments. Furthermore, the unit's built-in timer functions help manage cooking times, resulting in perfectly prepared dishes every time.

Energy efficiency is another major advantage of the MN-29492. The design incorporates intelligent insulation and energy-saving technologies, which contribute to lower operational costs while minimizing environmental impact. The unit is also designed for reliability and durability, incorporating high-quality materials that withstand the rigors of a busy kitchen environment.

Overall, the Alto-Shaam MN-29492 serves as an essential asset for any commercial kitchen seeking to enhance food quality and operational efficiency. Its combination of innovative technologies, thoughtful design, and energy efficiency makes it a top choice for chefs and foodservice operators looking to elevate their culinary offerings. With the MN-29492, achieving perfect results every time is not just a goal; it's a guaranteed reality.