Alto-Shaam Electronically Operated Ovens manual General Holding Cabinet Operation

F O O D H O L D I N G & S A N I TAT I O N

GENERAL HOLDING CABINET OPERATION

1. PREHE AT THE HOLDIN G CABINET

• 200°F (93 °C) FOR 30 MINUTE S

When the thermostat is turned clockwise to an “ON” position, the red indicator light will illuminate and will remain lit as long as the unit is calling for heat. Allow a minimum of 30 minutes of preheating before loading the holding cabinet with food. The red indicator light will go “OUT” after approximately 30 minutes preheat time, or when the air temperature inside the unit reaches the temperature set by the operator. Verify the full preheated temperature with the holding temperature gauge located on the control panel of the cabinet.

2. LOAD THE CABIN ET WITH HOT FOO D ONLY. The purpose of the holding cabinet is to maintain hot food at proper serving temperature.

Only HOT food should be placed into the cabinet.

Before loading the cabinet with food, use a food thermometer to make certain all products are at an internal temperature range of 140° to 160°F

(60° to 71°C). Any food product not within the proper temperature range should be heated before loading into the holding cabinet.

3. RESET THE THER MOSTAT TO 180°F (82°C) . Make certain the cabinet doors are securely closed, and reset the thermostat to 180°F (82°C).

THIS WILL NOT NECESSARILY

BE THE FINAL SETTING.

Proper temperature range for the products being held will depend on the type and quantity of product. When holding food for prolonged periods, it is advisable to periodically check the internal temperature of each item with a food thermometer to assure maintenance of the proper temperature range of 140° to 200°F (60° to 93°C).

HO L DIN G T EM PE RA T URE		RANGE
MEA T	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 — Broile d/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
POULT RY
CHI CKEN — Fri ed/ Baked	160° — 175° F	71° — 79°C
DUC K	160° — 175° F	71° — 79°C
TUR KEY	160° — 175° F	71° — 79°C
GENERAL	160° — 175° F	71° — 79°C
FISH/S EAFO OD
FISH — Baked/Fried	160 ° — 175 °F	71° — 79°C
LOBSTER	160 ° — 175 °F	71° — 79°C
SHRIMP — Fried	160 ° — 175 °F	71° — 79°C
BAK ED GOOD S
BREADS/ROLLS	120 ° — 140 °F	49° — 60°C
MISCEL LANEOUS
CASSEROLES	160 ° — 175 °F	71° — 79°C
DOUGH — Proofing	80° — 100 °F	27° — 38°C
EGGS —Frie d	150 ° — 160 °F	66° — 71°C
FRO ZEN ENTR EES	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

THE HOLD ING TEMPERA TURES LI STED ARE SUG GESTED

GUID ELINES ONLY. ALL FOOD HOLD ING SHOULD BE BASED ON INTERNA L PROD UCT TEM PERA TURES . ALWAY S FO LLOW LOCA L HELA TH (HYG IENE ) REG ULA TIONS FOR ALL INTERN AL TEMPERA TURE REQUIREM ENT S.

85.