Alto-Shaam 750-TH-II, 1000-TH-II General Holdi ng Guidel ine, OL DIN G T EM PE R AT U RE Range

OP E R ATI NG I NST RUC TIONS

General	Holdi ng Guidel ine
Chefs, cooks and other specialized food servi ce
personn el employ varied		met hods of coo king. Proper
hol din g temperat ures for a specifi c foo d produ ct mus t
be based on the moistu re content of the pro duc t,
prod uct density, volum e, and proper serving
temp erature s. Saf e holding temp eratu res mus t also
be corr elat ed wit h palat abi lit y in determi ning the
len gth of hold ing tim e for a specifi c prod uct.
Halo Heat maintains		the maximum amo unt of
prod uct moistu re content		wit hout the addition of
water , water	vapor, or steam. Maintai ning maximum
nat ural prod uct moistu re pre serves the natural flavor
of the produ ct and provide s a more genuine taste. In
addi tion to product mois ture ret enti on, the gentle
prop erties of Halo Heat maintain a consistent
temp erature	through out the cabinet witho ut the
nec essi ty of a heat distribut ion fan, the reby
preven ting further moist ure loss due to evapo ration
or deh ydrat ion .
When prod uct is remove d from a high
temp erature	cooking environ ment for immediate
transfer into equ ipment with the lowe r tempe rat ure
requ ired for hot food hold ing, conde nsatio n can form
on the outsid e of the produc t and on the insid e of
plastic containe rs used in self-se rvice applications.
Allowi ng the product to relea se the initial ste am and
hea t produ ced by high temp erat ure cooking can
alleviate this condition.		To pres erve the safe ty and
quality of fresh ly cooked		foods, howe ver, a maximu m
of 1 to 2 minu tes mus t be the only time period
allowed for the init ial hea t to be rel ease d from the
prod uct.
Most Halo Heat Holdi ng Equip ment is provided
with a thermosta t control		betwee n 60° and 200°F

(16° to 93° C). If the unit is equ ipped with vents , clos e the vents for moist holding and open the vents for crisp holding.

H OL DIN G T EM PE R AT U RE			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 — 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
POULTR Y
CHI CKEN — Frie d/Baked	160 ° — 175 °F		71° — 79° C
DUCK	160 ° — 175 °F		71° — 79° C
TURK EY	160 ° — 175 °F		71° — 79° C
GENERAL	160 ° — 175 °F		71° — 79° C
FISH/S EAFOO D
FISH — Baked/Fri ed	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
MISCEL LANEOUS
CASSEROLES	160° — 175°F		71° — 79°C
DOUGH — Proofing	80° — 100°F		27° — 38°C
EGGS —Fr ied	150° — 160°F		66° — 71°C
FRO ZEN ENTRE ES	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 HOLDI NG TEM PERA TURES		LIS TED ARE SUG GES TED
GUI DELI NES ONLY .	ALL FOOD	HOLDI NG SHOULD BE BASED ON
INTERNA L PROD UCT TEMPERA TURES .			ALWAYS FOLL OW LOCAL
HEA LTH (HYGI EN E)	REGULA TIONS FOR		ALL INT ERNA L
TEM PERAT URE REQUI REM ENT S.

PG. 14 TH-I I IN STAL LATI ON /OPERATI ON/SERVI CE MANUAL