Alto-Shaam 1200-UP GEN Eral Holding Guid Elines, Thermostat contr ol betwe en 60 and 200F 16 to

OP ERATION

	GEN ERAL	HOLDING	GUID ELINES
	Chefs, cooks and other spe cialized foo d service
personn el employ varied met hods of coo king. Proper					HO LDI NG	TE MP ER A T U RE			RANG	E
hol din g temperat ures for a specific food produc t must
					BEEF ROAST — Rare		130°F		54°C
be based on the moistu re content of the product ,					MEA T		FAHRENHEIT		CELSIUS
					BEEF ROAST — Med/Well Done		155°F		68°C
produ ct density, volume, and proper serv ing					BEEF BRISKET		160 ° — 175 °F		71° — 79° C
temp eratur es.		Safe holdin g tempe rature s must als o			CORN BEEF		160 ° — 175 °F		71° — 79° C
be correlate d with palatabi lity in determi ning the					PASTRAMI		160° — 175 °F		71° — 79° C
len gth of holding time for a specific product.					STEAKS — Broiled/Fried		140 ° — 160 °F		60° — 71° C
Hal o Heat maintains the max imu m amou nt of produc t					PRIME RIB — Rare		130	°F	54°C
					VEAL		160 ° — 175 °F		71° — 79° C
moist ure conte nt withou t the addition of water, wat er					RIBS — Beef or Pork		160°F		71°C
					HAM		160 ° — 175 °F		71° — 79° C
vap or, or steam . Maintain ing max imu m natural					PORK		160 ° — 175 °F		71° — 79° C
produ ct moistur e preserve s the natural flavor of the					CHICKEN — Frie d/Baked		160° — 175 °F		71° — 79° C
produ ct and provides a more genuine taste.				In
					LAMB		160 ° — 175 °F		71° — 79° C
addi tion to produ ct moistu re retenti on, the gentle					POULTR Y
					DUCK		160 ° — 175 °F		71° — 79° C
proper ties of Halo Heat maintain a consi stent					TURK EY		160 ° — 175 °F		71° — 79° C
temp eratur e throughout the cabinet withou t the					GENERAL		160 ° — 175 °F		71° — 79° C
necessity of a heat distribut ion fan, thereb y preven ting
					FISH/S EAFOO D
further moistur e loss due to evapo ration or
					FISH — Baked/Fri ed		160° — 175°F		71° — 79°C
dehydra tion .					SHRIMP — Fried		160° — 175°F		71° — 79°C
					LOBSTER		160° — 175°F		71° — 79°C
In an enclose d holding envi ronment, too much
					BREADS/ROLLS		120° — 140°F		49° — 60°C
moist ure conte nt is a condi tion which can be relieved .					BAKED GOODS
					MISCEL LANEOUS
A product achieving extr emel y high temperatu res in
					CASSEROLES		160° — 175°F		71° — 79°C
prepa ration must be allow ed to decrease in					DOUGH — Proofing		80° — 100°F		27° — 38°C
temp eratur e before being placed in a control led					HORS D'OEUVRES		160° — 180°F		71° — 82°C
hol din g atmosph ere. If the product is not allow ed to
					EGGS —Fr ied		150° — 160°F		66° — 71°C
decrea se in tem peratur e, excessive condensati on will					FRO ZEN ENTRE ES		160° — 175°F		71° — 79°C
					PASTA		160° — 180°F		71° — 82°C
form increa sin g the moisture			content on the outside		PIZZA		160° — 180°F		71° — 82°C
of the product . To preserv e the sa fety and quality					POTATOES		180 °F		82° C
of fre shly co oked foods ho we ve r, a ma ximu m of 1					SOUP		140° — 200°F		60° — 93°C
to 2 minu tes		mus t be the onl y tim e pe riod		allowe d
					PLATED MEALS		140° — 165°F		60°— 74°C
for the initi al heat to be rel eas ed from the product.					SAUCES		140° — 200°F		60° — 93°C
					VEGETABLES		160° — 175°F		71° — 79°C
Mos t Halo Heat holding equ ipment is prov ide d wit h
					INTERNA L PROD UCT TEMPERA TURES . ALWAYS FO LLOW LOCAL
a thermostat contr ol betwe en 60° and 200°F				(16° to	THE HOLDI NG TEM PERA TURES		LIS TED ARE SUG GESTED
					HEA LTH (HYGI EN E)	REGULA TIONS FOR ALL INT ERNA L				ON
					GUI DELI NES ONLY .	ALL FOOD	HOLDI NG SHOULD		BE BASED
93°C) . If the unit is equ ipp ed with vents, close the					TEM PERAT URE REQUI REM ENT S.
ven ts for moist holding and open the vents for crisp
hol din g.
If the unit is equipped with a thermostat indicat ing a
range of between 1 and 10, use a metal-stemmed
indicating therm ometer to measure the inter nal
temperature of the product( s) being held. Adjus t the
thermostat setting to achieve the best overall setting
based on interna l product temperature.

1200- S, 1200 -UP • INSTA LLAT ION /OPERAT ION /SER VICE MANUAL - PG . 15