Alto-Shaam 1000-TH-I manual Op E R Ati Ng I Nst Ruc Tions, General, Holdi ng Guidel ine

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.
Prop er holding temperat ure s for a specifi c foo d
prod uct must be bas ed on the moi sture content of
the produc t, produ ct dens ity, volume, and proper
serv ing tempe ratu res. Safe holding tempe rat ures
must also be correlated			wit h palatab ili ty in
deter mining the length			of holdi ng tim e for a
spec ific produ ct.			the maximum amo unt of
Halo Heat maintains
prod uct moistu re content wit hout the addition of
water , water	vapor,	or steam. Maintai ning
maximu m natu ral produ ct mois ture preserve s the
nat ural fla vor of the produc t and pro vides a more
genuine taste . In addit ion to prod uct moisture
ret ent ion, the gent le propert ies of Halo Heat
mainta in a consistent		temperat ure througho ut the
cabi net withou t the necess ity of a heat distr ibut ion
fan, thereby preventing			furth er moisture loss due to
evapor ation	or deh ydra tio n.
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 outside		of the prod uct and on the ins ide
of plastic cont ainers		used in self-service
applications.	Allowing		the pro duct to rel ease the
initial steam	and heat prod uce d by high tempe rat ure

cookin g can alle via te this condition. To preserve the safe ty and quality of fresh ly cooked foo ds, however, a maximum of 1 to 2 minut es must be the only time period allowe d for the initial heat to be release 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 hold ing.

H O LDI NG TE MP ER A T U RE			RAN G E
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 ENE ) REGULA TIONS FOR ALL INT ERNA L

TEM PERAT URE REQUI REM ENT S.

PG. 10 1000-TH-IINST ALLAT IO N/OPERATI ON/SER VICE MA NUAL