Alto-Shaam 1200-TH/III manual Op Eratin G Instru Ctio N S, General, Holdi ng Guidel ine

OP ERATIN G INSTRU CTIO N S

General	Holdi ng Guidel ine
Chefs, cooks	and other spe cialized foo d service
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.
Hal o Heat maintains the max imu m amou nt of prod uct
moist ure cont ent without			the addi tion of wate r, water
vap or, or ste am. Maintain ing maximum natural
prod uct moistu re preserve s the natural flavor of the
prod uct and provides 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 .			from a high temperature
When produ ct is removed
cookin g environ ment for immed iate transf er into
equi pment with the lower tempe rature require d for
hot food holding, conden sation can form on the
outsid e of the product and on the inside of plast ic
cont ain ers use d in self -se rvice applicatio ns.				Allowing
the produc t to relea se the initial steam and heat
prod uced by high temp era ture cooking can alleviate
this con dition.		To preserve the safe ty and qual ity of
freshl y cooke d foods , howe ver, a maxi mum of 1 to 2
minutes must be the only time perio d allowe d for the
initial heat to be released			from the pro duct.
Mos t Halo Heat Holding			Equ ipment is provide d wit h
a thermostat	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
MEAT	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.

TH/III INSTA LLATI ON /OPERAT IO N/SERVICE MANUAL PG. 21