Alto-Shaam 28756, 300-HW/D6, 500-HW/D6, 100-HW/D6 manual Gen Er Al Holding Gu Idelines

GEN ER AL HOLDING GU IDELINES

Chefs, cooks and other specia lized		food ser vice
perso nnel emp loy varied methods		of cooking. Proper
holding temp eratures for a specific		food product must
be based on the moist ure content of the prod uct,
product densi ty, volume , and proper serving
temperatu res. Safe holdin g temperatures must also be
correl ated with pala tability in deter min ing the length
of holding time for a spec ific product.
Halo Heat mai ntains the max imum amount			of product
moi stur e content	without the addition of wat er, water
vap or, or steam.	Maintainin g maximum natur al
product moi stu re preserv es the nat ural fla vor of the
product and provides a more genuin e taste.			In
additi on to product moistur e retention , the gentle
properti es of Halo Heat mainta in a con sis tent
temperatu re throughout the cabin et without			the
nec essi ty of a heat dist ribution fan, thereby			preventing
furt her moi stur e loss due to evapora tion or
deh ydrat ion.

When produc t is removed from a high temper ature cooking env ironment for immediate trans fer into

equi pme nt with the low er temperature required for hot food holdi ng, condensat ion can for m on the outside of the produ ct and on the ins ide of plas tic contain ers used in sel f-ser vice applica tio ns. Allowin g the product to release the ini tial steam and heat produc ed by high temperatu re cooking can allevia te this condition . To preserve the safety and quality of freshly cooked foods however, a maximum of 1 to 2 min utes must be the only time period allowed for the initial hea t to be released from the product.

Most Halo Hea t holding equipment is provided with a
thermos tat contr ol betw een 60° and 200		°F (16° to 93°C).
If the uni t is equipped with	vents , close	the vents for
moi st holdi ng and open the	vents for cris p holding.

If the uni t is equipped with a ther mostat indicating a ran ge of between 1 and 10, use a meta l-s temmed indicating thermomet er to meas ure the int ernal temperatu re of the product( s) being held. Adjust the thermos tat setting to achieve the best overall setting bas ed on internal produc t tempera ture.

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
COR N BEEF	160° — 175°F	71° — 79°C
PASTR AMI	160° — 175°F	71° — 79°C
PRIME RIB — Rare	130°F	54°C
STEAKS — Broi led/Frie d	140° — 160°F	60° — 71°C
RIBS — Bee f 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
CHICKEN — Frie d/Ba ked	160° — 175°F	71° — 79°C
DUCK	160° — 175°F	71° — 79°C
TURKEY	160° — 175°F	71° — 79°C
GENERAL	160° — 175°F	71° — 79°C
FISH/S EAFOO D
FISH — Bak ed/Frie d	160° — 175 °F	71° — 79°C
LOBSTER	160° — 175 °F	71° — 79°C
SHRIMP — Frie d	160° — 175 °F	71° — 79°C
BAKED GOODS
BREAD S/R OLLS	120° — 140 °F	49° — 60°C
MISCEL LANEOUS
CASSER OLES	160° — 175 °F	71° — 79°C
DOU GH — Pro ofing	80° — 100° F	27° — 38°C
EGGS —Fri ed	150° — 160 °F	66° — 71°C
FROZEN ENTREES	160° — 175 °F	71° — 79°C
HOR S D'OEU VRES	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 MEAL S	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.

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