OP E R ATI O N
Ch efs , cook s and | other specia lize d food | servi ce | |||||||||
per sonn el employ | vari ed me thods | of cooking . |
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Proper | hol ding | temp era tu res for a spe cific food | |||||||||
pr oduct | mus t be ba se d on the moisture |
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of th e pro duc t, prod uct densi ty, volum e, and |
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pr oper | servin g temp era tures . | Safe | ho lding |
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temperatu | res must als o be co rrelate | d with |
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pa latabi lit y in determ ini ng the | length | of holding | |||||||||
tim e for a spec ific | pro du ct. |
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Ha lo He at mai ntai ns the ma xi mu m amount of |
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pr oduct | mois tu re content | without | the | add ition | |||||||
of wa ter , water | vap or, or stea m. | Main ta inin g | the | ||||||||
ma xi mum | natu ral | prod uct | moi stu re preserves | ||||||||
na tur al flavo r of the pro du ct and | provide s a more | ||||||||||
gen ui ne tas te. | In add iti on to prod uct | moistur e | |||||||||
retention, | th e gentl e pro pe rti es of Ha lo Heat | the | |||||||||
ma in tai n a con sis tent te mpe rature |
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cab inet | wit ho ut th e ne ce ssity of a he at distributi on | ||||||||||
fa n, th ereb y preve nti ng further | moisture | loss | due | ||||||||
to evap orat ion | or dehyd rati on. |
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Wh en pro duc t is remo ved fro m a hig h temp era ture | |||||||||
coo king | envi ron ment fo r imm ed ia te transfer | in to | |||||||
equ ip men t wit h the lo we r tem pe rature |
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for | hot fo od ho ldi ng, co nd ens ation | can | for m on | ||||||
the | ou tside | of the | pro du ct and on the | insid e of | |||||
pl asti c co nt ainer s us ed in sel | ce | ap pl ication s. | |||||||
Allo wi ng the prod uct to re le as e the | initia l stea m | ||||||||
an d heat | pr odu ced by hig h tem pera ture | co oking | |||||||
can | allev iate this | cond iti on. | To pre se rv e the | sa fe - | |||||
ty and qu ality of fres hl y co ok ed foo ds howe ve r, | |||||||||
a maxi mu m of 1 to 2 minu te s mu st be the only | |||||||||
tim e per iod | allo we d for the | initial hea t to be |
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released | fro m the | prod uct. |
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Thi s un it is eq ui pp ed wi th a the rmosta t control | |||||||||
between | 60° | an d 20 0° F (16 ° and 93° C). |
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is equi pped | with | vents, cl os e the vents | for moist | ||||||
ho lding | an d open | the vents | fo r crisp holding. |
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Use a met al- st emme d the rmo me te r to me asure | |||||||||
the | inter nal | tem pe rature of the produ ct being |
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held. Adju st the the rmo sta t setting | to achie ve | ||||||||
the | best | overall setti ng ba se d on internal product | |||||||
temperatu re. |
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| HOLDING TEMPERATURE | RANGE | ||
MEAT |
| FAHRENHEIT | CELSIUS | |
BEEF ROAST — Rare | 140°F |
| 60°C | |
BEEF ROAST — Med/Well Done | 160°F |
| 71°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 | 140°F |
| 60°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 | |
POULTRY |
| 160° — 175°F | 71° — 79°C | |
CHICKEN — Fried/Baked | ||||
DUCK |
| 160° — 175°F | 71° — 79°C | |
TURKEY |
| 160° — 175°F | 71° — 79°C | |
GENERAL | 160° — 175°F | 71° — 79°C | ||
FISH/SEAFOOD | 160° — 175°F | 71° — 79°C | ||
FISH — Baked/Fried | ||||
LOBSTER | 160° — 175°F | 71° — 79°C | ||
SHRIMP | — Fried | 160° — 175°F | 71° — 79°C | |
BAKED GOODS | 120° — 140°F | 49° — 60°C | ||
BREADS/ROLLS | ||||
MISCELLANEOUS | 160° — 175°F | 71° — 79°C | ||
CASSEROLES | ||||
DOUGH — Proofing | 80° — 100°F | 27° — 38°C | ||
EGGS | 150° — 160°F | 66° — 71°C | ||
FROZEN | ENTREES | 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 | 180°F |
| 82°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 temp erat ures liste d are su gges ted | gui delin es on ly. |
O pera tion a nd C a re Ma n u al • 9.