Alto-Shaam 500-E/Deluxe manual Op E R Ati O N, Holding Temperature Range Meat

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 .
Proper	hol ding		temp era tu res for a spe cific food
pr oduct	mus t be ba se d on the moisture									cont ent
of th e pro duc t, prod uct densi ty, volum e, and
pr oper	servin g temp era tures .					Safe		ho lding
temperatu		res must als o be co rrelate						d with
pa latabi lit y in determ ini ng the						length			of holding
tim e for a spec ific				pro du ct.
Ha lo He at mai ntai ns the ma xi mu m amount of
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								thro ughout
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.

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								requ ire d
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 f-servi						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
released		fro m the		prod uct.
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).					If the	unit
is equi pped			with	vents, cl os e the vents				for moist
ho lding		an d open		the vents	fo r crisp holding.
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
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.

	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 —Fried		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.