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. 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. | ||
Halo Heat maintains | the maximum amo unt of | |
prod uct moistu re content | wit hout the addition of | |
water , water | vapor, or steam. Maintai ning maximum | |
nat ural prod uct moistu re pre serves the natural flavor | ||
of the produ ct and provide s 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 . |
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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 outsid e of the produc t and on the insid e of | ||
plastic containe rs used in | ||
Allowi ng the product to relea se the initial ste am and | ||
hea t produ ced by high temp erat ure cooking can | ||
alleviate this condition. | To pres erve the safe ty and | |
quality of fresh ly cooked | foods, howe ver, a maximu m | |
of 1 to 2 minu tes mus t be the only time period | ||
allowed for the init ial hea t to be rel ease d from the | ||
prod uct. |
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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 holding.
| H OL DIN G T EM PE R AT U RE | RANGE |
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| MEA T | FAHRENHEIT | CELSIUS |
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| BEEF ROAST — Rare | 130°F | 54°C |
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| BEEF ROAST — Med/Well Done | 155°F | 68°C |
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| BEEF BRISKET | 160 ° — 175 °F | 71° — 79° C |
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| CORN BEEF | 160 ° — 175 °F | 71° — 79° C |
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| PASTRAMI | 160° — 175 °F | 71° — 79° C |
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| PRIME RIB — Rare | 130 | °F | 54°C |
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| STEAKS — Broiled/Fried | 140 ° — 160 °F | 60° — 71° C |
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| RIBS — Beef or Pork | 160°F | 71°C |
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| VEAL | 160 ° — 175 °F | 71° — 79° C |
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| HAM | 160 ° — 175 °F | 71° — 79° C |
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| PORK | 160 ° — 175 °F | 71° — 79° C |
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| LAMB | 160 ° — 175 °F | 71° — 79° C |
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| POULTR Y |
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| CHI CKEN — Frie d/Baked | 160 ° — 175 °F | 71° — 79° C |
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| DUCK | 160 ° — 175 °F | 71° — 79° C |
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| TURK EY | 160 ° — 175 °F | 71° — 79° C |
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| GENERAL | 160 ° — 175 °F | 71° — 79° C |
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| FISH/S EAFOO D |
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| FISH — Baked/Fri ed | 160° — 175°F | 71° — 79°C |
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| LOBSTER | 160° — 175°F | 71° — 79°C |
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| SHRIMP — Fried | 160° — 175°F | 71° — 79°C |
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| BAKED GOODS |
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| BREADS/ROLLS | 120° — 140°F | 49° — 60°C |
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| MISCEL LANEOUS |
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| CASSEROLES | 160° — 175°F | 71° — 79°C |
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| DOUGH — Proofing | 80° — 100°F | 27° — 38°C |
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| EGGS | 150° — 160°F | 66° — 71°C |
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| FRO ZEN ENTRE ES | 160° — 175°F | 71° — 79°C |
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| HORS D'OEUVRES | 160° — 180°F | 71° — 82°C |
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| PASTA | 160° — 180°F | 71° — 82°C |
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| PIZZA | 160° — 180°F | 71° — 82°C |
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| POTATOES | 180 °F | 82° C |
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| PLATED MEALS | 140° — 165°F | 60°— 74°C |
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| SAUCES | 140° — 200°F | 60° — 93°C |
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| SOUP | 140° — 200°F | 60° — 93°C |
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| VEGETABLES | 160° — 175°F | 71° — 79°C |
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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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PG. 14 |