O P E R AT I O N

COOKING and HOLDING PROCEDURES — MANUAL OVENS

8. DETERM INING IF PRO DUCT

IS SUF FICIENTLY COOKE D A. Allow COOK tim er to cycle to the

OF Fposi tion.

B. Befor e opening the ove n door, leave the produ ct in the HOL D cycle for a min imu m of one hou r. This time period will allow the oven tem pera ture to decrease from the COOK setti ng to the select ed HOLD temper ature. During this one hour perio d, the produc t will con tinue to cook .

C. Insert a thermome ter into the cente r of the produ ct to determin e if the correct inte rnal temperatu re has been reached.

RED MEA T :

RARE: 130° to 135°F

(54 ° to 57°C) MEDIUM: 140° to 145°F (60 ° to 63°C)

WELL: 155° to 160°F (66 ° to 71°C)

D. When following the procedures in the individual produ ct cooking instructi ons, additional cookin g time shoul d not be necessary. If, howev er, the requir ed inter nal produ ct temper ature has not been reached aft er the product has remained in the HOLD cycl e for the one hour minimum time per iod, additional cookin g time may be added .

Use the sam e COO K temperat ure set for the origin al cook ing cycle until the cor rect inte rnal temp erature has been reached.

 

 

 

 

In the Uni ted

State s,

FDA food

cod e

requires product s such as red meat to

remain in “HO LD” for a specif ied time

per iod. Thi s hol ding time requir ement

is ba sed

on

the

inte rnal

prod uct

tempera ture

des ired for the

finis hed

produ ct

and

 

includes

the one

hour

time

peri od

whil e the

ove n decr ease s

from

the

cooki ng

tempe ratu re to the

hol ding tem pera ture and the

prod uct

continue s to cook.

 

 

 

 

INTERNAL PRODUCT

 

TIM E* IN HOLD CYCLE

TEMPERATURE

 

REQUIRED BY FOOD CODE

 

 

 

130°F (54°C)

 

1 HOUR, 52 MINUTES

 

 

 

131°F (55°C)

 

1 HOUR, 29 MINUTES

 

 

 

133°F (56°C)

 

56 MINUTES

 

 

 

135°F (57°C)

 

36 MINUTES

 

 

 

136°F (58°C)

 

28 MINUTES

 

 

 

138°F (59°C)

 

18 MINUTES

 

 

 

140°F (60°C)

 

12 MINUTES

 

 

 

142°F (61°C)

 

8 MINUTES

 

 

 

144°F (62°C)

 

5 MINUTES

 

 

 

145°F (63°C)

 

4 MINUTES

 

 

 

147°F (64°C)

 

2 MINUTES, 14 SECONDS

 

 

 

149°F (65°C)

 

1 MINUTES, 25 SECONDS

 

 

 

151°F (66°C)

 

54 SECONDS

 

 

 

153°F (67°C)

 

34 SECONDS

 

 

 

155°F (68°C)

 

22 SECONDS

 

 

 

157°F (69°C)

 

14 SECONDS

 

 

 

158°F (70°C)

 

0 SECONDS

 

 

 

*HOLDING TIME MAY INCLUDE POST-OVEN HEAT RISE

SECTION 2 • OPERATION

9.

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Alto-Shaam 1000-TH SERIES, 750-TH SERIES, 500-TH SERIES Uni ted State s FDA food, Requires product s such as red meat to

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