Alto-Shaam 1000 SERIES, 750, 500 manual Determ Ining If Pro Duct, Red Mea T, O P E R At I O N

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 F” posi 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.