Alto-Shaam 750 General Holding Cabinet Operation, Only HOT food should be placed into the cabinet

F O O D H O L D I N G a n d S A N I TAT I O N

GENERAL HOLDING CABINET OPERATION

1. PREHE AT THE HOLDIN G CABINET

TO DESIRED TEMPERA TURE FOR 30 MINUTES When the thermostat is turned clockwise to an

“ON” position, the red indicator light will illuminate and will remain lit as long as the unit is calling for heat. Allow a minimum of 30 minutes of preheating before loading the holding cabinet with food. The red indicator light will go “OUT” after approximately 30 minutes preheat time, or when the air temperature inside the unit reaches the temperature set by the operator. Verify the full preheated temperature with the holding temperature gauge located on the control panel of the cabinet.

2. LOAD THE CABIN ET WITH HOT FOO D ONLY. The purpose of the holding cabinet is to maintain

hot food at proper serving temperature.

Only HOT food should be placed into the cabinet.

HO LDI NG T EM PE RA T U RE		RANG E
MEAT	FAH RENH EI T	CE LSI US
BEEF ROAST — Rar e	130°F	54° C
BEEF ROAST — Med/Well Done	155°F	68° C
BEEF BRISKET	160° — 175°F	71° — 79°C
CORN BEEF	160 ° — 175°F	71° — 79°C
PASTRA MI	160 ° — 175°F	71° — 79°C
PRIME RIB — Rare	130°F	54°C
STEAKS — Broiled/F ried	140 ° — 160°F	60° — 71°C
RIBS — Beef or Por k	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
CHICKEN — Frie d/Baked	160° — 175°F	71° — 79°C
DUCK	160 ° — 175°F	71° — 79°C
TURKEY	160 ° — 175°F	71° — 79°C
GENERAL	160° — 175°F	71° — 79°C
FISH/SEAF OOD
FISH — Baked/Fri ed	160 ° — 175°F	71° — 79°C
LOBSTER	160 ° — 175°F	71° — 79°C
SHRI MP — Fried	160° — 175°F	71° — 79°C
BAKED GOOD S
BREADS/ROLLS	120 ° — 140°F	49° — 60°C
MISCEL LANEO US

Before loading the cabinet with food, use a food thermometer to make certain all products are at an internal temperature range of 140° to 160°F

(60° to 71°C). Any food product not within the proper temperature range should be heated before loading into the holding cabinet.

Proper temperature range for the products being

CASSEROLES

DOUGH — Proofing

EGGS —Frie d

FROZEN ENTR EES HORS D'OEUVRES PASTA

PIZZA POTATOE S PLATED MEALS SAUCES SOUP VEGETABLES

160 ° — 175°F 80° — 100 °F 150 ° — 160°F 160 ° — 175°F 160 ° — 180°F 160 ° — 180°F 160 ° — 180°F

180°F

140 ° — 165°F

140 ° — 200°F

140 ° — 200°F

160 ° — 175°F

71° — 79°C 27° — 38°C 66° — 71°C 71° — 79°C 71° — 82°C 71° — 82°C 71° — 82°C

82°C

60°— 74°C 60° — 93°C 60° — 93°C 71° — 79°C

held will depend on the type and quantity of product. When holding food for prolonged periods, it is advisable to periodically check the internal temperature of each item with a food thermometer to assure maintenance of the proper temperature range of 140° to 200°F (60° to 93°C)

THE HOLDI NG TEM PERA TURES		LIS TED ARE SUG GESTED
GUI DELI NES ONLY .	ALL FOOD	HOLD ING SHOULD BE BASED ON
INT ERNAL PRODUCT	TEM PERA TURES .		ALWAYS FOLLO W LOCAL
HELATH (HY GI ENE )	REGULA TIONS FOR		ALL INT ERNA L
TEM PERAT URE REQUIREMENT		S.

SECTI ON 7 • FOOD HOLDING AND SANITATION

73.