Alto-Shaam HFM-30 O Pe R At Io N, Chefs, H Ol Di N G Tem Pe Ra Tu Re Ra Ng E, te mp era tures

O PE R AT IO N

Chefs,

cooks

and ot he r spe ci al ized food

se rvice

pe rs onne l employ

var ie d met hod s of cooki ng.

H OL DI N G TEM PE RA TU RE RA NG E

Pro pe r hold ing tempe rat ures fo r a spec if ic food

MEAT

FAHRENHEIT

CELSIUS

pro du ct must

be base d on the moistur e con te nt

BEEF ROAST — Rare

140°F

60°C

of the

produc t, produc t de nsi ty, volume,

and

BEEF ROAST — Med/WellDone

160°F

71°C

pro per ser ving tempe ra tures. Saf e hold in g

BEEF BRISKET

160° — 175°F

71° — 79°C

te mp era tures

must al so be correla ted

with

CORN BEEF

160° — 175°F

71° — 79°C

pala ta bilit y in de ter mi ning the len gt h of

PASTRAMI

160° — 175°F

71° — 79°C

hold ing

time

for a spec ifi c produ ct .

PRIME

RIB — Rare

140°F

60°C

Halo

Hea t ma intains the max im um amount of

STEAKS

— Broiled/Fried

140° — 160°F

60° — 71°C

RIBS — Beef or Pork

160°F

71°C

pro du ct mois tu re cont ent wi thout the additio n

VEAL

160° — 175°F

71° — 79°C

of wa te r, water vapor , or st ea m.

Mai nt ain in g

HAM

160° — 175°F

71° — 79°C

maximu m nat ural

pro duct moi st ure prese rve s

PORK

160° — 175°F

71° — 79°C

the na tura l fla vor

of the produ ct an d provid es

LAMB

160° — 175°F

71° — 79°C

a more genuine tast e. In add it ion to prod uct

POULTRY

160° — 175°F

71° — 79°C

mo istu re ret enti on , the gent le properties

of

CHICKEN — Fried/Baked

Halo

Hea t ma intain a consi st ent

temperatu re

DUCK

160° — 175°F

71° — 79°C

thro ughou t the cabine t wi thou t the nec essity of

TURKEY

160° — 175°F

71° — 79°C

a heat dis trib ution

fan, the reby prevent ing

GENERAL

160° — 175°F

71° — 79°C

fu rt her moistur e los s du e to eva pora tion

or

FISH/SEAFOOD

160° — 175°F

71° — 79°C

dehydra tion.

FISH — Baked/Fried

Whe n produ ct is remov ed fro m a high

LOBSTER

160° — 175°F

71° — 79°C

SHRIMP — Fried

160° — 175°F

71° — 79°C

te mp era ture cook in g envi ronme nt for

BAKED GOODS

120° — 140°F

49° — 60°C

immed iat e tra nsfe r int o eq ui pmen t with

BREADS/ROLLS

the lo wer tem pe rat ure requ ire d for hot food

MISCELLANEOUS

160° — 175°F

71° — 79°C

hold ing,

condensa tio n ca n form

on th e ou tsi de

CASSEROLES

of the

produc t and

on the inside

of pla st ic

DOUGH — Proofing

80° — 100°F

27° — 38°C

con taine rs used in

self-se rv ic e applic at io ns.

EGGS —Fried

150° — 160°F

66° — 71°C

Allow ing the product to rele ase th e in iti al

FROZEN ENTREES

160° — 175°F

71° — 79°C

st ea m and hea t produc ed by hi gh temperat ure

HORS D'OEUVRES

160° — 180°F

71° — 82°C

coo king

ca n all eviat e this conditi on.

To

PASTA

160° — 180°F

71° — 82°C

pre se rv e the

sa fet y and qua lit y of fresh ly

PIZZA

160° — 180°F

71° — 82°C

coo ked foods

howeve r, a maxi mum of 1 to 2

POTATOES

180°F

82°C

minu tes

must

be the only tim e period

PLATED MEALS

180°F

82°C

allo wed

for the initia l hea t to be relea sed

SAUCES

140° — 200°F

60° — 93°C

from the produ ct .

SOUP

140° — 200°F

60° — 93°C

Use a meta l- stemm ed the rmo meter to measu re

VEGETABLES

160° — 175°F

71° — 79°C

The holding temperatures list ed are suggested guid eline s only.

the int erna l tempera ture of the prod uct bein g

held.

Adju st the therm ost at se tt in g to ach ie ve the

bes t overall se tt ing ba se d on intern al produ ct

te mpe rature.

#809 Operation & Care Manual • 7.