OPE R A TIO N
GENERAL HOLDING GUIDELINES
Chefs, cooks and other specialized food service personnel employ varied methods of cooking. Proper holding temperatures for a specific food product must be based on the moisture content of the product, product density, volume, and proper serving temperatures. Safe holding temperatures must also be correlated with palatability in determining the length of holding time for a specific product.
Halo Heat maintains the maximum amount of product
moisture content without the addition of water,
water vapor, or steam. Maintaining maximum
natural product moisture preserves the natural flavor of the product and provides a more genuine taste. In addition to product moisture retention, the gentle properties of Halo Heat maintain a consistent temperature throughout the cabinet without the necessity of a heat distribution fan, thereby preventing further moisture loss due to evaporation
or dehydration.
In an enclosed holding environment, too much moisture content is a condition which can be relieved. A product achieving extremely high temperatures
in preparation must be allowed to decrease in temperature before being placed in a controlled holding atmosphere. If the product is not allowed to
decrease in temperature, excessive condensation will
form increasing the moisture content on the outside of the product. To preserve the safety and quality of freshly cooked foods however, a maximum of 1 to 2 minutes must be the only time period allowed for the initial heat to be released from the product.
Most Halo Heat holding equipment is provided with a thermostat control between 60° and 200°F (16° to 93°C). If the unit is equipped with vents, close
the vents for moist holding and open the vents for crisp holding.
H o l D I n g t e M P e r a t U r e r a n g e
Meat | 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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PoUltry |
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CHICKEN — Fried/Baked | 160° — 175°F | 71° — 79°C |
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DUCK | 160° — 175°F | 71° — 79°C |
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TURKEY | 160° — 175°F | 71° — 79°C |
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GENERAL | 160° — 175°F | 71° — 79°C |
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FISH/SeaFooD |
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FISH — Baked/Fried | 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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MISCellaneoUS |
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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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FROZEN ENTREES | 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 HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONLY. ALL FOOD HOLDING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.
holding cabinets • installation/operation/service manual - pg. 20