Alto-Shaam AR-7H MANUAL CONTROL manual Opera Ting INS Tructio NS, Gene RAL Holding Guidelines

OPERA TING INS TRUCTIO NS

GENE RAL HOLDING GUIDELINES

Chefs, cook s and other	specia liz ed food serv ice
pers onn el employ varied met hods of cookin g.
Proper hold ing tem pera tures for a specific food
produ ct must be based on the moist ure con tent of
the product, produc t dens ity, volume, and proper
serv ing tempe ratures.	Saf e holdi ng temperatures

must also be corre lated with pala tabilit y in dete rmi ning the length of holdin g time for a spec ifi c prod uct.

Halo Heat maintains the maximu m amount of produ ct moisture content with out the add ition of water, water vapor, or steam. Maint ain ing max imum natural produc t moisture preser ves the natural flavo r of the produ ct and provides a more gen uine taste.

In add ition to produc t moist ure retent ion, the gentle prope rties of Halo Heat maintain a consist ent tempe rature throughout the cabinet with out the neces sit y of a hea t distribu tio n fan, thereby preven ting furthe r moistu re loss due to evaporation or dehydr ation.

In an enclosed holding enviro nmen t, too muc h moist ure content is a condition which can be relieved. A product achiev ing extr emely high tempe ratures in preparation must be allowed to decrease in tem pera ture bef ore being placed in a controll ed hold ing atm osph ere. If the product is not allowed to decreas e in temper ature, excessive conden sation will form inc reasing the moisture conten t on the outside of the product. To pres erve the safe ty and quality of fresh ly cooked food s howe ver, a maximum of 1 to 2 minutes must be the only time period allowed for the initial heat to be released from the produc t.

Most Halo Heat holding equipment is provided with a thermostat control betwe en 60° and 200°F (16° to 93°C) . If the unit is equipp ed with vents, close the vents for moist holding and open the vents for crisp holding.

If the unit is equipped	with a ther mostat indic ating a
range of betwe en 1 and 10, use a metal-stem med
indic ati ng thermometer	to meas ure the inter nal

tempe rature of the produc t(s) bein g held. Adjust the thermosta t setting to achieve the best overall setting based on inter nal produc t temperature.

H OL DIN G T EM PE R AT U RE			RANGE
MEA T	FAHRENHEIT		CELSIUS
BEEF ROAST — Rare	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
PASTRAMI	160 ° — 175 °F		71° — 79° C
PRIME RIB — Rare	130	°F	54°C
STEAKS — Broiled/Fried	140° — 160 °F		60° — 71° C
RIBS — Beef or Pork	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
POULTR Y
CHICKEN — Frie d/Baked	160° — 175 °F		71° — 79° C
DUCK	160° — 175 °F		71° — 79° C
TURK EY	160° — 175 °F		71° — 79° C
GENERAL	160 ° — 175 °F		71° — 79° C
FISH/S EAFOO D
FISH — Baked/Fri ed	160° — 175°F		71° — 79°C
LOBSTER	160° — 175°F		71° — 79°C
SHRIMP — Fried	160° — 175°F		71° — 79°C
BAKED GOODS
BREADS/ROLLS	120° — 140°F		49° — 60°C
MISCEL LANEOUS
CASSEROLES	160° — 175°F		71° — 79°C
DOUGH — Proofing	80° — 100°F		27° — 38°C
EGGS —Fr ied	150° — 160°F		66° — 71°C
FRO ZEN ENTRE ES	160° — 175°F		71° — 79°C
HORS D'OEUVRES	160° — 180°F		71° — 82°C
PASTA	160° — 180°F		71° — 82°C
PIZZA	160° — 180°F		71° — 82°C
POTATOES	180 °F		82° C
PLATED MEALS	140° — 165°F		60°— 74°C
SAUCES	140° — 200°F		60° — 93°C
SOUP	140° — 200°F		60° — 93°C
VEGETABLES	160° — 175°F		71° — 79°C

THE HOLDI NG TEM PERA TURES		LIS TED ARE SUG GES TED
GUI DELI NES ONLY .	ALL FOOD	HOLDI NG SHOULD BE BASED ON
INTERNA L PROD UCT TEMPERA TURES .			ALWAYS FOLL OW LOCAL
HEA LTH (HYGI EN E)	REGULA TIONS FOR		ALL INT ERNA L
TEM PERAT URE REQUI REM ENT S.

AR- 7H Hot Hol din g Rot is ser ie Co mpani on Operation & Care Manual • 11