OPERATION continued
G. Recommended Temperature & Humidity Settings
Recommended Temperature and Humidity Settings |
| ||
| Temperature | Humidity | |
Soft Rolls: Clover Leaf, Cinnamon Rolls, Corn Bread, Doughnuts, | 150°F to 175°F | Moist | |
Gingerbread, Hamburger & Frankfurter Buns, Muffins, Parker House, Soft | (66°C to 79°C) | ||
Oval and Sweet Rolls. |
| ||
|
| ||
Hard Rolls: French, Kaiser, Swiss & Poppy Seed Rolls and Salt Sticks | 150°F to 175°F | 3/4 to Crisp | |
(66°C to 79°C) | |||
|
| ||
|
|
| |
Vegetables: Asparagus, Beans, Beets, Boiled or Mashed Potatoes, | 175°F to 185°F |
| |
Braised Celery, Broccoli, Brussel Sprouts, Carrots, Corn Dutch Potato | (79°C to 85°C) | Moist | |
Salad, Peas, Spinach & Tomatoes |
| ||
|
|
| |
Meat, Fish & Eggs: Bacon, Baked Fish, Barbecued Spareribs, | 165°F to 185°F |
| |
Beef or Pork Roasts, Chicken Croquettes, |
| ||
| Moist | ||
Frankfurters, Ground Steak Patties, Ham, Hash, Lamb and Pork Chops, |
| ||
Liver, Lobster and Shrimp, Meat Loaf, Roast Duck, Sausage, Scrambled | (74°C to 85°C) |
| |
Eggs, Swiss Steak and Veal Cutlets |
| ||
|
| ||
Casserole Dishes, Chicken Pot Pie, Cod Fish Cakes, Fried Chicken, Fried | 150°F to 175°F | Moist | |
| |||
Fish, Hamburgers and Scallops | (66°C to 79°C) | ||
| |||
|
| ||
|
|
| |
Pies & Desserts: Apple Brown Betty, Plum Pudding and Steamed | 160°F to 185°F | Moist | |
Raisin Puddings | (71°C to 85°C) | ||
| |||
|
|
| |
Miscellaneous Foods: Cream of Wheat, Farina, Macaroni & | 165°F to 175°F | Moist | |
| |||
Cheese, Oatmeal, Spaghetti and Spanish Rice | (74°F to 79°C) | ||
| |||
|
| ||
|
|
| |
IMPORTANT: There are three main causes for rolls and foods to loose their moisture. The temperature is too high; the moisture control is not properly adjusted’ or the length of time the rolls are in the drawer is too long. Investigate these causes if foods or rolls tend to loose moisture.
H. Daily Cleaning
CAUTION: BEFORE CLEANING BE SURE TO TURN OFF THE HOT FOOD SERVER’S MAIN DISCONNECT SWITCH.
1.Drawer Pans
a.Open the drawer(s) and lift the pan(s) out.
b.Empty contents of pan and wash pan in hot soapy water.
c.Rinse with hot water and let air dry. or
d.If desired pan can be
2.Exterior Surface (Stainless Steel)
a.Wash with a damp cloth or sponge wrung out of detergent and hot water solution.
b.Rinse with a damp cloth or sponge wrung out of hot clean water.
c.Dry and polish with a soft cloth
or
d.Clean the exterior using a good stainless steel cleaner/polish. Spray on and wipe off.
e.For best results always polish in the direction of the finish grain of the metal.
10
