Food holding guide – Carter-Hoffmann HL8-18 User Manual
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FOOD HOLDING GUIDE
PRODUCT
(Covered Food, except where noted)
SET TEMPERATURE
(°F /°C)
MAXIMUM
TIME
(MINUTES)
Bacon, Canadian
180°F / 82°C
30
Bacon, Crisp (uncovered)
180°F / 82°C
30
Baked Potato
180°F / 82°C
60
Biscuits
170°F / 77°C
60
Casseroles
175°F / 79°C
90
Chops, Sliced Meats
160°F / 71°C
60
Chicken, Fried (uncovered)
170°F / 77°C
30
Chicken, Boneless Breasts
175°F / 79°C
60
Chicken Nuggets, Deep Fried (uncovered)
190°F / 88°C
25
Chicken, Pre-Cooked Grilled Boneless Patties
175°F / 79°C
90
Coffee Cakes (uncovered)
170°F / 77°C
60
Cookies (uncovered)
175°F / 79°C
90
Crab Legs
160°F / 71°C
45
Croissants
170°F / 77°C
45
Eggs
160°F / 71°C
45
Fish, Deep-Fried (uncovered)
170°F / 77°C
30
Fish, Baked
155°F / 68°C
45
Fish, Broiled
155°F / 68°C
45
French Toast
165°F / 74°C
60
Gravies / Sauces
170°F / 77°C
45
Hamburgers / Ground Meat Patties
180°F / 82°C
45
Hot Dogs
180°F / 82°C
90
Muffins
170°F / 77°C
60
Omelets
160°F / 71°C
30
Pancakes
180°F / 82°C
30
Pasta
175°F / 79°C
60
Pastries
165°F / 74°C
30
Pizza (uncovered)
180°F / 82°C
15
Pizza (boxed)
180°F / 82°C
60
Poppers, Deep Fried (uncovered)
190°F / 88°C
25
Poultry, Whole, bone-in
175°F / 79°C
60
Poultry, Cut-up, bone-in
175°F / 79°C
60
Ribs
175°F / 79°C
90
Rice
175°F / 79°C
30
Roasts / Bone-in Meats
165°F / 74°C
90
Sausage
180°F / 82°C
90
Shrimp / Shellfish
150°F / 66°C
60
Soups (broth)
185°F / 85°C
90
Tortillas (soft)
180°F / 82°C
60
Vegetables
175°F / 79°C
45
NOTE: Times and temperatures
observed in a test kitchen environ-
ment. Times and temperatures
may vary, depending on initial food
quality, initial cooked temperature
and user expectations of accepta-
ble food quality.
CAUTION: SAFE
FOOD HOLDING
PRACTICES
RECOMMENDED
Cooking food to a safe tem-
perature, holding at a tem-
perature of at least 140°F is
critical in the prevention of
foodborne illness. Hold only
cooked, hot food at 140°F
or higher. This cabinet is
not intended to cook or re-
heat food. Food must be at
appropriate temperature
before being placed into
cabinet.
140°F
41°F
DANGER ZONE: 41°F
to 140°F Bacteria
grow rapidly
COOK TO AT LEAST
165°F Destruction of
most bacteria
165°F
HOLD at 140°F or higher