Victory HIA-1D-S7-XH User Manual
Page 19
Some foods can be kept in good condition much longer than others, and certain foods cannot be satisfactorily kept at
all in any manner. French fried potatoes, roasts, waffles and similar foods, where the outside must be crisp and centers
steaming hot, must be prepared immediately before serving. Do not expect the impossible from the Warming Cabinet,
but if used intelligently, it will keep food over a longer period of time and with less deterioration than is possible with
any other equipment. By reducing the deterioration between the time the food is cooked and the time it is served, the
Warming Cabinet will assure serving the food to the customer in proper condition.
C. Recommended Food Storage Periods
Longest
Average
Approximate
Product
Time Kept
Time Kept
Temp. (°F)
*Crispy or Dry Foods
Baked Potatoes
2 hrs.
30 min.
170-180
Corn Sticks
2 hrs.
1 hr.
140-150
Crackers
8 hrs.
5 hrs.
140-150
Chicken Pies
6 hrs.
3 hrs.
170-180
Club Sandwiches (Wrapped)
1 hr.
30 min.
160
Fried Chicken
6 hrs.
3 hrs.
170-180
Fried Seafood
6 hrs.
2 hrs.
170-180
Hard Rolls
8 hrs.
4 hrs.
140-150
Hot Mince or Apple Pie
6 hrs.
4 hrs.
160
Meat Pies
6 hrs.
3 hrs.
170-180
Popcorn and Potato Chips
10 hrs.
5 hrs.
150
*Moist Foods
Baked Beans
8 hrs.
4 hrs.
170-180
Baked Stuff Lobster
3 hrs.
2 hrs.
170-180
Biscuits
1 hr.
30 min.
150-175
Casserole (without top crust)
8 hrs.
4 hrs.
170-180
Chop Suey
6 hrs.
4 hrs.
180
Deviled Crabs
5 hrs.
3 hrs.
170-180
Frankfurter
6 hrs.
3 hrs.
160-175
Hash
4 hrs.
2 hrs.
170-180
Hot Puddings
8 hrs.
4 hrs.
150-180
Mashed Potatoes
3 hrs.
2 hrs.
160-180
Meats - ready for serving
4 hrs.
2 hrs.
170-180
Muffins and Corn Bread
8 hrs.
3 hrs.
140-150
Soft Rolls
12 hrs.
4 hrs.
Stews - ready for serving
4 hrs.
2 hrs.
170-180
Sweet Rolls
4 hrs.
2 hrs.
140-150
Stuffed Pork Chops
4 hrs.
2 hrs.
170-180
Vegetables - ready for serving
6 hrs.
2 hrs.
170-180
Turkey with Dressing
3 hrs.
2 hrs.
175
Rolls that are extremely rich in butter content cannot be kept for any extended time without the butter becoming rancid.
Rolls with sugar icing may require a lower temperature to prevent the icing from running.
SECTION 3-OPERATION
SECTION 3-OPERATION
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