Alto-Shaam MN-29492 - Manual (Page 18)

cooking guidelines - deluxe control • 16
FOOD HOLDING AND SANITATION
FOOD HOLDING AND SANITATION
INTERNAL PRODUCT
TEMPERATURE
TIME * IN hOLD CyCLE
REqUIRED by fOOD CODE
130°f (54°C) 1 hOUR , 52 MINUTEs
131°f (55°C) 1 hOUR , 29 MINUTEs
133°f (56°C) 56 MINUTEs
135°f (57°C) 36 MINUTEs
136°f (58°C) 28
MINUTEs
138°f (59°C) 18 MINUTEs
140°f (60°C) 12 MINUTEs
142°f (61°C) 8 MINUTEs
144°f (62°C) 5 MINUTEs
145°f (63°C) 4 MINUTEs
147°f (64°C) 2 MINUTEs , 14 sECONDs
149°f (65°C) 1 MINUTEs , 25 sECONDs
151°f (66°C) 54
sECONDs
153°f (67°C) 34 sECONDs
155°f (68°C) 22 sECONDs
157°f (69°C) 14 sECONDs
158°f (70°C) 0 sECONDs
* hOLDINg TIME MAy INCLUDE POsT - OvEN hEAT RIsE
DETERMINING IF PRODUCT IS
SUFFICIENTLY COOKED
1. Insert a thermometer into the center of the product
to determine if the correct internal temperature has
been reached.
RED MEAT:
RARE: 130° to 135°F (54° to 57°C)
MEDIUM: 140° to 145°F (60° to 63°C)
WELL: 155° to 160°F (66° to 71°C)
2. When following the procedures in the individual
product cooking instructions, additional cooking
time should not be necessary. If, however, the
required internal product temperature has not
been reached after the product has remained in
the HOLD cycle for the one hour minimum time
period, additional cooking time may be added. Use
the same COOK temperature set for the original
cooking cycle until the correct internal temperature
has been reached.
REHEATING
1. Any over production must be removed from the
oven, wrapped, rapidly chilled, and refrigerated.
2. Product can be removed from refrigerator, returned
to the oven, and reheated the next day.
3. Products must be reheated at a temperature range
of 250° to 275°F (121° to 135°C). Refer to individual
cooking instructions for the correct thermostat
setting for the product being reheated.
4. Length of time necessary to reheat a product
depends on the type of product and the quantity
to be reheated. Time should be based on internal
product temperature. Use a pocket thermometer to
determine the internal product temperature of the
reheated product.
United Sates food code requirements
indicate cooked foods that have been
cooled, followed by reheating for hot
food holding, must be reheated to
165°F (74°C). The temperature of 165°F
(74°C) must be maintained for a period
15 seconds.
Always follow federal and local health (hygiene)
codes for the time and internal temperature required
for reheating products.
In the United States, FDA food code requires
products such as red meat to remain in
“HOLD” for a specified time period. This
holding time requirement is based on the
internal product temperature desired for
the finished product and includes the one
hour time period while the oven decreases
from the cooking temperature to the holding
temperature and the product continues
to cook.