Alto-Shaam 1000-TH SERIES - Manual (Page 75)

SECTION 7 • FOOD HOLDING AND SANITATION
73.
F O O D H O L D I N G a n d S A N I TAT I O N
GENERAL HOLDING CABINET OPERATION
1
. PREHEAT THE HOLDING CABINET
TO DESIRED TEMPERATURE FOR 30 MINUTES
When the thermostat is turned clockwise to an
“ON” position, the red indicator light will illuminate
and will remain lit as long as the unit is calling for heat.
Allow a minimum of 30 minutes of preheating before
loading the holding cabinet with food. The red
indicator light will go “OUT” after approximately 30
minutes preheat time, or when the air temperature
inside the unit reaches the temperature set by the
operator. Verify the full preheated temperature with the
holding temperature gauge located on the control panel
of the cabinet.
2
. LOAD THE CABINET WITH HOT FOOD ONLY.
The purpose of the holding cabinet is to maintain
hot food at proper serving temperature.
Only HOT food should be placed into the cabinet.
Before loading the cabinet with food, use a food
thermometer to make certain all products are at an
internal temperature range of 140° to 160°F
(60° to 71°C). Any food product not within the proper
temperature range should be heated before loading into
the holding cabinet.
Proper temperature range for the products being
held will depend on the type and quantity of product.
When holding food for prolonged periods, it is
advisable to periodically check the internal temperature
of each item with a food thermometer to assure
maintenance of the proper temperature range of 140° to
200°F (60° to 93°C)
H O L D I N G T E M P E R A T U R E R A N G E
MEAT F A H R E N H E I T C E L S I U S
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
POULTRY
CHICKEN — Fried/Baked 160° — 175°F 71° — 79°C
DUCK 160° — 175°F 71° — 79°C
TURKEY 160° — 175°F 71° — 79°C
GENERAL 160° — 175°F 71° — 79°C
FISH/SEAFOOD
FISH — Baked/Fried 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
MISCELLANEOUS
CASSEROLES 160° — 175°F 71° — 79°C
DOUGH — Proofing 80° — 100°F 27° — 38°C
EGGS —Fried 150° — 160°F 66° — 71°C
FROZEN ENTREES 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
TH E H O L DIN G TEM PERATU RES L IS TED A RE S U GGES TED
GU IDEL IN ES O N LY . A L L F O O D H O L DIN G S H O U L D BE BA S ED O N
IN TERN A L PRO DU C T TEM PERATU RES . A LWAY S F O L L O W L O C A L
H EL ATH ( H Y GIEN E ) REGU L ATIO N S F O R A L L IN TERN A L
TEM PERATU RE REQ U IREM EN TS .