Alto-Shaam MN-28656 - Manual (Page 87)

85.
F O O D H O L D I N G & S A N I TAT I O N
1
. PREHEAT THE HOLDING CABINET
• 200°F (93°C) 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.
3
. RESET THE THERMOSTAT TO 180°F (82°C).
Make certain the cabinet doors are securely closed, and
reset the thermostat to 180°F (82°C).
THIS WILL NOT NECESSARILY
BE THE FINAL SETTING.
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).
GENERAL HOLDING CABINET OPERATION
H O L D I N G T E M P E R A T U R E R A N G E
MEAT FAHRENHEIT CELSIUS
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 EA LTH ( 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 .