#802/ 1 Operation & Care Manual • 7.
Chefs, cooks and other specialized food service
personnel employ varied methods of cooking.
Proper holding temperatures for a specific food
product must be based on the moisture content
of the product, product density, volume, and
proper serving temperatures. Safe holding
temperatures must also be correlated with
palatability in determining the length of
holding time for a specific product.
Halo Heat maintains the maximum amount of
product moisture content without the addition
of water, water vapor, or steam. Maintaining
maximum natural product moisture preserves
the natural flavor of the product and provides
a more genuine taste. In addition to product
moisture retention, the gentle properties of
Halo Heat maintain a consistent temperature
throughout the cabinet without the necessity of
a heat distribution fan, thereby preventing
further moisture loss due to evaporation or
dehydration.
When product is removed from a high
temperature cooking environment for
immediate transfer into equipment with the
lower temperature required for hot food
holding, condensation can form on the outside
of the product and on the inside of plastic
containers used in self-service applications.
Allowing the product to release the initial
steam and heat produced by high temperature
cooking can alleviate this condition. To
preserve the safety and quality of freshly
cooked foods however, a maximum of 1 to 2
minutes must be the only time period allowed
for the initial heat to be released from the
product.
This unit is equipped with a thermostat control
between 60° and 200°F (16° and 93°C). If the
unit is equipped with vents, close the vents for
moist holding and open the vents for crisp
holding. Use a metal-stemmed thermometer to
measure the internal temperature of the product
being held. Adjust the thermostat setting to
achieve the best overall setting based on internal
product temperature.
H O L D I N G T E M P E R AT U R E R A N G E
MEAT FAHRENHEIT CELSIUS
BEEF ROAST — Rare 140°F 60°C
BEEF ROAST — Med/Well Done 160°F 71°C
BEEF BRIS ET 160° — 175°F 71° — 79°C
CORN BEEF 160° — 175°F 71° — 79°C
PASTRAMI 160° — 175°F 71° — 79°C
PRIME RIB — Rare 140°F 60°C
STEA S — 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
POR 160° — 175°F 71° — 79°C
LAMB 160° — 175°F 71° — 79°C
POULTRY
CHIC EN — Fried/Baked 160° — 175°F 71° — 79°C
DUC 160° — 175°F 71° — 79°C
TUR EY 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 180°F 82°C
SAUCES 140° — 200°F 60° — 93°C
SOUP 140° — 200°F 60° — 93°C
VEGETABLES 160° — 175°F 71° — 79°C
The holding temperatures listed are suggested guidelines only.
GENERAL HOLDING GUIDELINES
O P E R A T I N G
