#875 •INSTALLATION/OPERATION/SERVICE MANUAL •8.
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.
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.
HOLDING TEMPERATURE RANGE
MEAT FAHRENHEIT CELSIUS
BEEF ROAST —Rare 140°F 60°C
BEEF ROAST —Med/Well Done 160°F 71°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 140°F 60°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 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
OPERATION
