Service manual

Pg. 6. #834 LOW TEMPERATURE COOK & HOLD SMOKER OVEN
GENERAL HOLDING GUIDELINES
OPERATION
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.
In an enclosed holding
environment, too much moisture
content is a condition which can
be relieved. A product achieving
extremely high temperatures in
preparation must be allowed to
decrease in temperature before
being placed in a controlled
holding atmosphere. If the
product is not allowed to decrease
in temperature, excessive
condensation will form increasing
the moisture content on the
outside of the product.
Most Halo Heat Holding
Equipment is provided with a
thermostat control between 60°
and 200°F (16° to 93°C). If the
unit is equipped with vents, close
the vents for moist holding and
open the vents for crisp holding.
If the unit is equipped with a
thermostat indicating a range of
between 1 and 10, use a metal-
stemmed indicating thermometer
to measure the internal
temperature of the product(s)
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°F60°C
BEEF ROAST — Med/Well Done 160°F71°C
BEEF BRISKET 160°— 175°F71°— 79°C
CORN BEEF 160°— 175°F71°— 79°C
PASTRAMI 160°— 175°F71°— 79°C
PRIME RIB — Rare 140°F60°C
STEAKS — Broiled/Fried 140°— 160°F60°— 71°C
RIBS — Beef or Pork 160°F71°C
VEAL 160°— 175°F71°— 79°C
HAM 160°— 175°F71°— 79°C
PORK 160°— 175°F71°— 79°C
LAMB 160°— 175°F71°— 79°C
POULTRY
CHICKEN — Fried/Baked 160°— 175°F71°— 79°C
DUCK 160°— 175°F71°— 79°C
TURKEY 160°— 175°F71°— 79°C
GENERAL 160°— 175°F71°— 79°C
FISH/SEAFOOD
FISH — Baked/Fried 160°— 175°F71°— 79°C
LOBSTER 160°— 175°F71°— 79°C
SHRIMP — Fried 160°— 175°F71°— 79°C
BAKED GOODS
BREADS/ROLLS 120°— 140°F49°— 60°C
MISCELLANEOUS
CASSEROLES 160°— 175°F71°— 79°C
DOUGH — Proofing 80°— 100°F27°— 38°C
EGGS —Fried 150°— 160°F66°— 71°C
FROZEN ENTREES 160°— 175°F71°— 79°C
HORS D'OEUVRES 160°— 180°F71°— 82°C
PASTA 160°— 180°F71°— 82°C
PIZZA 160°— 180°F71°— 82°C
POTATOES 180°F82°C
PLATED MEALS 180°F82°C
SAUCES 140°— 200°F60°— 93°C
SOUP 140°— 200°F60°— 93°C
VEGETABLES 160°— 175°F71°— 79°C
THE HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONLY.
COLD FOOD FOR
RETHERMALIZATION OR
REHEATING MUST NEVER
BE ADDED TO THE
OVEN WHILE HOT FOOD
IS BEING HELD.