Operating instructions

O&C MANUAL • DRAWER WARMER
PG. 9
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.
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.
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.
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.
GENERAL HOLDING GUIDELINES