User guide

9
FOOD HOLDING GUIDE
PRODUCT
(Uncovered Food, except where
noted)
SET TEMPERA-
TURE
(°F /°C)
RELATIVE HUMIDITY
%
MAXIMUM
TIME
(MINUTES)
Bacon, Canadian 180°F / 82°C 50% 30
Bacon, Crisp 180°F / 82°C NONE REQUIRED 30
Baked Potato 180°F / 82°C 60% 60
Biscuits 170°F / 77°C 20% 60
Casseroles (Covered) 175°F / 79°C NONE REQUIRED 90
Chops, Sliced Meats 160°F / 71°C 45% 60
Chicken, Fried 170°F / 77°C NONE REQUIRED 30
Chicken, Boneless Breasts 175°F / 79°C 75% 60
Chicken Nuggets, Deep Fried 190°F / 88°C NONE REQUIRED 25
Chicken, Pre-Cooked Grilled
Boneless Patties
150°F / 66°C 55% 90
Coffee Cakes 170°F / 77°C MINIMAL 60
Cookies 175°F / 79°C NONE REQUIRED 90
Crab Legs 160°F / 71°C 80% 45
Croissants 170°F / 77°C 30% 45
Eggs 160°F / 71°C 90% 45
Fish, Deep-Fried 170°F / 77°C NONE REQUIRED 30
Fish, Baked 155°F / 68°C 80% 45
Fish, Broiled 155°F / 68°C 70% 45
French Toast 165°F / 74°C 30% 60
Gravies / Sauces 170°F / 77°C 85% 45
Hamburgers / Ground Meat Patties 180°F / 82°C 55% 45
Hot Dogs 180°F / 82°C 70% 90
Muffins 170°F / 77°C 20% 60
Omelets 160°F / 71°C 90% 30
Pancakes 180°F / 82°C 60% 30
Pasta 175°F / 79°C 75% 60
Pastries 165°F / 74°C 20% 30
Pizza (uncovered) 180°F / 82°C 10% 30
Pizza (boxed) 180°F / 82°C NONE REQUIRED 60
Poppers, Deep Fried 190°F / 88°C NONE REQUIRED 25
Poultry, Whole, bone-in 175°F / 79°C 55% 60
Poultry, Cut-up, bone-in 175°F / 79°C 75% 60
Ribs 175°F / 79°C 60% 90
Rice 175°F / 79°C 70% 30
Roasts / Bone-in Meats 165°F / 74°C 60% 90
Sausage 180°F / 82°C 50% 90
Shrimp / Shellfish 150°F / 66°C 80% 60
Soups (broth) 185°F / 85°C NONE REQUIRED 90
Tortillas (soft) 180°F / 82°C 70% 60
Vegetables 175°F / 79°C 70% 45
NOTE: Times and temperatures
observed in a test kitchen environ-
ment. Times and temperatures
may vary, depending on initial food
quality, initial cooked temperature
and user expectations of accepta-
ble food quality.
CAUTION: SAFE
FOOD HOLDING
PRACTICES
RECOMMENDED
Cooking food to a safe tem-
perature, holding at a tem-
perature of at least 140°F is
critical in the prevention of
foodborne illness. Hold only
cooked, hot food at 140°F
or higher. This cabinet is
not intended to cook or re-
heat food. Food must be at
appropriate temperature
before being placed into
cabinet.
140°F
41°F
DANGER ZONE: 41°F
to 140°F Bacteria
grow rapidly
COOK TO AT LEAST
165°F Destruction of
most bacteria
165°F
HOLD at 140°F or higher