Instruction Manual

ManualsBrandsCarter-Hoffmann ManualsKitchenMC243S-2T

Modular Food Holding Guide*

Product Temperature

(°F/ °C)

Maximum Recommended

Hold Time (minutes)

With Humidity

(water layer under trivet)

Hamburger Patties 175 / 79 30 No

Crab Legs / Shrimp 160 / 71 45 Yes

Macaroni & Cheese 175 / 79 120 No

Baked Beans / Chili 180 / 82 120 No

Omelets 175 / 79 45 Yes

Egg Bake / Quiche 165 / 74 120 No

Hash Brown Potatoes 180 / 82 60 No

Sausage Patties 180 / 82 60 No

Biscuits (bottom heat only; no lid) 165 / 74 30 No

Tortillas, Soft 180 / 82 60 No

Croissants 170 / 77 60 No

French Toast 165 / 74 60 No

Pancakes 180 / 82 30 No

Scrambled Eggs 180 / 82 60 No

Hot Dogs 180 / 82 180 Yes

Lasagna 170 / 77 60 No

Pasta 175 / 79 60 No

Rice 175 / 79 30 No

Vegetables 175 / 79 45 No

Bacon, Crisp (top & bottom heat; no lid) 180 / 82 30 No

Bacon, Canadian 180 / 82 30 Yes

Nacho Cheese 165 / 74 240 No

Cut Green Beans / Mixed Vegetables 160 / 71 240 No

Chops. Sliced Meats 160 / 71 60 Yes

Chicken, Fried (top & bottom heat; no lids) 170 / 77 30 No

Chicken, Boneless Breasts 175 / 79 60 Yes

Chicken Breasts, Grilled 170 / 77 150 Yes

Chicken Nuggets, Breaded (top & bottom heat; no lid) 190 / 88 25 No

Chicken, Pre-Cooked Boneless Patties 150 / 66 90 Yes

Fish, Fried (top and bottom heat; no lid) 170 / 77 30 No

Fish, Baked or Broiled 155 / 68 45 Yes

Pork Loin Roast, Whole 180 / 82 60 Yes

Ribs, In Sauce 175 / 79 90 No

Paella 180 / 82 60 No

Gravies, Sauces 170 / 77 45 No

Soups 185 / 85 90 No

Poppers, Fried (top & bottom heat; no lid) 190 / 88 25 No

*NOTE: Times and temperatures

observed in a test kitchen envi-

ronment. Times & temperatures

may vary, depending on initial

food quality, initial cooked tem-

perature and user expectations of

acceptable quality. Holding times/

temps for products with bottom

heat and lids, unless otherwise

noted.