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SECTION 2 • OPERATION
9.
OPERATION
8. DETERMINING IF PRODUCT
IS SUFFICIENTLY COOKED
A. Allow COOK timer to cycle to the
“OFF” position.
B. Before opening the oven door, leave the
product in the HOLD cycle for a minimum of
one hour. This time period will allow the
oven temperature to decrease from the COOK
setting to the selected HOLD temperature.
During this one hour period, the product will
continue to cook.
C. Insert a thermometer into the center of the
product to determine if the correct internal
temperature has been reached.
RED MEAT:
RARE: 130° to 135°F
(54° to 57°C)
MEDIUM: 140° to 145°F
(60° to 63°C)
WELL: 155° to 160°F
(66° to 71°C)
D. When following the procedures in the
individual product cooking instructions,
additional cooking time should not be
necessary. If, however, the required internal
product temperature has not been reached
after the product has remained in the HOLD
cycle for the one hour minimum time period,
additional cooking time may be added.
Use the same COOK temperature set for the
original cooking cycle until the correct
internal temperature has been reached.
In the United States, FDA food code
requires products such as red meat to
remain in “HOLD” for a specified time
period. This holding time requirement
i
s based on the internal product
temperature desired for the finished
product and includes the one hour
time period while the oven decreases
from the cooking temperature to the
holding temperature and the product
continues to cook.
COOKING and HOLDING PROCEDURES — MANUAL OVENS
INTERNAL PRODUCT
TEMPERATURE
TIME* IN HOLD CYCLE
R
EQUIRED BY FOOD CODE
130°F (54°C) 1 HOUR, 52 MINUTES
131°F (55°C) 1 HOUR, 29 MINUTES
133°F (56°C) 56 MINUTES
135°F (57°C) 36 MINUTES
136°F (58°C) 28 MINUTES
138°F (59°C) 18 MINUTES
140°F (60°C) 12 MINUTES
142°F (61°C) 8 MINUTES
144°F (62°C) 5 MINUTES
145°F (63°C) 4 MINUTES
147°F (64°C) 2 MINUTES, 14 SECONDS
149°F (65°C) 1 MINUTES, 25 SECONDS
151°F (66°C) 54 SECONDS
153°F (67°C) 34 SECONDS
155°F (68°C) 22 SECONDS
157°F (69°C) 14 SECONDS
158°F (70°C) 0 SECONDS
*HOLDING TIME MAY INCLUDE POST-OVEN HEAT RISE