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Operation & Care Manual • 7.
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.
This unit is equipped with a thermostat control
between 60° and 200°F (16° and 93°C). If the unit is
equipped with vents, close the vents for moist
holding and open the vents for crisp holding. Use a
metal-stemmed thermometer to measure the internal
temperature of the product being held. Adjust the
thermostat setting to achieve the best overall setting
based on internal product temperature.
GENERAL HOLDING GUID ELINES
O P E R A T I N G
H O L D I N G T E M P E R A T U R E R A N G E
MEAT FAHRENHEIT CELSIUS
BEEF ROAST — Rare 130°F 54°C
BEEF ROAST — Med/Well Done 155°F 68°C
B
EEF BRISKET
1
60° — 175°F
7
1° — 79°C
C
ORN BEEF
1
60° — 175°F
7
1° — 79°C
PASTRAMI 160° — 175°F 71° — 79°C
PRIME RIB — Rare 130°F 54°C
S
TEAKS — Broiled/Fried
1
40° — 160°F
6
0° — 71°C
RIBS — Beef or Pork 160°F 71°C
V
EAL
1
60° — 175°F
7
1° — 79°C
H
AM
1
60° — 175°F
7
1° — 79°C
P
ORK
1
60° — 175°F
7
1° — 79°C
L
AMB
1
60° — 175°F
7
1° — 79°C
POULTRY
C
HICKEN — Fried/Baked
1
60° — 175°F
7
1° — 79°C
D
UCK
1
60° — 175°F
7
1° — 79°C
T
URKEY
1
60° — 175°F
7
1° — 79°C
GENERAL 160° — 175°F 71° — 79°C
FISH/SEAFOOD
F
ISH — Baked/Fried
1
60° — 175°F
7
1° — 79°C
LOBSTER 160° — 175°F 71° — 79°C
SHRIMP — Fried 160° — 175°F 71° — 79°C
B
AKED GOODS
BREADS/ROLLS 120° — 140°F 49° — 60°C
MISCELLANEOUS
CASSEROLES 160° — 175°F 71° — 79°C
DOUGH — Proofing 80° — 100°F 27° — 38°C
EGGS —Fried 150° — 160°F 66° — 71°C
FROZEN ENTREES 160° — 175°F 71° — 79°C
HORS D'OEUVRES 160° — 180°F 71° — 82°C
PASTA 160° — 180°F 71° — 82°C
PIZZA 160° — 180°F 71° — 82°C
POTATOES 180°F 82°C
PLATED MEALS 140° — 165°F 60°— 74°C
SAUCES 140° — 200°F 60° — 93°C
SOUP 140° — 200°F 60° — 93°C
VEGETABLES 160° — 175°F 71° — 79°C
THE HOLDING TEMPERATURES LISTED ARE SUGGESTED
GUIDELINES ONLY. ALL FOOD HOLDING SHOULD BE BASED ON
INTERNAL PRODUCT TEMPER ATURES. ALWAYS FOLLOW LOC AL
HEALTH (HYGIENE) RE GULATIONS FO R ALL INTERNAL
TEMPERATURE REQUIREMENTS.