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cooking guidelines - simple control • 9
GENERAL OPERATION - SIMPLE CONTROL OVENS
SECTION 2 - OPERATION
INTERNAL PRODUCT
TEMPERATURE
TIME* IN hOLD CyCLE
REqUIRED 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
DETERMINING IF PRODUCT IS
SUFFICIENTLY COOKED
1. 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)
2. 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.
REHEATING
1. Any over production must be removed from the
oven, wrapped, rapidly chilled, and refrigerated.
2. Product can be removed from refrigerator,
returned to the oven, and reheated the next day.
3. Products must be reheated at a temperature
range of 250° to 275°F (121° to 135°C). Refer to
individual cooking instructions for the correct
thermostat setting for the product being reheated.
4. Length of time necessary to reheat a product
depends on the type of product and the quantity
to be reheated. Time should be based on internal
product temperature. Use a pocket thermometer
to determine the internal product temperature of
the reheated product.
United Sates food code requirements
indicate cooked foods that have been
cooled, followed by reheating for
hot food holding, must be reheated
to 165°F (74°C). The temperature of
165°F (74°C) must be maintained for
a period 15 seconds.
Always follow federal and local health (hygiene)
codes for the time and internal temperature
required for reheating products.
CARE AND CLEANING
1. Clean interior oven cavity, wire shelves, and drip
pan daily, at the end of each cook and hold cycle.
2. Refer to Care and Cleaning instructions
in Section 3.
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
is 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.