Alto-Shaam Cook & Hold Oven Electronic Control Manual Do Utilizador

 

TH/III 

InsTallaTIon

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operaTIon

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manual

 (11/12) 

pg

. 23

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.
Most Halo Heat Holding Equipment is provided with 

a thermostat control between 60° and 200°F  

(16° to 93°C).  If the unit is equipped with vents, close 

the vents for moist holding and open the vents for 

crisp holding.

BEEF ROAST — Rare

130°F

54°C

BEEF ROAST — Med/Well Done

155°F

68°C

BEEF BRISKET

160° — 175°F

71° — 79°C

CORN BEEF

160° — 175°F

71° — 79°C

PASTRAMI

160° — 175°F

71° — 79°C

PRIME RIB — Rare

130°F

54°C

STEAKS — Broiled/Fried

140° — 160°F

60° — 71°C

RIBS — Beef or Pork

160°F

71°C

VEAL

160° — 175°F

71° — 79°C

HAM

160° — 175°F

71° — 79°C

PORK

160° — 175°F

71° — 79°C

LAMB

160° — 175°F

71° — 79°C

CHICKEN — Fried/Baked

160° — 175°F

71° — 79°C

DUCK

160° — 175°F

71° — 79°C

TURKEY

160° — 175°F

71° — 79°C

GENERAL

160° — 175°F

71° — 79°C

FISH — Baked/Fried

160° — 175°F

71° — 79°C

LOBSTER

160° — 175°F

71° — 79°C

SHRIMP — Fried

160° — 175°F

71° — 79°C

BREADS/ROLLS

120° — 140°F

49° — 60°C

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