Alto-Shaam 1000-BQ2/192 handleiding
Handleiding
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MN-29578 (Rev. 5) 10/16 • 1000-BQ2 Banquet Cart • 12
General Holding Guideline
Chefs, cooks and other specialized food service personnel
employ varied methods of cooking. Proper holding
temperaturesforaspecicfoodproductmustbebasedonthe
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
ofholdingtimeforaspecicproduct.
Halo Heat maintains the maximum amount of product
moisture content without the addition of water, water vapor,
or steam. Maintaining maximum natural product moisture
preservesthenaturalavoroftheproductandprovidesa
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°F and 200°F (16°C to 93°C).
If the unit is equipped with vents, close the vents for moist
holding and open the vents for crisp holding.
If the unit is equipped with a thermostat indicating a range
of between 1 and 10, use a metal-stemmed indicating
thermometer to measure the internal temperature of the
product(s) being held. Adjust the thermostat setting to achieve
the best overall setting based on internal product temperature.
Holding Temperature Range
Meat Fahrenheit Celsius
Beef Roast — Rare 130°F 54°C
Beef Roast — Med/Well Done 155°F 68°C
Beef Brisket 160°F–175°F 71°C–79°C
Corn Beef 160°F–175°F 71°C–79°C
Pastrami 160°F–175°F 71°C–79°C
Prime Rib — Rare 130°F 54°C
Steaks — Broiled/Fried 140°F–160°F 60°C–71°C
Ribs — Beef Or Pork 160°F 71°C
Veal 160°F–175°F 71°C–79°C
Ham 160°F–175°F 71°C–79°C
Pork 160°F–175°F 71°C–79°C
Lamb 160°F–175°F 71°C–79°C
Poultry
Chicken — Fried/Baked 160°F–175°F 71°C–79°C
Duck 160°F–175°F 71°C–79°C
Turkey 160°F–175°F 71°C–79°C
General 160°F–175°F 71°C–79°C
Fish/Seafood
Fish — Baked/Fried 160°F–175°F 71°C–79°C
Lobster 160°F–175°F 71°C–79°C
Shrimp — Fried 160°F–175°F 71°C–79°C
Baked Goods
Breads/Rolls 120°F–140°F 49°C–60°C
Miscellaneous
Casseroles 160°F–175°F 71°C–79°C
Dough — Proofing 80°F–100°F 27°C–38°C
Eggs — Fried 150°F–160°F 66°C–71°C
Frozen Entrees 160°F–175°F 71°C–79°C
Hors d'oeuvres 160°F–180°F 71°C–82°C
Pasta 160°F–180°F 71°C–82°C
Pizza 160°F–180°F 71°C–82°C
Potatoes 180°F 82°C
Plated Meals 140°F–165°F 60°C–74°C
Sauces 140°F–200°F 60°C–93°C
Soup 140°F–200°F 60°C–93°C
Vegetables 160°F–175°F 71°C–79°C
The holding temperatures listed are suggested guidelines
only. All food holding should be based on internal product
temperatures. Always follow local health (hygiene)
regulations for all internal temperature requirements.
OPERATING INSTRUCTIONS
General Holding Guidelines
Bekijk gratis de handleiding van Alto-Shaam 1000-BQ2/192, stel vragen en lees de antwoorden op veelvoorkomende problemen, of gebruik onze assistent om sneller informatie in de handleiding te vinden of uitleg te krijgen over specifieke functies.
Productinformatie
| Merk | Alto-Shaam |
| Model | 1000-BQ2/192 |
| Categorie | Niet gecategoriseerd |
| Taal | Nederlands |
| Grootte | 5405 MB |
