Alto-Shaam 500-1D MARINE, Operation And Care Manual

Page: 9 / 23

O & C M A N UA L • D R AW E R WA R M E R
P G . 8
FOOD PRODUCT TIPS
Bread and Rolls
Breads and rolls are traditionally difficult to hold for prolonged periods due to the very low moisture
content of these products. For best results and longest possible holding life, it is recommended these
products be placed in a plastic bag while in the warming drawer. Breads and rolls should be held at a
temperature no higher than 120° to 140°F (49° to 60°C).
Potatoes
— for the best results in holding potatoes:
1. Do not overcook.
Regardless of the temperature at which potatoes are cooked or what type of oven is used, it is important
that this product does not achieve a final internal product temperature in excess of 195°F (91°C). Over-
cooking will further reduce the moisture content and consequently, reduce the holding life. Potatoes
should be removed from the oven when they reach an internal temperature of approximately 190°F
(88°C). After they are removed from the oven, the internal temperature will continue to increase.
2. Allow potatoes to stabilize before placing in drawer warmer.
When potatoes are removed from a conventional high-temperature oven, they have an extremely high
surface temperature. If they are placed in the drawer warmer while they are this hot on the outside,
moisture will be pulled from the inside of the potato and condensation will form on the outside.
Holding results under these conditions will not be totally satisfactory. Remove potatoes from the oven
and allow the surface temperature to stabilize before placing them in the controlled holding atmosphere
of the drawer warmer.
O P E R AT I O N