MN-36608 • Rev 5 • 06/18 • 20-20MW, 20-20W Hot Food Holding Cabinets 15
General Holding Guidelines
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°F and 205°F (16°C and 96°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.
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.
