85.
F O O D H O L D I N G & S A N I TAT I O N
1
. PREHEAT THE HOLDING CABINET
• 200°F (93°C) FOR 30 MINUTES
When the thermostat is turned clockwise to an “
ON
”
position, the red indicator light will illuminate and will
remain lit as long as the unit is calling for heat. Allow a
minimum of 30 minutes of preheating before loading the
holding cabinet with food. The red indicator light will
go “
OUT
” after approximately 30 minutes preheat time,
or when the air temperature inside the unit reaches the
temperature set by the operator. Verify the full
preheated temperature with the holding temperature
gauge located on the control panel of the cabinet.
2
. LOAD THE CABINET WITH HOT FOOD ONLY.
The purpose of the holding cabinet is to maintain hot
food at proper serving temperature.
Only HOT food should be placed into the cabinet.
Before loading the cabinet with food, use a food
thermometer to make certain all products are at an
internal temperature range of 140° to 160°F
(60° to 71°C). Any food product not within the proper
temperature range should be heated before loading into
the holding cabinet.
3
. RESET THE THERMOSTAT TO 180°F (82°C).
Make certain the cabinet doors are securely closed, and
reset the thermostat to 180°F (82°C).
THIS WILL NOT NECESSARILY
BE THE FINAL SETTING.
Proper temperature range for the products being held
will depend on the type and quantity of product. When
holding food for prolonged periods, it is advisable to
periodically check the internal temperature of each item
with a food thermometer to assure maintenance of the
proper temperature range of 140° to 200°F (60° to 93°C).
GENERAL HOLDING CABINET OPERATION
H O L D I N G T E M P E R A T U R E R A N G E
MEAT
FAHRENHEIT
CELSIUS
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
POULTRY
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/SEAFOOD
FISH — Baked/Fried
160° — 175°F
71° — 79°C
LOBSTER
160° — 175°F
71° — 79°C
SHRIMP — Fried
160° — 175°F
71° — 79°C
BAKED GOODS
BREADS/ROLLS
120° — 140°F
49° — 60°C
MISCELLANEOUS
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
TH E H O L DIN G TEM PERATU RES L IS TED A RE S U GGES TED
GU IDEL IN ES O N LY
.
A L L F O O D H O L DIN G S H O U L D BE BA S ED O N
IN TERN A L PRO DU C T TEM PERATU RES
.
A LWAY S F O L L O W L O C A L
H EL ATH
(
H Y GIEN E
)
REGU L ATIO N S F O R A L L IN TERN A L
TEM PERATU RE REQ U IREM EN TS
.
