# 8 1 5 O p e r a t i o n a n d C a r e M a n u a l • 7.
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 maxi-
mum natural product moisture preserves the nat-
ural 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 distribu-
tion fan, thereby preventing further moisture loss
due to evaporation or dehydration.
When product is removed from a high tempera-
ture 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 tempera-
ture cooking can alleviate this condition. To pre-
serve 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 ini-
tial heat to be released from the product.
This unit is equipped with a thermostat control
between 60° and 200°F (16° and 93°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.
H O L D I N G T E M P E R A T U R E R A N G E
MEAT
F A H R E N H E I T
C E L S I U S
BEEF ROAST — Rare
140°F
60°C
BEEF ROAST —
Med/Well Done
160°F
71°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
140°F
60°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
180°F
82°C
SAUCES
140° — 200°F
60° — 93°C
SOUP
140° — 200°F
60° — 93°C
VEGETABLES
160° — 175°F
71° — 79°C
The holding temperatures listed are suggested guidelines only.
General Holding Guidelines
O P E R A T I O N
