Alto-Shaam 1767-SK Installatie-, Bedienings- en Onderhoudshandleiding - Pagina 7
Blader online of download pdf Installatie-, Bedienings- en Onderhoudshandleiding voor {categorie_naam} Alto-Shaam 1767-SK. Alto-Shaam 1767-SK 19 pagina's. Low temperature cook, hold, smoke ovens
Ook voor Alto-Shaam 1767-SK: Installatie, bediening en onderhoud (16 pagina's), Specificaties (2 pagina's)
Pagina afdrukkenG E N E R A L H O L D I N G G U I D E L I N E S
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.
Pg. 6.
O P E R AT I O N
HOLDING TEMPERATURE RANGE
MEAT
BEEF ROAST — Rare
BEEF ROAST — Med/Well Done
BEEF BRISKET
CORN BEEF
PASTRAMI
PRIME RIB — Rare
STEAKS — Broiled/Fried
RIBS — Beef or Pork
VEAL
HAM
PORK
LAMB
POULTRY
CHICKEN — Fried/Baked
DUCK
TURKEY
GENERAL
FISH/SEAFOOD
FISH — Baked/Fried
LOBSTER
SHRIMP — Fried
BAKED GOODS
BREADS/ROLLS
MISCELLANEOUS
CASSEROLES
DOUGH — Proofing
EGGS —Fried
FROZEN ENTREES
HORS D'OEUVRES
PASTA
PIZZA
POTATOES
PLATED MEALS
SAUCES
SOUP
VEGETABLES
THE HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONLY
COLD FOOD FOR
RETHERMALIZATION OR
REHEATING MUST NEVER
BE ADDED TO THE
OVEN WHILE HOT FOOD
IS BEING HELD.
#834
LOW TEMPERATURE COOK
FAHRENHEIT
CELSIUS
environment, too much moisture
140°F
60°C
content is a condition which can
160°F
71°C
160° — 175°F
71° — 79°C
be relieved. A product achieving
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
extremely high temperatures in
140°F
60°C
preparation must be allowed to
140° — 160°F
60° — 71°C
160°F
71°C
decrease in temperature before
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
being placed in a controlled
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
holding atmosphere. If the
product is not allowed to decrease
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
in temperature, excessive
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
condensation will form increasing
the moisture content on the
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
outside of the product.
160° — 175°F
71° — 79°C
120° — 140°F
49° — 60°C
Equipment is provided with a
160° — 175°F
71° — 79°C
thermostat control between 60°
80° — 100°F
27° — 38°C
150° — 160°F
66° — 71°C
and 200°F (16° to 93°C). If the
160° — 175°F
71° — 79°C
160° — 180°F
71° — 82°C
unit is equipped with vents, close
160° — 180°F
71° — 82°C
the vents for moist holding and
160° — 180°F
71° — 82°C
180°F
82°C
open the vents for crisp holding.
180°F
82°C
140° — 200°F
60° — 93°C
140° — 200°F
60° — 93°C
160° — 175°F
71° — 79°C
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.
&
HOLD SMOKER OVEN
In an enclosed holding
Most Halo Heat Holding
If the unit is equipped with a