Alto-Shaam AR-7T

MN-39404 • Rev 0 • 05/18 • AR-7T Series Electric Rotisserie Manual 41
General Holding Guideline
General Holding Guideline
Chefs, cooks and other specialized food service personnel
employ varied methods of cooking. Proper holding
temperatures for a specic food product must be based
on the moisture content of the product, the 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 specic product.
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. Allow the product to release
the initial steam and heat produced by high temperature
cooking to alleviate this condition. To preserve the safety
and quality of freshly cooked foods, a maximum of 1 to
2 minutes must be the only time period allowed for the
initial heat to be released from the product.
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.