Alto-Shaam VAE-55F(S) Troubleshooting Guide download pdf (Page 21)

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FOOD HOLDING AND SANITATION

INTERNAL PRODUCT

TEMPERATURE

TIME* IN hOLD CyCLE

REqUIRED by fOOD CODE

130°f (54°C) 1 hOUR, 52 MINUTEs

131°f (55°C) 1 hOUR, 29 MINUTEs

133°f (56°C) 56 MINUTEs

135°f (57°C) 36 MINUTEs

136°f (58°C) 28 MINUTEs

138°f (59°C) 18 MINUTEs

140°f (60°C) 12 MINUTEs

142°f (61°C) 8 MINUTEs

144°f (62°C) 5 MINUTEs

145°f (63°C) 4 MINUTEs

147°f (64°C) 2 MINUTEs, 14 sECONDs

149°f (65°C) 1 MINUTEs, 25 sECONDs

151°f (66°C) 54 sECONDs

153°f (67°C) 34 sECONDs

155°f (68°C) 22 sECONDs

157°f (69°C) 14 sECONDs

158°f (70°C) 0 sECONDs

*hOLDINg TIME MAy INCLUDE POsT-OvEN hEAT RIsE

DETERMINING IF PRODUCT IS

SUFFICIENTLY COOKED

1. Insert a thermometer into the center of the product

to determine if the correct internal temperature has

been reached.

RED MEAT:

RARE: 130° to 135°F (54° to 57°C)

MEDIUM: 140° to 145°F (60° to 63°C)

WELL: 155° to 160°F (66° to 71°C)

2. When following the procedures in the individual

product cooking instructions, additional cooking

time should not be necessary. If, however, the

required internal product temperature has not

been reached after the product has remained in

the HOLD cycle for the one hour minimum time

period, additional cooking time may be added. Use

the same COOK temperature set for the original

cooking cycle until the correct internal temperature

has been reached.

REHEATING

1. Any over production must be removed from the

oven, wrapped, rapidly chilled, and refrigerated.

2. Product can be removed from refrigerator, returned

to the oven, and reheated the next day.

3. Products must be reheated at a temperature range

of 250° to 275°F (121° to 135°C). Refer to individual

cooking instructions for the correct thermostat

setting for the product being reheated.

4. Length of time necessary to reheat a product

depends on the type of product and the quantity

to be reheated. Time should be based on internal

product temperature. Use a pocket thermometer to

determine the internal product temperature of the

reheated product.

United Sates food code requirements

indicate cooked foods that have been

cooled, followed by reheating for hot

food holding, must be reheated to

165°F (74°C). The temperature of 165°F

(74°C) must be maintained for a period

15 seconds.

Always follow federal and local health (hygiene)

codes for the time and internal temperature required

for reheating products.

In the United States, FDA food code requires

products such as red meat to remain in

“HOLD” for a specified time period. This

holding time requirement is based on the

internal product temperature desired for

the finished product and includes the one

hour time period while the oven decreases

from the cooking temperature to the holding

temperature and the product continues

to cook.

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