Minimum Temperature Requirements For Hot And Cold Food Storage; Testing For Doneness - Henny Penny ROTISSERIE SCR-6/8 Operator's Manual

5-6. MINIMUM TEMPERATURE
REQUIREMENTS FOR
HOT AND COLD FOOD
STORAGE

5-7. TESTING FOR DONENESS

Meat Product
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Potentially dangerous foods (meats are included in this
category) must be held in an environment which maintains the
internal temperature of that food at 140 o F (60 o C) or above
for hot food storage. The SCR-8 and SCR-6 will meet this
requirement. Henny Penny also manufactures various styles
of holding cabinets and display warmers to suit your needs.
Potentially dangerous foods stored in refrigerators and coolers must
be maintained at 40 o F (4 o C) or below. Any cooked products stored
in the refrigerator and reheated must be reheated to an internal
temperature of 150 o F-165 o F (66 o C-74 o C), depending upon local
health regulations, before serving or placing in hot food storage.
Here too, Henny Penny has several sizes of blast chillers to help
cool product down to a safe temperature.
Consult your local health code, Food Protection and Sanitation
Division, for more specific regulations pertaining to food service.
When establishing your cooking times, it will be necessary to
check for doneness. The most reliable method is to use a clean,
accurate meat thermometer.
Insert the thermometer in the thickest part of the meat, but not
touching fat, gristle, or bone. When checking roasts, the tip of the
meat thermometer should be 3/4" (19 mm) past the center of the
roast. For whole chicken, duck, or turkey, the tip of the meat ther-
mometer should be inserted into the thick inner thigh muscle.
Beef
Pork
Ham (labeled "Ready
to Eat" or "Fully Cooked")
Ham (labeled "Cook
Before Eating")
Poultry
Lamb
Fish
Meat Temperature
140 o F (60 o C) 160 o F (71 o C)
Rare Medium
Juices Red Juices Pink
170 o F (77 o C) - Juices Clear
140 o F (60 o C)
(For optimum flavor, but may be served
below 140 o F)
160 o F (71 o C)
185 o F - 190 o F (85 o C - 88 o C)
160 o F (71 o C) 170 o F (77 o C)
Rare Medium
140 o F - 150 o F (60 o C - 66 o C)
SCR-6/8
170 o F (77 o C)
Well
Juices Clear
(Juices should be clear or hip joint
loose when drumstick is moved.)
180 o F (82 o C)
Well
5-3