Thermador PRG484GG, PRG366 Other Uses of Bake, Slow Cooking and LOW Temperature Uses of the Oven

PRG Professional Ranges Care and Use Section Five: Using the Oven

Other Uses of Bake

SLOW COOKING AND LOW TEMPERATURE USES OF THE OVEN

In addition to providing perfect tem- peratures for baking and roasting, the oven can be used at low oven temperatures to keep hot, cooked foods at serving temperature, to cook foods long and slow (as if using a crock pot), to dehydrate food, to warm plates, and to defrost foods.

Hot cooked foods can be kept at serving temperatures. Set the oven to bake and use the temperature suggested on the chart.

Foods needing to be kept moist must be covered with a lid or alumi- num foil.

Slow Cooking of one food or an oven meal is possible by setting the oven to bake and the thermostat to 225˚F.

Uncooked frozen foods can be thawed with the oven selector set to bake and the thermostat to 150˚F. Keep food tightly wrapped in foil and thaw just enough to handle. Cook immediately. Do not re- freeze.

Frozen cooked foods can be thawed with the oven selector set to bake and the Thermostat set to 170˚F. Loosen the freezer paper wrapping. Do not use plastic.

FOOD SAFETY

The United States Department of Agriculture says:

DO NOT hold foods at temperatures between 40˚F to 140˚F more than 2 hours.

SUGGESTED TEMPERATURE CHART	TO KEEP FOOD HOT
Food	Oven Temperature ˚F
Beef
Rare ........................................................................................ 140˚ – 155˚F
Medium .................................................................................. 155˚ – 170˚F
Well done ............................................................................. 170˚ – 180˚F
Bacon ..................................................................................... 200˚ – 225˚F
Biscuits and Muffins (covered) ........................................ 170˚ – 185˚F
Casserole (covered) ........................................................... 170˚ – 200˚F
Fish and Seafood ................................................................. 170˚ – 200˚F
French Fried Foods ............................................................ 200˚ – 225˚F
Gravy or Cream Sauces (covered) ................................ 170˚ – 180˚F
Lamb and Veal Roasts ........................................................ 170˚ – 200˚F
Pancakes and Waffles (covered) ..................................... 200˚ – 225˚F
Potatoes
Baked ..................................................................................... 200˚F
Mashed (covered) ............................................................... 170˚ – 185˚F
Pies and Pastries .................................................................. 170˚F
Pizza (covered) .................................................................... 225˚F
Pork ........................................................................................ 170˚ – 200˚F
Poultry (covered) ................................................................ 170˚ – 200˚F
Vegetables (covered) ......................................................... 170˚ – 175˚F

OVEN CONTROL KNOB and HEATING LIGHT

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