DCS RGS-485GD Using The Oven For Slow Cooking Or Low Temperatures, Pancakes and Waffles covered

OVEN USE

USING THE OVEN FOR SLOW COOKING OR LOW TEMPERATURES

The oven can be used to keep hot food hot, to dehydrate food, to warm plates, for slow cooking (as in a crock pot), and to defrost foods.

You can keep hot, cooked food at serving temperature. Set the oven to the temperature suggested in the chart. Rare meat must be eaten when it is removed from the oven, as it continues cooking from its own heat.

To keep food moist, it must be covered with aluminum foil or a lid.

To dehydrate food, follow suggestions in a recipe.

To warm plates, check with the dishware manufacturer for the recommended temperature.

To use the oven as a slow cooker set the oven control knob to 225ºF, place the food in the oven in a pan with a tight fitting lid. Follow recipes for this type of cooking.

To thaw uncooked frozen food, set the oven control knob to “warm”. Be sure the food is tightly wrapped in foil. Thaw the food just enough to handle it. Cook immediately. Do not refreeze.

To thaw frozen cooked food, set the oven control knob to 170ºF. Loosen the freezer wrapping.

Do not use plastic wrap or wax paper in the oven.

FOOD SAFETY: According to the United States Department of Agriculture you should not hold foods at temperatures between 40ºF to 140ºF for longer than 2 hours.

SUGGESTED TEMPERATURES TO KEEP FOOD HOT

Food	Oven Temperature
Beef
Rare	150º - 155ºF
Medium	155º - 170ºF
Well Done	170º - 180ºF
Bacon	200º - 225ºF
Biscuits and Muffins (covered)	170º - 185ºF
Casserole (covered)	170º - 200ºF
Fish and Seafood	170º - 200ºF
French Fried Foods	200º - 225ºF
Gravy or Cream Sauces (covered)	170º - 180ºF
Lamb and Veal Roasts	170º - 200ºF
Pancakes and Waffles (covered)	200º - 225ºF
Potatoes
Baked	200ºF
Mashed (covered)	170º - 185ºF
Pies and Pastries	170ºF
Pizza (covered)	225ºF
Pork	170º - 200ºF
Poultry (covered)	170º - 200ºF
Vegetables (covered)	170º - 175ºF

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