TEMPERATURE SETTINGS
SUGGESTED TEMPERATURES TO KEEP FOODS HOT
FOOD | TEMPERATURE | SLIDE KNOB | COVERED/ |
|
| POSITION | UNCOVERED |
Beef** |
|
|
|
Rare | Low | Moist | Covered |
Medium | Med | Moist | Covered |
Well Done | Med | Moist | Covered |
Bacon | High | Crisp | Uncovered |
Bread Dough | Proofing | Moist | Covered |
Casseroles | Med | Moist | Covered |
Chips | High | Crisp | Uncovered |
Cooked Cereal | Med | Moist | Covered |
Eggs | Med | Moist | Covered |
Fish, Seafood | Med | Moist | Covered |
Fried Foods (all) | High | Crisp | Uncovered |
Fruit | Med | Moist | Covered |
Garlic Bread, Rolls | Low | Moist | Covered |
Gravy, Cream Sauces | Med | Moist | Uncovered |
Ham | Med | Moist | Covered |
Lamb | Med | Moist | Covered |
Meat Loaf | Med | Moist | Covered |
Pancakes, Waffles | High | Moist | Uncovered |
Pies, one crust | Med | Moist | Uncovered |
Pies, two crust | Med | Crisp | Uncovered |
Pizza | Med | Crisp | Uncovered |
Pork | Med | Moist | Covered |
Potatoes, baked | High | Crisp | Uncovered |
Potatoes, hash browns | High | Crisp | Uncovered |
Potatoes, mashed | Med | Moist | Covered |
Poultry | High | Moist | Uncovered |
Vegetables | Med | Moist | Covered |
|
|
|
|
**USDA/FSIS recommends an internal temperature of 1450 F as the minimum doneness for beef. Use a portable meat thermometer to check internal temperatures.
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