US CA
14
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 140º F as the minimum doneness for beef. Use a portable meat thermometer to check internal temperatures.
