Moist
Closed
Vent
Temperature Selection Chart for Moist Foods
To keep several different foods hot, set the temperature to the food needing the highest setting. Place the items needing the highest setting on the bottom of the drawer and items needing less heat on the rack.
Food Type | Control Setting | Moisture Selector Setting |
|
|
|
Beef, medium and well done* | MED | CLOSED |
Bread, soft rolls | MED | CLOSED |
Casseroles | MED | CLOSED |
Cooked cereal | MED | CLOSED |
Eggs | MED | CLOSED |
Fish, seafood | MED | CLOSED |
Fruit | MED | CLOSED |
Gravy, cream sauces | MED | CLOSED |
Ham | MED | CLOSED |
Lamb | MED | CLOSED |
Pancakes, waffles | HIGH | CLOSED |
Pies, one crust | MED | CLOSED |
Pork | MED | CLOSED |
Potatoes, mashed | MED | CLOSED |
Poultry | HIGH | CLOSED |
Vegetables | MED | CLOSED |
*USDA/FSIS recommends an internal temperature of 145°F. as the minimum doneness for beef. Use a portable meat thermometer to check internal temperatures.
Tips:
■Cover food with lid or aluminum foil.
■Do not put water in the warming pan.
■Do not use plastic containers or plastic wrap.
■Preheat prior to use according to recommended times.
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