SMW Oven Care and Use Manual | Warming Drawer Details and Usage |
Warming Drawer
•When holding hot, cooked foods and warming empty serving dishes at the same time, place the serving dishes on a cooling rack and the food items on the bottom of the drawer.
•Food in
•Allow extra time for the temperature inside the drawer to stabilize, after adding items or checking doneness.
USING THE WARMING DRAWER
1.Turn the knob clockwise (to the right). Align a set- ting on the knob with the raised indicator. The dial can be set on or between the settings.
LO | = | 140º to 160°F. | (60º to 71ºC) |
MED | = | 161º to 190°F. | (71º to 88ºC) |
HI | = | 191º to 220°F. | (88º to 105ºC) |
2.Slide Moisture Selector knob to a Moist or Dry Setting.
TEMPERATURE AND MOISTURE SELECTION
Food | Temperature | Moisture | |
Selector | |||
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Bacon | Hi | Dry | |
Beef, medium and well done | Med | Moist | |
Beef rare | Lo | Moist | |
Bread, hard rolls | Med | Dry | |
Bread, soft rolls, coffee cakes | Med | Moist | |
Casseroles | Med | Moist | |
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Cooked Cereal | Med | Moist | |
Eggs | Med | Moist | |
Fish, Seafood | Med | Moist | |
Fried foods | Hi | Dry | |
Fruit | Med | Moist | |
Gravy, cream sauces | Med | Moist | |
Ham | Med | Moist | |
Lamb | Med | Moist | |
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Pancakes, waffles | Hi | Moist | |
Pies, one crust | Med | Moist | |
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Pies, two crusts | Med | Dry | |
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Pizza | Hi | Center | |
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Pork | Med | Moist | |
Potatoes, baked | Hi | Center | |
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Potatoes, mashed | Med | Moist | |
Poultry | Hi | Moist | |
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Vegetables | Med | Moist | |
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✬USDA/FSIS recommends an internal temperature of 145°F (63ºC) as the minimum doneness for beef. Use a portable meat thermometer to check internal tem- peratures.
3. When keeping cooked food warm, allow time for the drawer to be preheated before placing the item
into the drawer. |
| |
LO | = | 15 minutes |
MED | = | 25 minutes |
HI | = | 45 minutes |
TIPS:
•Preheat with a rack in place if using one.
•An empty serving dish can be preheated at the same time the drawer is being preheated to receive hot food.
•Aluminum foil may be used to cover food. Never line the drawer with foil.
CAUTION: Plastic containers or plastic wrap
!can melt if in direct contact with the drawer or a hot utensil. If it melts onto the drawer, it may not be removable.
•Several different foods may be kept hot at the same time. Set the drawer temperature for the food need- ing the highest setting. Place item needing the high- est setting on the bottom of the drawer; set the item needing less heat on a cooling rack or inverted pan.
TO WARM EMPTY SERVING BOWLS AND PLATES:
•Use only
•Use a cooling rack to raise utensil from direct con- tact with bottom of drawer.
•Warm on setting appropriate for utensil.
•Check dish temperature during warming period to be sure it doesn't get too hot or is hot enough.
TO PROOF YEAST BREAD DOUGH:
•Place on a cooling rack.
•Preheat on LO/MOIST.
•Lightly oil top of dough in bowl large enough to double bread dough. Cover with clean cloth.
•Check dough height in 40 minutes. Add time as needed.
TO CRISP STALE ITEMS:
•Place food in low sided dishes or pans.
•Preheat on LO/DRY.
•Check crispness after 45 minutes. Add time as needed.
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