Warming Drawer Use & Care | 8 |
Using the Warming Drawer
•Always start with hot food. The warming drawer will keep hot food at serving temperature. Do not use the warming drawer to heat cold food other than for proofing yeast dough and crisping crackers, chips or dry cereal.
•Always preheat the warming drawer. Preheat 3 minutes
for 
, 4 minutes for 
, 7 minutes for 
and
13 minutes for 
.
•Food in
•Repeated opening of the warming drawer will allow hot air to escape and the food to cool.
•With large loads, it may be necessary to use a higher temperature setting and to cover some of the cooked food items.
•Food should be kept hot in the cooking container or transferred to a
•Remove serving spoons, etc., before placing food con- tainers in warming drawer.
•Aluminum foil may be used to cover food to increase moisture content.
•Do not place plastic containers or plastic wrap in the warming drawer.
Warming Drawer Rack
The rack will fit in the warming drawer front to back and allows you to double stack items.
When holding hot, cooked foods and warming empty serving dishes at the same time, place the serving dishes on the bottom of the warming drawer and place food on the rack.
IMPORTANT NOTE: Always preheat the warming drawer with the rack in position.
Warming Drawer Pan
The stainless steel warming drawer pan is removable for cleaning. To remove, pull the warming drawer completely open. Slide fingertips under the right and left side edges of the pan. Firmly pull the pan upward, making sure that all edges are clear from the interior of the unit.
To replace the warming drawer pan, pull the warming drawer completely open. Place pan edges on the side rails of the drawer frame. Open and close the drawer com- pletely to check operation.
Food Preparation
TO PROOF YEAST BREAD DOUGH:
1)Touch 
then 
on the control panel. “29C” will appear in the LCD display. The word TIMER will illumi-
nate and “4:00” will flash in the LCD display. Allow the warming drawer to preheat.
2)The temperature can be adjusted by pressing the 
or 
arrows. The time setting can be adjusted
by pressing the 
or 
arrows.
3)Lightly oil the top of the dough in a bowl large enough to allow the dough to double in size.
4)Cover the dough with a dry cloth.
5)Place bowl on the bottom of the warming drawer.
6)Let dough rest in warming drawer for 40 minutes or until dough has doubled in size and a slight depression remains in the surface of the dough when touched gently with a finger.
TO CRISP STALE ITEMS:
1)Preheat warming drawer on 
.
2)Place food in shallow dish or pan.
3)Check for desired crispness after 45 minutes. Adjust time if necessary.
TO WARM SERVING BOWLS:
1)Preheat warming drawer on 
.
2)Use only
3)Place the empty dishes on the rack or bottom of the warming drawer.
IMPORTANT NOTE: To heat fine china or heat dishes to a higher temperature, please consult dish manufacturer for maximum heat tolerance.
TO WARM TOWELS:
1)Preheat warming drawer on 
.
2)Place towels in warming drawer.
IMPORTANT NOTE: Ensure that towels are stacked only as high as the sides of the drawer pan. Any higher may result in discoloration of the towels.
IMPORTANT NOTE: Towels should be warmed on the 
setting only. Any other settings may result in discol- oration of the towels.
Temperature Selection
IMPORTANT NOTE: Leave food uncovered to keep food crisp and cover food to keep moisture in.
Temperature Settings
Beef (rare)*, eggs, tortilla chips and towels
Beef (medium or well done)*, bread, soft rolls, hard rolls, fruit, casseroles, cooked cereals, gravy, cream sauces, fish, seafood, ham, pork, lamb, poultry, pancakes, waffles, pies (one or two crusts), mashed potatoes and vegetables
Bacon, fried foods, hamburger, pizza (on plate or in box) and baked potatoes (in foil)
*USDA/FSIS recommends an internal temperature of 60°C as the minimum doneness for beef. Use a meat thermometer to check internal meat temperatures.
