49-2000417 Rev.0
15
W
ARMING
AND PROOFING
Warming and Proofing
Warming
The WARM feature will keep hot, cooked foods at
serving temperature. Always start with hot food. Use
cookware and utensils that can withstand temperatures
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Ŷ 6HOHFWWKHRYHQWHPSHUDWXUH6HHWKHFKDUWDQGWLSV
LOW
140–160°F
MEDIUM
160–195°F
HIGH
195–230°F
To Crisp Stale Items:
Ŷ 3ODFHIRRGRUGLVKHVGLUHFWO\RQWKHEODFNPHWDOWUD\
Ŷ 3UHKHDWRQ/2:VHWWLQJDQGVHOHFW&5,63
Ŷ &KHFNFULVSQHVVDIWHUPLQXWHV$GGWLPHDV
needed.
Tips for Crisp Foods.
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Ŷ 'RQRWXVHSODVWLFFRQWDLQHUVRUSODVWLFZUDS
Ŷ 3UHKHDWLQJLVQRWQHFHVVDU\H[FHSWIRUFULVSLQJVWDOH
items. (See To Crisp Stale Items.)
Tips for Moist Foods:
Ŷ &RYHUIRRGZLWKOLGRUDOXPLQXPIRLO
Ŷ 'RQRWXVHSODVWLFFRQWDLQHUVRUSODVWLFZUDS
Ŷ 3UHKHDWLQJLVQRWQHFHVVDU\
Proofing
The proofing feature automatically provides the optimum
temperature for the proofing process, and therefore does
not have a temperature adjustment.
NOTES:
Ŷ 'RQRWXVHWKHSURRILQJPRGHIRUZDUPLQJIRRGRU
keeping food hot. The proofing oven temperature is
not hot enough to hold foods at safe temperatures.
Use the WARM feature to keep food warm.
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the oven to cool before proofing.
The
turntable
must always be in
place when using the oven.
The turntable must always be in
place when using the oven.
Put food directly on the
metal tray
to warm.
Put bread dough in a bowl/bread
pan and place on the
metal tra
y
to proof.
Food Type
Control
Setting
Moisture
Setting
Bread, hard rolls
MEDIUM
CRISP
Bread, soft rolls
MEDIUM
MOIST
Casseroles
MEDIUM
MOIST
Fried foods
HIGH
CRISP
Meats* and fish
MEDIUM
CRISP
Pancakes, waffles
HIGH
CRISP
Pizza
HIGH
CRISP
Potatoes, baked
HIGH
CRISP
Potatoes, mashed
MEDIUM
MOIST
Poultry
HIGH
MOIST
Tortilla Chips
LOW
CRISP
Vegetables
MEDIUM
MOIST
* USDA/FSIS recommends an internal temperature of 145°F
as the minimum doneness for beef.
Use a portable meat thermometer to check internal
temperatures.
Temperature and Moisture Selection Chart
