OVEN USE
21
USING THE OVEN FOR SLOW COOKING OR LOW TEMPERATURES
The oven can be used to keep hot food hot, to dehydrate food, to warm plates, for slow cooking (as in
a crock pot), and to defrost foods.
You can keep hot, cooked food at serving temperature. Set the oven to the temperature suggested in
the chart. Rare meat must be eaten when it is removed from the oven, as it continues cooking from its
own heat.
To keep food moist, it must be covered with aluminum foil or a lid.
To dehydrate food, follow suggestions in a recipe.
To warm plates, check with the dishware manufacturer for the recommended temperature.
To use the oven as a slow cooker set the oven control knob to 225ºF, place the food in the oven in
a pan with a tight fitting lid. Follow recipes for this type of cooking.
To thaw uncooked frozen food, set the oven control knob to “warm”. Be sure the food is tightly
wrapped in foil. Thaw the food just enough to handle it. Cook immediately. Do not refreeze.
To thaw frozen cooked food, set the oven control knob to 170ºF. Loosen the freezer wrapping.
Do not use plastic wrap or wax paper in the oven.
FOOD SAFETY: According to the United States Department of Agriculture you should not
hold foods at temperatures between 40ºF to 140ºF for longer than 2 hours.
Food
Oven Temperature
Beef
Rare
150º - 155ºF
Medium
155º - 170ºF
Well Done
170º - 180ºF
Bacon
200º - 225ºF
Biscuits and Muffins (covered)
170º - 185ºF
Casserole (covered)
170º - 200ºF
Fish and Seafood
170º - 200ºF
French Fried Foods
200º - 225ºF
Gravy or Cream Sauces (covered) 170º - 180ºF
Lamb and Veal Roasts
170º - 200ºF
Pancakes and Waffles (covered)
200º - 225ºF
Potatoes
Baked
200ºF
Mashed (covered)
170º - 185ºF
Pies and Pastries
170ºF
Pizza (covered)
225ºF
Pork
170º - 200ºF
Poultry (covered)
170º - 200ºF
Vegetables (covered)
170º - 175ºF
SUGGESTED TEMPERATURES TO KEEP FOOD HOT
