DCS RGSC-305, Руководство пользователя, Страница: 18 / 58

PRELIMINAR
Y
18
OVEN USE
NOTES:
High Altitude Baking
Recipes and baking times vary if you are baking at a
high altitude. For accurate information write to the
Agriculture Extension Service, Colorado State
University, Fort Collins, Colorado 80521. Specify the
type of information and the baking mode
(convection bake or bake) you need, i.e. cakes,
cookies, breads, etc. There may be a cost for the
bulletins.
To Use 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 temperature for the
recommended.
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 temper-
atures between 40ºF to 140ºF for
longer than 2 hours.