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SECT I ON FI V E:
USIN G TH E O VEN
Other Uses of Bake
FO O D
O VEN T EMPERAT U RE ˚F
Beef
Rare ............................................................................140˚ - 155˚F
Medium ......................................................................155˚ - 170˚F
W ell done..................................................................170˚ - 180˚F
Bacon ....................................................................................200˚ - 225˚F
Biscuits and Muffins (covered) .......................................170˚ - 185˚F
Casserole (covered) .........................................................170˚ - 200˚F
Fish and Seafood ................................................................170˚ - 200˚F
French Fried Foods...........................................................200˚ - 225˚F
Gravy or Cream Sauces (covered) ...............................170˚ - 180˚F
Lamb and Veal Roasts ......................................................170˚ - 200˚F
Pancakes and W affles (covered) ....................................200˚ - 225˚F
Potatoes
Baked ...................................................................................... 200˚F
Mashed (covered) ....................................................170˚ - 185˚F
Pies and Pastries ............................................................................ 170˚F
Pizza (covered) ............................................................................... 225˚F
Pork .....................................................................................170˚ - 200˚F
Poultry (covered) ..............................................................170˚ - 200˚F
Vegetables (covered) ........................................................170˚ - 175˚F
Suggested T emperature Chart to Keep Food H ot
In addition to providing perfect
temperatures for baking and roasting,
the oven can be used at low oven
temperatures to keep hot, cooked
foods at serving temperature, to
dehydrate food and to warm plates.
H ot cooked foods can be kept at
serving temperatures. Set the oven
to bake and use the temperature
suggested on the chart.
Foods needing to be kept moist must
be covered with a lid or aluminum
foil.
SLOW COOKIN G AN D LOW T EMPERAT U RE U SES OF T H E OVEN
FOOD SAFET Y
T he U nited States Department of Agriculture advises:
D O
N O T hold foods at temperatures between 40˚F to 140˚F more than 2
hours. Cooking raw foods at below 275º F is not recommended.
Page 28
OVEN CON T ROL KN OBS
LARGE ELECT RIC MAIN OVEN
12" ELECT RIC OVEN
