Food Safety - Dcs Rgs-305 Manuel D'utilisation Et D'entretien

OVEN USE
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.
SUGGESTED TEMPERATURES TO KEEP FOOD HOT
Food
Beef
Rare
Medium
Well Done
Bacon
Biscuits and Muffins (covered)
Casserole (covered)
Fish and Seafood
French Fried Foods
Gravy or Cream Sauces (covered) 170º - 180ºF
Lamb and Veal Roasts
Pancakes and Waffles (covered)
Potatoes
Baked
Mashed (covered)
Pies and Pastries
Pizza (covered)
Pork
Poultry (covered)
Vegetables (covered)
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Oven Temperature
150º - 155ºF
155º - 170ºF
170º - 180ºF
200º - 225ºF
170º - 185ºF
170º - 200ºF
170º - 200ºF
200º - 225ºF
170º - 200ºF
200º - 225ºF
200ºF
170º - 185ºF
170ºF
225ºF
170º - 200ºF
170º - 200ºF
170º - 175ºF