GENERAL USE
OVEN OPERATION
You will notice the following characteristics with the new low-temperature oven control:
1. After turning the oven control to the desired temperature, there will be a slight delay (several seconds) before the oven burner comes on.
2. The oven burner turns on and off as the oven operates except at the “Broil” setting. Baking times and temperatures are not affected by the “off-on” control.
PREHEATING
When using temperatures below 225°, preheating is generally recommended. To preheat, just turn the control to the temperature you want. It is not necessary to turn it first to a higher setting. Allow 10 minutes for preheating.
COOLING THE OVEN
Many ranges have the special feature of programmed cooking which reduces the cooking temperature to the keep-warm setting automatically. However, there are two ways to cool the oven manually to a lower holding temperature:
1. The quickest method is to turn the oven control to the desired low-temperature setting and open the oven door for 10 to 15 minutes to allow excess heat to escape. Then close the door until ready to serve the food.
2. A second method of cooling is to turn the oven control to the lower setting about 15 minutes before the end of the usual cooking time for the food you are preparing. Let the oven cool with the door closed. As the oven cools gradually to the keep-warm temperature, the food will finish cooking. If the oven door is opened during this cool down period (approximately 45 minutes after you lower the temperature) additional cooking time may be needed.
KEEPING WHOLE MEALS WARM
The setting recommended for the main course is usually a good compromise if all the foods in a meal do not have the same recommended keep-warm temperature.
COVERING FOODS
Moist foods should be tightly covered; many foods need only a loose cover. Aluminum foil makes an ideal cover if the utensil has no lid.
CARVING MEAT
Generally it is best to wait until just before serving to carve meats—especially rare or medium meats. However, if you do wish to carve meats ahead of time, keep the exposed cut surfaces close together and cover lightly with dampened paper towels or a dampened tea towel.
PRO-TEN® (PRE-TENDERED) BEEF
The papain used as a tendering agent continues to tenderize while the meat is held at keep-warm temperatures. As a result, these meats can become too tender after a holding period. Cuts which are not naturally tender, such as chuck and brisket, hold best but should be served within 1 to 2 hours after cooking is completed.
®Swift and Co.
WARMING SERVING DISHES AND PLATES
Preheat the oven and warm dishes at 170°. Allow 10 to 20 minutes to warm dishes thoroughly. Do not set warm dishes on a cold surface as rapid temperature changes can cause cracking. Warm only china, pottery, earthenware or enamelware (not silver).
TO THAW AND FRESHEN BAKED GOODS
Preheat oven to 170°. Wrap baked goods loosely to prevent drying and permit evaporation of ice crystals formed during freezing. This low-temperature oven method thaws three to four times faster than at room temperature.
HOLDING TIME
Most cooked foods may be held safely at serving temperature for 4 hours after cooking is completed. However, food is most palatable and nutritious when served reasonably soon after cooking. Therefore, keep foods warm no longer than necessary—preferably no more than 1½ to 2 hours.
Top burner cooked foods are most attractive when held an hour or less. Green vegetables are especially subject to color and texture changes.