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).