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.
KEEP-WARM TEMPERATURES FOR OVEN COOKED FOODS
Foods should be still hot from cooking—These temperatures will keep them hot for serving.
| FOOD | TEMPERATURE SETTING |
|---|---|
| Bacon | 200° to 225° |
| Baked Potatoes | 200° to 225° |
| Beef, rare | 155° to 170° |
| Beef, medium | 170° to 180° |
| Beef, well done | 170° to 200° |
| Biscuits, Muffins | 170° to 190° |
| Casseroles (covered) | 200° |
| Fish, baked or broiled (cover loosely) | 170° to 200° |
| Ham | 170° to 200° |
| Lamb | 170° to 200° |
| Pies, pastry | 155° to 170° |
| Pizza (cover loosely) | 225° |
| Pork, fresh or smoked | 170° to 200° |
| Poultry, roast | 170° to 190° |
| Poultry, fried | 185° to 200° |
| Rolls | 190° |
| Seafood, baked or broiled (cover loosely) | 170° to 200° |
KEEP-WARM OVEN TEMPERATURES FOR TOP-BURNER-COOKED FOODS
| TEMPERATURE SETTING | |
|---|---|
| French-fried potatoes (uncovered, do not hold longer than 15 minutes) | 200° to 225° |
| Mashed potatoes (covered) | 155° to 170° |
| Pancakes, French Toast (loosely covered) | 200° to 225° |
| Pan-fried meats, Fish and Poultry (loosely covered) | 200° to 225° |
| Vegetables (covered) | 170° |