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49-2000766 Rev. 0 9
USING THE WARMING DRAWER
Operating Tips
Moist
Closed
Vent
Temperature Selection Chart for Moist Foods
To keep several different foods hot, set the temperature
to the food needing the highest setting. Place the items
needing the highest setting on the bottom of the drawer
and items needing less heat on the rack.
Tips:
Ŷ &RYHUIRRGZLWKOLGRUDOXPLQXPIRLO
Ŷ 'RQRWSXWZDWHULQWKHZDUPLQJGUDZHU
Ŷ 'RQRWXVHSODVWLFFRQWDLQHUVRUSODVWLFZUDS
Ŷ 3UHKHDWSULRUWRXVHDFFRUGLQJWRUHFRPPHQGHGWLPHV
* USDA/FSIS recommends an internal temperature of 145°F. as the minimum
doneness for beef. Use a portable meat thermometer to check internal
temperatures.
Food Type Control Setting
Moisture
Selector Setting
%HHIPHGLXPDQG
well done* MED CLOSED
%UHDGVRIWUROOV MED CLOSED
Casseroles MED CLOSED
Cooked cereal MED CLOSED
Eggs MED CLOSED
Fish, seafood MED CLOSED
Fruit MED CLOSED
Gravy, cream sauces MED CLOSED
Ham MED CLOSED
Lamb MED CLOSED
Pancakes, waffles HIGH CLOSED
Pies, one crust MED CLOSED
Pork MED CLOSED
Potatoes, mashed MED CLOSED
Poultry HIGH CLOSED
Vegetables MED CLOSED
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