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WARMING AND PROOFING
WARMING
The WARM feature will keep hot, cooked foods at serving
temperature. Always start with hot food. Use cookware and
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LOW 140–160°F
MEDIUM 160–195°F
HIGH 195–230°F
To Crisp Stale Items:
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Tips for Crisp Foods.
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items. (See To Crisp Stale Items.)
Tips for Moist Foods:
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PROOFING
The proofing feature automatically provides the optimum
temperature for the proofing process, and therefore does
not have a temperature adjustment.
NOTES:
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keeping food hot. The proofing oven temperature is not
hot enough to hold foods at safe temperatures. Use the
WARM feature to keep food warm.
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oven to cool before proofing.
The turntable must always be in
place when using the oven.
The turntable must always be in
place when using the oven.
Put food directly on the
metal tray to warm.
Put bread dough in a bowl/bread
pan and place on the metal tray
to proof.
Food Type Control
Setting
Moisture
Setting
Bread, hard rolls MEDIUM CRISP
Bread, soft rolls MEDIUM MOIST
Casseroles MEDIUM MOIST
Fried foods HIGH CRISP
Meats* and fish MEDIUM CRISP
Pancakes, waffles HIGH CRISP
Pizza HIGH CRISP
Potatoes, baked HIGH CRISP
Potatoes, mashed MEDIUM MOIST
Poultry HIGH MOIST
Tortilla Chips LOW CRISP
Vegetables MEDIUM MOIST
* USDA/FSIS recommends an internal temperature of 145°F
as the minimum doneness for beef.
Use a portable meat thermometer to check internal
temperatures.
Temperature and Moisture Selection Chart
49-7000077 Rev.0 17
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