Warming Plates And Bowls; Proofing; Crisping Stale Items - Bosch HWD Series Use And Care Manual

Aluminum foilmaybeusedto cover f ood.
Table 2: Temperature and Moisture Recommendations
Warming Plates and Bowls
Proofing
Crisping Stale Items
Bacon HI Dry
Beef, Medium and Well Done MED Moist
Beef, Rare LO Moist
Bread, Hard Rolls MED Dry
Bread, Soft Rolls MED Moist
Casserole MED Moist
Cooked Cereal MED Moist
Eggs MED Moist
Fish, Seafood MED Moist
Fried Food HI Dry
Fruit MED Moist
Gravy, Cream Sauce MED Moist
Ham MED Moist
Lamb MED Moist
Pancakes, Waffles HI Moist
Pies, One Crust MED Moist
Pies, Two Crust MED Dry
Pizza HI Middle
Pork MED Moist
Potato, Baked HI Middle
Potato, Mashed MED Moist
Poultry HI Moist
Vegetables MED Moist
1) Turn thermostat dial to LO.
2) Slide moisture control knob to MOIST.
3) Insert rack in low rack position.
4) Place plates or bowls in cold warming drawer (do not preheat).
5) Check temperature occasionally.
1) Turn thermostat dial to LO.
2) Slide moisture control knob to MOIST.
3) Insert rack in low rack position.
4) Preheat for 15 minutes.
5) Place dough in large bowl (dough will double in size). Lightly oil top of dough
and cover with clean cloth. Place bowl on rack.
6) Check dough height in 40 minutes. Add time as needed.
1) Place food in low sided dishes or pans.
2) Preheat on LO/DRY.
3) Check crispness after 45 minutes. Add time as needed.
USDA/FSIS recommends an internal temperature of 145°R as the minimum
doneness for beef. Use a portable meat thermometer to check internal tempera-
tures.
English 5