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Temperature Selection
Chart
To keep se\ e_] dinere_t
{oods hot, set
the c(mtr(>] to the fk>(>dm_eedh_g the highest
The
temi)eramre,
Q'pe and
amount
of
fi)od,
and
the
time
held
will affect
the
qualiQ'
of the
fi)od.
Food
in heat-sate
glass
and
glass-ceramic
utensils
may need
a higher
control
setting
as compared
to food
in metal
utensils.
I).epeated
opening
oI the drawer
allows
the hot air to escape and the tood to cool.
_Mlow extra
time
fi)r the
temperature
inside
the
drawer
to stabilize
after
adding
items,
X4_ithlmge loads it may be necessmw to
use a higher
wamfing
drawer
setting
and
cover some of the cooked
ti)o(1 items.
Do
not
rise
plastic
containelN
or
plastic wrap.
I Food Type
Control Setting I
Bacon
3
Breads
2
Casserole
2
Chicken, fried
3
Eggs, s crambled
2
Fish
3
Gra W,sauces
3
Ham
3
Muffins
2
Onionrings
3
Pies
1
Pizza
3
Potatoes, b aked
3
Potatoes, m ashed
2
TortillaChips
1
CAUtiON: Do not keep food in the warming drawer
for more than two hours.
ToCrisp Stale Items
Place food in lo_si(led
dishes or pans.
Preheat
on I setting.
Check
crispness
after 45 minutes.
Add
time as needed.
To Warm Serving Bowls and Plates
To w:mn serving
bowls and plates, set the
control
on
1.
Use only heat-sati _ dishes.
If vou want to heat fine china, please
check with the mant]fi_cttH'er
of the
dishes fin" their maximum
heat tolerance.
You may w:mn empty serving
dishes while
preheating
the drawe_:
CAUTION: Dishes will be hot Usepot holders or
mitts when removinghot dishes.
29
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