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OVEN USE
NOTES:
High Altitude Baking
Recipes and baking times vary if you are baking at a high altitude.For accurate information
write to the Agriculture Extension Service, Colorado State University, Fort Collins, Colorado
80521.Specify the type of information and the baking mode (convection bake or bake) you
need,i.e.cakes,cookies,breads,etc.There may be a cost for the bulletins.
To Use the Oven for Slow Cooking or Low Temperatures
The oven can be used to keep hot food hot, to dehydrate food, to warm plates, for slow
cooking (as in a crock pot), and to defrost foods.
You can keep hot, cooked food at serving temperature. Set the oven to the temperature
suggested in the chart. Rare meat must be eaten when it is removed from the oven, as it
continues cooking from its own heat.
To keep food moist,it must be covered with aluminum foil or a lid.
To dehydrate food,follow suggestions in a recipe.
To warm plates, check with the dishware manufacturer for the temperature for the
recommended.
To use the oven as a slow cooker set the oven control knob to 225ºF. Place the food in the
oven in a pan with a tight fitting lid.Follow recipes for this type of cooking.
To thaw uncooked frozen food, set the oven control knob to “warm”.Be sure the food is
tightly wrapped in foil.Thaw the food just enough to handle it. Cook immediately. Do not
refreeze.
To thaw frozen cooked food, set the oven control knob to 170ºF. Loosen the freezer
wrapping.Do not use plastic wrap or wax paper in the oven.
FOOD SAFETY:
According to the United States Department of Agriculture you
should not hold foods at temperatures between 40ºF to 140ºF for
longer than 2 hours.