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5
DO NOT LINE DRAWER WITH ALUMINUM
FOIL.
TO USE:
• Turn thermostat dial to a temperature setting:
LO ➟ ➟ ➟ ➟ MED ➟ ➟ ➟ ➟ HI.
• Slide knob to select a Moist or Dry setting.
• Allow time for the drawer to be preheated:
LO - 15 minutes
MED - 25 minutes
HI - 35 minutes
• Preheat with rack in place if using that arrange-
ment.
• Preheat empty serving dish while preheating
drawer.
• Add cooked, hot food in cooking utensil or to
heat-safe serving dishes.
• Food may be kept hot in its cooking container
or transferred to a heat-safe serving dish.
• Aluminum foil may be used to cover food.
OPERATIONS
TEMPERATURE AND MOISTURE
SELECTION CHART
LO ➟ ➟ ➟ ➟ MED ➟ ➟ ➟ ➟ HI.
The temperatures range from
140-160°F. on LO
161-190°F. on MED
191 to 220°F. on HI.
To keep several different foods hot, set the tem-
perature to the food needing the highest setting.
Place item needing the highest setting on the bot-
tom of the drawer and item needing less heat on
the rack.
TEMPERATURE SELECTOR
The setting can be anywhere on or between
2 - 9 x 13" Pyrex 3-quart dishes, side by side.
2 - 9 1/2 x 15" Pyrex 4-quart dishes, side by
side.
4 - 10 1/2" plates, single or stacked
3 - 11" plates, single or stacked
Large 14" pizza, in box.
Drawer Interior,WD24: 19"W a 18"D x 5"H
WD 27 and WD30: 22"W x 21"D x 7" H
Utensil sizes:
USABLE
SPACE
AND
UTENSIL SIZES
TO
WARM
EMPTY
SERVING
BOWLS
AND
PLATES
• Use only heat-safe dishes.
• May use reversible rack, in low position to raise
utensil from direct contact with bottom of
drawer.
• Warm on setting appropriate for utensil.
• Check dish temperature during warming pe-
riod.
TO
PROOF
YEAST
BREAD
DOUGH
• Use rack in low position.
• Preheat on LO/MOIST.
• Lightly oil top of dough in bowl large enough
to double bread dough. Cover with clean cloth.
• Check dough height in 40 minutes. Add time
as needed.
TO
CRISP
STALE
ITEMS
• Place food in low sided dishes or pans.
• Preheat on LO/DRY.
• Check crispness after 45 minutes. Add time
as needed.
CAUTION: Plastic containers or plastic
wrap can melt if in direct contact with
the drawer or a hot utensil. If it melts
onto the drawer, it may not be remov-
able.
USDA/FSIS recommends an internal tempera-
ture of 145°F. as the
minimum doneness for
beef. Use a portable meat thermometer to
check internal temperatures.
✬
Bacon
Beef, medium and well done
Beef, rare
Bread, hard rolls
Bread, soft rolls, coffee cakes
Casseroles
Cooked Cereal
Eggs
Fish, Seafood
Fried foods
Fruit
Gravy, cream sauces
Ham
Lamb
Pancakes, waffles
Pies, one crust
Pies, two crusts
Pizza
Pork
Potatoes, baked
Potatoes, mashed
Poultry
Vegetables
Hi
Med
Lo
Med
Med
Med
Med
Med
Med
Hi
Med
Med
Med
Med
Hi
Med
Med
Hi
Med
Hi
Med
Hi
Med
MOISTURE
SELECTOR
Dry
Moist
Moist
Dry
Moist
Moist
Moist
Moist
Moist
Dry
Moist
Moist
Moist
Moist
Moist
Moist
Dry
Center
Moist
Center
Moist
Moist
Moist
FOOD TEMERATURE