SC - warming ovens

[Philip & Susan Troy]

Gaylin Walli wrote:
> 
> How can I best take advantage of this boon? What will benefit and
> suffer from being put in a warming oven once it's been cooked? Can
> I use it to reheat items that are precooked? Are there other things
> I should consider? Any advice appreciated.

Basic rules include not trying to reheat large, cold, perishable items,
like whole birds or chunks of beast, in the warming oven. They'll spend
a long time in the temperature zone where bacteria grow, and you don't
want that. 

I'd say the best use for warming ovens would be to hold long-cooked
items like stews, placed in there while hot, for service, and for
warming/reheating things like breads and _small_ perishable pre-cooked
items like single-serving quiches (you _might_ even get away with a
nine-inch shelled tart if it's not too high), beef or veal birds, etc.

Basically you need to consider how high the food item is on a scale for
potential danger (on a scale from one to ten, with shortbreads being one
or less, and rare roast beast or salmon being much higher) and consider
how long the food is likely to spend with an interior temperature
between 40 degrees F. and 140 degrees F. High-risk foods should never be
allowed to spend more than two hours in this range, with one hour or
less being preferable.

HTH,
    
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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