[Sca-cooks] Oven-frying Rysshews of Fruyt - questions

[Elaine Koogler]

I just checked with my resident expert, and he said to have the oven at
about 425...he says it needs to be quite hot.

Kiri (very glad she can help!!)
----- Original Message -----
> OK, that makes more sense now.  Do you remember what temperature the oven
> needs to be at?
> I really appreciate this.  I suspect we canget these taken care of whil
ethe
> beef is resting and being cut, and serve them pretty hot - although not
too
> quickly, or everybody will have mouth burns! They really hold the heat!
>
> Brangwayna
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