OO SAE
The United States Department of Agriculture
recommends to NOT keep food at temperatures
between 40°F to 140°F for longer than 2 hours.
Cooking raw foods below 275°F is not
recommended.
FOOD OVEN TEMPERATURE
Beef 150°F (70*C)
Bacon 200° -225*F (90- 110*0
Biscuits and Muffins
(Covered)
175*-200°F (80 - 90°C)
Casserole (covered) 175*-200'F (80-90*0
Fish and Seafood 175‟-200”F (80-90"C)
Deep Fried Foods 200" -225*F (90-110*0
Gravy or Cream Sauces
(covered)
175*F (80*C)
Lamb and Veal Roasts 175*-200'F (80-90'C)
Pancakes and Waffles
(covered)
200* -225*F (90 - 110*C)
Potatoes Baked 200*F (110*0
Mashed (covered) 175*F (80*C)
Pies and Pastries 175*F (80*C)
Pizza (covered) 225*F (110*0
Pork 175*-200*F (80-90*0
Poultry (covered) 175*-200°F (80-90*0
Vegetables (covered) 175*F (80*C)
In this oven function the pre-heating light/sound
indicators are deactivated; only the heating
indicator light is active.
In PROOFING mode only the lower heating
element is active to maintain a low temperature
to proof bread; proofing is the rising of a yeast
dough.
To activate PROOFING mode: set function
selector on and set temperature selector at
150°F (corresponding to an internal oven setup
fixed temperature of 100°F=38°C).
Loosely cover the bowl or pan and use any rack.
Keep the door closed and check the rising of the
dough until the desired result is obtained.
Cooling fans does not operate during PROOFIN
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