11
WOLF WARMING DRAWER USE & CARE
FOOD PREPARATION
PROOFING YEAST BREAD DOUGH
P
reheating is not required for proofing.
Place your dish on the rack in the low
position or on the bottom of the warming
drawer pan.
T
ouch
P
ROOF
o
n the control panel.
Close the vent.
Lightly oil the top of the dough in a bowl
large enough to allow the dough to double
in size.
Cover the dough with a cloth.
Let dough rest in warming drawer for 40
minutes or until dough has doubled in size
and a slight depression remains in the
surface of the dough when touched gently
with a finger.
CRISPING STALE ITEMS
Preheat warming drawer on
LOW
.
Place food in shallow dish or pan.
Open the vent.
Check for desired crispness after 45
minutes. Adjust time if necessary.
WARMING SERVING BOWLS
Preheat warming drawer on
LOW
.
Use only heat-safe dishes.
Place the empty dishes on the rack. Do not
place empty dishes on the bottom of the
warming drawer pan.
IMPOR
T
ANT NOTE:
T
o heat fine china or
heat dishes to a hotter temperature, please
consult dish manufacturer for maximum
heat tolerance.
TEMPERATURE SELECTION
SETTING CRISP FOODS
L
OW
T
ortilla Chips
Open Vent
M
EDIUM
B
read, Hard Rolls
Open Vent Pies (two crusts)
HIGH
Bacon
Open Vent Fried Foods
Hamburger
Pizza (on plate or in box)
Potatoes (baked – in foil)
SETTING MOIST FOODS
LOW
Beef (rare)*
Closed Vent Eggs
MEDIUM
Beef (medium or well done)*
Closed Vent Bread, Soft Rolls
Casseroles
Cooked Cereals
Fish, Seafood
Fruit
Gravy, Cream Sauces
Ham, Pork, Lamb, Poultry
Pancakes, Waffles
Pies (one crust)
Potatoes (mashed)
Vegetables
*USDA/FSIS recommends an internal temperature of 145˚F (60˚C)
as the minimum doneness for beef. Use a meat thermometer to
check internal meat temperatures.
IMPOR
TANT NOTE: Leave food uncovered to keep food crisp and
cover food to keep moisture in.
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