Use and Care Manual

32
OVEN CONTROLS
Setting Warmer Drawer (some models)
To Operate the Warmer Drawer
To set the warmer drawer:
1. Pr
ess the warmer drawer key (
Figure 35). The warmer
drawer indicator light will turn on.
2. Press te
mp to reach the desired setting. The tempera-
tures are approximate, and are designated by LO, MED
a
nd HI with varying degrees of heat.
3. The indic
ator light will turn on and will remain on
showing the selected heat setting.
4. T
o turn the warmer drawer off press warmer drawer.
The warmer drawer indicator light and the selected
setting indicator light will turn off.
Table 2: USDA recommended minimum internal
co
oking temperatures
Food Type Internal Temp.
Ground
meat and meat mixtures
Beef, Pork, Veal, Lamb 160°F (71°C)
Turkey, Chicken 165°F (74°C)
Fresh beef, veal, lamb
Medium rare 145°F (63°C)
Medium 160°F (71°C)
Well Done 170°F (77°C)
Poultry
Chicken and Turkey, whole 165°F (74°C)
Poultry Breasts, Roasts 165°F (74°C)
Poultry Thighs, Wings 165°F (74°C)
Duck and Goose 165°F (74°C)
Stuffing (cooked alone or in bird) 165°F (74°C)
Fresh Pork 160°F (71°C)
Ham
Fresh (raw) 160°F (71°C)
Pre-cooked (to reheat) 140°F (60°C
Eggs and egg dishes
Eggs Cook until yolk and
white ar
e firm
Eggs dishes 160°F (71°C)
Leftovers and Casseroles 165°F (74°C)
The U.S. Department of Agriculture states, “Rare fresh beef is pop-
ular, but you should know that cooking it to only 140°F
(60°
C) means some food poisoning organisms may sur-
vive.” (Source: Safe F
ood Book, Your Kitchen Guide,
USDA Rev. June 1985.)
Visit the USDA Food Safety and Inspection website at
www.fsis.usda.gov
Your range may be equipped with a warm drawer. The
purpose of the warm drawer is to keep hot cooked foods
at serving temperature.
• Always st
art with hot food. It is not recommended to
heat cold food in the warmer drawer. All food placed
in the warmer drawer should be covered with a lid or
aluminum foil to maintain quality.
• Do not cover
crisp foods.
• D
o not use plastic wrap to cover food. Plastic may
melt onto the drawer and be very difficult to clean.
• Us
e only dish ware, utensils and cookware recom-
mended for oven use in the warmer drawer.
• Always use
potholders or oven mitts when removing
food from the warmer drawer as cookware and plates
will be hot.
Figure 35: Warmer drawer control
CAUTION