FRIGIDAIRE FGDS3065PF - Manual (Page 32)

32
OVEN CONTROLS
Setting Warmer Drawer (some models)
To Operate the Warmer Drawer
To set the warmer drawer:
1. Press the warmer drawer key ( Figure 35 ). The warmer
drawer indicator light will turn on.
2. Press temp to reach the desired setting. The tempera-
tures are approximate, and are designated by LO, MED
and HI with varying degrees of heat.
3. The indicator light will turn on and will remain on
showing the selected heat setting.
4. To 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
cooking 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 are 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 Food 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 start 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.
• Do not use plastic wrap to cover food. Plastic may
melt onto the drawer and be very difficult to clean.
• Use 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