what temperature do you leave your oven on?

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Forum -> Yom Tov / Holidays

What temperature do you leave your oven on?

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wwmom

Tue, Sep 07 2010, 3:41 pm

Every yom tov I have the same question, I want to be able to warm up my food without it getting dried out, and I want to minimize my house heating up.

Tamiri

Tue, Sep 07 2010, 3:43 pm

220 is perfect for me. On Friday night, when the food isn't it for that long (1.5 hours?) I leave it at 230. You want it hot enough so that bacteria can't live, but not so hot that the food will get ruined.

Aidelmom

Tue, Sep 07 2010, 3:46 pm

I'll put the oven on a shabbos clock so that it'll be on when I need it. I'll probably set it to about 180 celsius (350) because I'll want to actually bake on yom tov.

grace413

Tue, Sep 07 2010, 3:59 pm

I leave it on 250 to keep things warm from the time Shabbat/Chag starts til when we eat. Usually I'm just turning it down from 350 before licht bentchen.

c.c.cookie

Tue, Sep 07 2010, 4:17 pm

Question: Can you actually heat up the food in a 250 degree oven (in about 2 hours) or only keep food warm? I've been wondering what to use - oven vs. hotplate. I'd rather use the oven, but I'm not sure I can actually heat food up on a low setting.

Tamiri

Tue, Sep 07 2010, 4:21 pm

CC, 250 for 2 hours is plenty. The food should be fine.
I leave a plata on as well, on a timer, because I worry that the gas will go out or something.

busydev

Tue, Sep 07 2010, 4:24 pm

170- works to warm up food if I put it in a couple hours before...

Tamiri

Tue, Sep 07 2010, 4:30 pm

busydev wrote:

170- works to warm up food if I put it in a couple hours before...

I am not a food technologist but to me 170F seems too low. This, from Wiki: "Bacteria thrives best between 40 and 140 degrees Fahrenheit. Temperatures above 1400 Fahrenheit starts to kill most bacteria. There are several stuborn strains like salmonela and E. Coli that take a little longer and higher temps to kill, but by the time food reaches a range around 160o to 165o internal temp, the bacteria gives up the ghost." I am not sure the food is in long enough to reach an internal temp in the safe range, while if the oven is on a higher temp, the chances are better. I am not writing this stam. Food really can spoil if it's not heated up enough.

iluvmykidso

Tue, Sep 07 2010, 11:13 pm

I put my food in 1 hour before shobbos begins at 190. when my dh gets home from shul about 1.5 hours after candle lighting the food is nice and hot.

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