 |
|
 |
 |
|
|
Forum
-> Yom Tov / Holidays
wwmom
|
 Tue, Sep 07 2010, 12:41 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.
| |
|
| Back to top |
 0
 0
|
Tamiri
↓
|
Tue, Sep 07 2010, 12:43 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.
| |
|
| Back to top |
0
0
|
Aidelmom
|
Tue, Sep 07 2010, 12:46 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.
| |
|
| Back to top |
0
0
|
grace413
|
Tue, Sep 07 2010, 12:59 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.
| |
|
| Back to top |
0
0
|
c.c.cookie
|
Tue, Sep 07 2010, 1:17 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.
| |
|
| Back to top |
0
0
|
↑
Tamiri
↓
|
Tue, Sep 07 2010, 1:21 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.
| |
|
| Back to top |
0
0
|
busydev
|
Tue, Sep 07 2010, 1:24 pm
|
170- works to warm up food if I put it in a couple hours before...
| |
|
| Back to top |
0
0
|
↑
Tamiri
|
Tue, Sep 07 2010, 1:30 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.
| |
|
| Back to top |
0
0
|
iluvmykidso
|
Tue, Sep 07 2010, 8:13 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.
| |
|
| Back to top |
0
0
|
| Related Topics |
Replies |
Last Post |
|
|
Are you happy with adventium oven?
|
0 |
Thu, Nov 07 2024, 10:11 am  |
|
|
12 year-old doesn't leave us alone
|
10 |
Tue, Oct 29 2024, 10:35 am |
|
|
Does your hubby leave his socks on the floor?
|
47 |
Wed, Oct 23 2024, 7:56 am |
|
|
Non watery Gefilte fish. In oven
|
6 |
Tue, Oct 22 2024, 1:33 pm |
|
|
Paid Family Leave Advice Needed
|
3 |
Mon, Oct 21 2024, 9:36 am |
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
|  |
 |
|
 |
|
|
