EN
©2021 Hestan Commercial Corporation
10
USING THE WARMING DRAWER
(continued)
DEFROSTING
DEFROSTING
It is possible to defrost foods in the warming drawer, but a low temperature setting of 100 or 125°F
[38 or 52°C] is recommended. Be sure to place your food item on a plate or other receptacle to
catch any melting water.
PROOFING
PROOFING
Proofing of bread dough should be done at a low temperature of 100°F [38°C]. Depending on the
dough type, you may also need added moisture during the prove. Place 1 cup [250 ml] of very hot
water in a small glass measuring cup or small bowl inside the warming drawer next to your dough.
This will add moisture and will keep the dough soft during rising. Place the bowl of dough in the
warming drawer and close.
The warming drawer features a moisture control system of
small vents on the inside face of the drawer. Loosen the
thumbscrew and slide the shutter left or right to adjust
the amount of moisture inside the drawer. Re-tighten the
thumbscrew.
FOOD WARMING
FOOD WARMING
Food recommended for warming: meat, chicken, fish, sauces,
vegetables, side dishes and soups, breads, pizza.
• To avoid spills, do not overfill the dishes.
• Arrange the dishes in the drawer and close it carefully so
that any liquids do not spill.
• It is advisable not to warm food for more than an hour to
prevent it from losing nutritional value.
• If food will be held for more than one hour, it must be held at 140°F [60°C] or above.
Cover moist food and liquids with a lid or heat-resistant cling film. This will prevent the moisture
from escaping, condensation from forming, and moisture settling on the outside of the dishes.
Do not cover roast or fried dishes which need to stay crisp. Keep these dishes hot at high
temperatures.
SLOW COOKING
SLOW COOKING
NOTICE
THIS COOKING METHOD IS LIMITED BY THE MAXIMUM TIME INTERVAL
OF THE CONTROL (4 HOURS). IF YOUR RECIPE REQUIRES A LONGER
TIME, YOU WILL HAVE TO RESTART THE UNIT AGAIN AFTER THE INITIAL
4 HOURS.
Slow cooking is ideal for cooking tender meat which needs to be medium rare or rare. This cooking
method means the meat will always be pink inside. This does not, however, mean that the meat is
raw or undercooked.
• This cooking method not only keeps the juices inside, but it also makes it easy to keep the meat
hot.
• Suitable dishes to use: glass, porcelain or ceramic with a lid.
PROCEDURE
1. Preheat the warming drawer with the chosen dish at 200°F [93°C] for 15 minutes.
2. Heat some butter or oil in a pan. Brown the meat well for the time indicated in the table, then
place it immediately in the preheated pan and cover with the lid.
3. Restart the control between 150/200°F [65/93°C] for the time required to finish the cooking.
(See notice above regarding cooking times longer than 4 hours).
THUMBSCREW
MOISTURE
CONTROL
VENTS
