Keeping food warm

[james]

What temperature should an oven be for it to only keep food warm (vegetables, casseroles, etc.), but not keep cooking, or burn or dry everything out?

I am trying to cook things in advance and then leave them in the oven to stay warm for a party.

Thanks,
James

[DrakeRemoray]

Just looking at the specs of some warming drawers, they go from 80-225...
I also found this:
If food is held in the danger zone (4°C to 60°C / 40° to 140°F) for two hours or longer throw it out...

So it sounds like above 140...I would say 160.

Drake

[james]

Thanks for that -- I will let you know how it goes. Warm, not burned.
James

[james]

Probably no convection. Right?
James

[CanuckJim]

James,

I agree with Drake: 160 is about right. I'd keep things loosely covered with foil, though, to prevent drying. If it's a casserole or some such, I'd cover it with the lid slightly ajar.

Jim

[james]

Drew and Jim,
This worked great. Thanks. Talk about real-time advice. We had a pretty large party, and our kitchen and oven are small, so it took some juggleing just to get everything cooked and to keep it warm.

160ºF, with foil on open pans was just right. That's a keeper -- and should help with wood-fired cooking, if you want to cycle dishes through your oven and keep them warm before serving.
James

[Xabia Jim]

James, we use the warming oven at about that same temp. too.

One other trick we've used is to take the hot dish out of the oven, cover with foil and then towels or blankets until ready to serve....particularly good with meats you can take out a little early as they will still improve with sitting.