DCS WDT-30 WDTI Operations Instructions download pdf (Page 12)

TEMPERATURE SETTINGS

FOOD TEMPERATURE SLIDE KNOB COVERED/

POSITION UNCOVERED

Beef**

Rare Low Moist Covered

Medium Med Moist Covered

Well Done Med Moist Covered

Bacon High Crisp Uncovered

Bread Dough Proofing Moist Covered

Casseroles Med Moist Covered

Chips High Crisp Uncovered

Cooked Cereal Med Moist Covered

Eggs Med Moist Covered

Fish, Seafood Med Moist Covered

Fried Foods (all) High Crisp Uncovered

Fruit Med Moist Covered

Garlic Bread, Rolls Low Moist Covered

Gravy, Cream Sauces Med Moist Uncovered

Ham Med Moist Covered

Lamb Med Moist Covered

Meat Loaf Med Moist Covered

Pancakes, Waffles High Moist Uncovered

Pies, one crust Med Moist Uncovered

Pies, two crust Med Crisp Uncovered

Pizza Med Crisp Uncovered

Pork Med Moist Covered

Potatoes, baked High Crisp Uncovered

Potatoes, hash browns High Crisp Uncovered

Potatoes, mashed Med Moist Covered

Poultry High Moist Uncovered

Vegetables Med Moist Covered

SUGGESTED TEMPERATURES TO KEEP FOODS HOT

**USDA/FSIS recommends an internal temperature of 145

F as the minimum doneness for beef. Use a portable

mea

t thermometer to check internal temperatures.

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DCS WDT-30 WDTI Operations Instructions Page 12