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warming-ovens-msg - 6/1/08


Using warming ovens for SCA feasts.


NOTE: See also the files: ovens-msg, camp-ovens-msg, headcooks-msg, Fst-Menus-art, kitchen-clean-msg, fst-disasters-msg, Fst-Managemnt-art, feast-serving-msg.





This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.


This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org


I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.


The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.


Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).


Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org



Date: Fri, 5 Mar 1999 10:49:54 -0500

From: "Gaylin Walli" <gwalli at infoengine.com>

Subject: SC - warming ovens


Okay, I'm finalizing my preparation timing and things to do list

for a feast (70 people, 2 courses) I'm cooking at the end of this

month. I've been told that I have a warming oven available to me.

A big one. Only problem is, I've never used them before.


How can I best take advantage of this boon? What will benefit and

suffer from being put in a warming oven once it's been cooked? Can

I use it to reheat items that are precooked? Are there other things

I should consider? Any advice appreciated.



jasmine at infoengine.com



Date: Thu, 04 Mar 1999 08:11:49 -0800

From: Anne-Marie Rousseau <acrouss at gte.net>

Subject: Re: SC - warming ovens


hiya from Anne-Marie


we are asked about warming ovens.


I get one for my banquet this weekend. I plan on using it to hold food at a

servable temp. Specifically, we'll be making batches of frumenty, and as

they get ready, put them into the warming overn until they're all done.


That's what they're for, I hear...holding food at a safe but servable

temp. They usually have shelves, or atl east brackets to hold big

commerical baking sheets. I'm putting my frumenty into foil pans to sit on

said shelves.


good luck!

- --AM



Date: Fri, 05 Mar 1999 11:58:10 -0500

From: Philip & Susan Troy <troy at asan.com>

Subject: Re: SC - warming ovens


Gaylin Walli wrote:

> How can I best take advantage of this boon? What will benefit and

> suffer from being put in a warming oven once it's been cooked? Can

> I use it to reheat items that are precooked? Are there other things

> I should consider? Any advice appreciated.


Basic rules include not trying to reheat large, cold, perishable items,

like whole birds or chunks of beast, in the warming oven. They'll spend

a long time in the temperature zone where bacteria grow, and you don't

want that.


I'd say the best use for warming ovens would be to hold long-cooked

items like stews, placed in there while hot, for service, and for

warming/reheating things like breads and _small_ perishable pre-cooked

items like single-serving quiches (you _might_ even get away with a

nine-inch shelled tart if it's not too high), beef or veal birds, etc.


Basically you need to consider how high the food item is on a scale for

potential danger (on a scale from one to ten, with shortbreads being one

or less, and rare roast beast or salmon being much higher) and consider

how long the food is likely to spend with an interior temperature

between 40 degrees F. and 140 degrees F. High-risk foods should never be

allowed to spend more than two hours in this range, with one hour or

less being preferable.





Date: Fri, 5 Mar 1999 13:39:46 EST

From: RoseThstle at aol.com

Subject: Re: SC - warming ovens


Our barony has used a huge warming oven for years and with good success.

Specifically, one builds a fire and gets a good bed of hot coals started in

the oven itself..  A seperate fire is built to add to the coals as the

origianal coals burn.  Like charcoal in a grill for barbaqueing, there

shouldn't be flames, just a red hot glow.   You can determine the heat by how

many coals are added.   If this is your first time to use a warming oven, I

suggest you ask someone who has to be on hand to give you a hand on getting

it started.   It's not hard once you get the hang of it. Just some work.  It

gives the food a terrific flavor.





Date: Fri, 5 Mar 1999 19:49:51 -0000

From: "David Gavin" <ticoyama at globalnet.co.uk>

Subject: Re: SC - warming ovens


With reference to your warming oven,


They are for keeping food hot only although they will reheat bread. Do not

assume they will reheat food as they do not have enough heat to raise the

foods temperature fast enough through the bacteria danger zone to ensure

minimal bacteria growth, remembering that although the heat may well kill the

bacteria in the end, some leave toxins that themselves will cause food



Food should be held for as little time as possible, mainly because it will

continue to cook a little and will thus spoil.


keep anything inside covered with foil, or baking paper, this will stop

liquids from skimming over.


Warming ovens are great for heating plates & bowls.


Deep fried things will go soggy, loosing their crispness.


On the bacteria front, warming ovens are designed to keep food above

63 degrees C, at this point salmanella is not a problem.


Do not put your wonderfully cooked rare joint in to keep warm, it will be a

bugger to carve and will continue to cook.


Sliced meats if covered in gravy/sauce will keep but again the rare will

become well done in a very short time, Lamb suffers very much from being

held as it should never be more than medium.


Basically the idea of a warming oven is to allow you to assemble a meal and

then serve it all at once without the guests waiting for the veg to arrive

etc, if it is your oven and you know it well then you can get away with more

as you will know exactly how it treats food. A warming oven used properly is

a wonderful device and no kitchen should be without one.


Have a great evening and watch all marvel as the food arrives in volume at a

great rate of knots c/o the warming oven.


Dave Gavin



Date: Fri, 05 Mar 1999 21:17:16 -0600

From: Heitman <fiondel at fastrans.net>

Subject: Re: SC - warming ovens


>I've been told that I have a warming oven available to me.

>A big one. Only problem is, I've never used them before.



I've now read several posts on warming ovens. some I agree with, some I

vehemently don't.  Pretty standard for this list.


You don't give any information describing the device. Given the regional

differences in nomenclature, this could lead to significant differences in

the correctness of what we tell you. Can you elucidate?


The ONE thing I will advise is: if you don't know how to use a particular

piece of equipment, DON'T!  You have a better chance of problems than not.

The easiest place to get instructions on what you have is for and how to

use it is a purveyor of foodservice equipment. Tell them a brand name and

model number and they can tell you EXACTLY what you have and what it can

do. They will even give you recommendations on how to specifically enhance

your feast using that equipment.


Being that kind of a reference is how those people sell equipment. They are

a wonderful resource which we as cooks often overlook. (DON'T trust

somebody who rents the stuff. *most* of them don't know anything more than

what the thing is called and how much it rents for.)


If you can describe it here, I may be able to tell you more. But please,

don't try to do anything but hold already hot food, and for no more than 1

hour if possible.






Date: Tue, 26 Apr 2005 12:04:35 -0700

From: Susan Fox-Davis <selene at earthlink.net>

Subject: Re: [Sca-cooks] renting warmers

To: Cooks within the SCA <sca-cooks at ansteorra.org>


We don't typically have the budget for this kind of rental, but the one

time we were working in a kitchen which had them, we thought they were

brilliant!  And we were total heroes, all the hot food was by damn HOT!




Jadwiga Zajaczkowa / Jenne Heise wrote:


> My brother rented electric warmers for his wedding dinner (he's been a

> caterer and a friend of his did the catering). They were remarkably

> cheap to rent. Has anyone on the list done this for SCA events? I'm

> wondering if I can scrape up the rental out of my feast budget for June

> to relieve my autocrat's fears of cold food.



Date: Tue, 26 Apr 2005 15:36:53 -0400

From: patrick.levesque at elf.mcgill.ca

Subject: Re: [Sca-cooks] renting warmers

To: jenne at fiedlerfamily.net, Cooks within the SCA

        <sca-cooks at ansteorra.org>


I rented steam warmers for my last feast - they were about 20$ CAN each (rented

4) and I actually passed them in the site cost, not the feast cost, because I

had a rather small kitchen.


I don't understand how I lived without them before!!! :-) They are very useful

indeed and make planning a lot easier.




<the end>

Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org