Timeline for What temperature is the "warm" setting on a conventional oven?
Current License: CC BY-SA 3.0
13 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Nov 27, 2014 at 6:00 | answer | added | Chef | timeline score: 0 | |
| Jul 19, 2013 at 23:01 | vote | accept | Kewigro | ||
| Aug 28, 2012 at 22:39 | vote | accept | Kewigro | ||
| Jul 19, 2013 at 23:01 | |||||
| Aug 28, 2012 at 22:39 | vote | accept | Kewigro | ||
| Aug 28, 2012 at 22:39 | |||||
| Oct 19, 2011 at 21:22 | vote | accept | Kewigro | ||
| Aug 28, 2012 at 22:39 | |||||
| Oct 19, 2011 at 21:22 | vote | accept | Kewigro | ||
| Oct 19, 2011 at 21:22 | |||||
| Oct 19, 2011 at 21:22 | vote | accept | Kewigro | ||
| Oct 19, 2011 at 21:22 | |||||
| Oct 17, 2011 at 15:51 | history | tweeted | twitter.com/#!/StackCooking/status/125962021257756672 | ||
| Oct 17, 2011 at 15:37 | answer | added | Carl Gregory | timeline score: 2 | |
| Oct 15, 2011 at 4:21 | answer | added | Ray | timeline score: 2 | |
| Oct 15, 2011 at 3:26 | comment | added | Cascabel♦ | Most ovens I've seen go down to 200-225F or even below, and with all that water there keeping the temperature down, and the pan covered keeping the exposed parts protected... I don't think you have anything to worry about at the lowest known temperature. It'll still take a really long time for the interior to come up to temperature from frozen. | |
| Oct 15, 2011 at 3:14 | answer | added | AaronN | timeline score: 5 | |
| Oct 14, 2011 at 23:32 | history | asked | Kewigro | CC BY-SA 3.0 |