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This question already has an answer here:

I am making manwiches for Halloween, how long can I keep it warm on the stove so that the kids can eat off and on during the day?

marked as duplicate by rumtscho Oct 31 '15 at 16:12

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  • Do you have a crock pot you can put the filling in? That would be the easiest solution so you don't have to watch and stir so much. – Catija Oct 31 '15 at 16:08
  • See also the tag wiki on food safety, cooking.stackexchange.com/tags/food-safety/info. Scroll down to "The most asked question: I left this out... is it still safe?". – rumtscho Oct 31 '15 at 16:13
  • This is not a duplicate -- it's how long the food can be held warm on a stove. ( stoves heat stuff, so it is not room temperature). – Joe Oct 31 '15 at 16:17
  • @Joe I wondered about that, the question doesn't really explain whether it's above or within the danger zone. Anyway, we also have questions concerned with keeping food permanently above it. I also linked the tag wiki, and made sure that it specifically addresses this case. But we can also link the questions of constant hot-keeping, or reopen and close with one of them as a target. – rumtscho Oct 31 '15 at 16:20
  • @rumtscho : Do we have a question of how long things can be kept heated on a buffet line? That'd be closer. – Joe Oct 31 '15 at 16:25
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The Danger Zone for food is between 5 C / 40 F and 60 C / 140 F.

Assuming that you cook your food first, you will exceed the recommended 75 C / 165 F initial heat, so keeping it hot above the danger zone even for hours is safe.

Whether it is a good idea to do so depends a lot on your dish...

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