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Forum
-> Household Management
-> Kosher Kitchen
amother
OP
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Sat, May 15 2021, 11:31 pm
I’m thinking of leaving my oven on about 200 as I don’t want it on too high over 2 days. Will I be able to get a deli roll or potatoes done? (I’ll obviously give it a lot of time to get ready)
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Ellie7
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Sun, May 16 2021, 12:45 am
Doubtful. The potatoes—maybe if they’re in for long enough. I don’t think there’s much chance of your deli roll cooking, though.
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tzimip
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Sun, May 16 2021, 4:11 am
That's how I bake my roast and potatoes every yomtov. Not sure about deli roll though
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amother
Cyan
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Sun, May 16 2021, 4:33 am
Bake in advance and reheat.
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amother
Gray
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Sun, May 16 2021, 6:47 am
amother [ Cyan ] wrote: | Bake in advance and reheat. |
Definitely this
I wouldn’t take a chance
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observer
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Sun, May 16 2021, 6:49 am
Being that boiling point is 212, most things will not cook at 200. Even if you do 250, potatoes would take a really really long time. Either bake everything in advance and warm up on 200 or leave the oven on a little higher.
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ra_mom
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Sun, May 16 2021, 6:54 am
Russet potatoes can take 8 hours and even then sometimes will still have a bite to them. Other things will cook just fine if you have the time. Yukon gold potatoes will soften and cook at that temperature but expect it to take a long while.
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FranticFrummie
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Sun, May 16 2021, 6:54 am
observer wrote: | Being that boiling point is 212, most things will not cook at 200. Even if you do 250, potatoes would take a really really long time. Either bake everything in advance and warm up on 200 or leave the oven on a little higher. |
THIS.
Anything less than that is a recipe for food poisoning. I've made that mistake, and found an inch of mold on everything in the morning.
I had to go knock on a friends door and invite myself over for the meals. It was super embarrassing. I'd rather eat cold tuna than go through that again.
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amother
Blush
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Sun, May 16 2021, 7:33 am
I leave my oven on 275 or 300 for YT and it is a nice balance between low enough to warm stuff up and also bake raw food if I don't make it before Yt. 200 won't be high enough.
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ra_mom
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Sun, May 16 2021, 7:47 am
At 250 you can make delicious chicken uncovered for 5 hours. Or minute steaks over Yukon gold potatoes covered for 7 hours.
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amother
Burgundy
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Sun, May 16 2021, 7:53 am
What about a frozen pizza from the supermarket and packaged blintzes?
Raw quiche?
What temperature could I safely leave oven on and cook these things?
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amother
Khaki
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Sun, May 16 2021, 8:08 am
amother [ Burgundy ] wrote: | What about a frozen pizza from the supermarket and packaged blintzes?
Raw quiche?
What temperature could I safely leave oven on and cook these things? | I would say 300
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ra_mom
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Sun, May 16 2021, 8:30 am
amother [ Burgundy ] wrote: | What about a frozen pizza from the supermarket and packaged blintzes?
Raw quiche?
What temperature could I safely leave oven on and cook these things? |
225-250
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asmileaday
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Sun, May 16 2021, 8:38 am
I leave my oven on 220 and have successfully cooked frozen raw salmon (about 1 1/2 to 2 hours) and small cubed potatoes in hot water for mashed potatoes (probably 5-6 hours).
I mostly bake and cook in advance and 220 is the prefect temperature for us to reheat and not dry out. It also doesn't make my kitchen hot at that temperature.
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amother
Forestgreen
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Sun, May 16 2021, 8:46 am
I leave my oven on 250. I tried roasting potatoes once, left them in for hours and they didn’t cook through. Low and slow meats work wonderfully at that temperature. I make fresh bbq ribs every yom tov and they’re delicious. Pretty much everything else is cooked/baked before and reheated in the 250 oven. Reheat the deli roll uncovered and it should crisp up a bit.
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exhausted
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Sun, May 16 2021, 9:13 am
amother [ Forestgreen ] wrote: | I leave my oven on 250. I tried roasting potatoes once, left them in for hours and they didn’t cook through. Low and slow meats work wonderfully at that temperature. I make fresh bbq ribs every yom tov and they’re delicious. Pretty much everything else is cooked/baked before and reheated in the 250 oven. Reheat the deli roll uncovered and it should crisp up a bit. |
This! I do exactly this every Yom Tov for years and it always works. I even put raw chicken in the morning before I go to Shul and come home to perfectly cooked chicken. I do it covered though.
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