"Dave Bugg" > wrote in message
...
> bworthey wrote:
>
> It will take longer; but a lot depends on the oven.

And since I have never cooked in/on these ovens/stoves this makes me very
nervous. Thinking of running at least one test pan through there at some
point.

>
>> The church where
>> I'll be cooking also has one of the things to keep food warm (not
>> sure what the correct name is),
> Unless those ovens can reheat the lasagna to 165 within one hour, and they
> aren't typically designed to do so, then you need to use a different
> method to reheat. Once you have don the reheating, they can be held in the
> holding ovens -- which are designed to HOLD the temperature of food -- for
> up to 4 to 6 hours.

So you're saying that once I get the lasagna cooked that I should be able to
hold the lasagna warm/servable temperature for up to 4 hours before I need
to serve it? If that's the case then, that'll be great. I don't want to
have to run into a timing issue with this. This is a very timed out event
since it is a dinner theater, I don't want any disaters! I'm planning on
getting the lasagna cooked ahead of time, just didn't know how I'd reheat
it. Will holding it in there at that temp do anything to the quality of it,
I guess you could say? I htink you know what I'm trying ot ask here.


>
> If the holding ovens are ALSO designed to reheat as well as to hold -- and
> there are some designed to do so -- the thermostat will go above 300F.

Not sure about that, but I'll have to check that out tomorrow when I go by
there. If this is the case, reheating them I mean, what sort of time frame
am I looking at for that? Around an hour? But would this be ideal,
reheating it in this holding oven?

Thanks for all the info!

B-Worthey


>
> --
> Dave
> www.davebbq.com
>