bworthey wrote:
> "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?

Yes. The only issue is keeping the lasagne from drying out, but covering
with foil ought to take care of that.

> 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.

I wish I knew for certain how it would affect the quality.

>> 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?

A lot will depend on how deep each casserole is.


--
Dave
www.davebbq.com