What temperature to keep food warm in oven?

blackcloud

Hello all,

I really can't cook but I am wondering, what temperature should I keep a Sunday roast beef dinner with all the vegetables in the oven all on a plate to keep it warm/hot and should I cover it with silver foil or anything? and should I put the oven on the oven symbol or the grill symbol? Everytime I have tried doing this I either end up having it too hot or too cold??? Hope someone can help?

VfM4meplse

Thread needs shifting to OS - there will be plenty of experience there.

chesky

Do you mean that you have cooked the roast beef from scratch, plus all thee vegetables? The residual heat from the oven will keep everything warm for ages after you turn it off. But you should really sit the beef on the table to rest before carving for about 20 minutes. The secret is : hot plates and hot gravy.

But why not just get everyone to the table as soon as it's ready?

redfox

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chesky

Have just re-read the OP (was half asleep before). It seems as though you are just trying to keep a plate of food in the oven and you'll never have a really tasty outcome I'm afraid. Just make sure the gravy is HOT and it might be edible.

CupOfChai

I'm guessing you're cooking a roast dinner from scratch, someone will be eating much later than the others for whatever reason e.g. they're at work, and you want to keep the dinner warm for them until they get home to have it?

What we always did was plate it up with everyone else's, cover in clingfilm, then the late person heats theirs up in the microwave when they get in. It's nicer to heat the gravy separately or make new and pour over after reheating the food though.

If you leave a plate of food keeping warm in an oven for some time it'll end up not very tasty at all.

meritaten

I do the same as cup of chai - dinging it doesn't dry it out like the oven does. but if you have to dish it up and keep it warm - then turn the oven down to as low as it will go, cover the meal tightly with tin foil and put it in the oven while its still hot.I would heat the gravy separately too - I have known it dry out completely in the oven making the meal inedible.

booter

And if you don't have a microwave, plate the dinner (minus gravy), cover with another plate and when it's time to re-heat, put the plates over a pan of simmering water. 5-10 minutes later, remove the now warm dinner (use oven gloves/tea towel - the plates get hot!) and just pour over the reheated/newly made gravy (proper old style - Nan used to do this with Grandad's dinner when he was on shifts )