Maybe I'm dreaming, but would warm air ovens work? Perhaps they'd need enough water vapor to prevent any drying. That way you could place the meat, etc on a stainless cooking vessel of some kind.
Another issue of some concern is that I gather food should either be kept below, what, 34 or 36 degrees or above some temp. Ah, found this:
http://www.idph.state.il.us/about/fdd/fdd_fs_foodservice.htm
Quote:
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Remember the danger zone: 41º F - 135º F. Potentially hazardous foods exposed to this temperature range for a cumulative total of more than 4 hours are not safe to eat.
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I'm wondering if the low temps could ever be a problem.