To keep cooked food warm in the oven safely without overcooking it, aim for a low, steady temperature in the 140–200°F (60–93°C) range.

Best temperature range (the quick scoop)

For most home ovens, these guidelines work well:

  • 140–150°F (60–65°C): Minimum safe temp to hold food (the “keep warm” zone, but some ovens don’t go this low or are inaccurate).
  • 170–180°F (77–82°C): Great general setting to keep food warm without much extra cooking; often the built‑in “Warm” setting.
  • 180–200°F (82–93°C): Better for hearty, saucy dishes like casseroles or stews that won’t dry out easily.

If your oven has a “Warm” or “Keep Warm” button, it usually lands somewhere between about 140–200°F, which is designed exactly for this purpose.

Safety rule: avoid the danger zone

Food safety matters just as much as texture:

  • Hot food should stay at or above 140°F (60°C) to keep it out of the bacterial “danger zone.”
  • Use an oven thermometer or probe if you can, since some home ovens run hot or cold.
  • If food has been sitting under 140°F for more than about 2 hours, it’s safer not to eat it (especially meat, dairy, rice, or eggs).

Mini guide by food type

These are typical “keep warm” oven temps that balance safety and quality:

[9][3][5] [3][5][9] [5][3] [3][5] [3]
Food type Oven temp to keep warm Tips
Roasts, poultry 170–200°F (77–93°C) Cover loosely with foil to prevent drying; check internal temp stays above 140°F.
Casseroles, lasagna, baked pasta 170–200°F (77–93°C) Keep covered; these dense, moist dishes handle higher temps well.
Breads, rolls, pastries 150–170°F (66–77°C) Lower temp so they don’t dry out or over‑brown; tent with foil if needed.
Soups, stews, sauces 170–180°F (77–82°C) Keep covered and stir occasionally; you can also hold them on the stovetop on low.
Fried foods (chicken, fries) 150–170°F (66–77°C) Place on a wire rack over a tray so they stay crisp rather than soggy.

Simple step‑by‑step example

Imagine you’ve made a pan of roasted chicken and sides, and guests are 30–45 minutes away:

  1. Set the oven to about 170–180°F (or the “Warm” setting).
  2. Cover the chicken and most sides loosely with foil so they don’t dry out.
  3. Put everything in the oven on the middle rack.
  4. Check at about 20–30 minutes: food should still be moist and above 140°F in the center.

This keeps your meal hot and safe, but doesn’t push it into a new round of cooking.

Information gathered from public forums or data available on the internet and portrayed here.