Today, while checking into the GE Monogram ranges, the woman on the phone told me they no longer make ovens that go below 170 degrees. She says it's some new regulation to protect people from getting salmonella poisoning. She said that their 48" range has an oven with a "proofing" feature that will go down to 140--although that seems way too high a temperature for proofing dough.
I called Viking and found out that the oven on their 30" range only goes to 170.
I tried to google this topic to find out if it's really true--that new ovens no longer go below 170. But I could find nothing.
Does anybody know anything about this?
It seems a shame that such a regulation exists. My 8-year-old Maytag goes down to 100. I have used this ultra-low feature many times, from proofing dough at 100 degrees, dehydrating herbs, or holding hot food at 140.