Cooking multiple dishes and getting them on the table at the same time can be quite a feat. You must keep dishes that are ready early warm until serving time, since food that is allowed to cool may allow bacteria to grow and lead to food poisoning. Tepid food also isn't very appetising if the dish is meant to be served piping hot. Cooked food can be warmed in an oven without drying it out if the oven is set to a low temperature, which provides heat without overcooking the food.
Preheat the oven to 110C. For meat, lower the oven's temperature to 70C, as meat easily dries out when exposed to high heat.
Place the food dish in the oven, and insert a clean food thermometer into the food.
Periodically check the food thermometer to ensure the food remains at least 60C, since lower temperatures may allow bacteria to breed.
Put on an oven glove and remove the food dish. Serve immediately after removing from the oven, and turn off the oven.
Do not leave the food in the oven for longer than 10 minutes, as continuous exposure to heat absorbs the moisture of the food.