Waring CO900B manual Finished Cooking Temperatures, Beef/Lamb, Pork, Poultry, Veal

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Finished Cooking Temperatures

Always check internal temperature using an instant-read thermometer.

	Rare	Bright red	130°F
	Rare	center, lighter	130°F
		center, lighter
		pink to outside

	Medium	Light pink center,	160°F
	Medium	brown to outside	160°F
		brown to outside

	Well Done	Brown consistently	170°F+
	Well Done	throughout	170°F+
		throughout

Beef/Lamb

The USDA recommends cooking all ground beef to at least Medium (160°F) doneness, or until centers are no longer pink.

Pork

Always cook until the internal temperature reaches 160°F when tested with an instant-read thermometer.

Poultry

Poultry should be cooked to an internal temperature of 170°F for white meat and 180˚F for dark meat.

Ground poultry should be cooked to an internal tempera- ture of 165–170°F.

Turkey breast should be cooked to an internal tempera- ture of 170˚F.

Fully cooked ham should reach an internal temperature of 140˚F.

Veal

Veal should be cooked to an internal temperature of 140°F.

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Contents Convection Oven Important Safeguards Read ALL InstructionsFor Household Commercial USE Contents Grounding instructions Extension CordsIntroduction Parts and accessories 1513Timer Power Indicator Light RedOven Temperature Ready Indicator Light Green Function Control Knob and General Function GuidelinesTemperature Control Knob Wire RacksRotisserie RoastUpper Heating Elements Rotisserie SocketsRack Support Guides Lower Heating ElementsBefore using your oven Function guidelinesConvection Bake Rotisserie Trussing a chicken Roast Broil Oven Rack Position Diagram Bakeware Reference GuideTips and Hints Brining Finished Cooking Temperatures Beef/LambPork PoultryUse and care Installing and Replacing Oven Light Install or Replace the Oven LightRemoving the Oven Light Cover Replace the Oven Light CoverReference Charts Pastry Recipes ITALIAN-STYLE Meatloaf Wrapped in Bacon Rosemary chicken With garlic Hoisin-glazed cornish hens Rotisserie pork loin with sage-garlic rub Rotisserie garlic eye round Page Cod with ginger lime crust Salmon with honey soy glaze Braised short ribsPage Roasted root vegetables BrocColi and cheddar twice-baked potatoes Cheddar corn soufflÉ Page Spring vegetable quiche Page French bread/rolls To bakeFor rolls For loafFor baguettes Honey wheat rolls Focaccia romana Blueberry cinnamon pecan muffins Banana Walnut Loaf Cake Lemon Meringue Pie Page Pecan Pie PÂte BrisÉe Pie Pastry Mile-High Apple Pie Page Chocolate SoufflÉ Cake Page IB-8140