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Oven Use
SUGGESTED TEMPERATURES TO KEEP FOOD HOT
| Food | Oven Temperature (oF) |
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| Beef |
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| Rare |
| 150º - 155º |
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| Medium |
| 155º - 170º |
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| Well Done |
| 170º - 180º |
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Bacon |
| 200º - 225º |
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Biscuits and Muffins (covered) | 170º - 185º |
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Casserole (covered) |
| 170º - 200º |
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Fish and Seafood |
| 170º - 200º |
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French Fried Foods |
| 200º - 225º |
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Gravy or Cream Sauces (covered) | 170º - 180º |
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| Food | Oven Temperature (oF) |
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Lamb and Veal Roasts |
| 170º - 200º |
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Pancakes and Waffles (covered) | 200º - 225º |
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Potatoes |
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| Baked |
| 200º |
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| Mashed (covered) |
| 170º - 185º |
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Pies and Pastries |
| 170º |
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Pizza (covered) |
| 225º |
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Pork |
| 170º - 200º |
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Poultry (covered) |
| 170º - 200º |
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Vegetables (covered) |
| 170º - 175º |
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INTERNAL COOKING TEMPERATURES
Product | Oven Temperature (oF) | |||
| Egg and Egg Dishes |
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| Eggs | Cook until yolk | |
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| and white are firm. | |
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| Egg Casseroles | 160º |
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| Egg Sauces, Custards | 160º |
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| Ground Meat and Meat |
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| Mixtures |
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| Turkey, Chicken | 165º |
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| Beef,Veal, Lamb, Pork | 160º |
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| Fresh Beef,Veal, Lamb |
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| Medium Rare | 145º |
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| Medium | 160º |
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| Well Done | 170º |
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| Fresh Pork |
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| Medium | 160º |
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| Well Done | 170º |
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| Roast Beef |
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| Cooked commercially, | 140º |
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| vacuum sealed, and |
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| Product | Oven Temperature (oF) |
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| Poultry |
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| 180º |
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| 180º |
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| 170º |
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| Duck and Goose |
| 180º |
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| Stuffing |
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| Cooked alone or in bird | 165º |
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| Sauces, Soups, Gravies, |
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| Marinades |
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| Used with raw meat, |
| Bring to a boil |
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| poultry, or fish |
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| Seafood |
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| Fin Fish |
| Cook until opaque |
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| and flakes easily |
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| with a fork. |
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| Shrimp, Lobster, Crab |
| Should turn red and |
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| flesh should become |
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| white opaque. |
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| Scallops |
| Should turn milky |
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| white or opaque and |
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| firm. |
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| Clam, Mussels, Oysters |
| Cook until shells open. |
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| Leftovers |
| 165º |
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