Temperature Guide, Meat Internal Temperatures

•Using Cooking pot on Top of Range: The cooking pot (without heating base) can be used for range top cooking. Place vessel on large range unit. Use medium to low heat. The use of low to medium heat will prevent foods from overcooking, reduce spattering and help retain natural juices. Do not use high heat except for bringing liquids to a boil. If cooking on a gas range, do not let flame extend up side of cooking pot. ALWAYS USE OVEN MITTS WHEN USING COOKING POT AND COVER ON RANGE UNIT.

•Cooking Meats: When cooking meats, preheat empty cooking pot over medium to medium-low heat for 2 to 3 minutes or until a drop of water sizzles in cooking pot. To prevent sticking of lean meats, you may wish to add a small amount of cooking oil. Add meat and brown as desired. Cover cooking pot and reduce heat to low for cooking on range top OR transfer cooking pot to heating base and cook at desired setting. The shortest cooking time will be at “HI.”

•Using Cooking pot in Oven: The cooking pot (without heating base) can be used in a conventional or convection oven up to preheated temperatures of 350°F/177°C. If cooking pot is to be covered, use only glass cover in oven. Cooking pot may be covered with aluminum foil for oven use. ALWAYS USE OVEN MITTS WHEN USING COOKING POT IN OVEN.

•DO NOT USE THE COOKING POT IN A MICROWAVE OVEN, OVER A CAMPFIRE OR UNDER AN OVEN BROILER UNIT TO PREVENT DAMAGE TO THE COOKING POT OR OVEN.

•Bread, Cakes & Desserts: Use an 8 x 4-inch or a 9 x 5-inch loaf pan. Check to ensure that your pan fits completely into the cooking pot before mixing any ingredients. To prevent condensation from dripping onto food while baking, place double layer of paper toweling and single layer of aluminum foil across top of cooking pot. Cover and bake according to recipe.

TEMPERATURE GUIDE

Be sure to cook foods to recommended food-safe temperatures. Always check with a meat thermometer to ensure that the center is cooked completely.

MEAT		INTERNAL TEMPERATURES
Beef	Rare	140°F/60°C
	Medium	160°F/71°C
	Well	170°F/76°C
Pork	Fresh	170°F/76°C
	Smoked	160°F/71°C
	Canned	140°F/60°C
Lamb		170°F to 180°F/76°C to 82°C
Veal		170°F/76°C
Poultry		180°F/82°C

TEMPERATURE GUIDE

MEAT

INTERNAL TEMPERATURES