Weights and Measures

3 teaspoons = 1 Tablespoon

1 Tablespoon = 1/2 fluid ounce

4 Tablespoons = 1/4 cup

1 cup = 8 fluid ounces

5 1/3 Tablespoons = 1/3 cup

1 cup = 1/2 pint

8 Tablespoons = 1/2 cup

2 cups = 1 pint

1 pint = 16 fluid ounces

1 quart = 32 fluid ounces

1/2 gallon = 64 fluid ounces

1 gallon = 128 fluid ounces

10 2/3 Tablespoons = 2/3 cup

4 cups = 1 quart

12 Tablespoons = 3/4 cup

2 pints = 1 quart

16 Tablespoons = 1 cup

4 quarts = 1 gallon

Minimum Safe Internal Temperatures for Various Foods

GROUND MEAT AND MEAT MIXTURES

 

 

Beef, Pork, Veal, Lamb

160

 

 

Turkey, Chicken

165

 

 

Fresh Beef, Veal, Lamb

 

 

 

Medium Rare

145

 

 

Medium

160

 

 

Well Done

170

 

 

Poultry

 

 

 

Chicken and Turkey, Whole

180

 

 

Poultry Breasts, Roast

170

 

 

Poultry Thighs, Wings

180

 

 

Duck and Goose

180

 

 

Pork

 

 

 

Medium

160

 

 

Well Done

170

 

 

Ham

 

 

 

Fresh (raw)

160

 

 

Pre-cooked (to reheat)

140

 

 

Please note that the minimum safe internal temperatures are subject to change. This is due to the changing bacteria and the temperatures required to eradicate it. Visit the website below for the most current information.

These cooking temperatures are from the USDA Meat and Poultry Hotline

(800) 535-4555 or www.fsis.usda.gov

A WORD ABOUT CARRY-OVER COOKING

After foods are pulled out of the oven, it will continue to cook. Carry-over cooking affects all foods- the larger the item, the longer the carry- over time. It is best to let the foods rest after it comes out of the oven for 10 to 15 minutes. This will allow meat to retain its juices and baked goods continue to set, making it easier to carve and cook to a safe temperature to serve.

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Dacor ERD60, ERD36, ERD30, ERD48 manual Weights and Measures, Ground Meat and Meat Mixtures