Dacor Range Cooking manual Weights and Measures, A Word About Carry-Overcooking

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	F˚
Ground Beef, Pork, Veal, Lamb	160
Ground Turkey, Chicken	165
FRESH BEEF, VEAL, LAMB
Medium Rare	145
Medium	160
Well Done	170
POULTRY
Chicken and Turkey, Whole	180 in the thigh
Poultry Breasts, Roast	170
Poultry Thighs, Wings	180 in the thigh
Duck and Goose	180 in the thigh
PORK
Medium	160
Well Done	170
HAM
Fresh (raw)	160
Pre-cooked (to reheat)	140
EGG DISHES	160
FISH	145

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 below website 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.

59