Dacor Wall Ovens manual Teaspoons = 1 Tablespoon

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 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, they 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 food rest for 10 to 15 minutes after it comes out of the oven.

This will allow meat to retain its juices and baked goods to continue to set.

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