OVEN CONTROLS
Table 5: USDA recommended minimum internal cooking temperatures
Food Type | Internal Temp. |
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Ground meat and meat mixtures |
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Beef, Pork, Veal, Lamb | 160°F (71°C) |
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Turkey, Chicken | 165°F (74°C) |
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Fresh beef, veal, lamb |
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Medium rare + | 145°F (63°C) |
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Medium | 160°F (71°C) |
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Well Done | 170°F (77°C) |
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Poultry |
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Chicken and Turkey, whole | 165°F (74°C) |
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Poultry Breasts, Roasts | 165°F (74°C) |
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Poultry Thighs, Wings | 165°F (74°C) |
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Duck and Goose | 165°F (74°C) |
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Stuffing (cooked alone or in bird) | 165°F (74°C) |
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Fresh Pork | 160°F (71°C) |
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Ham |
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Fresh (raw) | 160°F (71°C) |
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140°F (60°C | |
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Eggs and egg dishes |
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Eggs | Cook until yolk and |
| white are firm |
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Eggs dishes | 160°F (71°C) |
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Leftovers and Casseroles | 165°F (74°C) |
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The U.S. Department of Agriculture states, “Rare fresh beef is pop- ular, but you should know that cooking it to only 140°F (60°C) means some food poisoning organisms may sur- vive.” (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.)
Visit the USDA Food Safety and Inspection website at www.fsis.usda.gov
Setting Slow Cook (some models)
The slow cook feature is best for cooking at lower tempera- tures for longer periods of time and works best for beef (ribs and brisket), pork roasts, and poultry dishes.
Slow cook has two settings: Lo 225°F (108°C) and Hi 275°F (135°C). Both settings can be used with the following options:
•Bake time
•Bake time with delay start
Slow cook tips:
•Slow cooking meats may result in the outside of the meat turning dark; this is normal.
•Completely thaw all frozen foods before cooking
•When using a single oven rack, place in oven rack so food is centered in oven.
•Position multiple racks to accommodate size of cooking utensils when cooking multiple food items.
•Add any cream or cheese sauces during the last hour of cooking.
•Do not frequently open the oven door or leave the oven door open when checking food items. The more heat that is lost, the longer the food will need to cook.
•Cover foods to keep them moist or use a loose or vented cover to allow foods to turn crisp or brown.
•Roasts may be left uncovered so browning can occur. Cook times will vary depending on the weight, fat content, bone, and the shape of the roast.
•Preheating the oven is not necessary.
To set slow cook:
1.Position oven racks and cookware in oven. Close the oven door.
2.Press slow cook (some models). HI will appear in the oven display indicating the default setting is for high heat. If a low setting is needed, press slow cook again to select the LO setting and release.
3.Press start.
4.To stop cooking at any time, press off.
5.Slow cook can be changed between Hi and Lo settings by pressing slow cook to toggle between the two settings. Press start to activate the new setting.
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