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Operating the Oven
Care and Maintenance
Self Help
Getting Familiar...
Care and Maintenance
Self Help
Self Help
Getting Familiar...
Getting Familiar...
CAUTION
:
Many factors affect cooking performance.
Always check food for doneness before serving
Condensation
The oven vent is located above the oven door. It is
normal to see steam escaping from the vent and
condensation may collect on areas above the vent such
as the display.
High Altitude Baking
When cooking at high altitude, recipes and cooking
time will vary from the standard. For accurate
information, write the Extension Service, Colorado
State University, Fort Collins, Colorado 80521. There
may be a charge for the bulletins.
Temperature Sensor
Your new oven has an electronic temperature sensor
that accurately maintains the temperature selected.
Your previous oven may have had a mechanical
thermostat that drifted gradually to a higher
temperature. As a result, you may need to adjust your
favorite recipes when cooking in your new oven.
140° F (60° C)
• Ham, precooked (to reheat)
145° F (63° C)
• Fresh Beef, Veal, Lamb (medium rare)
160° F (71° C)
• Ground Meat & Meat Mixtures (Beef, Pork, Veal,
Lamb)
• Fresh Beef, Veal, Lamb (medium)
• Fresh Pork (medium)
• Fresh Ham (raw)
• Egg Dishes
Food Serving Temperature Guidelines from FSIS
(USDA Food Safety & Inspection Service)
165° F (74° C)
• Ground Meat & Meat Mixtures (Turkey, Chicken)
• Stuffi ng (cooked alone or in bird)
• Leftovers & Casseroles
170° F (77° C)
• Fresh Beef, Veal, Lamb (well done)
• Poultry breasts
• Fresh Pork (well done)
180° F (82° C)
• Chicken and Turkey, (whole)
• Poultry (thighs and wings)
• Duck and Goose
Note: Eggs (alone, not used in a recipe) - cook until yolk & white are fi rm.
Table 1: Food Temperature Guidelines
General Oven Tips