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Operating Your Oven
Using the Meat Probe (Cont.)
USDA Minimum Safe Internal Cooking
Temperatures for Various Foods
Ground Meat and Meat Mixtures
Beef, pork veal, lamb 160°F
Turkey, chicken 165°F
Fresh Beef, Veal and Lamb
Medium rare 145°F
Medium 165°F
Well Done 170°F
Poultry
Chicken and turkey, whole
(temperature taken in thigh)
180°F
Poultry breasts, roast 170°F
Poultry thighs, wings, legs 180°F
Duck and goose 180°F
Stufng 165°F
Fresh Pork
Medium 160°F
Well done 170°F
Ham
Fresh (raw) 160°F
Pre-cooked (reheat) 140°F
NOTE: The minimum safe internal cooking temperatures are
subject to change. There are changes in bacteria and the
temperatures required to eradicate them. For the most current
information, contact the USDA.
USDA Meat and Poultry Hot Line: (800) 535-4355
www.fsis.usda.gov
Dehydrating/Defrosting
Your oven can be used to dehydrate or defrost foods at
low heat settings in the Pure Convection mode.
warning
To avoid food poisoning, cook meats immediately after
defrosting them.
To dehydrate or defrost foods:
Adjust the racks to the appropriate level.1.
Place the food on the center of the oven rack. If you 2.
are dehydrating, prepare food as recommended, then
place it on a drying rack.
Press the 3. PURE CONV key.
To defrost meats, enter the temperature, up to 150°F, 4.
on the number keypad. To dehydrate, start by setting
the temperature according to the table below. When
dehydrating, you may need to experiment with higher
temperatures.
Press 5. START.
Food Type Dehydrating Temperature
Fruit 100°F
Vegetables 125°F
Meat 150°F
Dacor recommends that you use one of the timers to time
the process.
Dehydrating Tips
Equipment Recommended
Half sheet pan or jelly roll pan with ½” rim all the way •
around
Baking rack that ts inside the half sheet pan•
Cheesecloth•
Four quart sauce pot with lid•
Steamer basket that ts inside four quart saucepan. •
One that is perforated and opens up will work well.
Slotted spoon•
Paper towels•
Sharp knife•