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Minimum Internal Cooking Temperatures
The minimum internal temperatures for foods to be
considered safe to eat, as determined by the U. S
Department of Agriculture Food Safety and Inspection
Service, are as follows:
Probe Care and Use
• To avoid damaging your probe, do not pull on the
cable when trying to remove it from a dish.
• Do not use tongs or other instruments to pry on the
probe when removing it or to ‘hammer’ the probe into
a food dish.
• Do not wash probe in the dishwasher; use warm,
soapy water instead to clean it.
• To prevent possible burns, wait until the oven has
cooled before trying to remove the probe from the
outlet.
• Do not store probe inside the oven.
Oven Functions
Tips for Bake
Preheating the Oven
Most cooking times in recipes are designed for a preheated
oven and require that the oven already be at a certain
temperature before cooking starts. Refer to your recipe for
preheating recommendations
. Preheating time depends on
the temperature setting and the number of racks in the
oven (refer also to “To Set the Ovens” on page 27).
Getting the Best Results
• Minimize opening the door:
• Use the built-in timer.
• Use the interior oven light.
• Use the bakeware recommended in the recipe.
• Store the broiler pan(s) outside the oven. An extra pan
without food, affects the browning and cooking.
• The type of pan used affects the browning:
• For tender, golden brown crusts, use light
non-stick/anodized or shiny metal pans.
• For brown crisp crusts, use dark non-stick/
anodized or dark, dull metal pans or glass
bakeware. These may require lowering the bake
temperature 25°F (14°C).
Bakeware Type
• Metal bakeware (with or without a non-stick finish),
heat-proof glass, glass-ceramic, pottery, or other
utensils are suitable for the oven.
• Suitable cookie sheets have a small lip on one side
only. Heavy sheets or those with more than one side
may affect the baking time.
• The 36" and 48" (914mm and 1219mm) ovens will hold
a full-sized commercial baking sheet (18" x 26")
(457mm x 660mm).
Fresh ground beef, veal, lamb, pork 160°F (71°C)
Beef, veal, lamb-roasts, steaks, chops
Medium rare 145°F (63°C)
Medium 160°F (71°C)
Well done 170°F (77°C)
Fresh pork-roasts, steaks, chops
Medium 155°F (68°C)
Well done 170°F (77°C)
Ham
Cook before eating 160°F (72°C)
Fully cooked, to reheat 145°F (63°C)
Poultry
Ground Chicken, Turkey 165°F (74°C)
Whole Chicken, Turkey 165°F (74°C)
Breasts, roasts 165°F (74°C)
Thighs and wings 165°F (74°C)
Stuffing (cooked alone or in bird) 165°F (74°C)
Egg dishes, casseroles 160°F (71°C)
Leftovers 165°F (74°C)
Figure 28: Preheat Indication