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Beef/Lamb
The USDA recommends cooking all ground beef to at least
Medium (160°F) doneness, or until centers are no longer pink.
Pork
Always cook until the internal temperature reaches 160°F
when tested with an instant-read thermometer.
Poultry
Poultry should be cooked to an internal temperature of
170°F for white meat and 180˚F for dark meat.
Ground poultry should be cooked to an internal tempera-
ture of 165–170°F.
Turkey breast should be cooked to an internal tempera-
ture of 170˚F.
Fully cooked ham should reach an internal temperature
of 140˚F.
Veal
Veal should be cooked to an internal temperature of
140°F.
USE AND CARE
Always allow the oven to cool completely before
cleaning.
1. Always unplug the oven from the electrical outlet
before cleaning.
2. After the oven cools, use a damp cloth or sponge to
clean interior and exterior surfaces.
3. Do not soak the inside of the oven or wash it in
running water, as this will cause serious damage to
the appliance.
4. Do not use any sharp or hard kitchen utensils on the
oven, as this could damage the surface of the
appliance.