Suggested Temperatures To Keep Food Hot; Internal Cooking Temperature - DCS RGSC-305SS Manuel D'utilisation Et D'entretien

OVEN USE

SUGGESTED TEMPERATURES TO KEEP FOOD HOT

Food
Beef
Rare
Medium
Well Done
Bacon
Biscuits and Muffins (covered)
Casserole (covered)
Fish and Seafood
French Fried Foods
Gravy or Cream Sauces (covered)
INTERNAL COOKING TEMPERATURES
Product Oven Temperature
Egg and Egg Dishes
Eggs
Egg Casseroles
Egg Sauces, Custards
Ground Meat and Meat
Mixtures
Turkey, Chicken
Beef, Veal, Lamb, Pork
Fresh Beef, Veal, Lamb
Medium Rare
Medium
Well Done
Fresh Pork
Medium
Well Done
Roast Beef
Cooked commercially,
vacuum sealed, and
ready-to-eat
Oven Temperature
Food
(ºF)
Lamb and Veal Roasts
150º - 155º Pancakes and Waffles (covered)
155º - 170º
Potatoes
170º - 180º
200º - 225º
170º - 185º
Pies and Pastries
170º - 200º
Pizza (covered)
170º - 200º
Pork
200º - 225º Poultry (covered)
170º - 180º Vegetables (covered)
Product
(ºF)
Poultry
Chicken, Turkey-whole
Cook until
yolk and
Chicken, Turkey-dark meat
white are
Poultry-breast
firm.
160º
Duck and Goose
160º
Stuffing
Cooked alone or in bird
Sauces, Soups, Gravies,
165º
Marinades
160º
Used with raw meat,
poultry, or fish
145º
Seafood
160º
Fin Fish
170º
160º Shrimp, Lobster, Crab
170º
Scallops
140º
Clam, Mussels, Oysters
open.
Leftovers
21
Oven Temperature
Baked
Mashed (covered)
Oven Temperature
(ºF)
Bring to a boil
Cook until opaque
and flakes easily
with a fork.
Should turn red and
flesh should become
white opaque.
Should turn milky
white or opaque and
firm.
Cook until shells
(ºF)
170º - 200º
200º - 225º
200º
170º - 185º
170º
225º
170º - 200º
170º - 200º
170º - 175º
180º
180º
170º
180º
165º
165º