Publicité
USING THE OVEN
COOKING WITH THE OVEN
COOKING WITH THE OVEN
The following pages will help you with the various oven controls. Your recipe will guide you on
which cooking modes are best. However, food safety (handling, cooking, storage) is very important
in preventing food-borne illness. The table below are recommendations to keep you and your family
safe.
FOOD ITEM
FOOD ITEM
GROUND MEATS (BEEF, VEAL, LAMB, PORK) 160°F [72°C]
BEEF, VEAL, LAMB ROAST, STEAKS, CHOPS
PORK ROAST, STEAKS, CHOPS
HAM
GROUND CHICKEN/TURKEY
WHOLE CHICKEN/TURKEY
POULTRY BREAST, ROASTS
POULTRY THIGHS & WINGS
STUFFING (cooked alone)
EGG DISHES
FISH & SHELLFISH
LEFTOVERS
CASSEROLES
•
Safe minimum internal temperatures per US Dept. of Agriculture Food Safety & Inspection
Services guidelines.
(CONTINUED)
SAFE MINIMUM INTERNAL TEMPERATURES
SAFE MINIMUM INTERNAL TEMPERATURES
Medium Rare - 145°F [63°C]
Medium - 160°F [72°C]
Well Done - 170°F [77°C]
Medium - 160°F [72°C]
Well Done - 170°F [77°C]
Un-cooked - 145°F [63°C]
Reheat cooked hams packaged in USDA-
inspected plants to 140 °F [60°C]
and all others to 165 °F [74°C]
165°F [74°C]
180°F [82°C]
165°F [74°C]
165°F [74°C]
165°F [74°C]
160°F [72°C]
145°F [63°C]
165°F [74°C]
165°F [74°C]
© 2022 Hestan Commercial Corporation
EN
33
Publicité
