Sharp SWA2450GS Manuel D'utilisation page 22

OVEN USE
FOOD SERVICE TEMPERATURE GUIDELINES FROM FSIS
(USDA FOOD SAFETY & INSPECTION SERVICE)
FOOD
Precooked Ham (to reheat)
Fresh Beef, Veal, Lamb (medium rare)
Ground Meat & Meat mixtures
(Beef, Pork, Veal, Lamb)
Fresh beef, Veal, Lamb (medium)
Fresh Pork (medium)
Fresh Ham (to cook from raw)
Egg Dishes
Ground Meat & Meat mixtures (Turkey,
Chicken)
Stuffing (cooked alone or in bird)
Leftovers & Casseroles
Fresh Beef, Veal, Lamb (well done)
Poultry Breasts
Fresh Pork (well done)
Whole Chicken & Turkey
Poultry Thighs & Wings
Duck & Goose
E
Note: When cooking eggs alone rather than in a recipe, cook
USDA SAFE
until yolks and whites are firm.
TEMPERATURE
140°F (60°C)
Meat Thermometer
145°F (63°C)
Use a meat thermometer to determine whether meat, poultry and
fish are cooked to the desired degree of doneness. The internal
temperature, not appearance, should be used to determine
doneness.
160°F (71°C)
165°F (74°C)
170°F (77°C)
180°F (82°C)
22