Food Service Temperature Guidelines From Fsis - Haier HCW3260AES User Manual

FOOD AND THICKNESS
Sausage - fresh
Ham Slice (½")
Seafood
Fish Filets, 1"
Buttered
Lamb
Chops (1")
Medium Rare
Medium
Well
Bread
Garlic Bread, 1" slices
Garlic Bread, 1" slices
* Broiling and convection broiling times are approximate and may vary slightly
Cooking times are indicative and also depend on the thickness and the starting temperature of
the meat before cooking .

FOOD SERVICE TEMPERATURE GUIDELINES FROM FSIS

(USDA FOOD SAFETY & INSPECTION SERVICE)
140°F Ham, precooked ( to Reheat)
(60°C)
145°F Fresh beef, Veal, Lamb (medium
(63°C) rare)
Ground Meat & Meat mixtures
(Beef, Pork, Veal Lamb)
Fresh beef, Veal, Lamb (medium)
Fresh Pork (medium)
160°F
(71°C)
Fresh Ham (raw)
Egg Dishes
Ground Meat & Meat mixtures
(Turkey, Chicken)
NOTE: Eggs (alone, not used in a recipe) – cook until yolk & white are firm
Meat Thermometer
On models without a temperature probe, 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.
BROIL
RACK
SETTING
POSITION
°F (°C)
5 5
5 5
4 4
5 5
5 5
5 5
4 5
3 5
INTERNAL TEMP.
°F (°C)
160 (71)
160 (71)
Cook until
opaque & flakes
easily with fork
145 (63)
160 (71)
170 (77)
Stuffing (cooked alone or in
bird)
165°F
(74°C)
Leftovers & Casseroles
Fresh beef, Veal, Lamb (well
done)
170°F
(77°C) Poultry breast
Fresh Pork (well done)
Chicken and Turkey (Whole)
180°F Poultry (thighs and wings)
(82°C)
Duck and Goose
TIME TIME
SIDE 1 SIDE 2
(MIN.)* (MIN.)*
5-7 3-5
4-6 3-5
10-14 Do not
turn
5-7 4-6
6-8 4-6
7-9 5-7
2-2,30
4-6
31