Food Service Temperature Guidelines From Fsis; Oven Care; General Cleaning - Sharp SWA3052DS Operation Manual

OVEN USE
FOOD SERVICE TEMPERATURE
GUIDELINES FROM FSIS (USDA FOOD
SAFETY & INSPECTION SERVICE)
140°F (60°C) Ham, precooked ( to Reheat)
145°F (63°C) Fresh beef, Veal, Lamb (medium 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)
Stuffing (cooked alone or in bird)
165°F (74°C)
Leftovers & Casseroles

OVEN CARE

GENERAL CLEANING

IMPORTANT: Before Cleaning, make sure all controls are off
and the oven is cool. Always follow the instructions printed on
the label of the cleaning products.
USING THE CLEANING CHART
1 Locate the number of the part to be cleaned in the following
illustration.
2 Find the part name in the chart.
• Use the cleaning method in the left column if the oven is
black or white.
• Use the cleaning method in the right column if the oven
is stainless steel.
3 Match the letter with the cleaning method on following chart.
E
Fresh beef, Veal, Lamb (well done)
170°F (77°C)
Poultry breast
Fresh Pork (well done)
Chicken and Turkey (Whole)
Poultry (thighs and wings)
180°F (82°C)
Duck and Goose
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.
STAINLESS STEEL OVEN
PART
1 Control Panel
2 Door Cooling Vent
3 Side Trim
4 Bottom Trim
5 Door Frame
6 Door Handle
7 Interior Door Window
8 Door Front
9 End Caps
10 Interior Oven Door
11 Oven Front Frame
12 Oven Cavity
13 Door Gasket
14 Oven Cooling Vents
22
CLEANING METHOD
C-G
E
D
D
E
G
F
C & G
D
E
E
E
B
D