Internal Cooking Temperatures - DCS RDT-305 Use And Care Manual

OVEN USE

INTERNAL COOkING TEMPERATURES

food
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
Cook until yolk
and white are firm
160º F
160º F
165°F
160°F
145°F
160°F
170°F
160°F
170°F
140°F
Food
poultry
Chicken, Turkey-whole
Chicken, Turkey-dark meat
Poultry-breast
duck and Goose
stuffing
Cooked alone or in bird
sauces, soups, Gravies, Marinades
Used with raw meat,
poultry, or fish
seafood
Fin Fish Cook until opaque
and flakes easily with
a fork.
shrimp, should turn red and flesh
lobster, should become pearly
Crab opaque.
scallops should turn milky white
or opaque and firm.
Clam, Mussels, Cook until shells open.
oysters
Leftovers
oven
Temperature
180°F
180°F
170°F
180°F
165°F
Bring to a boil
165°F
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