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ABOUT FOOD SAFETY
Cook foods to safe temperatures recommended by the United
States Department of Agriculture (USDA). To check internal
temperature of foods to determine doneness, insert a temperature
probe in a thick or dense area away from fat or bone.
USDA RECOMMENDED TEMPERATURE
FOOD
beef, pork, veal and lamb steaks,
chops and roasts
ground meats
ground poultry
ham, fresh or smoked (uncooked)
ham (fully cooked, to reheat)
poultry breasts, whole bird, legs,
thighs, wings, giblets and stuffing
eggs
fish and shellfish
leftovers
casseroles
READ AND SAVE THESE INSTRUCTIONS
IMPORTANT SAFETY INSTRUCTIONS
MINIMUM INTERNAL
TEMPERATURE
145 °F and allow to rest
for at least 3 minutes
160 °F
165 °F
145 °F and allow to rest
for at least 3 minutes
165 °F
165 °F
160 °F
145 °F
165 °F
165 °F
FOR FUTURE REFERENCE
NOTE:
• ALWAYS use potholders to prevent burns when handling
utensils in contact with hot food. Heat from the food can
transfer through utensils to cause skin burns.
• Avoid steam burns by directing steam away from the face
and hands. Slowly lift the farthest edge of a dish covering
and carefully open cooking bags and popcorn bags away
from the face.
• Stay near the appliance when it is in use and check progress
frequently to avoid overcooking food.
• NEVER use the appliance for storing cookbooks or other
items.
• Select, store and handle food carefully to preserve its high
quality and minimize the spread of foodborne bacteria.
9
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