Weights And Measures; Minimum Safe Internal Temperatures For Various Foods - Dacor Wall Ovens Manual

3 teaspoons = 1 Tablespoon
4 Tablespoons =
1
5 ⁄ Tablespoons =
3
8 Tablespoons =
1 pint = 16 fluid ounces
1 ⁄ gallon = 64 fluid ounces
2
10 2 ⁄ Tablespoons =
3
12 Tablespoons =
16 Tablespoons = 1 cup

Minimum Safe Internal Temperatures for Various Foods

GROUND MEAT AND MEAT MIXTURES
Ground Beef, Pork, Veal, Lamb
Ground Turkey, Chicken
FRESH BEEF, VEAL, LAMB
Medium Rare
Medium
Well Done
POULTRY
Chicken and Turkey, Whole
Poultry Breasts, Roast
Poultry Thighs, Wings
Duck and Goose
PORK
Medium
Well Done
HAM
Fresh (raw)
Pre-cooked (to reheat)
EGG DISHES
FISH
Please note that the minimum safe internal temperatures are subject to change. This is due to the changing bacteria and the
temperatures required to eradicate it. Visit the website below for the most current information.
These cooking temperatures are from the USDA Meat and Poultry Hotline (800) 535-4555 or www.fsis.usda.gov
After foods are pulled out of the oven, they will continue to cook. Carry-over cooking affects all foods; the larger the item,
the longer the carry-over time. It is best to let the food rest for 10 to 15 minutes after it comes out of the oven.
This will allow meat to retain its juices and baked goods to continue to set.

Weights and Measures

1
⁄ cup
4
1
⁄ cup
3
1 ⁄ cup
2
2 ⁄ cup
3
3 ⁄ cup
4
A WORD ABOUT CARRY-OVER COOKING
134
1
1 Tablespoon = ⁄ fluid ounce
2
1 cup = 8 fluid ounces
1
1 cup = ⁄ pint
2
2 cups = 1 pint
1 quart = 32 fluid ounces
1 gallon = 128 fluid ounces
4 cups = 1 quart
2 pints = 1 quart
4 quarts = 1 gallon
180 in the thigh
180 in the thigh
180 in the thigh
F˚
160
165
145
160
170
170
160
170
160
140
160
145