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

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3 teaspoons = 1 Tablespoon

4 Tablespoons =

⁄

Tablespoons =

8 Tablespoons =

1 pint = 16 fluid ounces

⁄

gallon = 64 fluid ounces

⁄

Tablespoons =

12 Tablespoons =

16 Tablespoons = 1 cup

Minimum Safe Internal Temperatures for Various Foods

GROUND MEATS AND MEAT MIXTURES

Beef, Pork, Veal, Lamb

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)

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 below website for the most current information.

These cooking temperatures are from the USDA Meat and Poultry Hotline

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, making it easier to cut and cook to a safe temperature to serve.