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Frigidaire FGES3065PFB Use & Care Manual page 36

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Table 5:
cooking temperatures
Food Type
Ground meat and meat mixtures
Beef, Pork, Veal, Lamb
Turkey, Chicken
Fresh beef, veal, lamb
Medium rare +
Medium
Well Done
Poultry
Chicken and Turkey, whole
USDA recommended
minimum internal
Internal Temp.
160°F (71°C)
165°F (74°C)
145°F (63°C)
160°F (71°C)
170°F (77°C)
165°F (74°C)
Poultry Breasts, Roasts
165°F (74°C)
Poultry Thighs, Wings
165°F (74°C)
Duck and Goose
165°F (74°C)
Stuffing (cooked alone or in bird)
165°F (74°C)
Fresh Pork
160°F (71 °C)
Ham
Fresh (raw)
160°F (71 °C)
Pre-cooked (to reheat)
140°F (60°C
Eggs and egg dishes
Eggs
Cook until yolk and
white are firm
Eggs dishes
160°F (71°C)
Leftovers and Casseroles
165°F (74°C)
The U.S. Department of Agriculture
states, "Rare fresh beef is pop-
ular, but you should know that cooking it to only 140°F
(6O°C) means some food poisoning organisms
may sur-
vive." (Source: Safe Food Book, Your Kitchen Guide,
USDA Rev. June 1985.)
Visit the USDA Food Safety and Inspection website at
www.fsis.usda.gov
Setting
Slow Cook
(some models)
The slow cook feature is best for cooking at lower tempera-
tures for longer periods of time and works best for beef (ribs
and brisket), pork roasts, and poultry dishes.
Slow cook has two settings: Lo 225°F (108°C) and Hi 275°F
(135°C). Both settings can be used with the following
options:
Bake time
Bake time with delay start
Slow cook tips:
Slow cooking meats may result in the outside of the
meat turning dark; this is normal.
Completely thaw all frozen foods before cooking
When using a single oven rack, place in oven rack so
food is centered in oven.
Position multiple racks to accommodate
size of cooking
utensils when cooking multiple food items.
Add any cream or cheese sauces during the last hour of
cooking.
Do not frequently open the oven door or leave the oven
door open when checking food items. The more heat
that is lost, the longer the food will need to cook.
Cover foods to keep them moist or use a loose or
vented cover to allow foods to turn crisp or brown.
Roasts may be left uncovered so browning can occur.
Cook times will vary depending on the weight, fat
content, bone, and the shape of the roast.
Preheating the oven is not necessary.
To set slow cook:
1.
Position oven racks and cookware in oven. Close the
oven door.
.
.
Press slow cook (some models). HI will appear in the
oven display indicating the default setting is for high
heat. If a low setting is needed, press slow cook again
to select the LO setting and release.
Press start.
.
5.
To stop cooking at any time, press off.
Slow cook can be changed between Hi and Lo settings
by pressing slow cook to toggle between the two
settings. Press start to activate the new setting.

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