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Food Service Temperature Guidelines from FSIS (USDA food Safety &
Inspection Service)
140 °F
(60 °C)
Ham, precooked (to Reheat)
165 °F
(74 °C)
Stuffing (cooked alone or
in bird)
145 °F
(63 °C)
Fresh beef, Veal, Lamb (medium
rare)
Leftovers & Casseroles
160 °F
(71 °C)
Ground Meat & Meat mixtures
(Beef, Pork, Veal, Lamb)
170 °F
(77 °C)
Fresh beef, Veal, Lamb
(well done)
Fresh beef, Veal, Lamb (medium)
Poultry breast
Fresh Pork (medium)
Fresh Pork (well done)
Fresh Ham (raw)
180 °F
(82 °C)
Chicken and Turkey
(Whole)
Egg Dishes
Poultry (thighs and
wings)
165 °F
(74 °C)
Ground Meat & Meat mixtures
(Turkey, Chicken)
Duck and Goose
NOTE: Eggs (alone, not used in a recipe) – cook until yolk & white are firm
CONVECTION ROAST TECHNIQUES
•
Do not preheat for Convection Roast. (This mean, “PREHEAT” indication is
automatically appear when the Convection Roast mode is selected, but place
food inside the oven before selecting the Cooking mode.)
•
Roast in a low-sided, uncovered pan.
•
When roasting whole chickens or turkey, tuck wings behind back and loosely tie
legs with kitchen string.
•
Use the 2-piece broil pan for roasting uncovered. (Without the 2-piece pan, may
have risk of fire with the drip of the fat from the meat.)
WARNING
Burn Hazard
Use an oven mitt to remove temperature probe.
Do not touch broil element.
Failure to do so can result in burns.
•
Use the probe or a meat thermometer to determine the doneness by checking
internal temperature (see Convection Roast Chart).
