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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)
Ground Meat & Meat mixtures
(Turkey, Chicken)
Duck and Goose
NOTE: Eggs (alone, not used in a recipe) – cook until yolk & white are firm
SPECIAL FEATURES
The Special Features function can be used to select the following special oven
features:
1. SAB => SABBATH MODE (for religious faiths with “no work” requirements on the
Sabbath).
2. OFS => OVEN OFFSET (used to calibrate the oven temperature).
3. dEG => °UNIT (used to select Farhenheit or Celsius).
4. Hr => CLOCK FORMAT (used to set the time of day format as 12:00
AM/PM
or
24:00).
5. Set => PRESET TEMPERATURE (it’s possible to save the standard preset
temperature per every cooking mode or to keep in memory the last used
temperature).
To select special features, follow the steps below:
•
Touch and hold [OPTIONS] and [TIME] keys for at least 3 seconds. Clock time
disappears and the following display is shown:
•
Touch the [INC] or the [DEC] key to scroll all available options described above,
until the desired one is found.
•
Touch [OPTIONS] key to edit the selected options.
•
Change the value by means of [INC] or [DEC] keys.