8
How to Steam Food
(cont.)
Heating Chart
FOOD
Firm Vegetables (carrots, potatoes)
Soft Vegetables (squash, green peas)
Beef, Veal, Lamb
Ground Meats
Poultry
Pork
Fish
Times are approximate and based on 2 cups (500 ml) of food cut into 1-inch (2.5-cm) pieces.
To destroy harmful bacteria, cook meat to the minimum internal temperature.
For additional information on food safety, visit
www.fightbac.org
.
APPROXIMATE TIMES
15–20 minutes
10–15 minutes
10–15 minutes
15–20 minutes
15–20 minutes
15–20 minutes
10–15 minutes
MINIMUM INTERNAL TEMPERATURE
165°F (74°C)
165°F (74°C)
145°F (63°C)
165°F (74°C)
165°F (74°C)
160°F (71°C)
145°F (63°C)
TIPS:
• Cooked food should never stand at room temperature for more than 2 hours, and no more than 1 hour when the temperature is above
90°F (32°C).
• Prepared baby food should not be refrigerated for more than 24 hours for meat, poultry, fish, and eggs, and no more than 48 hours for
fruits and vegetables.
• Refrigerated or frozen foods should be reheated to an internal temperature of 165°F (74°C).
• Baby food should never be defrosted by being left at room temperature or in standing water.
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