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USDA Cooking Guidelines
NOTE:
The United States Department of Agriculture recommends that meat and poultry
be cooked to the following internal temperatures to be sure any harmful bacteria has
been killed. Ground turkey and chicken should be cooked to an internal temperature of
165˚F/74˚C and ground beef, veal, lamb and pork be cooked to an internal temperature
160˚F/71˚C. Whole chicken and turkey should be cooked to an internal temperature of
180˚F/82˚C; 170˚F/77˚C for the breast. Goose and duck should be cooked to an internal
temperature of 180˚F/82˚C. Fresh beef, veal and lamb, etc., should be cooked to an internal
temperature of at least 145˚F/63˚C. Fresh pork should be cooked to an internal temperature
of at least 160˚F/71˚C. When re-heating meat and poultry products, they should also be
cooked to an internal temperature of 165˚F/74˚C.
User Maintenance Instructions
This appliance requires little maintenance. It contains no user serviceable parts.
Do not try to repair it yourself. Any servicing requiring disassembly other than cleaning
must be performed by a qualified appliance repair technician.
14620_crux_Deep 12x12 copper ti Skillet_Macys_IM R3.indd 13
14620_crux_Deep 12x12 copper ti Skillet_Macys_IM R3.indd 13
2020-11-17 10:44 AM
2020-11-17 10:44 AM
