![background image](http://html.mh-extra.com/html/frigidaire/fgew3065pw/fgew3065pw_use-and-care-manual_21698021.webp)
21
OVEN CONTROLS
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.
2.
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.
3.
Press
start.
4.
To stop cooking at any time, press
off
.
5.
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.
Table 3:
USDA recommended minimum internal
cooking temperatures
Food Type
Internal Temp.
Ground meat and meat mixtures
Beef, Pork, Veal, Lamb
160°F (71°C)
Turkey, Chicken
165°F (74°C)
Fresh beef, veal, lamb
Medium rare +
145°F (63°C)
Medium
160°F (71°C)
Well Done
170°F (77°C)
Poultry
Chicken and Turkey, whole
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
(60°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