BlueStar BSEWO30ECSD 30 Inch Single French Door Electric Wall Oven

USE & CARE MANUAL - Page 8

For BSEWO30ECSD.

PDF File Manual, 46 pages, Read Online | Download pdf file

BSEWO30ECSD photo
Loading ...
Loading ...
Loading ...
8
Safe Minimum Internal Temperature Chart
Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can't see,
smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines
to keep food safe:
CleanWash hands and surfaces often.
SeparateSeparate raw meat from other foods.
CookCook to the right temperature.
ChillRefrigerate food promptly.
Cook all food to these minimum internal temperatures as measured with a food thermometer before removing
food from the heat source. For reasons of personal preference, consumers may choose to cook food to higher
temperatures. A holding temperature of 140 degrees or higher is recommended for food safety.
Product
Minimum Internal Temperature & Rest Time
Beef, Pork, Veal & Lamb
Steaks, chops, roasts
145 °F (62.8 °C) and allow to rest for at least 3 minutes
Ground meats
160 °F (71.1 °C)
Ham, fresh or smoked (uncooked)
145 °F (60 °C) and allow to rest for at least 3 minutes
Fully Cooked Ham
(to reheat)
Reheat cooked hams packaged in USDA-inspected
plants to 140 °F (60 °C) and all others to 165 °F (73.9
°C).
Product
Minimum Internal Temperature
All Poultry (breasts, whole bird, legs, thighs, and
wings, ground poultry, and stuffing)
165 °F (73.9 °C)
Eggs
160 °F (71.1 °C)
Fish & Shellfish
145 °F (62.8 °C)
Leftovers
165 °F (73.9 °C)
Casseroles
165 °F (73.9 °C)
Source: USDA.gov, Food Safety and Inspection Service, updated May 19, 2014
Loading ...
Loading ...
Loading ...