Loading ...
Loading ...
Loading ...
49OPERATION
ENGLISH
Recommended Probe Temperature Chart
Steam Function
Steam cooking uses the moist heat of steam to
cook food. This is an ideal cooking method for
delicate food items such as seafood, which can
lose nutrients when boiled.
The oven provides 3 methods of steam cooking:
Steam Bake, Steam Roast and Steam Sous Vide.
Pork & Ham
Fresh Pork
Insert in the thickest part, away
from bone, fat and gristle
Fresh Ham (Raw)
Precooked Ham (Reheat & Serve)
Leftovers & Casseroles
Leftovers
Insert in the thickest part of the
dish
Casseroles
Seafood
Whole Fish
Insert in the thickest part of the
fish
Fish Fillet (Side of Fish)
Fish Steaks or Portions
Category Examples of Food
Safe Internal
Temp.
Desired Doneness
Ground Meat &
Meat Mixtures
Meatloaf 160 ℉ (71 ℃)
-
Meatballs 165 ℉ (74 ℃)
Fresh Beef, Veal,
Lamb
Roasts 145 ℉ (63 ℃)
Rare: 120 ℉ (49 ℃)
Medium rare: 135 ℉ (57 ℃)
Medium: 140 ℉ (60 ℃)
Medium well: 150 ℉ (66 ℃)
Well done: 160 ℉ (71 ℃)
Poultry
Whole Chicken or Turkey
165 ℉ (74 ℃)-
Poultry Breasts or Roasts
Duck, Goose, Pheasant
Stuffing (Alone or in Bird)
Pork & Ham
Fresh Pork
145 ℉ (63 ℃)
Well done: 160 ℉ (71 ℃)
Fresh Ham (Raw) Well done: 165 ℉ (74 ℃)
Precooked Ham (Reheat &
Serve)
140 ℉ (60 ℃)-
Leftovers &
Casseroles
Leftovers
165 ℉ (74 ℃)-
Casseroles
Seafood Whole Fish
145 ℉ (62.8 ℃)-Fish Fillet (Side of Fish)
Fish Steaks or Portions
Category Examples of Food Probe Placement
en-us_main.book.book Page 49 Tuesday, January 31, 2023 5:37 PM
Loading ...
Loading ...
Loading ...