DCS RDS-366 Benutzerhandbuch
OVEN USE
22
SUGGESTED TEMPERATURES TO KEEP FOOD HOT
INTERNAL COOKING TEMPERATURES
Food
Oven
Temperature
Beef
Rare
150º - 155ºF
Medium
155º - 170ºF
Well Done
170º - 180ºF
Bacon
200º - 225ºF
Biscuits and Muffins
170º - 185ºF
(covered)
Casserole (covered)
170º - 200ºF
Fish and Seafood
170º - 200ºF
French Fried Foods
200º - 225ºF
Gravy or Cream Sauces 170º - 180ºF
(covered)
(covered)
Food
Oven
Temperature
Egg and Egg Dishes
Eggs
Cook until yolk
and white are firm
and white are firm
Egg Casseroles
160º F
Egg Sauces, Custards
160º F
Ground Meat and Meat Mixtures
Turkey, Chicken
165°F
Beef, Veal, Lamb, Pork
160°F
Fresh Beef, Veal, Lamb
Medium Rare
145°F
Medium
160°F
Well Done
170°F
Fresh Pork
Medium
160°F
Well Done
170°F
Roast Beef
Cooked commercially,
140°F
vacuum sealed, and
ready-to-eat
Food
Oven
Temperature
Poultry
Chicken, Turkey-whole
180°F
Chicken, Turkey-dark meat
180°F
Poultry-breast
170°F
Duck and Goose
180°F
Stuffing
Cooked alone or in bird 165°F
Sauces, Soups, Gravies, Marinades
Used with raw meat,
Bring to a boil
poultry, or fish
Seafood
Fin Fish
Cook until opaque and
flakes easily with a fork
Shrimp, Lobster,
Should turn red and flesh
Crab
should become pearly
opaque.
Scallops
Should turn milky white
or opaque and firm.
Clam, Mussels,
Cook until shells open.
Oysters
Leftovers
165°F
Food
Oven
Temperature
Lamb and Veal Roasts
170º-200ºF
Pancakes and Waffles
200º - 225ºF
(covered)
Potatoes
Potatoes
Baked
200ºF
Mashed (covered) 170º - 185ºF
Pies and Pastries
170ºF
Pizza (covered)
225ºF
Pork
170º - 200ºF
Poultry (covered)
170º - 200ºF
Vegetables (covered)
170º - 175ºF