Thermador PSO301M Manual De Usuario
English 14
Recommended Minimum Internal Cooking
Temperatures
Temperatures
Probe Care and Use
•
To avoid damaging your probe, DO NOT pull on the
cable when trying to remove it from a dish.
cable when trying to remove it from a dish.
•
DO NOT use tongs or other instruments to pry on the
probe when removing it or to “hammer” the probe into a
food dish.
probe when removing it or to “hammer” the probe into a
food dish.
•
DO NOT wash the probe in the dishwasher; use warm,
soapy water instead to clean it.
soapy water instead to clean it.
•
To prevent possible burns, wait until the oven has
cooled before trying to remove the probe from the
outlet.
cooled before trying to remove the probe from the
outlet.
•
DO NOT store the probe inside the oven.
The minimum internal temperatures that foods must
reach to be considered safe to eat, as determined by the
U. S Department of Agriculture Food Safety and
Inspection Service, are as follows:
Fresh ground beef, veal, lamb, pork
reach to be considered safe to eat, as determined by the
U. S Department of Agriculture Food Safety and
Inspection Service, are as follows:
Fresh ground beef, veal, lamb, pork
160°F (72°C)
Beef, veal, lamb roasts, steaks, chops, venison,
ground venison
ground venison
Medium rare
145°F (63°C)
Medium 160°F
(71°C)
Well done
170°F (77°C)
Fresh pork roasts, steaks, chops
Medium 160°F
(72°C)
Well done
170°F (77°C)
Ham
Cook before eating
160°F (72°C)
Fully cooked, to reheat
140°F (60°C)
Poultry
Ground chicken, turkey
165°F (74°C)
Whole chicken, turkey
180°F (82°C)
Breasts, roasts
170°F (77°C)
Thighs and wings
180°F (82°C)
Stuffing (cooked alone or in bird)
165°F (74°C)
Egg dishes, casseroles
160°F (72°C)
Leftovers
165°F (74°C)