Vulcan Materials cem20u ml-138078 ユーザーズマニュアル
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ELECTRIC COMBI OVEN
Safe Cooking Temperatures
After desired cooking temperature is reached, remove meat from heat source and let stand 10 to 15 minutes before
carving. The amount of time required for resting varies with the size of the cut of your meat. During this resting time, the
meat continues to cook (meat temperature will rise 5 to 20 degrees after it is removed from the heat source) and the
juices redistribute.
carving. The amount of time required for resting varies with the size of the cut of your meat. During this resting time, the
meat continues to cook (meat temperature will rise 5 to 20 degrees after it is removed from the heat source) and the
juices redistribute.
NOTE: For additional information on safe cooking temperatures, refer to USDA Safe Food Handling.
Beef and Lamb
Roasts, Steaks & Chops
Rare
120 to 125°F (49 to 52°C)
Center is bright red, pinkish toward the exterior portion.
Medium Rare
130 to 135°F (55 to 57°C)
Center is very pink, slightly brown toward the exterior portion.
Medium
140 to 145°F (60 to 63°C)
Center is light pink, outer portion is brown.
Medium Well
150 to 155°F (66 to 68°C)
Not pink.
Well Done
160°F (71°C) and above
Steak is uniformly brown throughout.
Ground Meat
160 to 165°F (71 to 74°C)
No longer pink but uniformly brown throughout.
Beef Brisket
160°F (71°C) and above
Casseroles and Left overs
165°F (74°C)
Poultry
Poultry (Chicken & Duck)
165°F (74°C)
Cook until juices run clear.
Turkey
165°F (74°C)
Juices run clear – leg moves easily.
Stuffing
(cooked alone or in turkey)
165°F (74°C)
Pork
Roasts, Steaks & Chops
Medium
140 to 145°F (60 to 63°C)
Pale pink center.
Well Done
160°F (71°C) and above
Steak is uniformly brown throughout.
Pork ribs, pork shoulders,
and pork loin
and pork loin
160°F (71°C) and above
Medium to well done.
Sausage (raw)
160°F (71°C)
No longer pink.
Ham
Raw
Raw
160°F (71°C)
Pre cooked
140°F (60°C)
Seafood
Fish (steaks, filleted or whole)
140°F (60°C)
Flesh is opaque, flakes easily.
Tuna, Swordfish, & Marlin
125°F (52°C)
Cook until medium rare.
(Do not overcook or the meat will become dry and lose its flavor.)
(Do not overcook or the meat will become dry and lose its flavor.)
Shrimp
Medium size, boiling
3 to 4 minutes
Cook until medium rare.
(Do not overcook or the meat will become dry and lose its flavor.)
(Do not overcook or the meat will become dry and lose its flavor.)
Large size, boiling
5 to 7 minues
Cook until medium rare.
(Do not overcook or the meat will become dry and lose its flavor.)
(Do not overcook or the meat will become dry and lose its flavor.)
Jumbo size, boiling
7 to 8 minutes
Cook until medium rare.
(Do not overcook or the meat will become dry and lose its flavor.)
(Do not overcook or the meat will become dry and lose its flavor.)
Lobster
Boiled, whole 1 lb.
12 to 15 minutes
Meat turns red and opaque in center when cut.
Broiled, whole 1 1/2 lbs.
3 to 4 minutes
Meat turns red and opaque in center when cut.
Steamed, whole 1 1/2 lbs.
15 to 20 minutes
Meat turns red and opaque in center when cut.
Baked, tails each
15 minutes
Meat turns red and opaque in center when cut.
Broiled, tails each
9 to 10 minutes
Meat turns red and opaque in center when cut.
Scallops
Bake
12 to 15 minutes
Milky white or opaque, and firm.
Broil
Milky white or opaque, and firm.
Clams, Mussels & Oysters
Point at which their shells open – throw away any that do not open.