DCS I RGSC-305BL Manual Do Utilizador
SUGGESTED TEMPERATURES TO KEEP FOOD HOT
Food
Oven Temperature (oF)
Beef
Rare
150º - 155º
Medium
155º - 170º
Well Done
170º - 180º
Bacon
200º - 225º
Biscuits and Muffins (covered)
170º - 185º
Casserole (covered)
170º - 200º
Fish and Seafood
170º - 200º
French Fried Foods
200º - 225º
Gravy or Cream Sauces (covered)
170º - 180º
Oven Use
21
INTERNAL COOKING TEMPERATURES
Product
Oven Temperature (oF)
Food
Oven Temperature (oF)
Lamb and Veal Roasts
170º - 200º
Pancakes and Waffles (covered)
200º - 225º
Potatoes
Baked
200º
Mashed (covered)
170º - 185º
Pies and Pastries
170º
Pizza (covered)
225º
Pork
170º - 200º
Poultry (covered)
170º - 200º
Vegetables (covered)
170º - 175º
Product
Oven Temperature (oF)
Egg and Egg Dishes
Eggs
Cook until yolk
and white are firm.
and white are firm.
Egg Casseroles
160º
Egg Sauces, Custards
160º
Ground Meat and Meat
Mixtures
Mixtures
Turkey, Chicken
165º
Beef,Veal, Lamb, Pork
160º
Fresh Beef,Veal, Lamb
Medium Rare
145º
Medium
160º
Well Done
170º
Fresh Pork
Medium
160º
Well Done
170º
Roast Beef
Cooked commercially,
140º
vacuum sealed, and
ready-to-eat
ready-to-eat
Poultry
Chicken,Turkey-whole
180º
Chicken,Turkey-dark meat
180º
Poultry-breast
170º
Duck and Goose
180º
Stuffing
Cooked alone or in bird
165º
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.
and flakes easily
with a fork.
Shrimp, Lobster, Crab
Should turn red and
flesh should become
white opaque.
flesh should become
white opaque.
Scallops
Should turn milky
white or opaque and
firm.
white or opaque and
firm.
Clam, Mussels, Oysters
Cook until shells open.
Leftovers
165º