User Manual

English 14
Recommended Minimum Internal Cooking
Temperatures
Probe Care and Use
• To avoid damaging your probe, DO NOT pull on the
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.
• DO NOT wash the probe in the dishwasher; use warm,
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.
• 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 160°F (72°C)
Beef, veal, lamb roasts, steaks, chops, 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)