DCS RDT-364GL - Manuel (Page 23)

21
OVEN USE
INTERNAL COOKING TEMPERATURES
Food Oven
Temperature
Egg and Egg Dishes
Eggs Cook until yolk
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
F Fo oo od d 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, Should turn red and flesh
Lobster, should become pearly
Crab opaque.
Scallops Should turn milky white
or opaque and firm.
Clam, Mussels, Cook until shells open.
Oysters
Leftovers 165°F