DCS RDT-366 - 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
Food 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