Electrolux EW30DS80RS Complete Owner s Guide English - Page 33

Food Type, Internal Temp.

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Setting Oven Controls 33 4. Press UPPER OVEN to light up the available cooking modes keys. 5. Press conv roast. 6. Enter 3 2 5 using the numeric keypad. 325 7. Press cook options. 8. Press probe. The default temperature of 170ºF appears in the display 9. Enter 1 8 0 using the numeric keypad to change the probe setting. 10. Press START enter. 11. During the cooking process, the actual meat probe temperature will display by default. To view the target temperature, press probe once. After 6 seconds the display will show the actual meat probe temperature. If the target temperature needs to be changed during the cooking process, press probe once and use the numeric keys to adjust the target temperature. Press START enter to accept any change. 12. The oven control will chime when the internal target temperature is reached. By default the oven will automatically change to a keep warm setting. Keep warm will maintain the oven temperature at 170°F (76°C). 13. Press CANCEL off to stop cooking at any time. 180 Table 7: USDA recommended minimum internal cooking temps Food Type Ground meat and meat mixtures Beef, Pork, Veal, Lamb Turkey, Chicken Fresh beef, veal, lamb Medium rare + Medium Well Done Poultry Chicken and Turkey, whole Poultry Breasts, Roasts Poultry Thighs, Wings Duck and Goose Stuffing (cooked alone or in bird) Fresh pork-roasts, steaks, and chops Medium Well Done Ham Fresh (raw) Pre-cooked (to reheat) Eggs and egg dishes Eggs Eggs dishes Leftovers and Casseroles Internal Temp. 160°F (71°C) 165°F (74°C) 145°F (63°C) 160°F (71°C) 170°F (77°C) 165°F (74°C) 165°F (74°C) 165°F (74°C) 165°F (74°C) 165°F (74°C) 160°F (71°C) 170°F (77°C) 160°F (71°C) 140°F (60°C) Cook til yolk/white firm 160°F (71°C) 165°F (74°C) The U.S. Department of Agriculture states, "Rare fresh beef is popular, but you should know that cooking it to only 140°F (60°C) means some food poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.) The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For beef medium 160°F, well done 170°F. Visit the USDA Food Safety and Inspection web site at www.fsis.usda.gov

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Setting Oven Controls
33
4.
Press
UPPER OVEN
to light up the
available cooking modes keys.
5.
Press
conv roast
.
6.
Enter
3 2 5
using the numeric keypad.
325
7.
Press
cook options.
8.
Press
probe
. The default temperature of
170ºF appears in the display
9.
Enter
1 8 0
using the numeric keypad to
change the probe setting.
180
10.
Press
START enter.
11.
During the cooking process, the actual
meat probe temperature will display by
default. To view the target temperature,
press
probe
once. After 6 seconds the
display will show the actual meat probe
temperature. If the target temperature
needs to be changed during the cooking
process, press
probe
once and use the
numeric keys to adjust the target
temperature. Press
START
enter to
accept any change.
12.
The oven control will chime when the
internal target temperature is reached.
By default the oven will automatically
change to a keep warm setting. Keep
warm will maintain the oven temperature
at 170°F (76°C).
13.
Press
CANCEL off
to stop cooking at
any time.
Table 7:
USDA recommended minimum internal cooking temps
Food Type
Internal Temp.
Ground meat and meat mixtures
Beef, Pork, Veal, Lamb
Turkey, Chicken
160°F (71°C)
165°F (74°C)
Fresh beef, veal, lamb
Medium rare +
Medium
Well Done
145°F (63°C)
160°F (71°C)
170°F (77°C)
Poultry
Chicken and Turkey, whole
Poultry Breasts, Roasts
Poultry Thighs, Wings
Duck and Goose
Stuffing (cooked alone or in bird)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
Fresh pork-roasts, steaks, and chops
Medium
Well Done
160°F (71°C)
170°F (77°C)
Ham
Fresh (raw)
Pre-cooked (to reheat)
160°F (71°C)
140°F (60°C)
Eggs and egg dishes
Eggs
Eggs dishes
Leftovers and Casseroles
Cook til yolk/white firm
160°F (71°C)
165°F (74°C)
The U.S. Department of Agriculture states, “Rare fresh beef is popular,
but you should know that cooking it to only 140°F (60°C)
means some food poisoning organisms may survive.” (Source:
Safe Food Book, Your Kitchen Guide,
USDA Rev. June 1985.)
The lowest temperature recommended by the USDA is 145°F
(63°C) for medium rare fresh beef. For beef medium 160°F,
well done 170°F.
Visit the USDA Food Safety and Inspection web site at
www.fsis.usda.gov