Haier HCW225LAES Use and Care Manual - Page 28

Food Service Temperature Guidelines from FSIS (USDA food Safety & Inspection Service) 140 °F Ham, precooked (to Reheat) (60 °C) 165 °F Stuffing (cooked alone or (74 °C) in bird) 145 °F Fresh beef, Veal, Lamb (medium (63 °C) rare) Leftovers & Casseroles 160 °F Ground Meat & Meat mixtures (71 °C) (Beef, Pork, Veal, Lamb) 170 °F Fresh beef, Veal, Lamb (77 °C) (well done) Fresh beef, Veal, Lamb (medium) Poultry breast Fresh Pork (medium) Fresh Pork (well done) Fresh Ham (raw) 180 °F Chicken and Turkey (82 °C) (Whole) Egg Dishes Poultry (thighs and wings) 165 °F Ground Meat & Meat mixtures (74 °C) (Turkey, Chicken) Duck and Goose NOTE: Eggs (alone, not used in a recipe) - cook until yolk & white are firm CONVECTION ROAST TECHNIQUES • Do not preheat for Convection Roast. (This mean, "PREHEAT" indication is automatically appear when the Convection Roast mode is selected, but place food inside the oven before selecting the Cooking mode.) • Roast in a low-sided, uncovered pan. • When roasting whole chickens or turkey, tuck wings behind back and loosely tie legs with kitchen string. • Use the 2-piece broil pan for roasting uncovered. (Without the 2-piece pan, may have risk of fire with the drip of the fat from the meat.) WARNING Burn Hazard Use an oven mitt to remove temperature probe. Do not touch broil element. Failure to do so can result in burns. • Use the probe or a meat thermometer to determine the doneness by checking internal temperature (see Convection Roast Chart). 26