Thermador PRD486JDGU Use and Care Manual - Page 30
Oven Functions
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Minimum Internal Cooking Temperatures The minimum internal temperatures for foods 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 Beef, veal, lamb-roasts, steaks, chops Medium rare Medium Well done Fresh pork-roasts, steaks, chops Medium Well done Ham Cook before eating Fully cooked, to reheat Poultry Ground Chicken, Turkey Whole Chicken, Turkey Breasts, roasts Thighs and wings Stuffing (cooked alone or in bird) Egg dishes, casseroles Leftovers 160°F (71°C) 145°F (63°C) 160°F (71°C) 170°F (77°C) 155°F (68°C) 170°F (77°C) 160°F (72°C) 145°F (63°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) 165°F (74°C) 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 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 probe inside the oven. Oven Functions Tips for Bake Preheating the Oven Most cooking times in recipes are designed for a preheated oven and require that the oven already be at a certain temperature before cooking starts. Refer to your recipe for preheating recommendations. Preheating time depends on the temperature setting and the number of racks in the oven (refer also to "To Set the Ovens" on page 27). Figure 28: Preheat Indication Getting the Best Results • Minimize opening the door: • Use the built-in timer. • Use the interior oven light. • Use the bakeware recommended in the recipe. • Store the broiler pan(s) outside the oven. An extra pan without food, affects the browning and cooking. • The type of pan used affects the browning: • For tender, golden brown crusts, use light non-stick/anodized or shiny metal pans. • For brown crisp crusts, use dark non-stick/ anodized or dark, dull metal pans or glass bakeware. These may require lowering the bake temperature 25°F (14°C). Bakeware Type • Metal bakeware (with or without a non-stick finish), heat-proof glass, glass-ceramic, pottery, or other utensils are suitable for the oven. • Suitable cookie sheets have a small lip on one side only. Heavy sheets or those with more than one side may affect the baking time. • The 36" and 48" (914mm and 1219mm) ovens will hold a full-sized commercial baking sheet (18" x 26") (457mm x 660mm). English 25
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