The Professional RDT Series Dual Fuel Range Use and Care Guide

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
FFoooodd
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