Thermador PROFESSIONAL PSO301M Guía De Uso Y Cuidado página 19

Recommended Minimum Internal Cooking
Temperatures
The minimum internal temperatures that foods must
reach 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, venison,
ground venison
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
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 the 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 the probe inside the oven.
English 14
160°F (72°C)
145°F (63°C)
160°F (71°C)
170°F (77°C)
160°F (72°C)
170°F (77°C)
160°F (72°C)
140°F (60°C)
165°F (74°C)
180°F (82°C)
170°F (77°C)
180°F (82°C)
165°F (74°C)
160°F (72°C)
165°F (74°C)