Usda Cooking Guidelines - Beautiful 19015 Manual De Instrucciones

USDA Cooking Guidelines

The USDA recommends that meats such as beef and lamb, etc. should be cooked
to an internal temperature of 145ºF/63ºC. Pork should be cooked to an internal
temperature of 160ºF/71ºC and poultry products should be cooked to an internal
temperature of 170ºF/77ºC - 180ºF/82ºC to be sure any harmful bacteria has been
killed. When reheating meat/poultry products, they should also be cooked to an
internal temperature of 165ºF/74ºC.
Bake
NOTE: BAKE defaults to Convection Fan Speed OFF. If CONVECTION BAKE is needed,
use the convection fan control to turn fan to Speed 3 HIGH, 2 MEDIUM, or 1 LOW.
NOTE: ROAST is a term often applied when using the BAKE or CONVECTION BAKE
to cook meats.
1. Use the convection fan control to turn the fan ON. Use BAKE or
CONVECTION BAKE to bake casseroles, cakes, cookies, pies, biscuits,
poultry, beef, pork, etc.
2. CONVECTION BAKE/ROAST seals in juices, promotes browning and may shorten
cook time without turning and basting.
3. To ROAST meats or fish, use the bake/broil assembly. Place meats or fish
onto the bake/broil assembly. Juices and/or fat will drip into the pan
and decrease spattering while roasting. (Figure 1.)
4. Use the bake/broil pan alone to bake foods such as biscuits, cookies,
or hot appetizers. When using your own baking dish, slide the wire rack
onto the center or lowest shelf position. Carefully center baking dish
directly on wire rack and close the glass door.
CAUTION: Make sure any baking dish is at least 1 inch away from the upper
heating element.
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