DCS RDS-305 - Manuel (Page 23)

OVEN USE
22
SUGGESTED TEMPERATURES TO KEEP FOOD HOT
INTERNAL COOKING TEMPERATURES
Food Oven
Temperature
Beef
Rare 150º - 155ºF
Medium 155º - 170ºF
Well Done 170º - 180ºF
Bacon 200º - 225ºF
Biscuits and Muffins 170º - 185ºF
(covered)
Casserole (covered) 170º - 200ºF
Fish and Seafood 170º - 200ºF
French Fried Foods 200º - 225ºF
Gravy or Cream Sauces 170º - 180ºF
(covered)
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
Food 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, Lobster, Should turn red and flesh
Crab should become pearly
opaque.
Scallops Should turn milky white
or opaque and firm.
Clam, Mussels, Cook until shells open.
Oysters
Leftovers 165°F
Food Oven
Temperature
Lamb and Veal Roasts 170º-200ºF
Pancakes and Waffles 200º - 225ºF
(covered)
Potatoes
Baked 200ºF
Mashed (covered) 170º - 185ºF
Pies and Pastries 170ºF
Pizza (covered) 225ºF
Pork 170º - 200ºF
Poultry (covered) 170º - 200ºF
Vegetables (covered) 170º - 175ºF