DCS RGSC-305SS - Manuel (Page 22)

21
SUGGESTED TEMPERATURES TO KEEP FOOD HOT
Food Oven Temperature
(ºF)
Beef
Rare 150º - 155º
Medium 155º - 170º
Well Done 170º - 180º
Bacon 200º - 225º
Biscuits and Muffins (covered) 170º - 185º
Casserole (covered) 170º - 200º
Fish and Seafood 170º - 200º
French Fried Foods 200º - 225º
Gravy or Cream Sauces (covered) 170º - 180º
OVEN USE
INTERNAL COOKING TEMPERATURES
Product Oven Temperature
(ºF)
Food Oven Temperature
(ºF)
Lamb and Veal Roasts 170º - 200º
Pancakes and Waffles (covered) 200º - 225º
Potatoes
Baked 200º
Mashed (covered) 170º - 185º
Pies and Pastries 170º
Pizza (covered) 225º
Pork 170º - 200º
Poultry (covered) 170º - 200º
Vegetables (covered) 170º - 175º
Product Oven Temperature
(ºF)
Egg and Egg Dishes
Eggs Cook until
yolk and
white are
firm.
Egg Casseroles 160º
Egg Sauces, Custards 160º
Ground Meat and Meat
Mixtures
Turkey, Chicken 165º
Beef, Veal, Lamb, Pork 160º
Fresh Beef, Veal, Lamb
Medium Rare 145º
Medium 160º
Well Done 170º
Fresh Pork
Medium 160º
Well Done 170º
Roast Beef
Cooked commercially, 140º
vacuum sealed, and
ready-to-eat
Poultry
Chicken, Turkey-whole 180º
Chicken, Turkey-dark meat 180º
Poultry-breast 170º
Duck and Goose 180º
Stuffing
Cooked alone or in bird 165º
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, Crab Should turn red and
flesh should become
white opaque.
Scallops Should turn milky
white or opaque and
firm.
Clam, Mussels, Oysters Cook until shells
open.
Leftovers 165º