22E
FOOD SERVICE TEMPERATURE GUIDELINES FROM FSIS (USDA FOOD SAFETY &
INSPECTION SERVICE)
140°F (60°C) Ham, precooked ( to Reheat)
145°F (63°C) Fresh beef, Veal, Lamb (medium rare)
160°F (71°C)
Ground Meat & Meat mixtures (Beef, Pork,
Veal Lamb)
Fresh beef, Veal, Lamb (medium)
Fresh Pork (medium)
Fresh Ham (raw)
Egg Dishes
Ground Meat & Meat mixtures (Turkey,
Chicken)
165°F (74°C)
Stufng (cooked alone or in bird)
Leftovers & Casseroles
170°F (77°C)
Fresh beef, Veal, Lamb (well done)
Poultry breast
Fresh Pork (well done)
180°F (82°C)
Chicken and Turkey (Whole)
Poultry (thighs and wings)
Duck and Goose
NOTE: Eggs (alone, not used in a recipe) – cook until yolk &
white are rm
Meat Thermometer
On models without a temperature probe, use a meat thermometer
to determine whether meat, poultry and sh are cooked to
the desired degree of doneness. The internal temperature, not
appearance, should be used to determine doneness.
OVEN USE
OVEN CARE
GENERAL CLEANING
IMPORTANT: Before Cleaning, make sure all controls are off
and the oven is cool. Always follow the instructions printed on
the label of the cleaning products.
USING THE CLEANING CHART
1 Locate the number of the part to be cleaned in the following
illustration.
2 Find the part name in the chart.
• Use the cleaning method in the left column if the oven is
black or white.
• Use the cleaning method in the right column if the oven
is stainless steel.
3 Match the letter with the cleaning method on following chart.
STAINLESS STEEL OVEN
PART CLEANING METHOD
1 Control Panel C-G
2 Door Cooling Vent E
3 Side Trim D
4 Bottom Trim D
5 Door Frame E
6 Door Handle G
7 Interior Door Window F
8 Door Front C & G
9 End Caps D
10 Interior Oven Door E
11 Oven Front Frame E
12 Oven Cavity E
13 Door Gasket B
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