Salter Housewares AW1000 - Manual (Page 8)

8
WARMING OF SERVING BOWLS, PLATES AND CONTAINERS
? Carefully place empty dishes and containers in the chamber with the rack in the
lowest position, closest to the base. This will allow the heat to generate more
quickly to the empty dishes, yet still allow air to flow below the dishes.
? Before using any delicate dinnerware in the Perfect Temp, check with the
manufacturer for maximum heat tolerance.
? DO NOT place empty containers directly on the base of the Perfect Temp, always
use the rack in the lowest position when warming containers and dishes.
? DO NOT warm empty plastic containers.
MINIMUM INTERNAL COOKING TEMPERATURES AS
RECOMMENDED BY THE USDA*
IMPORTANT! These are the minimum INTERNAL temperatures that food must
reach to be considered safe to eat, no matter how you prepare them. We
recommend the following guide lines but personal taste temperatures may be
different from the below:
*The USDA does NOT recommend RARE 140ºF as a safe eating temperature.
Fresh ground beef, veal, pork ........... 160ºF / 72ºC
Beef, veal, Lamb - roast, steaks, chops
*Rare ................................................. 140ºF / 60ºC
Medium Rare ..................................... 145ºF / 63ºC
Medium.............................................. 160ºF / 72ºC
Well Done .......................................... 170ºF / 77ºC
Fresh Pork - roast, steaks, chops
Medium.............................................. 160ºF / 72ºC
Well Done .......................................... 170ºF / 77ºC
Ham
Fresh (Raw)......................................... 160ºF / 72ºC
Precooked (to reheat)..........................140ºF / 60ºC
Poultry
Ground Chicken, Turkey ..................... 165ºF / 74ºC
Whole Chicken, Turkey .......................165ºF / 74ºC
Breast, Roasts .................................... 165ºF / 74ºC
Thighs and wings .............................. 165ºF / 74ºC
Fish -
cook until opaque and flakes easily with fork
.. 145ºF / 63ºC
Stuffing -
cooked alone or in bird
.......... ........ 165ºF / 74ºC
Egg dishes ........................................... 160ºF / 72ºC
Leftovers, Casseroles ......................... 165ºF / 74ºC