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Idiomas disponibles
Idiomas disponibles
en-us_main.book.book Page 49 Tuesday, January 31, 2023 5:37 PM
Category
Pork & Ham
Leftovers & Casseroles
Seafood
Recommended Probe Temperature Chart
Category
Meatloaf
Ground Meat &
Meat Mixtures
Meatballs
Fresh Beef, Veal,
Roasts
Lamb
Whole Chicken or Turkey
Poultry Breasts or Roasts
Poultry
Duck, Goose, Pheasant
Stuffing (Alone or in Bird)
Fresh Pork
Fresh Ham (Raw)
Pork & Ham
Precooked Ham (Reheat &
Serve)
Leftovers
Leftovers &
Casseroles
Casseroles
Seafood
Whole Fish
Fish Fillet (Side of Fish)
Fish Steaks or Portions
Steam Function
Steam cooking uses the moist heat of steam to
cook food. This is an ideal cooking method for
delicate food items such as seafood, which can
lose nutrients when boiled.
Examples of Food
Fresh Pork
Fresh Ham (Raw)
Precooked Ham (Reheat & Serve)
Leftovers
Casseroles
Whole Fish
Fish Fillet (Side of Fish)
Fish Steaks or Portions
Examples of Food
160 ℉ (71 ℃)
165 ℉ (74 ℃)
145 ℉ (63 ℃)
165 ℉ (74 ℃)
145 ℉ (63 ℃)
140 ℉ (60 ℃)
165 ℉ (74 ℃)
145 ℉ (62.8 ℃)
Probe Placement
Insert in the thickest part, away
from bone, fat and gristle
Insert in the thickest part of the
dish
Insert in the thickest part of the
fish
Safe Internal
Desired Doneness
Temp.
-
Rare: 120 ℉ (49 ℃)
Medium rare: 135 ℉ (57 ℃)
Medium: 140 ℉ (60 ℃)
Medium well: 150 ℉ (66 ℃)
Well done: 160 ℉ (71 ℃)
-
Well done: 160 ℉ (71 ℃)
Well done: 165 ℉ (74 ℃)
-
-
-
The oven provides 3 methods of steam cooking:
Steam Bake, Steam Roast and Steam Sous Vide.
OPERATION
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