Download G - Sears PartsDirect

OVEN USE
SUGGESTED TEMPERATURES
Food
TO KEEP FOOD NOT
Oven Temperature
(°F)
Beef
Rare
Medium
Well Done
Bacon
Biscuks and Muffins (covered)
Casserole (covered)
Fish and Seafood
French Fried Foods
Gravy or Cream Sauces (covered)
INTERNAL
COOKING
Product
150° 155° 170° 200 ° 170° 170° 170° 200° 170° -
155°
170°
180°
225°
185°
200°
200°
225°
180°
Food
Oven Temperature
(oF)
Lamb and Veal Roasts
Pancakes and Waffles (covered)
Potatoes
Baked
Mashed (covered)
Pies and Pastries
Pizza (covered)
Pork
170° - 200 °
200° - 225 °
Poultry (covered)
Vegetables (covered)
170° - 200 °
170° - 175°
TEMPERATURES
Oven Temperature
Product
Oven Temperature
(oF)
Egg and
Poultry
Cook until
Egg Casseroles
Egg Sauces, Custards
Ground
(oF)
Egg Dishes
Eggs
Meat
yolk and
white are
firm.
160°
160°
180°
Chicken,Turkey-whole
Chicken,Turkey-dark
meat
180°
Poultry-breast
170°
Duck
180°
and Goose
Stuffing
and Meat
Cooked
Mixtures
Turkey, Chicken
200°
170° - 185°
170°
225°
170° - 200 °
alone or in bird
Sauces, Soups,
165 °
165°
Gravies,
Marinades
Beef, Veal, Lamb, Pork
Fresh Beef, Veal, Lamb
Medium
Rare
160 °
Used with
145 °
Medium
160 °
Well Done
170 °
Fresh
raw meat,
160 °
Well Done
170 °
Seafood
Beef
Cooked
commercially,
vacuum
sealed, and
Bring to a boil
or fish
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
Pork
Medium
Roast
poultry,
140 °
ready-to-eat
open.
Leftovers
21
165°