Haier HCW2360AES Owner's Manual download pdf (Page 28)

Food Service Temperature Guidelines from FSIS (USDA food Safety &

Inspection Service)

140 °F

(60 °C)

Ham, precooked (to Reheat) 165 °F

(74 °C)

Stung (cooked alone or

in bird)

145 °F

(63 °C)

Fresh beef, Veal, Lamb (medium

rare)

Leftovers & Casseroles

160 °F

(71 °C)

Ground Meat & Meat mixtures

(Beef, Pork, Veal, Lamb)

170 °F

(77 °C)

Fresh beef, Veal, Lamb

(well done)

Fresh beef, Veal, Lamb (medium) Poultry breast

Fresh Pork (medium) Fresh Pork (well done)

Fresh Ham (raw) 180 °F

(82 °C)

Chicken and Turkey

(Whole)

Egg Dishes Poultry (thighs and

wings)

165 °F

(74 °C)

Ground Meat & Meat mixtures

(Turkey, Chicken)

Duck and Goose

NOTE: Eggs (alone, not used in a recipe) – cook until yolk & white are rm

CONVECTION ROAST TECHNIQUES

•

Do not preheat for Convection Roast. (This mean, “PREHEAT” indication is

automatically appear when the Convection Roast mode is selected, but place

food inside the oven before selecting the Cooking mode.)

•

Roast in a low-sided, uncovered pan.

•

When roasting whole chickens or turkey, tuck wings behind back and loosely tie

legs with kitchen string.

•

Use the 2-piece broil pan for roasting uncovered. (Without the 2-piece pan, may

have risk of re with the drip of the fat from the meat.)

WARNING

Burn Hazard

Use an oven mitt to remove temperature probe.

Do not touch broil element.

Failure to do so can result in burns.

•

Use the probe or a meat thermometer to determine the doneness by checking

internal temperature (see Convection Roast Chart).

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Haier HCW2360AES Owner's Manual Page 28

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