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ELECTRIC COMBI OVEN
Safe Cooking Temperatures
After desired cooking temperature is reached, remove meat from heat source and let stand 10 to 15 minutes before
carving. The amount of time required for resting varies with the size of the cut of your meat. During this resting time, the
meat continues to cook (meat temperature will rise 5 to 20 degrees after it is removed from the heat source) and the
juices redistribute.
NOTE: For additional information on safe cooking temperatures, refer to USDA Safe Food Handling.
Beef and Lamb
Roasts, Steaks & Chops
Rare 120 to 125°F (49 to 52°C) Center is bright red, pinkish toward the exterior portion.
Medium Rare 130 to 135°F (55 to 57°C) Center is very pink, slightly brown toward the exterior portion.
Medium 140 to 145°F (60 to 63°C) Center is light pink, outer portion is brown.
Medium Well 150 to 155°F (66 to 68°C) Not pink.
Well Done 160°F (71°C) and above Steak is uniformly brown throughout.
Ground Meat 160 to 165°F (71 to 74°C) No longer pink but uniformly brown throughout.
Beef Brisket 160°F (71°C) and above
Casseroles and Left overs 165°F (74°C)
Poultry
Poultry (Chicken & Duck) 165°F (74°C) Cook until juices run clear.
Turkey 165°F (74°C) Juices run clear – leg moves easily.
Stuffing (cooked alone or in turkey) 165°F (74°C)
Pork
Roasts, Steaks & Chops
Medium 140 to 145°F (60 to 63°C) Pale pink center.
Well Done 160°F (71°C) and above Steak is uniformly brown throughout.
Pork ribs, pork shoulders,
and pork loin 160°F (71°C) and above Medium to well done.
Sausage (raw) 160°F (71°C) No longer pink.
Ham
Raw 160°F (71°C)
Pre cooked 140°F (60°C)
Seafood
Fish (steaks, filleted or whole) 140°F (60°C) Flesh is opaque, flakes easily.
Tuna, Swordfish, & Marlin 125°F (52°C) Cook until medium rare.
(Do not overcook or the meat will become dry and lose its flavor.)
Shrimp
Medium size, boiling 3 to 4 minutes Cook until medium rare.
(Do not overcook or the meat will become dry and lose its flavor.)
Large size, boiling 5 to 7 minues Cook until medium rare.
(Do not overcook or the meat will become dry and lose its flavor.)
Jumbo size, boiling 7 to 8 minutes Cook until medium rare.
(Do not overcook or the meat will become dry and lose its flavor.)
Lobster
Boiled, whole 1 lb. 12 to 15 minutes Meat turns red and opaque in center when cut.
Broiled, whole 1 1/2 lbs. 3 to 4 minutes Meat turns red and opaque in center when cut.
Steamed, whole 1 1/2 lbs. 15 to 20 minutes Meat turns red and opaque in center when cut.
Baked, tails each 15 minutes Meat turns red and opaque in center when cut.
Broiled, tails each 9 to 10 minutes Meat turns red and opaque in center when cut.
Scallops
Bake 12 to 15 minutes Milky white or opaque, and firm.
Broil Milky white or opaque, and firm.
Clams, Mussels & Oysters Point at which their shells open – throw away any that do not open.
