Frigidaire FGEW2765PF Use & Care Manual page 24

OVEN CONTROLS
NOTE
During cooking the internal food temperature will display
by default. To see the target temperature press the probe
key once. After 6 seconds the display will revert to the
internal food temperature. To assure accuracy, do not
remove the probe from the food or receptacle until the
desired internal temperature is reached.
If the probe is removed from the receptacle only, the
probe feature will cancel but the oven will continue to
cook. If the probe is removed from the food only, the
probe feature will remain active and may eventually
generate a probe too hot message.
To change the target temperature while cooking, press
the probe key once. Use the numeric keys to change the
temperature. Press the start key to accept any change.
24
Table 3: USDA recommended minimum internal
cooking temperatures
Food Type
Ground meat and meat mixtures
Beef, Pork, Veal, Lamb
Turkey, Chicken
Fresh beef, veal, lamb
Medium rare +
Medium
Well Done
Poultry
Chicken and Turkey, whole
Poultry Breasts, Roasts
Poultry Thighs, Wings
Duck and Goose
Stuffing (cooked alone or in bird)
Fresh Pork
Ham
Fresh (raw)
Pre-cooked (to reheat)
Eggs and egg dishes
Eggs
Eggs dishes
Leftovers and Casseroles
The U.S. Department of Agriculture states, "Rare fresh beef is pop-
ular, but you should know that cooking it to only 140°F
(60°C) means some food poisoning organisms may sur-
vive." (Source: Safe Food Book, Your Kitchen Guide,
USDA Rev. June 1985.)
Visit the USDA Food Safety and Inspection website at
www.fsis.usda.gov
Internal Temp.
160°F (71°C)
165°F (74°C)
145°F (63°C)
160°F (71°C)
170°F (77°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
160°F (71°C)
160°F (71°C)
140°F (60°C
Cook until yolk and
white are firm
160°F (71°C)
165°F (74°C)