Toastmaster GRP100 - Manual (Page 9)

9
NOTE: The United States Department of Agriculture recommends that meat and poultry
be cooked to the following internal temperatures to be sure any harmful bacteria has
been killed. Ground turkey and chicken should be cooked to an internal temperature of
165˚F and ground beef, veal lamb and pork be cooked to an internal temperature of 160˚F.
Chicken and turkey should be cooked to an internal temperature of170˚F for white meat
and 180˚F for dark meat. Goose and duck should be cooked to an internal temperature
of180˚F. Fresh beef, veal and lamb, ect. should be cooked to an internal temperature of
145˚F. Fresh pork should be cooked to an internal temperature of at least 160˚F. When
re-heating meat and poultry products, they should also be cooked to an internal
temperature of 165˚F.
Food Minutes Setting Notes
Pineapple 2-3 Med-High 1 /
2
-inch thick slices
Potatoes, baking 7-8 High 1 /
4
- 1 /
2
inch thick slices
Potatoes, red 7-8 High 1 /
4
- 1 /
2
inch thick slices
Squash 7-9 Med-High 1 /
4
- 1 /
2
inch thick slices
Frozen Snack Foods
Pizza
10-12 High sauté plate
Taquitos 7-9 High sauté plate
Poultry
Chicken breasts
7-9 Med-High boneless/skinless
Chicken kebabs 6-8 Med-High 1-inch pieces
Chicken thighs 7-9 Med-High
Turkey, ground 6-8 High
Turkey, breast 7-9 Med-High bite-sized pieces
Turkey breast 12-15 Med-High whole, boneless/skinless
Sandwiches & Snacks
Cheese or ham sandwich 3-4
High
Tuna melt, Reuben 3-4 Med-High
or Roast beef 4-5 Med-High
Seafood
Fish steak (firm)
7-10 Med-High 1 /
2
-1 inch thick
Fish kebabs 6-8 Med-High 1-inch pieces
Fish fillet 3-5 Med-High
Scallops 4-6 Med-High
Shrimp-medium 3-4 High
Trout 3-5 Med-High
GR_GRP100 Series_IB_8-9-07 9/8/07 5:16 PM Page 9