FRIGIDAIRE FGEW2765PB - Manual (Page 21)

21
OVEN CONTROLS
Setting Slow Cook (some models)
The slow cook feature is best for cooking at lower tempera-
tures for longer periods of time and works best for beef (ribs
and brisket), pork roasts, and poultry dishes.
Slow cook has two settings: Lo 225°F (108°C) and Hi 275°F
(135°C). Both settings can be used with the following
options:
• Bake time
• Bake time with delay start
Slow cook tips:
• Slow cooking meats may result in the outside of the
meat turning dark; this is normal.
• Completely thaw all frozen foods before cooking
• When using a single oven rack, place in oven rack so
food is centered in oven.
• Position multiple racks to accommodate size of cooking
utensils when cooking multiple food items.
• Add any cream or cheese sauces during the last hour of
cooking.
• Do not frequently open the oven door or leave the oven
door open when checking food items. The more heat
that is lost, the longer the food will need to cook.
• Cover foods to keep them moist or use a loose or
vented cover to allow foods to turn crisp or brown.
• Roasts may be left uncovered so browning can occur.
Cook times will vary depending on the weight, fat
content, bone, and the shape of the roast.
• Preheating the oven is not necessary.
To set slow cook:
1. Position oven racks and cookware in oven. Close the
oven door.
2. Press slow cook (some models). HI will appear in the
oven display indicating the default setting is for high
heat. If a low setting is needed, press slow cook again
to select the LO setting and release.
3. Press start.
4. To stop cooking at any time, press off.
5. Slow cook can be changed between Hi and Lo settings
by pressing slow cook to toggle between the two
settings. Press start to activate the new setting.
Table 3: USDA recommended minimum internal
cooking temperatures
Food Type Internal Temp.
Ground meat and meat mixtures
Beef, Pork, Veal, Lamb 160°F (71°C)
Turkey, Chicken 165°F (74°C)
Fresh beef, veal, lamb
Medium rare + 145°F (63°C)
Medium 160°F (71°C)
Well Done 170°F (77°C)
Poultry
Chicken and Turkey, whole 165°F (74°C)
Poultry Breasts, Roasts 165°F (74°C)
Poultry Thighs, Wings 165°F (74°C)
Duck and Goose 165°F (74°C)
Stuffing (cooked alone or in bird) 165°F (74°C)
Fresh Pork 160°F (71°C)
Ham
Fresh (raw) 160°F (71°C)
Pre-cooked (to reheat) 140°F (60°C
Eggs and egg dishes
Eggs Cook until yolk and
white are firm
Eggs dishes 160°F (71°C)
Leftovers and Casseroles 165°F (74°C)
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