Dacor Range Cooking - Manual (Page 63)

3 teaspoons = 1 Tablespoon 1 Tablespoon = 1/2 fluid ounce
4 Tablespoons = 1/4 cup 1 cup = 8 fluid ounces
5 1/3 Tablespoons = 1/3 cup 1 cup = 1/2 pint
8 Tablespoons = 1/2 cup 2 cups = 1 pint
1 pint = 16 fluid ounces 1 quart = 32 fluid ounces
1/2 gallon = 64 fluid ounces 1 gallon = 128 fluid ounces
10 2/3 Tablespoons = 2/3 cup 4 cups = 1 quart
12 Tablespoons = 3/4 cup 2 pints = 1 quart
16 Tablespoons = 1 cup 4 quarts = 1 gallon
GROUND MEAT AND MEAT MIXTURES F˚
Ground Beef, Pork, Veal, Lamb 160
Ground Turkey, Chicken 165
FRESH BEEF, VEAL, LAMB
Medium Rare 145
Medium 160
Well Done 170
POULTRY
Chicken and Turkey, Whole 180 in the thigh
Poultry Breasts, Roast 170
Poultry Thighs, Wings 180 in the thigh
Duck and Goose 180 in the thigh
PORK
Medium 160
Well Done 170
HAM
Fresh (raw) 160
Pre-cooked (to reheat) 140
EGG DISHES 160
FISH 145
Minimum Safe Internal Temperatures for Various Foods
Please note that the minimum safe internal temperatures are subject to change. This is due to the changing bacteria and the
temperatures required to eradicate it. Visit the below website for the most current information.
These cooking temperatures are from the USDA Meat and Poultry Hotline
(800) 535-4555 or www.fsis.usda.gov
A WORD ABOUT CARRY-OVER COOKING
After foods are pulled out of the oven, it will continue to cook. Carry-over cooking affects all foods- the larger the item, the
longer the carry-over time. It is best to let the foods rest after it comes out of the oven for 10 to 15 minutes.
This will allow meat to retain its juices and baked goods continue to set.
Weights and Measures
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