Operation Manual

22E
FOOD SERVICE TEMPERATURE
GUIDELINES FROM FSIS (USDA FOOD
SAFETY & INSPECTION SERVICE)
140°F (60°C) Ham, precooked ( to Reheat)
145°F (63°C) Fresh beef, Veal, Lamb (medium rare)
160°F (71°C)
Ground Meat & Meat mixtures (Beef, Pork,
Veal Lamb)
Fresh beef, Veal, Lamb (medium)
Fresh Pork (medium)
Fresh Ham (raw)
Egg Dishes
Ground Meat & Meat mixtures (Turkey,
Chicken)
165°F (74°C)
Stufng (cooked alone or in bird)
Leftovers & Casseroles
170°F (77°C)
Fresh beef, Veal, Lamb (well done)
Poultry breast
Fresh Pork (well done)
180°F (82°C)
Chicken and Turkey (Whole)
Poultry (thighs and wings)
Duck and Goose
NOTE: Eggs (alone, not used in a recipe) – cook until yolk &
white are rm.
Meat Thermometer
On models without a temperature probe, use a meat thermometer
to determine whether meat, poultry and sh are cooked to
the desired degree of doneness. The internal temperature, not
appearance, should be used to determine doneness.
OVEN USE
OVEN CARE
GENERAL CLEANING
IMPORTANT: Before Cleaning, make sure all controls are off
and the oven is cool. Always follow the instructions printed on
the label of the cleaning products.
USING THE CLEANING CHART
1 Locate the number of the part to be cleaned in the following
illustration.
2 Find the part name in the chart.
• Use the cleaning method in the left column if the oven is
black or white.
• Use the cleaning method in the right column if the oven
is stainless steel.
3 Match the letter with the cleaning method on following chart.
STAINLESS STEEL OVEN
PART CLEANING METHOD
1 Control Panel C-G
2 Door Cooling Vent E
3 Side Trim D
4 Bottom Trim D
5 Door Frame E
6 Door Handle G
7 Interior Door Window F
8 Door Front C & G
9 End Caps D
10 Interior Oven Door E
11 Oven Front Frame E
12 Oven Cavity E
13 Door Gasket B
14 Oven Cooling Vents D