User Manual
Page 14
...latches. 14 for leftover, ready-to center of dish once or twice during cooking, if possible. • Turn foods over at edge. - white meat of the dish to the outside to -reheat refrigerated, and deli and carryout "fresh" food. 170°F ... Poultry thigh joints move... easily. - TEMP 160°F FOOD ... for fresh pork, ground meat, boneless white poultry, fish, seafood, egg dishes and frozen prepared food. 165°F ... Enough heat from the food can cause arcing and/or fires. •...
...latches. 14 for leftover, ready-to center of dish once or twice during cooking, if possible. • Turn foods over at edge. - white meat of the dish to the outside to -reheat refrigerated, and deli and carryout "fresh" food. 170°F ... Poultry thigh joints move... easily. - TEMP 160°F FOOD ... for fresh pork, ground meat, boneless white poultry, fish, seafood, egg dishes and frozen prepared food. 165°F ... Enough heat from the food can cause arcing and/or fires. •...