Dacor RSD30 Manual

Also see for Preference RSD30: Installation instructions Installation instructions

Dacor RSD30 Manual Manual pdf 55 page image

513 teaspoons = 1 Tablespoon 1 Tablespoon = 1⁄ 2 fluid ounce4 Tablespoons = 1⁄ 4 cup 1 cup = 8 fluid ounces5 1⁄ 3 Tablespoons = 1⁄ 3 cup 1 cup = 1⁄ 2 pint8 Tablespoons = 1⁄ 2 cup 2 cups = 1 pint1 pint = 16 fluid ounces 1 quart = 32 fluid ounces1⁄ 2 gallon = 64 fluid ounces 1 gallon = 128 fluid ounces10 2⁄ 3 Tablespoons = 2⁄ 3 cup 4 cups = 1 quart12 Tablespoons = 3⁄ 4 cup 2 pints = 1 quart16 Tablespoons = 1 cup 4 quarts = 1 gallonGROUND MEATS AND MEAT MIXTURES F˚Beef, Pork, Veal, Lamb 160Turkey, Chicken 165Fresh Beef, Veal, LambMedium Rare 145Medium 160Well Done 170PoultryChicken and Turkey, Whole 180Poultry Breasts, Roast 170Poultry Thighs, Wings 180Duck and Goose 180PorkMedium 160Well Done 170HamFresh (raw) 160Pre-cooked (to reheat) 140Minimum Safe Internal Temperatures for Various FoodsPlease note that the minimum safe internal temperatures are subject to change. This is due to the changing bacteria and thetemperatures required to eradicate them. 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.govA WORD ABOUT CARRY-OVER COOKINGAfter foods are pulled out of the oven, they will continue to cook. Carry-over cooking affects all foods; the larger the item, the longerthe carry-over time. It is best to let the food rest for 10 to 15 minutes after it comes out of the oven. This will allow meat to retain itsjuices and baked goods to continue to set, making it easier to cut and cook to a safe temperature to serve.Weights and Measures

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