Bedienungsanleitung Frigidaire FGEW2765PF (Seite 21 von 31) (Englisch)

590570

Zoom out

Zoom in

Vorherige Seite

1/31

Nächste Seite

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

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

Frigidaire FGEW2765PF Seite 21

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Andere Handbücher von Frigidaire FGEW2765PF

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info