Temperature Chart and Kitchen Safety Tips
Here at DLM we believe that cooking thermometers take the guesswork out of the question "Is it done yet?" Thermometers measure the internal temperature of cooked meat, poultry, pork or any product you can cook, so you can know when it’s done according to your preference and is safe to eat.
Get in the good habit of using a kitchen thermometer every time you cook!
Tips for Marinating
The more sugary the marinade, the more likely it is to burn quickly; so use wisely.
Don’t marinate seafood for more than 15-30 minutes. It will ruin the texture.
Don’t reuse leftover marinade.
Avoid Cross Contamination
Wash your hands, utensils, and cutting boards in hot soapy water.
Use separate cutting boards for raw meat and vegetables.
Keep raw poultry, meat, and seafood and their juices away from other foods.
When in doubt, throw it out!
Whether it is raw or cooked, any perishable foods that have been at room temperature for more than 2 hours should be thrown away.
Keep cold foods cold (below 40°) and hot foods hot (above 140°).