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112 LIGHT EQUIPMENT ELECTRIC SOUP WARMER • Iron casing with stainless steel insert • Aluminum water pan • Maximum temperature 185°F SEJ35000C 10.5 qt., 110-120V, 400W, Black 1/ea. ELECTRIC SOUP & FOOD WARMER • Stainless steel casing & interior liner • Dishwasher safe interior pot • Maximum temperature 185°F SEJ38000C 10.5 qt., Stainless, 120V, 800W 1/ea. ELECTRIC SOUP WARMER • Keep soup at the proper temperature ready to serve • Epoxy coated aluminum body made to match any kitchen decor • Lid attached with hinges for quick serving • Adjustable temperature control • Stainless collar • Maximum temperature 175°F SEJ32000TW 10 qt., 110-120V, 600W, Brown 1/ea. STAINLESS SOUP WARMERS • Keeps a large amount of soup warm for hours • Includes interchangeable sign titles • Maximum temperature 175°F SEJ30000C 10.5 qt., 110-120V, 475W, Black 1/ea. SEJ31000C 10.5 qt., 110-120V, 475W, Silver 1/ea. FOOD TEMPERATURES & THE DANGER ZONE Preparing Food • Wash your hands. • No barehand contact. Use barriers such as tongs, paper, spoons or gloves to prepare and serve ready-to-eat foods. • Get the food to be fixed from storage, the stove, the cooler or freezer. Take a little food out at a time, and keep the rest hot or cold until you are ready to work with it. Prepare potentially hazardous foods just before you need them. • Don't let the temperature of the food stay in the "Danger Zone." Cooking Food Use a metal stem or digital thermometer to check tem- peratures while cooking food to make sure that it gets done all the way inside. Different foods have to reach different degrees to be done or safe. All foods need to be cooked for a minimum of 15 sec- onds at the required temperatures and roasts need to be held at 130°F for 112 minutes before serving. The metal stem ther- mometer measures the inside, or internal, temperature of the food. A thermometer that works the best shows a range of 0°F to 220°F. The only way you can be sure that the food is cooked enough is to use a metal stem thermometer placed in the center of the food, even if you also use a thermostat to control the temperature in the oven. When Is The Food Cooked Safe? Here are a few examples of potentially hazardous food and how hot they must be to be safe. They can be hotter, but they must be at least this hot to kill germs: • Poultry and Stuffing: 165°F • Pork: 145°F • Beef, Lamb and Seafood: 145°F • Rare Beef: 130°F • Hamburger (Ground Beef): 155°F Room Temperature Keep foods colder than 41°F and hotter than 140°F Cook fish, shellfish, lamb and beef at least 145°F; Hot Holding Temperature for all hot food 140°F or above. Pork (145°F) Final Cook for Poultry (165°F) Reheating tempera- ture for all foods Ground Beef (155°F)