Chapter 10: Side Dishes
Chapter 10: Side Dishes
Boston Baked Beans
Serving size: 1/2 cup
Ingredients
8 7/8 pounds (1 gallon 1 1/2 quarts) dry kidney beans
46 pounds (5 gallons 2 quarts) cold water
1 pound raw bacon
1 1/2 ounces (2 1/3 tablespoons) salt
2 1/2 ounces (1/4 cup 2 2/3 tablespoons) dry mustard
10 7/8 ounces (2 1/8 cups) packed brown sugar
2 1/8 ounces (1/4 cup 1/3 tablespoon) distilled vinegar
1 1/2 pounds (2 cups) molasses
2 ounces (1/4 cup 1/3 tablespoon) nonstick cooking spray
Directions
1. Pick over beans, removing discolored beans and foreign matter. Wash beans thoroughly. Cover, and let soak for one hour.
2. Cover with water. Bring beans to a boil, and add more water if necessary to keep beans covered. Turn down heat, simmer 1 1/2 hours or until tender but not mushy. Drain beans. Reserve liquid and beans for use in Step 4.
3. Cook bacon by arranging slices in rows down the length of 18 by 26 sheet pan, with fat edges slightly overlapping lean edges. Using a convection oven, bake 25 minutes at 325 degrees on high fan, open vent. If you are using a standard oven, bake at 350 degrees. Drain excess fat. Bake an additional five to ten minutes or until bacon is slightly crisp. Do not overcook. Drain thoroughly, and chop finely.
4. Take reserved bean liquid, and add water to equal 1 gallon and combine with salt, mustard, brown sugar, vinegar, molasses, and chopped bacon. Add to beans, and mix well.
5. Lightly spray pans with nonstick cooking spray. Pour 20 pounds or 7 1/2 quarts bean mixture into each lightly sprayed pan and cover. Using a convection oven, bake at 325 degrees for one hour to one hour 15 minutes, or until sauce is just below surface of beans, on high fan, closed vent. If you are using a standard oven, bake at 350 degrees. Uncover, stir, and bake additional 15 minutes or until set, on low fan.
6. Heat to 145 degrees or higher for 15 seconds.
7. Hold at 140 degrees or higher for service.
Freezing Instructions
Allow food to cool completely prior to freezing. Place in an airtight container. Freeze. Reheat over a medium high heat on the stovetop or in a microwave oven for three to five minutes, stirring occasionally.
Spanish Style Beans
Serving size: 1/2 cup
Ingredients
8 1/2 pounds (1 gallon 1 quart) dry pinto beans
41 3/4 pounds (5 gallons) cold water
3 3/4 ounces (1/4 cup 2 1/3 tablespoons) salt
1 pound (3 cups) fresh onions, chopped
6 5/8 pounds (3 quarts) canned crushed tomatoes, including liquids
1 pound (2 1/4 cups) granulated sugar
Less than 1/16 ounce (1/8 teaspoon) ground cloves
1/8 ounce (1/8 teaspoon) ground black pepper
3/4 ounce (2 tablespoons) dry mustard
Directions
1. Pick over beans, removing discolored beans and foreign matter. Wash beans thoroughly.
2. Cover with water, and let the beans soak for one hour.
3. Add salt. Bring to a boil in steam-jacketed kettle, and boil for two minutes.
4. Add onions, tomatoes, sugar, mustard, cloves, and pepper. Reduce heat, and add more water to cover beans. Simmer for one hour or until beans are just tender.
5. Heat to 145 degrees or higher for 15 seconds.
6. Hold at 140 degrees or higher for service.
Freezing Instructions
Allow food to cool completely prior to freezing. Place in an airtight container. Freeze. Reheat over a medium high heat on the stovetop or in a microwave oven for three to five minutes, stirring occasionally.
Creole Green Beans
Serving size: 1/2 cup
Ingredients
16 pounds (3 gallons 2 5/8 quarts) whole green beans, frozen
5/8 ounce (1 tablespoon) salt
12 1/2 pounds (1 gallon 2 quarts) water
1 gallon 2 quarts Creole sauce
Directions
1. Add beans to salted water.
2. Bring to a boil, cover, and simmer five to eight minutes or until beans are tender. Drain and reserve 1 quart liquid.
3. Heat to 145 degrees or higher for 15 seconds.
4. Hold for service at 140 degrees or higher.
5. Add Creole sauce (see recipe in Chapter 9) to drained beans.
Freezing Instructions
Allow food to cool completely prior to freezing. Place in an airtight container. Freeze. Reheat over a medium high heat on the stovetop or in a microwave oven for three to five minutes, stirring occasionally.
Southern Style Green Beans
Serving size: 1/2 cup
Ingredients
1 pound bacon, raw
3 5/8 ounces (1/2 cup) bacon fat, rendered
16 pounds (3 gallons 2 5/8 quarts) whole green beans
12 1/2 pounds (1 gallon 2 quarts) boiling water
Less than 1/16 ounce (1/8 teaspoon) ground black pepper
Directions
1. Cook bacon until crisp. Drain, crumble bacon, and reserve bacon fat.
2. Add bacon fat to beans and water. Bring to a boil, cover, and simmer five to eight minutes or until beans are tender. Drain and reserve 1 quart liquid.
3. Add reserved bean liquid, crumbled bacon, and black pepper to beans.
4. Mix lightly.
5. Heat to 145 degrees or higher for 15 seconds.
Freezing Instructions
Allow food to cool completely prior to freezing. Place in an airtight container. Freeze. Reheat over a medium-high heat on the stovetop or in a microwave oven for three to five minutes, stirring occasionally.
Refried Beans
Serving size: 1/2 cup
Ingredients
8 1/4 pounds (12 cups) dried pinto beans, rinsed
1 cup 1 tablespoon minced garlic
6 5/8 pounds (3 quarts) fresh tomato, diced
3 1/2 ounces (1 cup 1 tablespoon) ground cumin
1 ounce (1/2 cup 1 teaspoon) chili powder
1/2 pound (1 cup 1 tablespoon) olive oil
Salt, to taste
Directions
1. Place the beans in a large pot, and cover with water.
2. Place pot on a high heat, and bring to a boil.
3. When the beans have come to a boil, drain, and return them to the same pot.
4. Cover the beans with water, and stir in half the garlic, tomatoes, cumin, and chili powder.
5. Bring to a boil over high heat, reduce heat to low, and simmer until the beans are very soft (which should take about four hours), adding water as needed.
6. Once the beans have cooked, mash them with the remaining garlic, the oil, and salt to taste. Use additional water as needed to achieve desired consistency.
7. Place over low heat for 30 minutes, stirring occasionally.
Freezing Instructions
Allow food to cool completely prior to freezing. Place in an airtight container. Freeze. Reheat over a medium-high heat on the stovetop or in a microwave oven for three to five minutes, stirring occasionally.
Hot Spiced Beets
Serving size: 3/4 cup
Ingredients
39 pounds (4 gallons 2 quarts) canned beets, sliced, including liquid
6 1/4 pounds (3 quarts) distilled vinegar
1/3 ounce (1 tablespoon) ground cinnamon
2/3 ounce (3 tablespoons) ground cloves
5/8 ounce (1 tablespoon) salt
1/4 ounce (1 tablespoon) ground black pepper
1 1/3 pounds (3 cups) granulated sugar
2 pounds (1 quart 2 3/8 cups) packed brown sugar
8 ounces (1 cup) margarine
Directions
1. Drain beets. Reserve liquid for use in Step 2 and beets for use in Step 4.
2. Take 4 1/2 quarts (18 cups) reserved beet liquid, and add 57 cups water (to equal 75 cups liquid), and add to vinegar, cinnamon, cloves, salt, pepper, and sugars. Mix well.
3. Bring to a boil, reduce heat, and simmer for ten minutes.
4. Add beets and margarine or butter.
5. Heat to 145 degrees or higher for 15 seconds.
6. Hold at 140 degrees or higher for service.
Freezing Instructions
Allow food to cool completely prior to freezing. Place in an airtight container. Freeze. Reheat over a medium-high heat on the stovetop or in a microwave oven for three to five minutes, stirring occasionally.
Broccoli
Serving size: 3 stalks
Ingredients
37 5/8 pounds (4 gallons 2 quarts) water
5/8 ounce (1 tablespoon) salt
30 pounds fresh broccoli, fresh
Method
1. Bring water to a boil in steam-jacketed kettle or stockpot.
2. Add salt.
3. Add broccoli, and bring water back to a boil. Cover, and cook for ten to 15 minutes.
4. Place broccoli in serving pans.
5. Heat to 145 degrees or higher for 15 seconds for service.
6. Hold for service at 140 degrees or higher.
Freezing Instructions
See notes in Chapter 2 on freezing about blanching and freezing vegetables.
Herbed Broccoli
Serving size: 1/3 cup
Ingredients
10 1/2 pounds (1 gallon 1 quart) water
20 pounds (3 gallons 2 1/2 quarts) fresh broccoli, cut
7 ounces (1 1/4 cup) fresh onions, chopped
1/4 ounce (1/4 cup 1/3 tablespoon) ground sweet marjoram
1/2 ounce (3 tablespoons) dried basil, crushed
Direction
1. Bring water to a boil.
2. Add broccoli, onions, marjoram, and basil to boiling water.
3. Return to boil, and cover.
4. Reduce heat, and cook for ten minutes or until tender.
5. Drain, reserving 1 quart of liquid to pour over vegetables.
6. Hold at 140 degrees or higher for service.
Freezing Instructions
See notes in Chapter 2 on freezing about blanching and freezing vegetables.
Glazed Carrots
Serving size: 1/2 cup
Ingredients
18 pounds fresh carrots, sliced
18 3/4 pounds (2 gallons 1 quart) boiling water
5/8 ounce (1 tablespoon) salt
8 ounces (1 cup) butter
5/8 ounce (3 tablespoons) ground ginger
1 1/4 pounds (2 3/4 cups) granulated sugar
3/8 ounce (1/3 teaspoon) salt
Directions
1. Cook carrots ten to 13 minutes.
2. Drain, and reserve carrots for use in Step 5.
3. Melt butter in a steam-jacketed kettle or tilting frying pan. Add ginger, and stir until well blended.
4. Add sugar, and stir. The mixture will resemble a thick roux.
5. Toss carrots in sauce until well coated. Cook for five minutes, tossing occasionally.
6. Heat to 145 degrees or higher for 15 seconds.
Freezing Instructions
Allow food to cool completely prior to freezing. Place in an airtight container. Freeze. Reheat over a medium high heat on the stovetop or in a microwave oven for three to five minutes, stirring occasionally.
Orange Carrots Amandine
Serving size: 1/2 cup
Ingredients
16 pounds (3 gallons 2 1/8 quarts) fresh carrots, sliced
3/8 ounce (1/3 teaspoon) salt
16 3/4 pounds (2 gallons) boiling water
10 ounces (1 1/4 cup) melted margarine
5 1/8 ounces (1 cup) packed brown sugar
10 1/8 ounces (3 cups) fresh orange peel, grated
2 7/8 ounce (1/4 cup 1 2/3 tablespoon) orange juice
11 3/8 ounces (3 cups) slivered almonds
Directions
1. Cook carrots ten to 13 minutes. Add carrots to salted boiling water. Return to a boil, reduce heat, and simmer 15 minutes or until tender. Drain.
2. Add brown sugar, orange rind, orange juice, and almonds to melted butter or margarine. Blend well.
3. Add glaze to carrots. Mix until carrots are well coated.
4. Heat to 145 degrees or higher for 15 seconds.
Freezing Instructions
Allow food to cool completely prior to freezing. Place in an airtight container. Freeze. Reheat over a medium high heat on the stovetop or in a microwave oven for three to five minutes, stirring occasionally.
Calico Corn
Serving size: 3/4 cup
Ingredients
1 pound raw bacon
28 7/8 pounds (5 gallons) canned whole kernel corn, drained
1/8 ounce (3/8 teaspoon) ground black pepper
7 5/8 ounces (1 1/8 cups) chopped canned pimiento, drained
Directions
1. Cook bacon until crisp, and drain. Set bacon aside for use in Step 2.
2. Drain corn, and mix with pepper and pimientos. Crumble bacon. Add to corn mixture. Mix well.
3. Heat at medium heat until hot, stirring constantly.
4. Heat to 145 degrees or higher for 15 seconds.
Freezing Instructions
Allow food to cool completely prior to freezing. Place in an airtight container. Freeze. Reheat over a medium high heat on the stovetop or in a microwave oven for three to five minutes, stirring occasionally.
Corn on the Cob
Serving size: 1 ear
Ingredients
50 1/8 pounds (6 gallons) water
5/8 ounce (1 tablespoon) salt
55 pounds fresh corn on the cob
Directions
1. Bring water to a boil in steam-jacketed kettle or stockpot.
2. Add salt.
3. Add corn, and bring water back to a boil. Cover corn, and allow it to cook five to ten minutes.
4. Heat to 145 degrees or higher for 15 seconds.
5. Place corn in serving pans.
Freezing Instructions
Corn on the cob should be blanched before freezing.
Blanching times for corn on the cob:
After blanching, put the cobs directly into an ice water bath to stop the cooking process. The corn should be kept in the ice water for the same amount of time that it blanched.
Drain the corn, and place in freezer bags. Remove as much air from the freezer bags as possible. Freeze. To reheat the corn directly from the freezer, you may microwave it for three to four minutes or reheat in a pot of boiling water for five to six minutes.
Collard Greens
Serving size: 3/4 cup
Ingredients
25 1/8 pounds (3 gallons) water
5/8 ounce (1 tablespoon) salt
30 pounds fresh collard greens
Directions
1. Bring water to a boil in steam-jacketed kettle or stockpot.
2. Add salt.
3. Add greens, and bring water back to a boil. Cover, and cook greens 20 to 30 minutes.
4. Heat greens to 145 degrees or higher for 15 seconds.
5. Place greens in serving pans. Garnish if desired.
Freezing Instructions
Read instructions in Chapter 2 regarding blanching vegetables. Collard greens should be blanched for two minutes prior to freezing. After blanching, place greens in a single layer on a cookie sheet, and freeze. Once the greens are frozen, place them in a freezer bag, and return to freezer. Reheat in microwave for two minutes or in a steamer until hot.
Southern Style Greens
Serving size: 3/4 cup
Ingredients
10 pounds frozen pork hocks, cured and smoked
33 1/2 pounds (4 gallons) boiling water
1 5/8 pounds (1 quart 1/2 cup) fresh onions, chopped
1/4 ounce (1 tablespoon) black ground pepper
33 1/2 pounds (4 gallons) water
20 pounds (2 gallons 3 7/8 quarts) fresh collard greens
Directions
1. Add water to steam-jacketed kettle or stockpot. Add pork hocks and onions to water. Cover, and simmer 2 1/2 hours or until tender. Remove hocks and onions, and trim meat and fat from bones. Cut meat into small pieces. Add meat and bones to stock.
2. Add greens, pepper, and water to stock. Bring to a boil, and stir immediately.
3. Simmer for one hour uncovered, or until greens are tender, stirring occasionally.
4. Heat to 145 degrees or higher for 15 seconds. Remove bones, and serve greens with cooking liquid.
Notes
In Step 1, 2 pounds raw bacon may be used for pork hocks per 100 portions.
Freezing Instructions
Read instructions in Chapter 2 regarding blanching vegetables. Greens should be blanched for two minutes prior to freezing. After blanching, place greens in a single layer on a cookie sheet and freeze. Once the greens are frozen, place them in a freezer bag, and return to freezer. Reheat in microwave for two minutes or in a steamer until hot.
This recipe can be made with collard greens frozen as described in the previous recipe.
Okra and Tomato Gumbo
Serving size: 1/2 cup
Ingredients
2 1/8 pounds (1 quart 2 cups) fresh onions, chopped
1 pound raw bacon
10 pounds cut okra, frozen or fresh
4 3/8 ounces (1 cup) general-purpose wheat flour
1 3/4 ounce (1/4 cup 1/3 tablespoon) granulated sugar
1 7/8 ounce (3 tablespoons) salt
1 ounce (1/4 cup 1/3 tablespoon) dark ground chili powder
1/8 ounce (1/8 teaspoon) ground black pepper
13 1/4 pounds (1 gallon 2 quarts) canned crushed tomatoes, including liquids
3 1/8 pounds (1 quart 2 cups) boiling water
2 pounds (1 gallon 2 1/2 quarts) stale white bread, sliced
12 ounces (1 1/2 cups) melted butter
1/8 ounce (1/4 teaspoon) fresh garlic cloves, minced
Directions
1. Sauté onions and bacon until onions are tender and bacon is crisp.
2. Add okra to onions and bacon. Cook for five minutes, stirring frequently.
3. Add flour, sugar, salt, chili powder, and pepper. Stir until blended.
4. Add tomatoes and water; mix well.
5. Bring to a boil. Reduce heat, and simmer for 15 minutes or until okra is tender.
6. Heat to 145 degrees or higher for 15 seconds.
7. Prepare garlic croutons.
Trim crusts from bread; cut bread into 1/2-inch cubes. Place bread cubes on sheet pans. Brown lightly in 325 degree oven, about 20 to 25 minutes, or in 375 degrees convection oven for about six minutes on high fan, open vent. Melt butter or margarine, and blend in minced garlic. Pour mixture evenly over lightly browned croutons in steam table pans and toss lightly.
Notes
In Step 1, 2 pounds bread will yield about 1 gallon lightly browned croutons.
Freezing Instructions
Freeze in airtight container after dish cools following Step 6 above. Reheat in microwave or on stovetop directly from freezer before proceeding to Step 8.
Sweet Potatoes
Serving size: 3 pieces
Ingredients
34 1/2 pounds fresh sweet potatoes
37 5/8 pounds (4 gallons 2 quarts) water
5/8 ounce (1 tablespoon) salt
Directions
1. Cut sweet potatoes into 1-inch pieces.
2. Add salt to water. Bring water to a boil in steam-jacketed kettle or stockpot.
3. Add sweet potatoes, and bring water back to a boil. Cover, and cook 25 to 35 minutes.
4. Heat to 145 degrees or higher for 15 seconds.
5. Place sweet potatoes in serving pans and garnish as desired.
Freezing Instructions
Allow cooked sweet potatoes to cool. Place sweet potatoes in freezer bags. Freeze. Though you may microwave sweet potatoes to reheat, the preferred method of reheating frozen sweet potatoes is to steam them until they are hot.
Mashed Sweet Potatoes
Serving size: 1/2 cup
Ingredients
3 5/8 ounces (1 1/2 cups) nonfat dry milk
4 1/2 pounds (2 quarts 1/2 cup) warm water
31 1/8 pounds (3 gallons 3 1/2 quarts) cooked sweet potatoes
1 1/4 ounce (2 tablespoons) salt
8 ounces (1 cup) melted butter
7 ounces (1 cup) granulated sugar
2 ounces (1/4 cup 1/3 tablespoon) nonstick cooking spray
Directions
1. Reconstitute milk in mixer bowl.
2. Add sweet potatoes, and beat at low speed for two minutes or until smooth.
3. Add salt, melted butter or margarine, and sugar, and blend at medium speed.
4. Scrape the sides of the bowl, and beat at medium speed for two minutes.
5. Lightly spray each steam table pan with nonstick cooking spray. Place 7 1/2 quarts potatoes in each sprayed pan, and cover the pan.
6. Using a convection oven, bake at 325 degrees for 30 minutes on high fan, closed vent or until heated thoroughly. Using a standard oven, bake at 350 degrees.
7. Internal temperature must reach 145 degrees or higher for 15 seconds.
Freezing Instructions
Place individual portions in freezer bags to freeze. Reheat on stovetop over medium high heat. You can use a microwave to reheat by placing desired portion in a microwave safe dish and covering with a paper towel. Microwave for two to three minutes.
Potatoes
Serving size: 3 pieces
Ingredients
37 5/8 pounds (4 gallons 2 quarts) water
5/8 ounce (1 tablespoon) salt
35 pounds fresh white potatoes, quartered or cubed
Directions
1. Bring water to a boil in steam-jacketed kettle or stockpot.
2. Add salt.
3. Add potatoes, and bring water back to a boil. Cover, and cook potatoes 20 to 25 minutes.
4. Heat to 145 degrees or higher for 15 seconds.
5. Place potatoes in serving pans, and garnish as desired.
Freezing Instructions
Allow cooked potatoes to cool. Place potatoes in freezer bags. Freeze. Though you may microwave potatoes to reheat, the preferred method of reheating frozen potatoes is to steam them until they are hot.
Mashed Potatoes
Serving size: 1/2 cup
Ingredient
22 pounds fresh potatoes, peeled and cubed
12 1/2 pounds (1 gallon 2 quarts) water
1 1/4 ounce (2 tablespoons) salt
8 ounces (1 cup) softened margarine
1/8 ounce (1/4 teaspoon) white ground pepper
2 2/3 ounces (1 1/8 cup) nonfat dry milk
3 pounds (1 quart 3/4 cup) warm water
Directions
1. Cover potatoes with salted water, and bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain well.
2. Beat potatoes in mixer bowl at low speed until broken into smaller pieces, which should take about one minute.
3. Add butter or margarine and pepper. Beat at high speed three to five minutes or until smooth.
4. Reconstitute milk with 1 quart 3/4 cup water, heat to a simmer, and blend into potatoes at low speed. Beat at high speed for two minutes or until light and fluffy.
5. Internal temperature must reach 145 degrees or higher for 15 seconds.
Freezing Instructions
Place individual portions in freezer bags to freeze. Reheat on stovetop over medium high heat. You can use a microwave to reheat by placing desired portion in a microwave safe dish and covering with a paper towel. Microwave for two to three minutes.
Latkes (Potato Pancakes)
Serving size: 2 latkes
Ingredients
22 pounds (about 66) potatoes
5 pounds (15 cups) yellow onions
2 pounds (16) fresh eggs, beaten
2 ounces (1/3 cup 1 teaspoon) salt
1/2 pound (2 cups 1 tablespoon) general-purpose wheat flour
Ground black pepper, to taste
Vegetable oil, for frying
Directions
1. Finely grate potatoes with onion into a large bowl.
2. Drain off excess liquid.
3. Mix beaten egg, salt, and black pepper into the potato/onion mixture.
4. Add flour, 1/4 cup at a time, until mixture is thick.
5. Preheat oven to 200 degrees (same for convection and conventional).
6. Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat.
7. Drop 1/4 cup mounds of potato mixture into hot oil, and flatten to make 1/2-inch thick pancakes.
8. Fry pancakes, turning once, until golden brown.
9. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving.
10. Repeat until all potato mixture is used.
Freezing Instructions
Wrap individual portions in wax paper. Place wrapped portions in freezer bags. Freeze. Reheat in lightly greased frying pan over a medium heat.
Perogies
Serving size: 3 perogies
Ingredients
6 1/2 pounds (22 1/2 cups) general-purpose wheat flour
1 1/2 ounces (3 tablespoons and 1 teaspoon) salt
1/4 pound (1/2 cup and 2 tablespoons) butter, melted
2 1/2 pounds (10 cups) sour cream
1 1/2 pounds (10) fresh eggs, whole
5 egg yolks
1/4 pound (1/2 cup 2 tablespoons) vegetable oil
15 pounds (40) baking potatoes, peeled and cubed
1 1/2 pounds (5 cups) shredded cheddar cheese
Seasoned salt to taste (optional)
Ground black pepper, to taste
Directions
1. Sift together the flour and salt into a large bowl.
2. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk, and oil.
3. Stir the wet ingredients into the flour until well blended.
4. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
5. Place potatoes into a pot, and cover with water.
6. Bring potatoes to a boil, and cook until tender, about 15 minutes.
7. Drain potatoes, and mash with shredded cheese while still hot.
8. Add seasoned salt and pepper to taste.
9. Set aside to cool.
10. Separate the perogie dough into balls about the size of a grapefruit.
11. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not so thin that it tears.
12. Cut into circles using a cookie cutter, perogie cutter, or a glass.
13. Brush a little water around the edges of the circles, and spoon some filling into the center.
14. Fold the circles over into half circles, and press to seal the edges.
15. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
16. To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy. Remove with a slotted spoon.
Freezing Instructions
Place individual portions in freezer bags. Freeze. Reheat in microwave, steamer, or lightly greased frying pan until interior temperature reaches 165 degrees. Test temperature with an instant read thermometer.