West Bend 86604CF Manuel Du Propriétaire

Meat -

Amount

Approximate

Time (minutes)

Water Level

Preparation

When cooking meats always check the internal temperatures with a meat
thermometer. Make sure meat is thoroughly cooked to required temperature
before consuming. See recommended cooking temperatures on the following
chart.

Chicken

Breast,

boneless

1 lb.

20-24

Between

Middle

and Max

Steam until juices run

clear.

Chicken

Breast, split

with bone

1 lb.

39-44

Max

Place flesh side

down, steam until

juices run clear.

Drumstick

and Thighs

with bone

1 lb.

30-34

Max

Steam until juices run

clear.

Hot Dogs

Up to 24

8-12

Middle

Pierce skin and place

evenly in basket.

Precooked

Sausage

Up to 12

10-14

Middle

Pierce skin and place

evenly in basket.

ECOMMENDED

OOKING

EMPERATURES

Food Type

Minimum Internal

Temperature

Beef, Veal, Lamb, Pork

Ground

160°F (71°C)

Beef Veal, Lamb

Roasts Legs, Chops –

Medium Rare

145°F (63°C)

Beef, Veal, Lamb

Roasts Legs, Chops –

Medium

160°F (71°C)

Beef, Veal, Lamb

Roasts Legs, Chops –

Well Done

170°F (77°C)

Chicken, Turkey

Ground

165°F (74°C)

Whole Poultry

All Types

180°F (82°C)

Poultry

Breasts, Roasts

170°F (77°C)

Fresh Pork

Medium

160°F (71°C)

Fresh Pork

Well Done

170°F (77°C)

Ham

Cooking Required

160°F (71°C)

Ham Fully

Cooked

140°F

(60°C)

Egg Dishes

All Types

160°F (71°C)

Stuffing

In Bird

165°F (74°C)

Leftovers

All Types

165°F (74°C)