West Bend Chris Freytag 86604CF - Manual (Page 12)

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.
R
ECOMMENDED
C
OOKING
T
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)
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