Food type internal temperature, Recommended cooking temperatures – West Bend Fondue Maker User Manual
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Food
Type
Internal Temperature
Beef, Veal, Lamb, Pork Ground
160°F (71°C)
Beef, Veal, Lamb
Roasts Legs, Chops – Me-
dium Rare
145°F (63°C)
Beef, Veal, Lamb
Roasts Legs, Chops – Me-
dium
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)
Stuffi ng
In Bird
165°F (74°C)
Left Overs
All Types
165°F (74°C)
Suggested Ingredients: Meats - Cocktail weenies, meatballs, ground beef, chicken
fi sh or pork. Cheeses – American, Velveeta, Cheddar, Monterey Jack, Pepper Jack,
Cheeses –
Cheeses –
Swiss, Havarti, Gouda. Toppings – Black olives, green olives,
––
pickles, jalapeno
peppers, banana peppers, red bell peppers, onions, tomatoes, mushrooms, broccoli,
caulifl ower, sour cream, salt and pepper.
SHISKEBAB RACLETTE– Base Food: Pita bread or tortillas warmed on stone or
grill top.
Suggested Ingredients: Meats – Strips of lamb, cubed chicken, pork, beef and
Meats –
Meats –
shrimp. Cheeses – American, Cheddar, Monterey Jack, Pepper Jack, Swiss, Havarti,
Cheeses –
Cheeses –
Gouda and Feta. Toppings – Red or green bell peppers, onions, cherry tomatoes,
––
mushrooms, yellow or green squash, chickpeas, cucumber sauce, lemon wedges,
capers and artichoke hearts.
BREAKFAST RACLETTE – Base Food: English muffi ns, eggs and hash browns
can be cooked or toasted on the grill top or stone. A single egg can be cooked in a
raclette dish.
Suggested Ingredients: Meats – Bacon, sausage or ham.
Suggested Ingredients: Meats –
Suggested Ingredients: Meats –
Cheeses – American,
Cheeses –
Cheeses –
Cheddar, Monterey Jack, Pepper Jack, Swiss, Havarti, Gouda, Feta. Toppings –
red or green bell peppers, onions, tomatoes, mushrooms, broccoli, minced garlic,
salt and pepper.
RECOMMENDED COOKING TEMPERATURES
Raclette manual.indd 8
3/24/07 1:56:07 AM