West Bend Chris Freytag L5765 User's 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.
RECOMMENDED COOKING TEMPERATURES
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)
12
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