West Bend Chris Freytag L5765 User's Manual | Page 12

West Bend Electric Steamer User's Manual - Chris Freytag L5765.
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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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