West Bend Model 6130 - Manual (Page 8)

8
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