West Bend L-5486 - Manual (Page 6)

6
ROASTING CHART
Meat Internal Temperature
Beef 140º rare
160º medium
170º well
Pork: Fresh 170º
Smoked 160º cook before eating
140º fully cooked
Canned 140 º
Lamb 170º to 180º
Veal 170º
Poultry 180º to 185º
STEAMING
Your skillet may include a square metal wire rack for steaming. If a steaming rack is not included, a metal wire rack that
fits into the bottom of the skillet and is about ½-inch high can be used providing it has smooth support legs that will not
scratch the non-stick interior.
Follow these guidelines for steaming foods in your skillet:
1. Place steaming rack into bottom of skillet and add 2 to 3 cups of water. Place food to be steamed directly on rack in a
single layer to ensure even cooking. Cover skillet.
2. Steam food at 225º until desired or recommended doneness is obtained. See Steam Guide. If food is steamed more
than 20 minutes, more water may need to be added to prevent skillet from boiling dry. ALWAYS REMOVE
COVER CAREFULY DUE TO ESCAPING STEAM. After steaming, turn skillet OFF and unplug cord from
electrical outlet. Remove food from rack and allow skillet to cool before cleaning.
STEAM GUIDE
Food Time Special Tips
Chicken Breasts 15-20 minutes Cook thoroughly.
1 pound
Fish Steaks
10-15 minutes Defrost if frozen. Steam until fish flakes.
2 to 3
Fish Fillets
8-10 minutes Defrost if frozen. Steam until fish flakes.
2 to 3
Hot Dogs
8-10 minutes Heat thoroughly.
8 to 10
Lobster Tails
10-12 minutes Defrost if frozen.
2 medium
Shrimp
5-8 minutes Peel and devein before steaming.
1 pound, large
Artichoke
25-30 minutes Leave whole, trimming points off leaves.
up to 4 medium
STEAM GUIDE (continued)
Food
Time Special Tips
Asparagus 10-12 minutes` Trim ends.
1 pound
Broccoli
12-15 minutes Trim ends.
1 pound spears
Cauliflower
12-15 minutes Remove core.
1 large head
Corn-on-the-cob
10-12 minutes Remove husk and silk.
4 ears