West Bend Chris Freytag Health Steamer Manual De Instrucciones página 12

Meat -
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
Chicken
Breast, split
with bone
Drumstick
and Thighs
with bone
Hot Dogs
Precooked
Sausage
R
Food
Beef, Veal, Lamb, Pork
Beef Veal, Lamb
Beef, Veal, Lamb
Beef, Veal, Lamb
Chicken, Turkey
Whole Poultry
Poultry
Fresh Pork
Fresh Pork
Ham
Ham
Egg Dishes
Stuffing
Leftovers
Amount
Time (minutes)
1 lb.
1 lb.
1 lb.
Up to 24
Up to 12
ECOMMENDED
Roasts Legs, Chops –
Medium Rare
Roasts Legs, Chops –
Roasts Legs, Chops –
Breasts, Roasts
Cooking Required
Fully Cooked
Approximate
20-24
39-44
30-34
8-12
10-14
C T
OOKING EMPERATURES
Type
Ground
Medium
Well Done
Ground
All Types
Medium
Well Done
All Types
In Bird
All Types
12
Water Level
Between Steam until juices run
Middle
and Max
Max Place flesh side
down, steam until
juices run clear.
Max Steam until juices run
Middle Pierce skin and place
evenly in basket.
Middle Pierce skin and place
evenly in basket.
Minimum Internal
Temperature
160°F (71°C)
145°F (63°C)
160°F (71°C)
170°F (77°C)
165°F (74°C)
180°F (82°C)
170°F (77°C)
160°F (71°C)
170°F (77°C)
160°F (71°C)
140°F (60°C)
160°F (71°C)
165°F (74°C)
165°F (74°C)
Preparation
clear.
clear.