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
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 | Cook thoroughly. | |
1 pound |
|
|
Fish Steaks | Defrost if frozen. Steam until fish flakes. | |
2 to 3 |
|
|
Fish Fillets | Defrost if frozen. Steam until fish flakes. | |
2 to 3 |
|
|
Hot Dogs | Heat thoroughly. | |
8 to 10 |
|
|
Lobster Tails | Defrost if frozen. | |
2 medium |
|
|
Shrimp | Peel and devein before steaming. | |
1 pound, large |
|
|
Artichoke | Leave whole, trimming points off leaves. | |
up to 4 medium |
|
|
STEAM GUIDE (continued) |
| |
Food | Time | Special Tips |
Asparagus | Trim ends. | |
1 pound |
|
|
Broccoli | Trim ends. | |
1 pound spears |
|
|
Cauliflower | Remove core. | |
1 large head |
|
|
Remove husk and silk. | ||
4 ears |
|
|
6