West Bend L5765 Recommended Cooking Temperatures, Meat, Approximate Time minutes, Water Level

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	1 lb.	20-24
Breast,
boneless
Chicken	1 lb.	39-44
Breast, split
with bone
Drumstick	1 lb.	30-34
and Thighs
with bone
Hot Dogs	Up to 24	8-12
Precooked	Up to 12	10-14
Sausage

Between

Middle

and Max

Max

Max

Middle

Middle

Steam until juices run

clear.

Place flesh side down, steam until juices run clear.

Steam until juices run

clear.

Pierce skin and place

evenly in basket.

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 –	145°F (63°C)
	Medium Rare
Beef, Veal, Lamb	Roasts Legs, Chops –	160°F (71°C)
	Medium
Beef, Veal, Lamb	Roasts Legs, Chops –	170°F (77°C)
	Well Done
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)

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