West Bend 84915 instruction manual Temperature Guide, Meat, Internal Temperatures

•Using Cooking Vessel on Top of Range: The cooking vessel (without heating base) can be used for range top cooking. Place vessel on large burner and use medium to low heat. The use of low to medium heat will prevent foods from overcooking, reduce spattering, and help retain natural juices. Do not use high heat except for bringing liquids to a boil. If cooking on a gas range, do not let flame extend up side of cooking vessel. ALWAYS USE OVEN MITTS WHEN USING COOKING VESSEL AND COVER ON RANGE UNIT.

•Cooking Meats: When cooking meats, preheat empty cooking vessel over medium to medium-low heat for 2 to 3 minutes or until a drop of water sizzles in cooking vessel. To prevent sticking of lean meats, you may wish to add a small amount of cooking oil. Add meat and brown as desired. Cover cooking vessel and reduce heat to low for cooking on range top OR transfer cooking vessel to heating base and cook at desired setting. The shortest cooking time will be at “HI” (#5).

•Using Cooking vessel in Oven: The cooking vessel (without heating base) can be used in a conventional or convection oven up to preheated temperatures of 350°F/177°C. If cooking vessel is to be covered, use only glass cover in oven. Cooking vessel may be covered with aluminum foil for oven use. ALWAYS USE OVEN MITTS WHEN USING COOKING VESSEL IN OVEN.

•DO NOT USE THE COOKING VESSEL IN A MICROWAVE OVEN, OVER A CAMPFIRE OR UNDER AN OVEN BROILER UNIT TO PREVENT DAMAGE TO THE COOKING VESSEL OR OVEN.

•Bread, Cakes & Desserts: Use an 8 x 4-inch or a 9 x 5-inch loaf pan. Check to ensure that your pan fits completely into the cooking vessel before mixing any ingredients. To prevent condensation from dripping onto food while baking, place double layer of paper toweling and single layer of aluminum foil across top of cooking vessel. Cover and bake according to recipe.

TEMPERATURE GUIDE

Be sure to cook foods to recommended food-safe temperatures. Always check with a meat thermometer to ensure that the center is cooked completely. Note: Foods cooked on the light-duty griddle base will take longer than on a standard griddle.

MEAT		INTERNAL TEMPERATURES
Beef	Rare	140°F/60°C
	Medium	160°F/71°C
	Well	170°F/76°C
Pork	Fresh	170°F/76°C
	Smoked	160°F/71°C
	Canned	140°F/60°C
Lamb		170°F to 180°F/76°C to 82°C
Veal		170°F/76°C
Poultry		180°F/82°C

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