West Bend 72212 Helpful Hints, Temperature Guide, Screws And Breakage Of The Handles Can Occur

HELPFUL HINTS

Foods may be prepared with or without butter, shortening or oil. When frying, using a small amount of fat will improve the flavor, color and/or crispness of meat, fish, poultry and eggs. This skillet is not designed to deep fry. Never use more than one cup of vegetable or peanut oil for shallow pan-frying. Meat may be cooked in its own juices if the skillet is covered and the temperature control is set at “SIMMER.”

Plastic, rubber and wooden cooking tools are recommended for use on the non-stick surface. Smooth-edged metal cooking tools may be used with care. However, do not use sharp-edged metal (forks, knives, mashers, beaters or food choppers) as scratching may occur. Never cut foods directly in the skillet, this will scratch the nonstick finish. Minor scratching will affect only the appearance of the surface; it will not harm its non- stick property or the food prepared in the skillet.

Periodically check the handles to ensure that they are completely tightened; they should feel secure and not wobble. DO NOT OVERTIGHTEN, AS STRIPPING OF THE

SCREWS AND BREAKAGE OF THE HANDLES CAN OCCUR.

			TEMPERATURE GUIDE
WARM		Crisping; keeping meats, casseroles and vegetables warm for
		serving
		Simmering and warming leftovers, preparing frozen foods,
SIMMER		heating soups, cooking casseroles, puddings, cereals, baking
		apples, braising and roasting meats and poultry
225°F/107°C		Preparing gravy, white sauce, and cheese sauce; cooking
		frozen and fresh vegetables, baking beans
250°F/120°C		Scrambling and frying eggs
300°F/150°C		Frying bacon and sausage
325°F/162°C		Browning meats and poultry; frying fish, ham, chicken and
		potatoes
350°F/175°C		Grilling French toast and pancakes
375°F/190°C		Grilling sandwiches
400°F/205°C		Searing meats
			ROASTING GUIDE
	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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