WestBend 72026 Instruction Manual - Page 6

POULTRY 1. Place unstuffed roasting onto rack in the skillet. Baste with melted butter or margarine and season as desired. Using seasoned salt will help to brown any poultry. 2. Insert meat thermometer tip into thick part of thigh making sure the tip does not touch a bone. Cover and roast at 225°. Reduce temperature setting to SIMMER if spattering becomes excessive. A small amount of water (½ cup) may be added if desired. Baste poultry occasionally with melted butter or margarine if desired. 3. Roast poultry to an internal temperature of 180° to 185°. Turn skillet OFF. Remove poultry from rack and allow to stand 10 minutes for easier carving. Always use hot pads to remove rack. Juices may be used for gravy if desired. Note: Roasting duckling and goose is not recommended due to the excess amount of grease that accumulates. HAM---Fresh, Smoked or Canned 1. Place ham on rack in skillet. Score if desired. Insert meat thermometer tip into thickest part of ham, making sure the tip does not touch a bone or rest in fat. Cover and roast at 225°. Reduce temperature setting to SIMMER if spattering becomes excessive. A small amount (½ cup) of water may be added if desired. 2. Roast ham to internal temperature recommended for type of ham being prepared. If desired, ham may be glazed at the end of the roasting period. Turn skillet OFF. Remove ham from rack and allow to stand 10 minutes before carving. Use hot pads to remove rack as it will be hot. Note: If space permits, scrubbed and pricked potatoes may be baked on rack around meat or poultry. Medium sized potatoes will require about 1 hour of baking time at 225°. ROASTING CHART Meat Beef Pork: Fresh Smoked Canned Lamb Veal Poultry Internal Temperature 140° rare 160° medium 170° well 170° 160° cook before eating 140° fully cooked 140° 170° to 180° 170° 180° to 185° 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 ½ inch high can be used providing it has smooth support legs that will not scratch the non-stick interior. Follow the guidelines for teaming 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 225° 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 CAREFULLY 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 Chicken Breasts- 1 pound Fist Steaks- 2 to 3 Fish Filets- 2 to 3 Hot Dogs 8-10 Lobster Tails- 2 medium Shrimp Artichoke Asparagus- 1 pound Broccoli- 1 pound spears Cauliflower- 1 large head Corn-on-the-cob- 4 ears Time 15-20 minutes 10-15 minutes 8-10 minutes 8-10 minutes 10-12 minutes 5-8 minutes 25-30 minutes 10-12 minutes 12-15 minutes 12-15 minutes 10-12 minutes Special Tips Cook thoroughly Defrost if frozen. Steam until fish flakes Defrost if frozen. Steam until fish flakes Heat thoroughly Defrost if frozen Peel and de-vein before steaming Leave whole, trimming points off leaves. Trim ends Trim ends Remove core Remove husk and silk 6