Temperature Guide; Roasting Guide - West Bend PLATINUM EDITION Manual De Instrucciones

WARM
SIMMER
250° F/120° C
300° F/150° C
325° F/162° C
350° F/175° C
375° F/190° C
400° F/205° C
MEAT
Beef
Pork
Lamb
Veal
Poultry
Beef, pork, lamb, veal and poultry can be roasted in the skillet.
Follow these basic guidelines for roasting:
1. To help seal in natural juices, roasts should be browned in the skillet before
roasting. Simply preheat the skillet, uncovered, at 325° F/162° C and add the roast.
Brown as desired on all sides. After the roast is browned, lay it in the skillet with the
fat side up. Season as desired.
2. Insert a meat thermometer into the thickest part of roast, making sure that it does
not touch a bone or rest in fat. Cover the skillet and roast at 250° F/120° C. If the
spattering of juices becomes excessive during the roasting period, reduce the
temperature setting to "SIMMER". A small amount, no more than ½ cup, of water
may be added, if desired.
3. Roast meat to the recommended internal temperature, see the Roasting Guide.
Turn the temperature control to "OFF". Avoid removing the cover too frequently
while roasting, as this will lengthen the cooking time. Remove the roast from the
skillet and let to stand for 10 minutes. Always use hot pads to remove the lid and
roast. The juices in the skillet may be used for gravy, if desired.
English - 5
T
EMPERATURE
Crisping; keeping meats, casseroles and vegetables warm for
serving
Simmering and warming leftovers, preparing frozen foods, heating
soups, cooking casseroles, puddings, cereals, baking apples,
braising
Scrambling and frying eggs, roasting meats and poultry
Frying bacon and sausage
Browning meats and poultry; frying fish, ham, chicken and
potatoes
Grilling French toast and pancakes
Grilling sandwiches
Searing meats
R
OASTING
Rare
Medium
Well
Fresh
Smoked
Canned
G
UIDE
G
UIDE
INTERNAL TEMPERATURES
140° F/60° C
160° F/71° C
170° F/76° C
170° F/76° C
160° F/71° C
140° F/60° C
170° F to 180° F/76° C to 82° C
170° F/76° C
180° F/82° C