West Bend Fondue Maker Fondue Maker User Manual


 
8
Food
Type
Internal Temperature
Beef, Veal, Lamb, Pork
Ground
160°F (71°C)
Beef, Veal, Lamb
Roasts Legs, Chops – Me-
dium Rare
145°F (63°C)
Beef, Veal, Lamb
Roasts Legs, Chops – Me-
dium
160°F (71°C)
Beef, Veal, Lamb
Roasts Legs, Chops – Well
Done
170°F (77°C)
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)
Stuffi ng
In Bird
165°F (74°C)
Left Overs
All Types
165°F (74°C)
Suggested Ingredients:
Meats -
Cocktail weenies, meatballs, ground beef, chicken
fi sh or pork.
Cheeses –
American, Velveeta, Cheddar, Monterey Jack, Pepper Jack,
Cheeses – American, Velveeta, Cheddar, Monterey Jack, Pepper Jack, Cheeses –
Swiss, Havarti, Gouda.
Toppings
Black olives, green olives,
Black olives, green olives,
pickles, jalapeno
peppers,
banana peppers, red bell peppers, onions,
tomatoes, mushrooms, broccoli,
caulifl ower, sour cream, salt and pepper.
SHISKEBAB
RACLETTE
– Base Food:
Pita bread or tortillas warmed on stone or
grill top.
Suggested Ingredients
:
Meats –
Strips of lamb, cubed chicken, pork, beef and
Meats – Strips of lamb, cubed chicken, pork, beef and Meats –
shrimp.
Cheeses –
American, Cheddar, Monterey Jack, Pepper Jack, Swiss, Havarti,
Cheeses – American, Cheddar, Monterey Jack, Pepper Jack, Swiss, Havarti, Cheeses –
Gouda and Feta.
Toppings
Red or green bell peppers, onions, cherry tomatoes,
Red or green bell peppers, onions, cherry tomatoes,
mushrooms, yellow or green squash, chickpeas, cucumber sauce, lemon wedges,
capers and artichoke hearts.
BREAKFAST
RACLETTE
– Base Food:
English muffi ns, eggs and hash browns
can be cooked or toasted on the grill top or stone. A single egg can be cooked in a
raclette dish.
Suggested Ingredients: Meats –
Bacon, sausage or ham.
Suggested Ingredients: Meats – Bacon, sausage or ham. Suggested Ingredients: Meats –
Cheeses –
American,
Cheeses – American, Cheeses –
Cheddar, Monterey Jack, Pepper Jack, Swiss, Havarti, Gouda, Feta.
Toppings
red or green bell peppers, onions, tomatoes, mushrooms, broccoli, minced garlic,
salt and pepper.
RECOMMENDED COOKING TEMPERATURES
Raclette manual.indd 8 3/24/07 1:56:07 AM