Owner Manual

9
TIME AND TEMPERATURE CHART
FOOD TEMPERATURE TIME DIRECTIONS
Bacon 325 °F - 350 °F 8-14 min Set to appropriate temperature –
turn as required
Sausage 325 °F - 350 °F 20-30 min Set to appropriate temperature –
turn as required
French Toast 350 °F 6-10 min Rotate halfway into cooking time
Hamburger 350 °F 3-14 min Rotate halfway into cooking time
Ham Slices 350 °F 14-18 min Rotate halfway into cooking time
Sandwiches 350 °F 6-10 min Butter outside and brown
both sides
Pancakes 400 °F 2-6 min Pour batter onto griddle - when
bubbles appear on top side, turn
Pork Chops 350 °F 20-30 min Brown both sides then reduce
temperature to 325°F
Rotate halfway into cooking time
Steaks
400 °F Rare 4-6 min Rotate halfway into cooking time
400 °F Medium 7-12 min Rotate halfway into cooking time
400 °F Well 13-18 min Rotate halfway into cooking time
USDA Cooking Guidelines
NOTE: The United States Department of Agriculture recommends that meat and poultry
be cooked to the following internal temperatures to be sure any harmful bacteria has
been killed. Ground turkey and chicken should be cooked to an internal temperature of
165˚F / 74˚C and ground beef, veal, lamb and pork be cooked to an internal temperature
160˚F / 71˚C. Whole chicken and turkey should be cooked to an internal temperature
of 180˚F / 82˚C; 170˚F / 77˚C for the breast. Goose and duck should be cooked to an
internal temperature of 180˚F / 82˚C. Fresh beef, veal and lamb, etc., should be cooked
to an internal temperature of at least 145˚F / 63˚C. Fresh pork should be cooked to an
internal temperature of at least 160˚F / 71˚C. When re-heating meat and poultry products,
they should also be cooked to an internal temperature of 165˚F / 74˚C.