Instructions / Assembly

TEMPERATURE –TIMETABLE
Approximate Cooking
Food
Temperature
Time in Minutes
FRYING
Bacon
.....................................................
300° - 325°
.................................
8-10
Canadian Bacon
......................................
275° - 300°
..................................
3-4
Chicken
...................................................
325° - 350°
................................
25-40
Eggs, Fried
..............................................
250° - 275°
..................................
3-5
Eggs, Scrambled
.....................................
250° - 275°
...................................
3-5
Fish
.........................................................
325° - 375°
..................................
5-10
French Toast
...........................................
300° - 325°
..................................
4-6
Ham
1
⁄
1
⁄
1
2
⁄
2
⁄
˝ thick
...........................................
325° - 350°
................................
10-12
3
⁄
3
⁄
3
4
⁄
4
⁄
˝ thick
............................................
325° - 350°
.................................
14-16
Hamburgers
1
⁄
1
⁄
1
2
⁄
2
⁄
˝ thick
...........................................
325° - 375°
................................
8-12
Liver
.......................................................
325° - 350°
................................
5-10
Minute Steak
..........................................
375° - 400°
.................................
4-5
Pork Chops
1
⁄
1
⁄
1
2
⁄
2
⁄
˝ thick
...........................................
325° - 375°
...............................
15-20
3
⁄
3
⁄
3
4
⁄
4
⁄
˝ thick
...........................................
325° - 375°
...............................
20-25
Potatoes, cottage fried
............................
300° - 350°
................................
10-12
Sausage
link
..................................................
300° - 325°
...............................
20-30
precooked
........................................
325° - 350°
...............................
10-12
Sandwiches, grilled
................................
300° - 325°
................................
5-10
Steak, Beef 1˝ thick
Rare
.................................................
350° - 400°
.................................
6-7
Medium
...........................................
350° - 400°
...............................
10-12
Steak, Beef 1
1
⁄
1
⁄
1
2
⁄
2
⁄
˝ thick
Rare
.................................................
350° - 400°
................................
8-10
Medium
...........................................
350° - 400°
...............................
18-20
BRAISING & ROASTING
Browning
..................................................
325° - 400°
..................................
5-10
Braising*
..................................................
200° - 225°
..................................
45-60
Roasting (on rack)
....................................
325° - 350°
..................................
60-90
STEWING
Browning
..................................................
325° - 400°
..................................
10-15
Stewing*
..................................................
200° - 225°
..................................
30-90
CASSEROLE DISHES
................................
Warm - 225°
.................................
30-60
BAKING
Pancakes
...................................................
350° - 400°
....................................
2-3
Upside Down Cake
..................................
225° - 300°
..................................
25-35
HOLDING TEMPERATURE
(after cooking period)
..................................
Warm
*Add additional liquid during cooking, if necessary, to obtain desired consistency.
3