Instructions / Assembly

4
Temperature-Timetable
Food Setting Approximate Cooking Time
Bacon 325°–350° 
Canadian Bacon 325°–350° 
Eggs, Fried 275°–300° 
Fish 325°–375° 
French Toast 325°–350° 
Ham
1
⁄
2
˝ thick
3
⁄
4
˝ thick
325°–350°
325°–350°


Hamburgers
1
⁄
2
˝ thick 325°–375° 
Liver 325°–350° 
Minute Steak 375°–400° 
Pancakes 350°–400° 
Pork Chops
1
⁄
2
˝ thick
3
⁄
4
˝ thick
325°–375°
325°–375°


Potatoes, cottage fried 300°–350° 
Sausage, link
precooked
325°–350°
325°–350°


Sandwiches, grilled 325°–350° 
Steak, Beef 1˝ thick
Rare
Medium
350°–400°
350°–400°


Steak, Beef 1
1
⁄
2
˝ thick
Rare
Medium
350°–400°
350°–400°


USDA Recommended Safe Minimum Internal Food Temperatures
Use a meat thermometer for complete accuracy when measuring meat temperatures.
Beef steaks 145°
 
Pork (ground, chops, steaks) 160°
Eggs 160°
Fish 145°