Instruction manual

RoyalCore | 9
*This chart should be used as a guide only. Times will vary.
When cooking roasts, pork or poultry, use a meat thermometer
inserted into the thickest part to ensure the proper cooked
temperature is reached.
cookiNg TYpe TemperaTure Foods
BASIC
WARM OR SIMMER
150°F TO 200°F
65°C TO 95°C
KEEP FOODS WARM; SIMMER MEATS
LOW
225°F TO 250°F
105°C TO 120°C
STEW OR BRAISE MEATS; SAUTÉ
VEGETABLES, COOK SAUCES,
CASSEROLES, FRIED RICE.
MEDIUM - LOW
275°F TO 300°F
135°C TO 150°C
PREPARE EGGS, GRAVIES, CANDIES
AND PUDDINGS
MEDIUM
325°F TO 350°F
165°C TO 175°C
BROWN MEATS AND SEAFOOD; BAKE
CAKES, PANCAKES, AND FRENCH
TOAST; GRILL SANDWICHES; FRY
POTATOES.
MEDIUM - HIGH
375°F TO 400°F
190°C TO 205°C
SEAR MEATS AND POULTRY; STIR-FRY
CHICKEN.
HIGH
425°F TO 450°F
220°C TO 235°C
PAN-BROIL MEATS AND FISH; STIR-FRY
MEATS; POP CORN.
SLOW COOKING
5-7 HOURS
170°F TO 200°F
77°C TO 93°C
SIMMER: BAKED BEANS, STEWS, BONE
IN SOUPS, CEREALS.
STEAM: FRESH-VEGETABLES, HOT
DOGS.
SLOW COOKING
3-5 HOURS
170°F TO 200°F
77°C TO 93°C
SIMMER: APPETIZER DIPS, HOT BEEF,
BARBECUE, ETC.
SLOW COOKING
2-3 HOURS
200°F TO 220°F
95°C TO 105°C
Fast Simmer: Spare ribs, lamb shanks,
winter squash, vegetable and fruit juices,
cheese sauces.
Simmer: Frozen vegetables, potatoes, corn
on the cob, stuffed peppers, seafood, and
dumplings.
SLOW COOKING
1-3 HOURS
230°F TO 250°F
110°C TO 120°C
Bring liquids to a boil. High-Simmer:
Corned beef, pot roasts, short ribs.
Thicken: Gravies, soups and sauces.
Prepare: Applesauce, apple butter, hot
chocolate.
CARE AND USE
GENERAL TEMPERATURE GUIDELINES*