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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
⁄
2
˝ thick ....................................................... 325° - 350° ........................................10-12
3
⁄
4
˝ thick ....................................................... 325° - 350° ........................................14-16
Hamburgers
1
⁄
2
˝ thick ....................................................... 325° - 375° ........................................ 8-12
Liver ....................................................................
325° - 350° ........................................ 5-10
Minute Steak .......................................................
375° - 400° ......................................... 4-5
Pork Chops
1
⁄
2
˝ thick ....................................................... 325° - 375° ....................................... 15-20
3
⁄
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
⁄
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
Glass Cover Care and Use Instructions
Do not use cover if it is chipped or cracked. Handle cover carefully and avoid impact.
Do not handle hot cover with wet towel or place hot cover on a cold or wet surface.
Allow cover to cool before washing. This cover is dishwasher safe. Keep the cover clean. Do not use steel wool cleaning pads or
abrasive powders which can scratch or weaken the glass. Nonabrasive pads or powders may be used if necessary. Do not scrape
or gouge glass with hard or sharp utensils.
CAUTION: Failure to follow these instructions could cause immediate breakage or breakage at a later date for no apparent
reason, which may result in personal injury or property damage.