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SUGGESTED
COOKING CHARTS
NOTE: The USDA recommends that meats such as beef and lamb,
etc. should be cooked to an internal temperature of 145°F/63°C.
Pork should be cooked to an internal temperature of 160°F/71°C
and poultry products should be cooked to an internal temperature of
170°F/77°C - 180°F/82°C to be sure any harmful bacteria has been
killed. When reheating meat/poultry products, they should also be
cooked to an internal temperature of 165°F/74°C.
FRYING CHART
Food/Preheat Cooking Time
Temperature Method
BEEF
Hamburgers With or with- Medium well: 3-4 min.
1/2-inch thick out extra fat each side
350°F Well: 4-5 min. each side
Liver Use 2 tbsp. 4-5 min. each side
1/2-inch thick of fat
350°F
Sandwich Steaks Use 2 tbsp. Rare: 1 min. each side
1/4-inch thick of fat Medium: 1-1/2 min. each side
350°F Well: 2 min. each side
Steak - Chuck With or with- Rare: 4 min. each side
1-inch thick out extra fat Medium: 8 min. each side
400°F Well: 11 min. each side
CHICKEN
Chicken Breasts Use 3-4 tbsp. 10-20 min. total
(boneless) fat,turn often
350°F
Pieces Use 3-4 tbsp. 25-30 min. total
350°F fat, turn often
EGGS
Fried Use 1 tbsp. 3-5 min. total
300°F fat per 2 eggs
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GETTING TO KNOW YOUR
ELECTRIC SKILLET
Product may vary slightly from illustration.
5
1. Glass Lid
(P/N 22745)
2. Lid Knob (P/N 22746)
3. Adjustable Steam Vent
4. Handle
(P/N 22747)
5. Temperature Control Probe
(P/N 22739)
6. Indicator Light
7. Temperature Control Dial
8. Probe Socket
9. Non-Stick Skillet
1.
4.
2.
3.
6.7.8.
5.
9.
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