
25
Cooking Chart
FRYING NON-FROZEN FOODS
(Oil may take up to 30 minutes to reach desired temperature)
Food
Maximum Qty.
Temperature
Time
French Fries
1 lb. (0.45 kgs.)
375°F (191°C)
10-12 min.
Fried Chicken
3 pieces
350°F (177°C)
14-18 min.
Mushrooms
1 lb. (0.45 kgs.)
325°F (163°C)
10-12 min.
Fish Fillets
1 lb. (0.45 kgs.)
375°F (191°C)
6-8 min.
Whole Turkey
8-10 lbs. (3.6-4.5 kgs.)
375°F (191°C)
3.5-4 min. per lb. (0.45 kg.)
Hot Wings
1 lb. (0.45 kgs.)
375°F (191°C)
10-15 min.
FRYING FROZEN FOODS
(Refer to instructions on food packaging first)
Fried Okra
1/2 lb. (0.23 kgs.)
375°F (191°C)
5-7 min.
Chicken Nuggets
1/2 lb. (0.23 kgs.)
375°F (191°C)
7-8 min.
Mushrooms
1 lb. (0.45 kgs.)
375°F (191°C)
8-9 min.
Fish Sticks
1/2 lb. (0.23 kgs.)
375°F (191°C)
6-7 min.
Corn Dogs
4 lbs. (1.8 kgs.)
375°F (191°C)
See Packaging
Cheese Sticks
1/2 lb. (0.23 kgs.)
325°F (163°C)
See Packaging
BOILING NON-FROZEN FOODS*
Corn on the Cob (short ears)
6 Cobs
375°F (191°C)
5-8 min.
Shrimp
2.5 lbs. (1.13 kgs.)
375°F (191°C)
3-4 min. or Until Pink
Red Potatoes
1.5 lbs. (1.36 kgs.)
375°F (191°C)
25 min.
Eggs
6
375°F (191°C)
10 min.
Pasta Shells
1 lb. (0.45 kgs.)
375°F (191°C)
Until Tender
Hot Dogs
12
375°F (191°C)
2-3 min.
STEAMED FOODS*
(Refer to instructions on food packaging first)
King Crab Legs
2.5 lbs. (1.13 kgs.)
375°F (191°C)
5-8 min.
Clams/Mussels
2.5 lbs. (1.13 kgs.)
375°F (191°C)
5-7 min. or Until Open
Yellow Squash w/Red Peppers
1 lb. (0.45 kgs.)
375°F (191°C)
Steam Until Tender
Blue Crabs
4
375°F (191°C)
6-10 min.
Lobster
1
375°F (191°C)
10-12 min.
* Water will boil at 212°F (100°C). Setting the temperature to 375°F (191°C) when steaming or boiling will
prevent the appliance from cycling off and will ensure the water will continue to boil.
USDA* Safe Minimum Internal Temperatures
Fish
145°F (63°C)
Pork
160°F (71°C)
Egg Dishes
160°F (71°C)
Steaks and Roasts of Beef, Veal or Lamb
145°F (63°C)
Ground Beef, Veal or Lamb
160°F (71°C)
Whole Poultry (Turkey, Chicken, Duck, etc.)
165°F (74°C)
Ground or Pieces of Poultry (Chicken Breast, etc.)
165°F (74°C)
* United States Department of Agriculture
To ensure that it is safe to eat, food must be cooked to the minimum
internal temperatures listed in the table below.
Summary of Contents for BUTTERBALL MB23015018
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