4
Temperature-Timetable
Food
Setting
Approximate Cooking Time
FRyING
Bacon
300°–325°
8–10 minutes
Canadian Bacon
275°–300°
3–4 minutes
Chicken
325°–350°
25–40 minutes
Eggs, Fried
250°–275°
3–5 minutes
Eggs, Scrambled
250°–275°
3–5 minutes
Fish
325°–375°
5–10 minutes
French Toast
300°–325°
4–6 minutes
Ham
1
⁄
2
˝ thick
3
⁄
4
˝ thick
325°–350°
325°–350°
10–12 minutes
14–16 minutes
Hamburgers
1
⁄
2
˝ thick
325°–375°
8–12 minutes
Minute Steak
375°–400°
4–5 minutes
Pork Chops
1
⁄
2
˝ thick
3
⁄
4
˝ thick
325°–375°
325°–375°
15–20 minutes
20–25 minutes
Potatoes, Cottage Fried
300°–350°
10–12 minutes
Sausage, Link
Precooked
300°–325°
325°–350°
20–30 minutes
10–12 minutes
Sandwiches, Grilled
300°–325°
5–10 minutes
Steak, Beef 1˝ thick
Rare
Medium
350°–400°
350°–400°
6–7 minutes
10–12 minutes
Steak, Beef 1
1
⁄
2
˝ thick
Rare
Medium
350°–400°
350°–400°
8–10 minutes
18–20 minutes
BAkING
Pancakes
350°–400°
2–3 minutes
SIMMERING*
In an electric skillet, foods will heat to simmering at some point between the Warm
setting and 200°. Heat the skillet at 350° until the food boils; then place cover on pan
and reduce the heat to simmer level by turning the heat control down until the pilot
light goes out.
BRAISING OR POT ROASTING
This cooking method involves browning food, usually meat or vegetables in oil,
butter, margarine, etc. and then simmering in a small amount of liquid over low heat.
To brown meat and/or vegetables use a temperature between 325° and 350°. After
browning, simmer as instructed above.
HOlDING TEMPERATURE
(after cooking period)
Warm
*Add additional liquid during cooking, if necessary, to obtain desired consistency
