49-2000573 Rev. 4
15
Food
Variation
Temp.
(F)
Butter
Melt
240
Melt and Hold
150
Brown
350
Clarify
240
Chocolate
Melt and Hold
115
Crepes
375
Eggs
Fried - white and
tender
250
Fried - browned
and crispy
350
Omelette
275
Scrambled
275
French Toast - 0.5-
0.875” thick
375
French Toast - 1-1.5”
thick
350
Grilled Sandwiches -
0.5-1” thick
375
Grilled Sandwiches -
1.125-2.5” thick
350
Pancakes
375
Potatoes
Diced - 0.5-1” thick
375
Patties
375
Shredded
375
Food
Thickness
(in)
Temp. (F)
Bacon
375
Beef - ground
350
Beef - patties
0.5 - 0.875
375
1 - 1.5
350
Beef - steak (rare)
0.5 - 0.875
400
1 - 1.5
375
Beef - steak (medium rare) 0.5 - 0.875
400
1 - 1.5
375
Beef - steak (medium)
0.5 - 0.875
375
1 - 1.5
350
Beef - steak (medium well) 0.5 - 0.875
375
1 - 1.5
350
Beef - steak (well)
0.5 - 0.875
375
1 - 1.5
350
Chicken - breasts
0.5 - 0.875
375
1 - 1.5
350
Chicken - thighs
0.5 - 0.875
375
1 - 1.5
350
Chicken - ground
350
Pork - chops
0.5 - 0.875
375
1 - 1.5
350
Pork - ground
350
Sausage - ground
350
Sausage - links
0.25 - 0.875
350
1 - 1.5
325
Sausage - patties
0.25 - 0.875
375
Seafood - fish fillet or steak 0.25 - 0.875
425
1 - 1.5
400
Seafood - scallops
425
Suggested Cooking Temperatures for Common Foods (also available in SmartHQ)
Precision Cooking (Cont.)
USING THE RANGE:
Precision Cooking