english-4
teMPeRatURe GUIDe
The cooking temperatures listed in this user manual are estimates. Adjust the cooking
temperature slightly up or down to achieve the results you prefer.
food
amount
time / diRections
skillet
tempeRatuRe
buRgeRs
¼ lb patties
5 to 9 minutes/per side (med.)
175°C – 205°C
steak
1” thick,
boneless
9 to 12 minutes/per side
175°C – 205°C
cHicken
boneless breasts
6 to 7 minutes/per side
175°C – 205°C
fRencH toast
3 to 5 minutes/per side
175°C – 205°C
pancake
1 to 3 minutes/per side
175°C – 205°C
eggs
(Fried)
2 to 3 minutes/first side
1 to 2 minutes/second side
Melt 1 to 2 tsp. butter or margarine
in skillet.
175°C
eggs
(Poached)
1 to 6 eggs
2 to 3 minutes
Pour 2 cups water and 1 tsp. cider
vinegar in skillet. Heat to boiling.
Break each egg into a bowl; slip into
water. Cover and cook 2 to 3 minutes.
120°C or 150°C
eggs
(Scrambled)
3 to 4 minutes
Melt 1 to 2 tbs. butter or margarine in
skillet. Add eggs, cook, stir gently, until
set and cooked.
150°C
bacon
5 minutes/first side
1 to 3 minutes/second side
175°C – 205°C
sausage links
8 to 10 minutes
175°C – 205°C
sausage
patties
6 minutes/first side
5 to 6 minutes/second side
175°C – 205°C
Recommended inteRnal tempeRatuRe foR meat
food
minimum inteRnal tempeRatuRe
steak
65ºC (medium rare), 70ºC (medium), 77ºC (well done)
buRgeRs
70ºC
cHicken bReast
77ºC
poRk cHops
70ºC (medium), 77ºC (well done)
Ham
70ºC
note: Use this guide along with an “instant-read” meat thermometer to check internal food
temperature. The thermometer should penetrate the thickest part of the food.
