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4
TEMPERATURE – TIMETABLE
Approximate
Cooking
Food
Temperature
Time in Minutes
PAN FRYING
Bacon
300° – 325°
8–10
Canadian Bacon
275° – 300°
3–4
Chicken
325° – 350°
25–40
eggs, Fried
250° – 275°
3–5
eggs, scrambled
250° – 275°
3–5
Fish
325° – 350°
5–10
French Toast
300° – 325°
4–6
ham ½˝ thick
325° – 350°
10–12
¾˝ thick
325° – 350°
14–16
hamburgers ½˝ thick
325° – 375°
8–12
Liver
325° – 350°
5–10
Minute Steak
325° – 350°
4–5
pork chops ½˝ thick
325° – 350°
15–20
¾˝ thick
325° – 350°
20–25
Potatoes, cottage fried
300° – 350°
10–12
Sausage, link
300° – 325°
20–30
precooked
325° – 350°
10–12
Sandwiches, grilled
300° – 325°
5–10
steak, Beef 1˝ thick
Rare
350° – 375°
6–7
Medium
350° – 375°
10–12
steak, Beef 1½˝ thick
Rare
350° – 375°
8–10
Medium
350° – 375°
18–20
STIR FRYING
Beef, chicken, pork
375° – 400°
Seafood
350° – 375°
Vegetables
350° – 375°
BRAISING & POT ROASTING
Browning
325° – 350°
Braising*
200° – 225°
SIMMERING
Warm – 200°
CASSEROLE DISHES
Warm – 225°
BAKING
Pancakes
350° – 375°
Upside Down Cake
225° – 275°
HOLDING TEMPERATURE
(after cooking period)
Warm
*Add additional liquid during cooking, if necessary, to obtain desired consistency
.