4
Temperature-Timetable
Food
Setting
Approximate Cooking Time
Bacon
325°–350°
5 - 8 minutes
Canadian Bacon
325°–350°
3 - 4 minutes
Eggs, Fried
275°–300°
3 - 5 minutes
Fish
325°–375°
5 - 10 minutes
French Toast
325°–350°
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
Liver
325°–350°
5 - 10 minutes
Minute Steak
375°–400°
4 - 5 minutes
Pancakes
350°–400°
2 - 3 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
325°–350°
325°–350°
20 - 30 minutes
10 - 12 minutes
Sandwiches, grilled
325°–350°
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
USDA Recommended Safe Minimum Internal Food Temperatures
Use a meat thermometer for complete accuracy when measuring meat temperatures.
Beef steaks
145°
Ground beef
160°
Pork (ground, chops, steaks)
160°
Eggs
160°
Fish
145°
