TEMPERATURE –TIMETABLE
Approximate Cooking
Food Temperature Time in Minutes
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° - 375° ..................................5-10
French Toast ........................................... 300° - 325° .................................. 4-6
Ham
1
⁄
2
˝ thick ........................................... 325° - 350° ................................10-12
3
⁄
4
˝ thick ............................................325° - 350° .................................14-16
Hamburgers
1
⁄
2
˝ thick ........................................... 325° - 375° ................................ 8-12
Liver ....................................................... 325° - 350° ................................ 5-10
Minute Steak .......................................... 375° - 400° ................................. 4-5
Pork Chops
1
⁄
2
˝ thick ........................................... 325° - 375° ............................... 15-20
3
⁄
4
˝ thick ........................................... 325° - 375° ............................... 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° - 400° ................................. 6-7
Medium ........................................... 350° - 400° ............................... 10-12
Steak, Beef 1
1
⁄
2
˝ thick
Rare ................................................. 350° - 400° ................................ 8-10
Medium ........................................... 350° - 400° ............................... 18-20
BRAISING & ROASTING
Browning..................................................325° - 400° .................................. 5-10
Braising*..................................................200° - 225°..................................45-60
Roasting (on rack)....................................325° - 350°..................................60-90
STEWING
Browning..................................................325° - 400° ..................................10-15
Stewing* ..................................................200° - 225°..................................30-90
CASSEROLE DISHES ................................Warm - 225°.................................30-60
BAKING
Pancakes...................................................350° - 400° ....................................2-3
Upside Down Cake ..................................225° - 300° ..................................25-35
HOLDING TEMPERATURE
(after cooking period) ..................................Warm
*Add additional liquid during cooking, if necessary, to obtain desired consistency.
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