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49-2000573 Rev. 5 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
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