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9
Cooking Temperature Timetable
FOOD TEMPERATURE (Fº)
APPROXIMATE
COOKING TIME
IN MINUTES
FRYING
Bacon 300º-325º 8-10
Canadian Bacon 275º-300º 3-4
Chicken 325º-350º 25-40
Eggs (fried) 250º-275º 3-5
Eggs (scrambled) 250º-275º 3-5
Fish 325º-375º 5-10
French Toast 300º-325º 4-6
Ham 1/2” thick 325º-350º 10-12
Ham 3/4” thick 325º-350º 14-16
Hamburgers 1/2” thick 325º-375º 8-12
Liver 325º-350º 5-10
Minute Steak 375º-400º 4-5
Pork Chops 1/2” thick 325º-375º 15-20
Pork Chops 3/4” thick 325º-375º 20-25
Potatoes (cottage fried) 300º-325º 10-12
Link Sausage 300º-325º 20-30
Precooked Sausage 325º-350º 10-12
Grilled Sandwiches 300º-325º 5-10
Beef Steak 1” thick
RARE 350º-400º 6-7
MEDIUM 350º-400º 10-12
Beef Steak 1 1/2” thick
RARE 350º-400 8-10
MEDIUM 350º-400 18-20
BRAISING AND ROASTING
Browning 325º-400º 5-10
Braising* 200º-225º 45-60
Roasting (on rack) 325º-350º 60-90
STEWING
Browning 325º-400º 10-15
Stewing* 200º-225º 30-90
CASSEROLE DISHES
Warm-225º 30-60
BAKING
Pancakes 350º-400º 2-3
Upside Down Cake 225º-300º 25-35
HOLDING TEMPERATURE
(after cooking period) Warm
* Add additional liquid during cooking (if necessary), to obtain desired consistency.
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