General Temperature Ranges
Warm Setting
Used to keep foods that have been prepared in the Skillet at serving temperature for a short period of time. Adjust temperature up to keep foods warm for longer periods of time.
Low Heat – 200°F to 250°F (93°C – 121°C)
Use for warming, simmering, steaming, and gentle boiling. Some foods are started at higher temperatures then reduced to low heat to finish the cooking process. Use for cooking special dessert sauces, such as Cherries Jubilee, and puddings.
Medium Heat — 250°F to 325°F (121°C – 163°C)
Use for eggs, bacon, and sausage, or to sauté vegetables such as onions, green pepper, or mushrooms. Also to cook roasts and other cuts of meat after they have been browned at higher temperatures.
High Heat — 325°F to 400°F (163°C – 204°C)
Use to brown, sear, pan fry (with fat), deep fry, and pan broil meats without fat and to stir fry meats and vegetables (with fat). Breaded foods such as vegetables, meats, fish, and poultry are pan fried in this temperature range with a small quantity of fat.
Cooking Guides
The cooking temperatures and times in the GUIDES are approximate. You may have to adjust them depending on food size, quantity, temperature, and personal taste. Foods at room temperature need less cooking time than foods taken from the refrigerator. You might need to reduce the temperature/time for small quantities of food. Choose one of the following for grease or fat, depending on personal preference: butter, margarine, oil, shortening, drippings.
PAN FRYING AND COOKING
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Food | Preheat | Temp | Time/Mins. | Directions |
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BACON | No | 325°F | Place in COLD Skillet. Separate slices | |
Regular Slices, | ||||
up to 8 |
| 163°C |
| when positioned in Pan. Turn as |
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| necessary. Drain on toweling. |
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CHICKEN | Yes | 400°F | 20 | Dredge chicken pieces in mixture of |
1.59 |
| 204°C |
| 1⁄2 cup flour, 2 tsp. salt, 1 tsp. paprika, |
| Brown |
| 1⁄4 tsp. pepper. Spray Skillet with | |
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| 325°F | 400°F (204°C). Brown chicken, meaty | |
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| 163°C |
| side first, turning once, for about |
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| Finish |
| 20 mins. Reduce temperature to 325°F |
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| (163°C); cover, with vent open, and cook |
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| Turn occasionally during cooking. |
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EGGS | Yes | 275°F | Melt 1 tbsp. fat in Skillet and spread over | |
Fried, up to 5 | ||||
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| 135°C |
| surface; fry eggs until done. Turn as |
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| desired. |
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| Approx. | Approx. |
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Food | Preheat | Temp | Time/Mins. | Directions |
EGGS, cont’d. | Yes | 250°F | Melt 1 tbsp. fat and spread over surface. | |
Scrambled, | ||||
Mixture of 4 eggs |
| 121°C |
| For 4 eggs, beat thoroughly with 1⁄4 cup |
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| milk, 1⁄4 tsp. salt, dash pepper. When |
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| mixture begins to set, stir bottom and |
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| sides until eggs are cooked to suit |
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| personal taste. |
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FISH FILLETS | Yes | 375°F | Dip fish in mixture of 1 beaten egg and | |
1 pound, 1/4” thick | ||||
.45 kg/.64 cm fillets |
| 191°C |
| 1 tbsp. milk, then in 1 cup seasoned |
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| bread crumbs. Add 2 tbsp. oil to |
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| preheated Skillet. Fry fillets until golden |
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| brown on both sides. |
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FRANKFURTERS | No | 325°F | 12 | Place in COLD Skillet. Turn carefully to |
10/package | ||||
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| 163°C |
| avoid breaking skin; turn often until |
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| browned on all sides. |
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FRENCH TOAST | Yes | 350°F | Beat 2 eggs thoroughly with 2 tbsp. | |
Up to 5 slices | ||||
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| 177°C |
| melted butter or margarine, 2 tbsp. milk |
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| and 1⁄4 tsp. salt. Dip bread slices in |
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| mixture, turning so both sides are coated. |
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| Lightly grease preheated Skillet. Add |
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| bread, brown on one side; then the other. |
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HAM | Yes | 325°F | Slash fat edge at 2” (5 cm) intervals to | |
Precooked Slice | ||||
1⁄2” (1.27cm) tp |
| 163°C |
| prevent curling. Fry ham on both sides |
3⁄4” (1.91cm) thick |
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| until lightly browned. Turn frequently. |
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HAMBURGERS | Yes | 350°F | Add patties to preheated Skillet. Brown | |
1⁄4 lb. (.11kg) each, | ||||
1⁄2” (1.27cm) thick, |
| 177°C | 16 | on both sides, turning occasionally. |
up to 6 |
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| done |
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PANCAKES, | Yes | 350°F | Prepare your favorite pancake recipe. | |
Up to 4 | ||||
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| 177°C |
| Lightly grease preheated Skillet with |
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| vegetable oil if recipe does not contain |
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| fat. For each pancake, use about 1⁄4 cup |
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| batter. Turn when bubbles appear on top |
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| surface and edges look dry. Brown on |
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| other side. |
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PORK CHOPS, | Yes | 350°F | 10 | Trim off fatty edges. Brown chops, |
With Bone, | ||||
Up to 6, |
| 177°C |
| turning occasionally. Reduce |
1⁄2” (1.27cm) to |
| Brown |
| temperature to 250°F (121°C). Cover and |
3⁄4” (1.91 cm) thick |
| 250°F | and cook until well done, but not dry. | |
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| 121°C |
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| Finish |
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POTATOES, | Yes | 350°F | Place in | |
(about 3 large) |
| 177°C |
| vegetable oil. Cook and brown, turning |
1⁄8” (.32 cm) thick slices |
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| frequently. | |
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SANDWICHES | No | 350°F | Spread cheese or other favorite filling | |
Grilled, Up to 5 | ||||
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| 177°C |
| between bread slices. Lightly spread |
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| softened butter or margarine on outside |
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| of bread; place in COLD Skillet. Grill each |
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| side until browned, about |
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6 | 7 |