840179900 ENnv03.qxd:Layout 1 5/5/09 11:26 AM Page 5
Cooking Chart
| FOOD | TEMPERATURE | INTERNAL TEMP.* | APPROX. COOKING TIME** |
| |
| Hamburgers (1/3 lb [150 g] each) | 350°F (180ºC) | 165ºF (73ºC) | 15 to | 20 minutes | |
|
|
|
|
|
| |
| Bacon | 350°F (180ºC) | crisp | 10 to | 15 minutes |
|
|
|
|
|
|
| |
| Sausage Links and Patties | 350°F (180ºC) | 165ºF (73ºC) | 15 minutes | ||
|
|
|
|
|
| |
| Chicken Breasts, Boneless | 375ºF (190ºC) | 170ºF (77ºC) | 20 to | 30 minutes |
|
|
|
|
|
|
|
|
| Pork Chops | 325ºF (160ºC) | 165ºF (73ºC) | 20 to | 30 minutes | |
|
|
|
|
|
|
|
| Fried Eggs | 325ºF (160ºC) | 2 to | 3 minutes | ||
|
|
|
|
|
| |
| French Toast | 350°F (180ºC) | 8 to 10 minutes | |||
|
|
|
|
|
|
|
| Grilled Cheese Sandwiches | 375ºF (190ºC) | 4 to | 5 minutes | ||
|
|
|
|
|
|
|
| Pancakes | 375ºF (190ºC) | 4 to | 5 minutes | ||
|
|
|
|
|
| |
| Hot Dogs | 325ºF (160ºC) | 15 minutes |
| ||
|
|
|
|
|
|
|
*Visit foodsafety.gov for more information on safe internal cooking temperatures. **All temperatures are based on fresh, NOT frozen foods.
5
