TEMPERATURE GUIDE
FOOD | AMOUNT | TIME/DIRECTIONS | TEMP. |
BURGERS | 1⁄4 lb. | 3 to 9 minutes/per side (med.) | 300°F |
STEAK | 1" thick, boneless | 9 to 12 minutes/per side | 300°F |
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CHICKEN | boneless breasts | 6 to 7 minutes/per side | 300°F |
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FRENCH TOAST |
| 3 to 5 minutes/per side | 325°F |
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PANCAKES |
| 1 to 3 minutes/per side | 300°F |
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EGGS |
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Fried |
| 2 to 3 minutes/first side | 300°F |
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| 1 to 2 minutes/second side |
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| Melt 1 to 2 tsp. butter or |
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| margarine in skillet |
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Poached | 1 to 6 eggs | 2 to 3 minutes | 250°F or |
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| Pour 2 cups water and 1 tsp. | 300°F |
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| cider vinegar in skillet. Heat to |
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| boiling. Break each egg |
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| into a bowl; slip into water. |
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| Cover and cook 2 to 3 minutes. |
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Scrambled |
| 3 to 4 minutes | 300°F |
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| Melt 1 to 2 tablespoons |
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| butter or margarine in skillet. |
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| Add eggs, cook, stir gently, |
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| until set and cooked. |
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BACON |
| 5 minutes/first side | 300°F |
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| 1 to 3 minutes/second side |
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SAUSAGE LINKS |
| 8 to 10 minutes | 300°F |
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SAUSAGE |
| 6 minutes/first side | 300°F |
PATTIES |
| 5 to 6 minutes/second side |
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