TEMPERATURE GUIDE
FOOD
AMOUNT
TIME/DIRECTIONS
SKILLET TEMP.
| BURGERS | 1⁄4 lb patties. |
| 5 to 9 minutes/per side (med.) |
| 350°F - |
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| STEAK | 1" thick, boneless |
| 9 to 12 minutes/per side |
| 350°F - 400°F(180°C- 200°C) |
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| CHICKEN | boneless breasts |
| 6 to 7 minutes/per side |
| 350°F |
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| FRENCH TOAST |
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| 3 to 5 minutes/per side |
| 350°F - |
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| PANCAKES |
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| 1 to 3 minutes/per side |
| 350°F |
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| EGGS |
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| Fried |
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| 2 to 3 minutes/first side |
| 300°F/150°C |
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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/120°C or |
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| Pour 2 cups water and 1 tsp. |
| 300°F/150°C |
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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 |
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| 3 to 4 minutes |
| 300°F/150°C |
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| Melt 1 to 2 tbs. |
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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 |
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| 5 minutes/firstside |
| 350°F - 40°F(180°C- 200°C) |
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| 1 to 3 minutes/second side |
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| SAUSAGE LINKS |
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| 8 to 10minutes |
| 350°F - 40°F(180°C- 200°C) |
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| SAUSAGE |
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| 6 minutes/firstside |
| 350°F - 400°F(180°C- 200°C) |
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| PATTIES |
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| 5 to 6 minutes/secondside |
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