SUGGESTED

COOKING CHARTS

NOTE: The USDA recommends that meats such as beef and lamb, etc. should be cooked to an internal temperature of 145°F/63°C. Pork should be cooked to an internal temperature of 160°F/71°C and poultry products should be cooked to an internal temperature of 170°F/77°C - 180°F/82°C to be sure any harmful bacteria has been killed. When reheating meat/poultry products, they should also be cooked to an internal temperature of 165°F/74°C.

FRYING CHART

Food/Preheat

Cooking

Time

Temperature

Method

 

 

 

 

BEEF

 

 

Hamburgers

With or with-

Medium well: 3-4 min.

1/2-inch thick

out extra fat

each side

350°F

 

Well: 4-5 min. each side

 

 

 

Liver

Use 2 tbsp.

4-5 min. each side

1/2-inch thick

of fat

 

350°F

 

 

 

 

 

Sandwich Steaks

Use 2 tbsp.

Rare: 1 min. each side

1/4-inch thick

of fat

Medium: 1-1/2 min. each side

350°F

 

Well: 2 min. each side

 

 

 

Steak - Chuck

With or with-

Rare: 4 min. each side

1-inch thick

out extra fat

Medium: 8 min. each side

400°F

 

Well: 11 min. each side

 

 

 

CHICKEN

 

 

Chicken Breasts

Use 3-4 tbsp.

10-20 min. total

(boneless)

fat,turn often

 

350°F

 

 

 

 

 

Pieces

Use 3-4 tbsp.

25-30 min. total

350°F

fat, turn often

 

 

 

 

EGGS

 

 

Fried

Use 1 tbsp.

3-5 min. total

300°F

fat per 2 eggs

 

 

 

 

10