Use and Care Manual

COOKING TIMES AND TEMPERATURES
The following cooking guide temperatures and times are approximate and are for
reference only.
ITEM
TEMP (°F)
TIME (MIN)
Bacon
300° – 320°
10 – 12
Baking, Cake
250° – 300°
25 – 40
Braising
200° – 230°
45 – 60
Browning
320° – 390°
5 – 10
Casserole
200° – 230°
60 – 90
Chicken Pieces
320° – 355°
40 – 60
Eggs, Fried/Scrambled
250° – 275°
2 – 5
Fish
320° – 355°
5 – 10
French Toast
265° – 300°
4 – 6
Hamburgers 1" thick
320° – 355°
10 – 14
Hamburgers 0.75" thick
320° – 355°
5 – 7
Liver
320° – 340°
6 – 10
Pancakes
355° – 390°
2 – 3
Pork Chops, 1" thick
320° – 355°
20 -25
Pork Chops, 0.75" thick
320° – 355°
15 – 20
Roast Beef (3 lbs.)
320° – 355°
60 – 90
Roast Pork (3 lbs.)
320° – 355°
120 – 150
Roast Chicken (3 lbs.)
320° – 355°
120 – 150
Sausages
285° – 320°
15 – 25
Steak: Beef Minute Steak
375° – 400°
2 – 4
Steak: Beef 1" thick - Rare
355° – 390°
5 – 7
Steak: Beef 1" thick - Medium
355° – 390°
8 – 10
Steak: Beef 1.5" thick - Rare
355° – 390°
7 – 10
Steak: Beef 1.5" thick - Medium
355° – 390°
12 – 15
Stewing, Varied
200° – 250°
60 – 90
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