Cooking Temperature Timetable - Bella 12 x 12 Manuel D'instructions

Cooking Temperature Timetable

FOOD
FRYING
Bacon
Canadian Bacon
Chicken
Eggs (fried)
Eggs (scrambled)
Fish
French Toast
Ham 1/2" thick
Ham 3/4" thick
Hamburgers 1/2" thick
Liver
Minute Steak
Pork Chops 1/2" thick
Pork Chops 3/4" thick
Potatoes (cottage fried)
Link Sausage
Precooked Sausage
Grilled Sandwiches
Beef Steak 1" thick
RARE
MEDIUM
Beef Steak 1 1/2" thick
RARE
MEDIUM
BRAISING AND ROASTING
Browning
Braising*
Roasting (on rack)
STEWING
Browning
Stewing*
CASSEROLE DISHES
BAKING
Pancakes
Upside Down Cake
HOLDING TEMPERATURE
(after cooking period)
* Add additional liquid during cooking (if necessary), to obtain desired consistency.
TEMPERATURE (Fº)
300º-325º
275º-300º
325º-350º
250º-275º
250º-275º
325º-375º
300º-325º
325º-350º
325º-350º
325º-375º
325º-350º
375º-400º
325º-375º
325º-375º
300º-325º
300º-325º
325º-350º
300º-325º
350º-400º
350º-400º
350º-400
350º-400
325º-400º
200º-225º
325º-350º
325º-400º
200º-225º
Warm-225º
350º-400º
225º-300º
Warm
9
APPROXIMATE
COOKING TIME
IN MINUTES
8-10
3-4
25-40
3-5
3-5
5-10
4-6
10-12
14-16
8-12
5-10
4-5
15-20
20-25
10-12
20-30
10-12
5-10
6-7
10-12
8-10
18-20
5-10
45-60
60-90
10-15
30-90
30-60
2-3
25-35