Premium PG14 Manual De Uso Y Cuidados página 7

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TIME/TEMPERATURE CHART
FOOD
Bacon
Sausage
French Toast
Hamburger
Ham Slices
Sandwiches
Pork Chops
Steaks Rare
Medium
Well Done
Pancakes
TEMPERATURE CONTROL POSITION:
CONTROL POSITION
0
1
2
3
4
5
COOKING GUIDELINES
NOTE: The United States Department of Agriculture recommends that meat and poultry be
cooked to the following internal temperatures to be sure any harmful bacteria has been killed.
Ground turkey and chicken should be cooked to an internal temperature of 165˚ F / 74˚ C and
ground beef, veal, lamb and pork be cooked to an internal temperature 160˚ F / 71˚ C. Whole
chicken and turkey should be cooked to an internal temperature of 180˚ F / 82˚ C; 170˚ F / 77˚ C
for the breast. Goose and duck should be cooked to an internal temperature of 180˚ F / 82 ˚C.
Fresh beef, veal and lamb, etc., should be cooked to an internal temperature of at least 145˚ F /
63˚ C. Fresh pork should be cooked to an internal temperature of at least 160˚ F / 71˚ C. When re-
heating meat and poultry products, they should also be cooked to an internal temperature of 165˚
F / 74˚ C.
TEMP.
TIME (MIN.) COOKING NOTES
350º F
7 to 12
350º F
20 to 30
350º F
6 to 10
350º F
3 to 14
350º F
14 to 18
350º F
6 to 10
350º F
20 to 30
400º F
4 to 6
7 to 12
13 to 18
400º F
2 to 6
TEMPERATURE
OFF
180° F
250° F
300° F
350° F
400° F
6
DO NOT PREHEAT. Turn often.
DO NOT PREHEAT. Turn often.
Turn halfway into cooking time.
Turn halfway into cooking time.
Turn halfway into cooking time.
Butter outside. Brown both sides.
Brown both sides; then reduce
temperature to 250º F.
Turn halfway into cooking time.
Turn halfway into cooking time.
Turn halfway into cooking time.
Turn halfway into cooking time.
Pour batter onto Griddle. When
bubbles appear, flip over.

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