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The cooking temperatures listed in this user manual are estimates. Adjust the cooking
temperature slightly up or down to achieve the results you prefer.
food
buRgeRs
steak
cHicken
fRencH toast
pancake
eggs
(Fried)
eggs
(Poached)
eggs
(Scrambled)
bacon
sausage links
sausage
patties
Recommended inteRnal tempeRatuRe foR meat
food
steak
buRgeRs
cHicken bReast
poRk cHops
Ham
note: Use this guide along with an "instant-read" meat thermometer to check internal food
temperature. The thermometer should penetrate the thickest part of the food.
teMPeRatURe GUIDe
amount
time / diRections
¼ lb patties
5 to 9 minutes/per side (med.)
1" thick,
9 to 12 minutes/per side
boneless
boneless breasts
6 to 7 minutes/per side
3 to 5 minutes/per side
1 to 3 minutes/per side
2 to 3 minutes/first side
1 to 2 minutes/second side
Melt 1 to 2 tsp. butter or margarine
in skillet.
1 to 6 eggs
2 to 3 minutes
Pour 2 cups water and 1 tsp. cider
vinegar in skillet. Heat to boiling.
Break each egg into a bowl; slip into
water. Cover and cook 2 to 3 minutes.
3 to 4 minutes
Melt 1 to 2 tbs. butter or margarine in
skillet. Add eggs, cook, stir gently, until
set and cooked.
5 minutes/first side
1 to 3 minutes/second side
8 to 10 minutes
6 minutes/first side
5 to 6 minutes/second side
minimum inteRnal tempeRatuRe
65ºC (medium rare), 70ºC (medium), 77ºC (well done)
70ºC
77ºC
70ºC (medium), 77ºC (well done)
70ºC
eng lish-4
skillet
tempeRatuRe
175°C – 205°C
175°C – 205°C
175°C – 205°C
175°C – 205°C
175°C – 205°C
175°C
120°C or 150°C
150°C
175°C – 205°C
175°C – 205°C
175°C – 205°C
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