ELECTRIC SKILLET TEMPERATURE–TIMETABLE
Food: degrees (approximate cooking time in minutes)

FRYING
Bacon: 300 to 325 (8-10 minutes)
Canadian Bacon: 275 to 300 (3-4 minutes)
Chicken: 325 to 350 (25-40 minutes)
Eggs, Fried: 250 to 275 (3-5 minutes)
Eggs, Scrambled: 250 to 275 (3-5 minutes)
Fish: 325 to 375 (5-10 minutes)
French Toast: 300 to 325 (4-6 minutes)
Ham, 1/2-inch thick: 325 to 350 (10-12 minutes)
Ham, 3/4-inch thick 325 to 350 (14-16 minutes)
Hamburgers, 1/2-inch thick: 325 to 375 (8-12 minutes)
Liver: 325 to 350 (5-10 minutes)
Minute Steak: 375 to 400 (4-5 minutes)
Pork Chops, 1/2-inch thick: 325 to 375 (15-20 minutes)
Pork Chops, 3/4-inch thick: 325 to 375 (20-25 minutes)
Potatoes, cottage fried: 300 to 350 (10-12 minutes)
Sausage, link: 300 to 325 (20-30 minutes)
Sausage, precooked: 325 to 350 (10-12 minutes)
Sandwiches, grilled: 300 to 325 (5-10 minutes)
Steak, Beef 1-inch thick, Rare: 350 to 400 (6-7 minutes)
Steak, Beef 1-inch thick, Medium: 350 to 400 (10-12 minutes)
Steak, Beef 1 1/2-inches thick, Rare: 350 to 400 (8-10 minutes)
Steak, Beef 1 1/2-inches thick, Medium: 350 to 400 (18-20 minutes)

BRAISING & ROASTING
Browning: 325 to 400 (5-10 minutes)
Braising*: 200 to 225 (45-60 minutes)
Roasting (on rack): 325 to 350 (60-90 minutes)

STEWING
Browning: 325 to 400 (10-15 minutes)
Stewing*: 200 to 225 (30-90 minutes)

CASSEROLE DISHES
Warm - 225 (30-60 minutes)

BAKING
Pancakes: 350 to 400 (2-3 minutes)
Upside Down Cake: 225 to 300 (25-35 minutes)

HOLDING TEMPERATURE
(after cooking period) Warm

*Add additional liquid during cooking, if necessary, to obtain desired consistency.

Source: Presto