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ELECTRIC SKILLET TEMPERATURE GUIDE
WARM Crisping; keeping meats, casseroles and vegetables warm for serving
SIMMER Simmering, warming, leftovers, preparing frozen foods, heating
soups, cooking casseroles, puddings, cereals, baking apples,
braising and roasting meats and poultry
225 degrees F/107C Preparing gravy, white sauce and cheese sauce, cooking frozen and fresh vegetables, baking beans
250 degrees F/121C Scrambling and frying eggs
300 degrees F/148C Frying bacon and sausage
325 degrees F/162C Browning meats and poultry; frying fish, ham, chicken and potatoes
350 degrees F/176C Grilling French toast and pancakes
375 degrees F/190C Grilling sandwiches
400 degrees F/204C Heating frozen pizza
Source: West Bend
WARM Crisping; keeping meats, casseroles and vegetables warm for serving
SIMMER Simmering, warming, leftovers, preparing frozen foods, heating
soups, cooking casseroles, puddings, cereals, baking apples,
braising and roasting meats and poultry
225 degrees F/107C Preparing gravy, white sauce and cheese sauce, cooking frozen and fresh vegetables, baking beans
250 degrees F/121C Scrambling and frying eggs
300 degrees F/148C Frying bacon and sausage
325 degrees F/162C Browning meats and poultry; frying fish, ham, chicken and potatoes
350 degrees F/176C Grilling French toast and pancakes
375 degrees F/190C Grilling sandwiches
400 degrees F/204C Heating frozen pizza
Source: West Bend
MsgID: 116135
Shared by: Betsy at Recipelink.com
In reply to: ISO: Electric Skillet Recipes
Board: Cooking with Appliances at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: ISO: Electric Skillet Recipes
Board: Cooking with Appliances at Recipelink.com
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Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!