Presto Electric Skille User Manual

        Bacon  .....................................................  300° - 325° .................................  8-10
        Canadian Bacon ......................................  275° - 300° .................................. 3-4
        Chicken ...................................................  325° - 350° ................................  25-40
        Eggs, Fried ..............................................  250° - 275° ..................................  3-5
        Eggs, Scrambled .....................................  250° - 275° ...................................3-5
        Fish .........................................................  325° - 375° ..................................5-10
        French Toast ...........................................  300° - 325° .................................. 4-6
        Ham
         

1

⁄

2

˝ thick  ...........................................  325° - 350°  ................................10-12

               

3

⁄

4

˝ thick  ............................................325° - 350° .................................14-16

        Hamburgers
         

1

⁄

2

˝ thick  ...........................................  325° - 375°  ................................  8-12

        Liver .......................................................  325° - 350°  ................................  5-10
        Minute Steak  .......................................... 375° - 400°  .................................  4-5
        Pork Chops
         

1

⁄

2

˝ thick  ...........................................  325° - 375°  ...............................  15-20

               

3

⁄

4

˝ thick  ...........................................  325° - 375°  ...............................  20-25

        Potatoes, cottage fried ............................  300° - 350° ................................  10-12
        Sausage
         

link  ..................................................  300° - 325°  ...............................  20-30

         

precooked ........................................  325° - 350°  ...............................  10-12

        Sandwiches, grilled  ................................  300° - 325°  ................................  5-10
        Steak, Beef 1˝ thick
         

Rare .................................................  350° - 400°  .................................  6-7

         

Medium ...........................................  350° - 400°  ...............................  10-12

        Steak, Beef 1

1

⁄

2

˝ thick

         

Rare .................................................  350° - 400°  ................................  8-10

         

Medium ...........................................  350° - 400°  ...............................  18-20

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

STEWING
        Browning..................................................325° - 400°..................................10-15
        Stewing* ..................................................200° - 225°..................................30-90

CASSEROLE DISHES ................................Warm - 225°.................................30-60

BAKING
        Pancakes...................................................350° - 400°....................................2-3
        Upside Down Cake ..................................225° - 300°..................................25-35

HOLDING TEMPERATURE
        (after cooking period) .................................. Warm

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

3