|
150 to 160°F |
5 -7 hours |
Simmer; Bake beans, 4 to 6 hour stews, poultry-bone-in soups, cereals. Steam: Hot dogs, puddings. |
|
170 to 190°F |
3-5 hours |
Simmer: Appetizer dips, hot beef, barbecue, "Sloppy Joes," etc. |
|
200 to 220°F |
2-3 hours |
Fast Simmer: Spar ribs, lamb shanks, winter squash, fruit punch, vegetable juices, fish-chowder, cheese sauce. Simmer: Frozen vegetables, potatoes, corn-on-the-cob, stuffed peppers, seafood, rice, dumplings. |
|
230 to 250°F |
1½-3 hours |
Bring liquids to boil. High-simmer: Corned beef, pot roasts and short ribs. Thicken: Gravies, soups and sauces. Prepare: Fresh applesauce, peach or apple butter and hot chocolate. |
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Most foods can be prepared at the listed settings. Use cooking times in chart as a guide only. Times will vary. When cooking roasts, ham, or poultry, use a meat thermometer inserted in thickest part to ensure that recommended doneness is reached. |
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