GENERAL
GENERAL
The suggested time and temperature chart (below) is provided as a guide for the products listed only.
CAUTION: ALWAYS KEEP THE AREA NEAR THE APPLIANCE FREE
FROM COMBUSTIBLE MATERIALS.
CAUTION: KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN AND
DRY. IF SPILLS OCCUR, CLEAN IMMEDIATELY, TO
AVOID THE DANGER OF SLIPS OR FALLS.
SUGGESTED TIMES AND TEMPERATURES
PRODUCTS | TEMPERATURE | TIME (MIN) |
| (F) |
|
HAMBURGER | 350 |
|
2 patties per LB | 350 | 6 to 8 |
4 patties per LB | 350 | 4 to 6 |
6 patties per LB | 350 | 3 to 4 |
|
|
|
STEAKS |
|
|
1/2 to 3/4 inch thick, cooked medium | 375 | 5 to 7 |
3/4 to 1 inch thick, cooked medium | 375 | 8 to 10 |
|
|
|
Lamb Chops | 350 | 6 to 8 |
Pork Chops | 350 | 6 to 8 |
|
|
|
Salmon | 350 | 6 to 8 |
Halibut | 325 | 6 to 8 |
Snapper | 325 | 6 to 8 |
|
|
|
Hashbrown Potatoes | 375 | 3 to 4 |
|
|
|
Bacon | 350 | 3 to 4 |
Sausage Links or Patties | 350 | 3 to 4 |
Ham | 375 | 2 |
|
|
|
Eggs | 275 | 2 to 4 |
Note: The times and temperatures in this chart are intended as a general guide and starting
point. Your actual times and temperatures may vary from this chart.
If different temperature settings are to be used, select one side of the griddle and operate at the lowest temperature. Adjoining sections should be set at progressively higher temperatures. Do not try to operate the end sections hot and the center sections cool.
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