TEMPERATURE GUIDE
Allow the griddle to preheat to the temperature shown, unless otherwise noted. The griddle has reached the desired temperature setting when the temperature control indicator light goes off. The quantities of food listed on the following chart are the maximum amount that can be grilled at one time.
FOOD | SETTING | COMMENTS |
BACON (up to 1 lb.) | 300°F | Place bacon on cold griddle. Set heat |
| (148°C) | control to 300°F. Turn and separate as |
|
| bacon cooks, or separate cold slices with |
|
| tongs. Fry 5 to 8 minutes per side. |
EGGS (fried, up to 6) | 250°F | Fry with or without oil or butter about 3 |
| (121°C) | minutes per side. |
FRENCH TOAST | 350°F | Dip bread in |
slices) | (176°C) | on ungreased griddle or sauté in butter. |
|
| Bake 2 minutes per side. |
|
|
|
FISH (up to 1.5lbs.) | 350°F | Melt 2 Tbsp. cooking oil or butter on grill. |
| (176°C) | Start frying skin side up. Fry 4 to 6 minutes |
|
| per side. |
FRANKFURTERS | 300°F | May be placed on griddle while it is |
(1.5 lbs) | (148°C) | preheating. Turn with tongs to prevent |
|
| bursting. Total grilling time: 10 to 12 |
|
| minutes. |
HAM | 325°F | Have slices cut ½” to 1” thick. Score fat |
| (162°C) | and grill 10 minutes on each side. Add |
|
| canned peach halves or pineapple slices |
|
| during the last 5 minutes. |
PANCAKES | 350°F | Add 2 tbsp. melted butter or cooking oil to |
| (176°C) | package mix batter. Bake until bubbles |
|
| appear, turn and brown other side (about 1 |
|
| minute per side). |
POTATOES (fried, up to | 350°F | Slice or shred raw or parboiled potatoes. |
(176°C) | Add 2 Tbsp. shortening or butter to grill. | |
|
| Brown potatoes, stirring occasionally. |
|
|
|
SANDWICHES | 375°F | Place filling between slices of bread. |
| (190°C) | Spread outside of bread with softened |
|
| butter. Grill 3 to 4 minutes per side. |
SAUSAGE (up to 1.5 lbs) | 300°F | Brown about 8 to 10 minutes per side. |
| (148°C) | Pork should always be served well done. |
STEAK | 400°F | Score fat on sirloin, porterhouse, club, |
| (204°C) | tenderloin or |
|
| thick 4 to 6 minutes each side (rare), 5 to 8 |
|
| minutes (medium), or 8 to 10- minutes (well |
|
| done). Turn with tongs. |
WARMING/ SERVING | WARM | Place food on griddle to warm. To keep |
| 150°F to | warm until serving time, turn heat control |
| 175°F | down to “WARM” about 1 minute before |
| (65°C to | cooking is completed. |
| 79°C) |
|
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