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Griddle Cooking Chart
Food
Eggs
Bacon
Pancakes
French Toast
Fish Fillets
_er
Steaks
°F °C
250-300 121-149
325-350 163-177
375-400 191-205
400 205
300 149
350 177
350 177
Grill Operation
oTurn on kitchen ventilation product.
oTurn control knob to HI.
oPreheat on HI for 5 to 10 minutes.
_Place food on grill, cook as desired.
Grill Cooking Tips
•When grilling chicken, roasts, well done steaks or chops and thick
pieces of meat, sear on HI. Then, reduce the heat setting to prevent
excessive flare-up. This will allow the food to cook through without
burning the outside.
oAfter steaks, chops, or hamburgers have been allowed to sear for
approximately 1 minute, you may slide a spatula under the meat and
turn it approximately 90 ° so that a waffle pattern will be seared onto
the food.
oUse a metal spatula instead of tongs or a fork to turn the meat. A
spatula will not puncture the meat allowing juices to escape.
oTurnthe meat over only once. Juices are lost when steaks, chops or
hamburgers are turned several times. The best time to turn the meat
is after the juices have begun to bubble to the surface.
oTo test for aloneness, make a small slash in the center of the meat, not
the edge. This will prevent Iossofjuices.
oOccasionally there may be flare-ups or flames above the grill due to
drops of fat falling onto the flame spreader. It is normal to have some
flare-up during grilling. Usealong handled spatula to move food to
another area until the flames subside.
Grill Cooking Chart
FOOD WEIGHT
OR
THICKNESS
Beef
Hamburger
Steaks
Rib, Club,
Porterhouse,
T-Bone
Sirloin
Rare
140°F/60°C)
Medium
1&0°F/71°C)
Well-done
170°F/77°C)
Tenderloin
1/2-3/4"
(1.3-1 .?cm)
1"(2.5 cm)
1 1/2"
(3.8 cm)
1"(2.5 cm)
1 1/2"
(3.8 cm)
1"(2.5 cm)
1 1/2"
(3.8 cm)
5 pounds
(2.3 kg)
FLAME TOTAL SUGGESTED
SIZE COOKING TIME
Med 8-15 minutes
High 8-12 minutes
High 11-16 minutes
Med 12 20 minutes
to High 16-25 minutes
Med 20-30 minutes
to High 25-35 minutes
High 30-40 minutes
SPECIAL INSTRUCTIONS
AND TIPS
Grill, turning once when
uices rise to the surface.
We recommend that ground
chuck be used fro
hamburgers, as it will give
you a juicer hamburger than
ground round. Do not leave
hamburgers unattended
since a flare-up could occur
quickly.
Remove excess fat from
edge. Slash remaining fat at
2" (5.1 cm) intervals to keep
edges from curling. Grill,
turning once.
Remove surface fat and
connective tissue. Fold over
thin end to form uniformly
thick piece. Bind with string.
Grill turning to brown evenly.
Brush often with melted
butter, margarine or oil.
Cook until rare.
10 11
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