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7
5. Add food and cook according to the recipe. Adjust temperature control dial from warm to 400ºF as
necessary.
NOTE: During cooking, the light will go on and off indicating that the Griddle is maintaining proper temperature.
CAUTION: Griddle surfaces are hot during use.
CAUTION: DO NOT USE COOKING SPRAYS. THEY CAN CAUSE A BUILD-UP ON THE COOKING
PLATES AND MAY AFFECT THE NON-STICK PERFORMANCE OF THE PRODUCT.
6. When cooking bacon or foods containing large quantities of grease, it may be necessary to check the
drip tray to make sure it is not full. Remove drip tray; empty contents and wash if needed. See the Time/
Temperature Chart for basic suggested cooking information.
7. When cooking has been completed, turn the temperature control to the OFF position. The indicator light
on the temperature control probe will turn off.
8. Unplug cord from wall outlet. Let the Griddle cool completely.
9. Remove temperature control probe from Griddle. Follow the Care & Cleaning Instructions described in
this Instruction Manual.
Time/Temperature Chart
FOOD TEMPERATURE TIME DIRECTIONS
Bacon 325° - 350° F 8-14 minutes
Set to appropriate temperature –
turn as required
Sausage 325° - 350° F 20-30 minutes
Set to appropriate temperature –
turn as required
French Toast 350° F 6-10 minutes Rotate halfway into cooking time
Hamburger 350° F 3-14 minutes Rotate halfway into cooking time
Ham Slices 350° F 14-18 minutes Rotate halfway into cooking time
Sandwiches 350° F 6-10 minutes
Butter outside and brown both
sides
Pancakes 400° F 2-6 minutes
Pour batter onto griddle - when
bubbles appear on top side, turn
Pork Chops 350° F 20-30 minutes
Brown both sides then reduce
temperature to 325°
Rotate halfway into cooking time
Steaks
400° F Rare
400° F Medium
400° F Well
4-6 minutes
7-12 minutes
13-18 minutes
Rotate halfway into cooking time
USDA Cooking Guidelines
NOTE: The United States Department of Agriculture recommends that meat and poultry be cooked to
the following internal temperatures to be sure any harmful bacteria has been killed. Ground turkey and
chicken should be cooked to an internal temperature of 165˚F / 74˚C and ground beef, veal, lamb and pork
be cooked to an internal temperature 160˚F / 71˚C. Whole chicken and turkey should be cooked to an internal
temperature of 180˚F / 82˚C; 170˚F / 77˚C for the breast. Goose and duck should be cooked to an internal
temperature of 180˚F / 82˚C. Fresh beef, veal and lamb, etc., should be cooked to an internal temperature
of at least 145˚F / 63˚C. Fresh pork should be cooked to an internal temperature of at least 160˚F / 71˚C.
When re-heating meat and poultry products, they should also be cooked to an internal temperature of
165˚F / 74˚C.
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