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Meat Preparation
Suggested Grilling
Temperatures and Times
Bacon
Not recommended for grilling
on Griddler
®
in closed position.
Cook on grill or griddle side of
plates in flat position only.
High, until desired doneness.
Beef, boneless
steak, ¾ to
1-inch thick
Season to taste. Drain off
marinade well if marinated
before grilling.
Sear, in the closed position, 3 to 10
minutes. Sear, in the flat position, for
3 to 5 minutes per side.
Beef, filets,
1-inch thick
Season to taste Sear, 4 to 5 minutes.
Beef,
hamburgers
Shape meat into burgers of
even weight and thickness.
Sear, 5 to 8 minutes to degree of
desired doneness. USDA recommends
cooking ground meat to an internal
temperature of 160°F (nearly well
done).
135° to 140°F – medium rare
145° to 150°F – medium
150° to 155°F – medium well
165° to 170°F – well done
Ham steak
Dry thoroughly with paper
towels; remove bone if there is
one.
High-Sear
About 4 to 5 minutes.
Hot dogs,
cooked sausages
Splitting your hot dogs or
sausages gives them a deeper
grilled flavor.
High, in the closed position, 3 to 4
minutes if grilling split hot dogs or
sausages.
Whole sausages take 6 to 10 minutes
in the closed position.
If grilling in the flat position, always
split the hot dogs or sausages. Flip
after 3 to 4 minutes.
Sausages,
uncooked
Prick links with tines of fork or
tip of paring knife.
High. Grill for 14 to 18 minutes in
the closed position, depending on
thickness of sausage.
Cooking Guide and Food Temperature Chart
Following are suggested grilling times for the Griddler
®
, using the grill side of the plates in the
closed position. Times are approximate and will vary with temperature of items being grilled.
Only boneless poultry, meat and seafood should be grilled – plates will maintain contact with
bones, but will lose contact with meat as it cooks and it will appear “steamed.” Preheat Griddler
®
with the unit closed according to instructions before grilling.
Marinades can be used, but draining is suggested before placing on the hot Griddler. An instant-
read thermometer or a probe-type thermometer is a handy tool for checking the internal
temperature of foods grilled.