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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
(
F
)
TIME (MIN)
HAMBURGER
350
2
p
atties
p
er LB 350 6 to 8
4
p
atties
p
er LB 350 4 to 6
6
p
atties
p
er 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 Cho
p
s 350 6 to 8
Pork Cho
p
s 350 6 to 8
Salmon 350 6 to 8
Halibut 325 6 to 8
Sna
pp
er 325 6 to 8
Hashbrown Potatoes 375 3 to 4
Bacon 350 3 to 4
Sausa
g
e Links or Patties 350 3 to 4
Ham
(
Pre-cooked
)
375 2
E
gg
s 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.