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FOOD
Bacon
Sausage
French Toast
Sandwiches
Pork Chops
Pancakes
Hamburger
Steaks:
(rare)
(medium)
(well done)
TEMPERATURE
(°F/°C)
325°/165°
325°/165°
350°/175°
350°/175°
350°/175°
375°/190°
375°/190°
400°/200°
400°/200°
400°/200°
TIME
(min.)
8-16
20-35
6-12
4-8
20-35
4-8
6-18
6-11
9-16
15-22
DIRECTIONS
DO NOT PREHEAT. Turn often.
DO NOT PREHEAT. Turn often.
Turn halfway into cooking time.
Butter outside & brown both sides.
Brown both sides then reduce
temperature to 325
°/165°. Turn
halfway into cooking time.
Pour batter onto Griddle. When
bubbles appear on top side, turn.
Turn halfway into cooking time.
Turn halfway into cooking time.
SUGGESTED COOKING CHART
The following times are meant to be used as guidelines only. Time will
vary due to the cut or thickness of the meat being cooked. To be sure
that the food is truly done, use a cooking thermometer.
NOTE: The United States Department of Agriculture recommends that
meat and poultry be cooked to the following internal temperature to be
sure that any harmful bacteria have been killed. Ground turkey and chick-
en should be cooked to an internal temperature of 165°F and ground
beef, veal, lamb and pork be cooked to an internal temperature of 160°F.
Chicken and turkey should be cooked to an internal temperature of 170°F
for white meat and 180°F for dark meat. Goose and duck should be
cooked to an internal temperature of 180°F. Fresh beef, veal and lamb,
etc. should be cooked to an internal temperature of at least 145°F. Fresh
pork should be cooked to an internal temperature of at least 160°F.
When re-heating meat and poultry products, they should be cooked to an
internal temperature of 165°F.
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