13
OPERATION
7.1 Setting the Griddle Temperature
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 / C)
TIME (MIN)
HAMBURGER
350°F (176°C)
2 patties per LB
350°F (176°C)
6 to 8
4 patties per LB
350°F (176°C)
4 to 6
6 patties per LB
350°F (176°C)
3 to 4
STEAKS
1/2 to 3/4 inch thick, cooked medium
375°F (190°C)
5 to 7
3/4 to 1 inch thick, cooked medium
375°F (190°C)
8 to 10
Lamb Chops
350°F (176°C)
6 to 8
Pork Chops
350°F (176°C)
6 to 8
Salmon
350°F (176°C)
6 to 8
Halibut
325°F (162°C)
6 to 8
Snapper
325°F (162°C)
6 to 8
Hashbrown Potatoes
375°F (190°C)
3 to 4
Bacon
350°F (176°C)
3 to 4
Sausage Links or Patties
350°F (176°C)
3 to 4
Ham (Pre-cooked)
375°F (190°C)
2
Eggs
275°F (135°C)
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.
