10
OPERATION
Setting the Griddle Temperature
The suggested time and temperature chart (below) is provided as a guide for the products listed only.
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.
ALWAYS KEEP THE AREA NEAR THE APPLIANCE FREE FROM
COMBUSTIBLE MATERIALS.
KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN AND DRY. IF
SPILLS OCCUR, CLEAN IMMEDIATELY, TO AVOID THE DANGER
OF SLIPS OR FALLS.
CAUTION
SUGGESTED TIMES AND TEMPERATURES
PRODUCTS
TEMPERATURE
(F / C)
TIME (MIN)
HAMBURGER
350°F
(176°C)
2 patties per LB
6 to 8
4 patties per LB
4 to 6
6 patties per LB
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
8 to 10
Lamb Chops
350°F (176°C)
6 to 8
Pork Chops
6 to 8
Salmon
6 to 8
Halibut
325°F (162°C)
6 to 8
Snapper
6 to 8
Hashbrown Potatoes
375°F (190°C)
3 to 4
Bacon
350°F (176°C)
3 to 4
Sausage Links or Patties
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.
