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COOKING GUIDE
The following chart is meant to be used as a guideline only. Cooking time will depend
on the thickness of the food and your desired doneness. To be sure your food is
cooked, USDA recommends using a meat thermometer to test for doneness. Insert
the thermometer into the thickest part of the meat until temperature stabilizes.
FOOD
TEMPERATURE
SETTING
Bacon
Raw Pork
Sausage
Patties
Eggs, fried
Pancakes
French Toast
Hash Brown
Potatoes
(refrigerated)
Grilled
sandwiches
Hamburgers
Hot Dogs
Lean, boneless
steak
(NY Strip,
Sirloin,
Tenderloin)
Boneless
Chicken
Salmon fillets
(5 oz.),
skinless
Raw Shrimp
All manuals and user guides at all-guides.com
COOKING
SURFACE
#4
Griddle or Grill
#4
Griddle or Grill
#3
Griddle
#4
Griddle
#5
Griddle
#4
Griddle
#3
Griddle or Grill
#5
Grill
#5
Griddle or Grill
#5
Grill
#5
Grill
#5
Grill
#5
Grill
5
COOK TIME
COMMENTS
10-12 min.
turning
occasionally
5-6 min.
Cook sausages
each side
to an internal
temperature of
at least 160°F
2 min. then flip
Add butter or oil
and cook to
to griddle before
desired
cooking
doneness.
3 min.
Pancakes are
on each side
ready to turn
when bottoms
are brown and
surface bubbles
begin to pop.
2-3 min.
per side
12-14 min. or
Heat oil on
until golden
griddle before
brown
adding
potatoes
4-5 min.
per side
7-9 min.
Cook to a
per side
minimum
temperature of
160°F
3-4 min.
Cook to a mini-
turning for
mum tempera-
even browning
ture of 145°F
Medium rare
Based on
(130-140°F) 3-4
3/4-inch
min. per side
thickness.
Medium
For a juicier
(140-150°F)
steak, let rest
4-6 min.
2-3 min. before
per side
serving.
Medium well
(155-160°F) 6-8
min. per side
10-12 min.
Cook to a
per side
minimum tem-
perature of 165°F
3-4 min. per side
Brush surface of
or until a mini-
salmon with oil
mum of 145°F
before grilling
2-3 min.
Toss shrimp
per side
with a little salt
or until pink
before grilling.
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