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COOKING GUIDE
These cooking temperatures and times are general guidelines. Always follow your
recipes and check food for doneness according to current food-safety rules.
Food
Bacon
Fried Eggs (over easy)
Pancakes
Grilled Sandwiches
Quesadillas
Burgers (115–140 g/4–5 oz, 1.3
cm/½-inch patties)
Steak (boneless, 2.5 cm/1 in)
Pork Chops (bone-in, 2.5 cm/1 in)
COOKING TIPS
•
Use a lower heat (about 90˚C to 110˚C/200°F to 230°F) to warm food, medium
heat (120˚C to 180˚C/250°F to 350°F) for most cooking, and the 215˚C (420°F)
temperature setting to get a nice sear when cooking steaks or other meats.
•
Do not preheat the griddle on a higher heat setting than you plan to cook at. Doing so
may cause foods to splatter or even burn when placed on the cooking surface.
•
Avoid overcrowding the cooking surface, as this can cause foods to cook unevenly.
•
Flip meat when it starts to separate from the griddle. A sign that meat is ready to be
flipped is when it raises away slightly from the cooking surface and starts to crackle or
sizzle. If you try to flip and the meat sticks to the griddle, wait another 30 seconds to
1 minute before trying again.
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Temperature (˚C/˚F)
180˚C–215˚C (350˚F–420˚F)
120˚C–150˚C (250˚F–300˚F)
120˚C–150˚C (250˚F–300˚F)
120˚C–150˚C (250˚F–300˚F)
120˚C–180˚C (250˚F–350˚F)
215˚C (420˚F)
215˚C (420˚F)
215˚C (420˚F)
Cooking Time (minutes)
6–8
3–5
4–5
6–8
4–6
8–10 (for medium-rare
to medium)
13–15 (medium-rare)
15–17 (medium-well)
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