Advertisement
Cooking Guide and Food Temperature Chart
Grill Food (closed)
Chicken, boneless skinless breast
(1/2"–3/4" [1.3–1.9-cm] thickness)
Beef, hamburgers
Beef flank steak (1" [2.5-cm] thick)
Bacon
Pork chops (3/4"–1"
[1.9- to 2.5-cm] thick)
Italian sausages (1/2" [1.3-cm] thick)
Shrimp (shell and devein)
Salmon fillet with skin
(3/4"–1" [1.9- to 2.5-cm] thick)
Griddle Food (closed)
Hot dog
Breakfast patties
Griddle Food (flat)
Pancake (1/4 cup [59 ml])
Fried egg
French toasts
Breakfast patties
Recommended Cooking Temp.
220°C (430°F)
220°C (430°F)
220°C (430°F)
220°C (430°F)
220°C (430°F)
180°C (355°F)
180°C (355°F)
200°C (392°F)
Recommended Cooking Temp.
180°C (355°F)
180°C (355°F)
Recommended Cooking Temp.
220°C (430°F)
180°C (355°F)
220°C (430°F)
220°C (430°F)
Approx. Cook Time
7–10 min.
5–7 min.
5–7 min.
6–8 min.
8–10 min.
5–8 min.
3–4 min.
11–12 min.
Approx. Cook Time
4–6 min.
5–7 min.
Approx. Cook Time
3–4 min.
4–5 min.
5–7 min.
10–12 min.
Doneness or Internal Temp.
74°C (165°F)
72°C (160°F)
63°C (145°F)
Crisp
63°C (145°F)
72°C (160°F)
Opaque
63°C (145°F)
Doneness or Internal Temp.
72°C (160°F)
72°C (160°F)
Doneness or Internal Temp.
Browned on both sides
Sunny-side up
Browned and warm inside
74°C (165°F)
11
Advertisement
