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COO KIN G GU IDE
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
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
TEMPERATURE
SETTING
#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
COOKING
COOK TIME
SURFACE
10-12 min.
turning
occasionally
5-6 min.
each side
2 min. then flip
and cook to
desired
doneness.
3 min.
on each side
2-3 min.
per side
12-14 min. or
until golden
brown
4-5 min.
per side
7-9 min.
per side
3-4 min.
turning for
even browning
Medium rare
(130-140°F) 3-4
min. per side
Medium
(140-150°F)
4-6 min.
per side
Medium well
(155-160°F) 6-8
min. per side
10-12 min.
per side
3-4 min. per side
or until a mini-
mum of 145°F
2-3 min.
per side
or until pink
5
COMMENTS
Cook sausages
to an internal
temperature of
at least 160°F
Add butter or oil
to griddle before
cooking
Pancakes are
ready to turn
when bottoms
are brown and
surface bubbles
begin to pop.
Heat oil on
griddle before
adding
potatoes
Cook to a
minimum
temperature of
160°F
Cook to a mini-
mum tempera-
ture of 145°F
Based on
3/4-inch
thickness.
For a juicier
steak, let rest
2-3 min. before
serving.
Cook to a
minimum tem-
perature of 165°F
Brush surface of
salmon with oil
before grilling
Toss shrimp
with a little salt
before grilling.
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