Instructions for Use

15
Griddle cooking recommendations
* Level foods to a uniform thickness to ensure even cooking.
Pastas
Macaroni, noodles,
spaghetti
HI – bring water to a boil,
add pasta
MED HI to HI – to maintain
a rolling boil
MED HI to HI – to maintain a
rolling boil
Popcorn (use a heavy, flat
bottom pan)
HI – cover, heat until kernels
start to pop
MED HI – finish popping MED HI – finish popping
Pressure cooker
Meat
MED HI to HI – build up
pressure
LO to MED – maintain
pressure
LO to MED – maintain pressure
Vegetables HI – build up pressure LO to MED – maintain
pressure
LO to MED – maintain pressure
Rice HI – cover, bring water and
rice to a boil
LO – to maintain low boil.
Cover and cook until water
is absorbed
Same as for standard burners
XLO – to hold, cover
Sauces
Tomato base
MED HI – cook meat/
vegetables, follow recipe
LO – to maintain simmer XLO – simmer to thicken sauce,
uncovered
White cream, béarnaise MED – melt fat, follow
recipe
LO – finish cooking XLO – to hold, cover
Hollandaise XLO XLO – to hold, lowest setting
for short period, stir frequently
Soups, stock HI – cover, bring liquid to a
boil
LO to maintain simmer Simmer XLO – to hold, cover
Vegetables
Fresh
HI – cover, bring water and
vegetables to a boil
LO to MED – cook 10
minutes, or until tender
Same as for standard burners
XLO – to hold, cover
Frozen HI – cover, bring water and
vegetables to a boil
LO to MED – cook
according to package
directions
LO to MED – cook according to
package directions
Deep frying HI – heat oil MED to MED HI – maintain
frying temperature
MED to MED HI – maintain
frying temperature
In pouch HI – bring water and pouch
to a boil
LO to MED – cook
according to package
directions
LO to MED – cook according to
package directions
Sauté HI – heat oil or melt butter,
add vegetables
LO to MED – cook to
desired doneness
LO to MED – cook to desired
doneness
Stir fry HI – heat oil, add vegetables HI to MED HI – finish
cooking
HI to MED HI – finish cooking
Food Start setting
Finish setting
standard burners
Finish setting XLO
®
burners
Food*
12'' griddle
setting (°F)
24'' griddle
setting (°F)
Eggs 325 – 350 275 – 300
Bacon, breakfast sausage 450 – 475 400 – 450
Toasted sandwiches 375 – 400 350 – 375
Boneless chicken breasts 425 – 450 400 – 425
Boneless pork chops, 1'' 425 – 450 400 – 425
Steaks, 1'' thick 450– 475 425 – 450
Ground beef patties, 6 oz. 450 – 475 400 – 425
Ground turkey patties, 6 oz. 450 – 475 400 – 425
Hot dogs 350 – 375 300 – 350
Ham slices, ½'' 350 – 375 350 – 375
Pancakes, French toast 400 – 425 350 – 375
Potatoes, hash browns 400 – 425 400 – 425