Wolfgang Puck BRGG0060 - Manual (Page 8)

Griddle Cooking Guide
Follow these guidelines for successful griddle cooking:
1 If you prefer cooking foods without added butter or oil, first season
the griddle surface to prevent any sticking. Season the griddle
surface after each cleaning or before initial use. To season, brush the
cool surface with a light coating of vegetable oil. Wait a few minutes;
then wipe the surface dry with a paper towel. The griddle is now
seasoned and ready for use.
2 Set the temperature control dial to the desired temperature.
Preheat the griddle until the READY arrow light goes out,
approximately 10 minutes.
3 When cooking with butter or oil, place on cold griddle before
preheating. Do not use more than 2 tablespoons of butter or oil.
4 Foods may be kept warm on the griddle prior to serving. Reduce
temperature to 200°.
14
Food Time (min) Temp
Eggs 3 - 5 300°
Pancakes 4 - 6 375°
Breakfast sausage links 3 - 6 325°
Canadian bacon 15 - 20 325°
Standard bacon strips 3 - 5 350°
Ham Steaks 25 - 30 325°
Vegetables 5 - 10 325°
Sausages 12 - 15 325°
Cheese sandwiches 4 - 6 350°
French toast 8 - 10 375°
Guide to Great Kabobs
Meat Vegetable Sauce
13
1 1⁄2” pieces Franks Mushrooms Italian Dressing
1 1⁄2” pieces fully Cherry Tomatoes French Dressing
cooked Sausages
1” cubes Beef Bottom 1” pieces Bell Pepper Italian Dressing
or Round Steak
1” pieces Chicken 1 1⁄2” pieces Green Onion Honey-Mustard
or Turkey Breast meat or Leek Dressing
1” pieces Turkey, Beef Whole Water Chestnuts Italian Dressing
or Pork Tenderloin
1 1⁄4” cubes Boneless Pimiento-stuffed Spaghetti Sauce
Lamb Shoulder or pitted Ripe Olives
1” cubes fully cooked Cauliflowerets Chili Sauce
Smoked Ham or Broccoli Flowerets
1” pieces Fish Fillet 3⁄4” slices Zucchini Steak Sauce
or Steak (1” thick)
Large Raw Shrimp, 1” pieces partially Soy Sauce
peeled and deveined cooked Potato
Sea Scallops 2” pieces Teriyaki Sauce
Corn-on-the-Cob
Grilling Kabobs
Meat Time (min/temp.) Doneness Test
Fully cooked 7 - 10, 350° Until hot
Meat or Sausage
Beef, Veal, Lamb 12 - 15, 425° Until desired doneness
Pork 15 - 20, 350° Until no longer pink
Chicken and Turkey 15 - 20, 350° Until no longer pink in center
Fish 12 - 16, 350° Until fish flakes easily with
fork
Shrimp 8 - 12, 350° Until pink and firm
Sea Scallops 12 - 16, 350° Until white