Bacon griddle temp guide
Best griddle temp for bacon
The best griddle temp for bacon, how hot to run the plate, and how to stop it going from pale to burnt too fast.
Read guideGriddle guides
Straight answers for common foods, plus simple heat-zone advice for doing more than one thing at once.
Bacon griddle temp guide
The best griddle temp for bacon, how hot to run the plate, and how to stop it going from pale to burnt too fast.
Read guideBreakfast griddle temp guide
Quick griddle temps for bacon, eggs, pancakes, hash browns and breakfast sausage, plus a simple way to split the heat.
Read guideBurger griddle temp guide
The best griddle temp for burgers, how hot to run it for a proper crust, and where buns should go if you are doing the full lot.
Read guideChicken griddle temp guide
The best griddle temp for chicken, whether you are cooking breast or thigh, and how to keep enough heat without drying it out.
Read guideEgg griddle temp guide
The best griddle temp for eggs, whether you are frying or scrambling them, and why cooler is usually better.
Read guideGrilled cheese griddle temp guide
The best griddle temp for grilled cheese, how to melt the middle without scorching the bread, and where it should sit on the flat top.
Read guideHash brown griddle temp guide
The best griddle temp for hash browns, how to get them crisp, and why they usually want more heat than eggs or pancakes.
Read guideHot dog griddle temp guide
The best griddle temp for hot dogs, how hot to run the plate for better browning, and where buns should go if you are doing the whole lot.
Read guidePancake griddle temp guide
The best griddle temp for pancakes, what happens when the plate runs too hot, and where they should sit in a bigger breakfast cook.
Read guideSausage griddle temp guide
The best griddle temp for sausage, whether you are cooking breakfast patties, links or brats, and how to keep them cooking through without burning the outside.
Read guideSteak griddle temp guide
The best griddle temp for steak, how hot to run the surface for a proper sear, and when lower heat just gets in the way.
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