Griddle Cooking
Guide
CUT THICKNESS/ COOKING TIME TEMP
WEIGHT
Burger, minced beef 2cm thick 8-10 mins Medium-high heat (210-240°C)
Steak: rump, 2cm thick 4-6 mins High heat (250-290°C)
porterhouse, rib-eye, 2.5cm thick 6-8mins High heat (210-240°C)
T-bone or fillet 3cm thick 8-10 mins High heat (210-240°C)
Beef
Please note that these are only rough guidelines. The exact cooking time will depend on many factors that cannot
be taken into account, such as the size of the food item, outside temperature, etc.
Burger, minced beef 2cm thick 8-10 mins Medium-high heat (210-240°C)
Chop or cutlet: loin 2cm thick 4 to 6 mins Medium-high heat (210-240°C)
or chump 2.5cm thick 6 to 8 mins Medium-high heat (210-240°C)
Lamb
Burger, minced beef 2cm thick 8-10 mins Medium-high heat (210-240°C)
Chop/ cutlet: rib, loin 2cm thick 6 to 8 mins Medium heat (200-230°C)
or shoulder 2.5-3cm thick 8 to 10 mins Medium heat (200-230°C)
Sausage, fresh 75g 10 to 15 mins Medium heat (200-230°C)
Pork
Burger, Chicken mince 2cm thick 10 to 14 mins Medium heat (200-230°C)
Chicken breast 175–225g, whole 10 to 12 mins Medium heat (200-230°C)
Chicken thigh, 115g 8 to 10 mins Medium heat (200-230°C)
boneless, skinless
Chicken
Prawn 40g 1 to 4 mins High heat (230-260°C)
Salmon, fillet or steak 3-4cm thick 6 to 10 mins Medium-high heat (210-240°C)
Scallop 40g 4 mins High heat (230-260°C)
Seafood
Corn, husked Whole 10 to 15 mins Medium heat (200-230°C)
Mushroom Large, whole 8 to 12 mins Medium heat (200-230°C)
Zucchini 1cm slices 4 to 6 mins Medium heat (200-230°C)
Vegetables
Here you will find the cooking method
& cooking temperatures for some of the
most popular Weber
®
Slate Premium
Griddle food types and dishes.
Cooking on your Weber
®
Slate Premium Griddle
11
Quick-Start Guide
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