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Patty Placement
Placement procedures of meat products must be
followed on the grill. Meat must be placed on the lower
grill platen, two patties at a time, from front to back, per
the patty placement guide on page 35. When the cook
cycle is complete, the upper platen will raise.
The patties must be removed immediately after the
upper platen has been raised to the OPEN position and
the meat has been seasoned. Remove the patties, one at
a time, from front to back and right to left, per the patty
placement guide on page 35.
The maximum amount of meat patties to be cooked on
each heat zone is as follows.
S
8 regular (10:1) patties
S
6 quarter pound (4:1) patties
S
8 sausage patties
S
6 circular bacon
The U.S. Recipe list includes:
S
CLAM 10:1
S
CLAM 4:1
S
CLAM-GRILL CHKN
S
CLAM-STRIP BACON
S
CLAM-SAUSAGE FZN
S
CLAM-MCRIB
S
CLAM-STEAK
S
FLAT-GRILL CHKN
S
FLAT-FOLDED EGG
S
FLAT-ROUND EGG
S
FLAT-CHICKEN BRD
S
FLAT-10:1
S
Flat-4:1
S
FLAT-MCRIB
S
FLAT-SAUSAGE FZ
S
FLAT-HOT CAKES
S
CLAM-MUSHROOMS
S
CLAM-ROAST BACON
S
CLAM-FOLDED EGGS
S
CLAM-ROUND EGGS
S
CLAM-LOR ONION
S
FLAT-SCRMBLE EGG
S
FLAT-EGG WHITES
S
CLAM-RD HTFLD-EGG
S
FLAT-CANAD BACON
The following chart is to be used as the patty placement
guide.
34
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