Griddle Cooking Guide

HSN_RGG_090C 2/4/10 1:00 PM Page 15

Follow these guidelines for successful griddle cooking:

1If 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.

2Set the temperature control dial to the desired temperature. Preheat the griddle until the READY arrow light goes out, approxi- mately 10 minutes.

3When cooking with butter or oil, place on cold griddle before preheating. Do not use more than 2 tablespoons of butter or oil.

4Foods may be kept warm on the griddle prior to serving. Reduce temperature to 200°.

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°

Corn Flake Coated French Toast

4 servings

INGREDIENTS

8 slices bread (Challah, French, or white bread), cut 1" thick 3 large eggs, beaten

1/4 teaspoon salt 2 cups milk

1 tablespoon sugar

1 teaspoon vanilla

2 cups corn flakes, crushed

2 tablespoons butter

METHOD

1Beat the eggs, milk, salt sugar and vanilla with a whisk until well incor- porated.

2Preheat griddle side on high for at least 10 minutes.

3Soak the bread slices in the egg mixture.

4Place the crushed corn flakes on a plate, press the french toast into the corn flakes on each side. Shake to remove excess flakes

5After the griddle has been preheated add the french toast.

6Cook for 3 minutes per side or until golden brown and cooked thoroughly.

PRESENTATION

To serve, cut french toast slices diagonally, serve with berry compote and dust with powdered sugar.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host