BEFORE FIRST USE
Cleaning
Clean the range and all accessories with water and a mild detergent. Rinse thoroughly and wipe dry with a soft clean cloth.
Griddle Seasoning (SL, FL and XL Models)
A new griddle surface must be seasoned to do a good cooking job. The metal surface of the griddle is porous. Food tends to get trapped in these pores and stick; therefore, it is important to "season" or "fill up" these pores with cooking oil before cooking. Seasoning gives the surface a slick, hard finish from which the food will release easily.
To season, heat griddle top section at a low setting. Pour one ounce of cooking oil per square foot of surface over the griddle top section. With an insulated cloth, spread the oil over the entire griddle surface to create a thin film. Wipe off any excess oil with an insulated cloth.
Repeat this procedure 2 to 3 times until the griddle has a slick surface.
SURFACE PLATES
French plates are most efficient when used with utensils having a maximum inside diameter of 10" (254) or a minimum inside diameter of 9" (229). Stock pots of 9, 12 and 16 qt. capacities are recommended for bulk cooking. (Fig. 7)
Fig. 7
The solid surface plates are rated for 2000 Watts and are controlled by an infinite heat switch. A solid surface plate will reach cooking temperature from room temperature in 5 to 7 minutes at a HI switch setting.
Each control knob is marked HI, MED, LO,
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