HANDLING EXCESSIVE FLARE-UPS
•The intense heat needed for grilling may also cause
•If
•Should
•Excessive flames occur when cooking meat with high fat concentration, i.e. 30% ground beef, untrimmed steaks, lamb chops, etc.
•Be cautious when turning meat over, and never PLOP the meat on the grates.
COOKING ON THE THERMO-GRIDDLE™ Description:
•The built in griddle is made of restaurant quality 3/8” thick stainless steel. This produces a surface with even heat that is easy to clean.
•The griddle has a stainless steel straight tube burner that is lit by a spark igniter. The griddle should light with 4 clicks of the igniter. This eliminates the need for a continuous burning pilot lighter.
•A chopping block is available as an accessory and purchased separately. It is sized to fit on top of the griddle surface when griddle is not in use.
•The burner is rated at 18,000 BTU/HR.
CONTROL KNOB
•The griddle is electronically controlled with temperatures marked on the knob from 150 degrees F to 500 degrees F.
•There are no fixed settings on the knob.
•Press and turn the knob
PREPARING THE GRIDDLE
•The griddle must be level or tilted slightly forward for optimum performance. The griddle should have been leveled during installation.
•PRIOR TO USE, It is NECESSARY to wash the griddle plate with warm soapy water then rinsed with clear water. The griddle may be used without butter, margarine, or oil. However, a very small amount may be used to flavor foods.
GRIDDLE GREASE TRAY
•Push the tray under the front edge of the griddle overhang to catch grease or food residue.
•Use a metal spatula to scrape the grease and food particles into the tray.
•Clean the tray after each use. When removing the tray, use care when tipping it so that the contents do not spill.
COOKING ON THE GRIDDLE
•Check that the grease tray is tucked under the griddle plate overhang.
•Turn the knob to the cooking temperature to preheat the griddle.
•Preheat
•Add butter, margarine, shortening or oil for more flavor: Add food and cook!
OVEN USE
GENERAL
Your large new oven can be used in 6 cooking modes; convection bake, regular bake, convection broil, regular broil,
U S I N G T H E R A N G E T O P
rotisserie. To help you decide which way to cook your food read this information first. Remember this is a new oven and the thermostat has been checked for accuracy. Your old oven had a thermostat that over the years got a little cold. Check your recipes for the correct time and temperature and don’t use the old time or temperature you were using to compensate for your old oven being off temperature.
BURNERS
Your new Precision Series™ range is equipped with bake and broil burners typical of those used in restaurants. The oven broiler burner is 18,000 Btu/hr and the oven baking burner is 30,000 Btu/hr.
ELECTRIC GLOW IGNITER
The oven bake and broil burners are equipped with an electric glow igniter and safety system which lights the gas. There will be a delay after the control knob has been turned on to when you actually hear gas arrive at the burner. The burner will ignite after the gas reaches the burner, sometimes this can take as long as 45 seconds.
USING CONVECTION BAKE AND REGULAR BAKE
TO SET THE OVEN FOR CONVECTION BAKE
AND REGULAR BAKE
Decide if you are going to use CONVECTION BAKE or REGULAR BAKE. These cooking modes are for baking or warming: using one, two, three or four racks. If you are going to use Regular Bake turn the oven control knob to the temperature used in the recipe. The Regular BAKE light will stay ON. To use Convection Bake, simply press the CONVECTION Button located on the front panel to start the Convection Fan.
CONDENSATION
During any cooking process there is a certain amount of moisture that evaporates from the food. The amount of moisture that condenses on the oven depends on the moisture content of the food.
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