13
Griddle(on some models)
The griddle, made of brushed, cold-rolled steel, is similar to those
used in commercial kitchens. The griddle is packaged with a
protective grease coating covered with paper that must be
removed completely with hot, soapy water. Rinse, dry, and
season the griddle immediately after removing the protective
coating or the griddle will rust. See the “General Cleaning”
section for more information.
■It is normal for the griddle to darken with use.
■Do not place any pots or pans on the seasoned griddle to
keep food warm.
■The griddle must be level to operate properly.
■Do not pour cold water on a hot griddle. This may warp the
griddle, producing an uneven cooking surface.
To Season or Reseason the Griddle:
Seasoning the griddle is important because it keeps food from
sticking during cooking and averts rusting.
1. Pour 1 tsp (5 mL) of vegetable oil onto the center of the
griddle and spread evenly over the entire surface with a paper
towel. Do not use corn or olive oil.
2. Push in and turn knob to 350°F (177°C) setting. When the oil
begins to smoke, turn the control knob to the OFF position
and allow the griddle to cool. Wipe off excess oil with a paper
towel.
3. Apply a thin layer of vegetable oil to the entire surface of the
griddle. The griddle is now ready to use.
4. After each use, reseason the griddle using steps 1 through 3.
5. The griddle can be used without additional vegetable oil after
it has been properly seasoned.
Using the Griddle:
1. Position the drip tray under the front edge of the griddle to
catch grease and food residue.
2. Push in and turn the control knob to desired temperature.
3. Allow 10 to 15 minutes for the griddle to preheat to the
temperature selected.
4. Place food on the griddle and cook to desired doneness.
After Each Use:
1. Turn the griddle off and let cool. Rinse griddle with
½ cup (125 mL) hot, soapy water.
2. Scrape griddle residue into drip tray.
3. Remove and clean the drip tray and the area below. Use care
when tipping the drip tray so that the contents are not spi lled
when removing.
4. Rinse griddle with ½ cup (125 mL) hot water. Dry griddle and
drip tray with paper towel to remove excess grease and oil.
GRIDDLE CHART
The settings and times are guidelines only and may need to be
adjusted for individual tastes.
Pork Chops
1" (2.5 cm) MED 35-55
Ham Slices
¹₂" (1.3 cm) MED-HI 8-12
Frankfurters and
Precooked Sausages MED 8-15
Chicken
Quarters
Breasts, boneless MED-LO
MED 50-80
20-40
Fish Steaks
³⁄₄ - 1" (1.9-2.5 cm) MED 10-15
A.Griddle
B.Drip tray
FOOD SETTING COOK TIME
TOTAL MINUTES
A
B
FOOD SETTING COOK TIME
TOTAL MINUTES
Sausage Patties
and Links 325°F (163°C) 12-18
Bacon Slices 350°F (177°C) 7-11
Ham Steak
(fully cooked) 325°F (163°C) 5-7
Ground Meat
Patties 350°F (177°C) 10-15
Frankfurters and
Precooked
Sausages
325°F (163°C) 8-15
Fish Steaks, Fillets 325°F (163°C) 8-15
Eggs 300°F (149°C) 3-5
Hash Brown
Potatoes 400°F to 425°F
(204°C to 218°C) 8-12
French Toast 350°F (177°C) 5-7
Pancakes 350°F (177°C) 2-4
Grilled
Sandwiches 325°F (163°C) 3-5