Preheat Chart
TEMPERATURE | TIME TO PREHEAT |
| (in minutes) |
|
|
250°F (121°C) | 10 |
|
|
300°F (149°C) | 14 |
|
|
350°F (177°C) | 15 |
|
|
400°F (204°C) | 20 |
|
|
450°F (232°C) | 25 |
|
|
500°F (260°C) | 27 |
|
|
Cooking Chart
FOOD | SETTING | COOK TIME |
|
| TOTAL MINUTES |
|
|
|
Sausage patties | 325°F (163°C) | |
and links |
|
|
|
|
|
Bacon slices | 350°F (177°C) | |
|
|
|
Ham steak | 325°F (163°C) | |
(fully cooked) |
|
|
|
|
|
Frankfurters and | 325°F (163°C) | |
precooked |
|
|
sausages |
|
|
|
|
|
Ground meat | 350°F (177°C) | |
patties |
|
|
|
|
|
Grilled | 325°F (163°C) | |
sandwiches |
|
|
|
|
|
Fish steaks, fillets | 325°F (163°C) | |
|
|
|
Eggs | 300°F (149°C) | |
|
|
|
Hash brown | 400°F to 425°F | |
potatoes | (204°C to 218°C) |
|
|
|
|
French toast | 350°F (177°C) | |
|
|
|
Pancakes | 350°F (177°C) | |
|
|
|
After Each Use:
1.Turn the griddle off and let cool.
2.Scrape griddle residue into drip tray using heat resistant plastic or wooden utensils.
3.Rinse griddle with hot, soapy water.
4.Remove and clean the drip tray and the area below. Gently tip the drip tray so that the contents are not spilled when removing.
5.Clean using a nylon scrub pad with soapy water and rinse with hot water.
6.Dry griddle, drip tray and area below griddle with paper towels to remove excess grease and oil.
Cookware
IMPORTANT: Do not leave empty cookware on a hot surface cooking area, element or surface burner.
Ideal cookware should have a flat bottom, straight sides and a
Rough finishes may scratch the cooktop or grates. Aluminum and copper may be used as a core or base in cookware. However, when used as a base they can leave permanent marks on the cooktop or grates.
Cookware material is a factor in how quickly and evenly heat is transferred, which affects cooking results. A nonstick finish has the same characteristics as its base material. For example, aluminum cookware with a nonstick finish will take on the properties of aluminum.
Cookware with nonstick surfaces should not be used under the broiler.
Use the following chart as a guide for cookware material characteristics.
COOKWARE | CHARACTERISTICS | |
|
| |
Aluminum | ■ Heats quickly and evenly. | |
| ■ Suitable for all types of cooking. | |
| ■ Medium or heavy thickness is best for | |
|
| most cooking tasks. |
|
| |
Cast iron | ■ Heats slowly and evenly. | |
| ■ Good for browning and frying. | |
| ■ Maintains heat for slow cooking. | |
|
|
|
Ceramic or | ■ | Follow manufacturer’s instructions. |
Ceramic glass | ■ Heats slowly, but unevenly. | |
| ||
| ■ Ideal results on low to medium heat | |
|
| settings. |
|
| |
Copper | ■ Heats very quickly and evenly. | |
|
|
|
Earthenware | ■ | Follow manufacturer’s instructions. |
| ■ Use on low heat settings. | |
|
| |
Porcelain | ■ See stainless steel or cast iron. | |
|
| |
steel or cast |
|
|
iron |
|
|
|
| |
Stainless steel | ■ Heats quickly, but unevenly. | |
| ■ A core or base of aluminum or copper | |
|
| on stainless steel provides even |
|
| heating. |
HomeCanning
When canning for long periods, alternate the use of surface burners between batches. This allows time for the most recently used areas to cool.
■Center the canner on the grate.
■Do not place canner on 2 surface burners at the same time.
■For more information, contact your local agricultural department. Companies that manufacture home canning products can also offer assistance.
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