Section Four: Using the Griddle'n Grill
GRIDDLE 'NGRILL OPERATION
USING THE GRIDDLE | THE GRILL (MODEL SGS) |
1. RemovetheGriddle'n Grillcover
and be sure the element is
NOTE: Qu anti ties of accu m ul ated grease may flame or flare up sud- denly.
plugged all the way into the re-
ceptacle. The two fixed supports on the bottom of the element
must rest in the indentations in
the bottom of the drip pan.2.
Place the griddle directly on top of the element.
. Preheat the griddle according to the chart. After preheating, lightly coat griddle surface with
cooking oil or butter. (A paper towel coated with oil works well
to cover surface evenly.)
4.Place food on the griddle.
5.Adjust the heat setting for the food being cooked.
Griddle settings may need to be ad- justed to a lower setting if the grid d le is used for an extended period of time. When cooking foods such as bacon, the well may need to be drained of grease. When draining grease from the well, always drain away from the cooktop. It is a good idea to turn the gas flame off before moving the griddle so that any grease that spills will not flare up. Be sure to wipe any drips off the griddle before returning it to the cooktop.
tendedDO NOTwhileleavegrillingthe foodgrill. unat-
1. Remove the Griddle'n Grill cover. Be sure the element is plugged all the way into the re-
ceptacle. The two fixed supports on the bottom of the element
must rest in the indentations in the bottom of the drip pan.
DO NOT USE BRIQUETS OR COALS OF ANY KIND
UNDER THE GRILL
. Place the grill directly on top of the element.
. Turn the control knob to HI and preheat the grill for 10 minutes.
NOTE: The hot grill will sear the food sealing in the juices.
The longer the preheat, the faster the meat browns and the
darker the grill marks.
. Place the food on the grill and cook to desired aloneness (most foods are cooked on HI heat set-
ting for the entire cooking time).
The doneness of meat, whether rare, medium, or well done, is affected to a large degree by the thickness of the
cut. Expert chefs say it is impossible to have a rare aloneness with a thin
cut of meat.
The cooking time is affected by: the kind of meat, the size and shape of
the cut, the temperature of the meat
when cooking begins, an d the degree of doneness desired.
Use a spatula instead of tongs or a fork to turn the meat, as a spatula will not puncture the meat and let the juices run out.
To get the juiciest meats: add season- ing or salt after the cooking is fin-
ished; turn the meat only once (juices are lost when the meat is turned sev-
eral times); and turn the meat just
after the juices begin to bubble to the surface.
Trim any excess fat from the meat before cooking. To prevent steaks or chops from curling during cooking, slit the fat around the edges at I to 1- 1/2 - inch intervals.
If a residue develops while cooking try sprinkling the surface with salt. Rub the salt vigorously into the sur- face of the griddle with a paper towel. Wipe salt off and continue cooking.
It is important that the griddle be
thoroughly cleaned after wach use (see Cleaning Chart on Page 24).
GRILLING HINTS
Food s cooked for a long time or basted with a sugary marinade may need a lower heat setting near the end of the cooking time. The control knob may be set at any indicated setting or to any position in between.
If large amounts of meat are cooked at one time, occasionally there will be grease drippings that ignite and cre- ate minor puffs of flame for a brief second or two. This is a normal part of the cooking process. Should flame become excessive, remove the food from the grill, turn the control to
OFF. Use baking soda to extinguish the flames.
To test for aloneness, make a small slash in the center of the meat, not at the edge. This will prevent loss of juices.
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