SECTION 3 - OPERATION
B.Seasoning the Griddle
1.Preheat the griddle to 300°F (149°C) and spread a light film of unsalted cooking oil or fat over the surface with a soft cloth.
2.Allow griddle to stand this way for two minutes to give the oil an opportunity to work into the pores of the metal and to form a smooth coating over the outside.
3.Wipe off excess oil and repeat Steps 1 and 2 at 350°F (175°C).
4.After the second step is completed wipe off excess cooking oil, set thermostat control knob for desired temperature. The griddle is now ready for use.
C.Operating Hints and Safety
Although the finest materials, engineering planning and manufacturing facilities have provided for safety and
1.Disconnect power to the griddle at the disconnect switch at the end of each day of operation.
2.Do not leave griddle in operation without an attendant.
3.Turn thermostat dials down to 200°F (93°C) during idle periods. It takes only a few minutes to regain operating temperatures.
4.Do not heat the entire griddle for cooking small amounts of food.
5.Various kinds of food can be cooked at the same time by setting each section of the griddle at different temperatures.
6.Use a spatula to push excess grease into grease trough after each load of food is cooked. This will reduce smoking of hot grease and carbonizing.
7.Do not leave griddle at high temperature when not in use or during idle periods. This will cause food particles and grease film to carbonize.
D.Daily Operation And Maintenance
Daily Pre-Operation:
1.Season the griddle before operation daily as described in Step B above.
2.Always allow 15 minutes of preheat time before loading griddle with food. This will allow time for the griddle surface to be saturated with heat. Failure to allow sufficient preheat time will result in unsatisfactory cooking of the first load. The following chart indicates cooking time and temperature for various types of food.
Daily Post-Operation:
1.Cleaning the Griddle Surface
a. Good cooking requires clean equipment. To provide evenly cooked and perfectly browned foods, keep the griddle surface free of carbonized grease. Carbonized grease on griddle surface hinders the transfer of heat from the griddle surface to the food. This also results in spotty browning, loss of cooking efficiency, and worst of all, carbonized grease tends to cling to the griddled foods, giving them a highly unsatisfactory and unappetizing appearance.
15
