ZONE COOKING
This griddle features two tubular heating elements in each 12” section Each section is controlled by an independent thermostat. Each 12” section is a separate cooking zone, and allows cooking a wide variety of products over a single griddle plate. The chart below is a suggested usage of zone cooking.
When zone cooking, it is suggested that you start with your lowest temperature setting at either side of the griddle, increasing the zone temperature as you move up the zone line. These zone cooking guidelines will vary depending on product temperatures, size and shape. This guide should be adjusted to suit your product and operational cooking preference.
RRE48
ZONE 1 | ZONE 2 |
| ZONE 3 | ZONE 4 | |
(300°F) | (350°F) |
| (350°F) | (400°F) | |
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PRODUCT |
| PRODUCT | PRODUCT | ||
Sausage | Pancakes |
| Omelet | Steak (Rare) | |
Eggs (Hard Fried) |
| Stir Fry | |||
French Toast |
| Hash Browns | |||
Eggs (Scrambled) |
| Vegetables | |||
Bacon |
| Canadian Bacon | |||
Burger (Well Done) |
| Salmon | |||
Eggs (Sunny Side Up) | |||||
Steak (Well Done) | Fish Cakes | ||||
Boiled Ham |
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Chicken Breast |
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| Lobster | ||
Steak (Medium Well) | |||||
Frozen Foods | Scampi | ||||
Fresh Burger (Medium Well) | |||||
Pork Chops |
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Small Frozen Burger (Medium Well) |
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