GRIDDLE CHART
The settings and times are guidelines only and may need to be adjusted for individual tastes.
FOOD | SETTING | COOK TIME |
|
| TOTAL MINUTES |
|
|
|
Sausage Patties | 325°F (163°C) | |
and Links |
|
|
|
|
|
Bacon Slices | 350°F (177°C) | |
|
|
|
Ham Steaks (fully | 325°F (163°C) | |
cooked) |
|
|
|
|
|
Ground Meat | 350°F (177°C) | |
Patties |
|
|
|
|
|
Frankfurters and | 325°F (163°C) | |
|
| |
Sausages |
|
|
|
|
|
Fish Steaks, | 325°F (163°C) | |
Fillets |
|
|
|
|
|
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) | |
|
|
|
Grilled | 325°F (163°C) | |
Sandwiches |
|
|
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.
Home Canning
When canning for long periods, alternate the use of surface cooking areas, elements or surface burners between batches. This allows time for the most recently used areas to cool.
■Center the canner on the grate or largest surface cooking area or element. Canners should not extend more than 1 in. (2.5 cm) outside the cooking area.
■Do not place canner on two surface cooking areas, elements or surface burners at the same time.
■For more information, contact your local U.S. Government Agricultural Department Extension Office. In Canada, contact Agriculture Canada. Companies that manufacture home canning products can also offer assistance.
Cookware
IMPORTANT: Never leave empty cookware on a hot surface cooking area, element or surface burner.
Ideal cookware should have a flat bottom, straight sides, a well- fitting lid and the material should be of
Rough finishes may scratch the cooktop. Aluminum and copper may be used as a core or base in cookware. However, when used as a base it 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.
COOKTOP CARE
General Cleaning
IMPORTANT: Before cleaning, make sure all controls are off and the cooktop is cool. Always follow label instructions on cleaning products.
Soap, water and a soft cloth or sponge are suggested first unless otherwise noted.
EXTERIOR PORCELAIN ENAMEL SURFACES
Food spills containing acids, such as vinegar and tomato, should be cleaned as soon as the entire appliance is cool. These spills may affect the finish.
■Glass cleaner, mild liquid cleaner or nonabrasive scrubbing pad:
Gently clean around the model and serial number plate because scrubbing may remove numbers.
13
