Wolf 105 - page 10

WOLF DUAL FUEL RANGE SURFACE OPERATION

INFRARED GRIDDLE

GRIDDLE OPERATION

IMPORTANT NOTE:

The stainless steel cover

must be removed prior to operation of the

griddle.

Turn on the ventilation hood five minutes

prior to using the griddle.

To heat the griddle, push in the control

knob and turn counterclockwise to the

desired temperature. It is normal to hear a

clicking sound. This is the electronic

ignition lighting the burner. When the

burner is lit, the thermostat will control the

temperature.

When the griddle is preheated, the griddle

indicator light will go out. The light will

cycle on and off as the thermostat requires

more heat to maintain the set temperature.

This will allow heat to be evenly distributed

and the griddle to maintain the set

temperature.

To turn the griddle off, turn the control knob

clockwise to the position.

GRIDDLE CARE

Using a metal spatula, scrape grease into

the grease collection tray.

When the surface has cooled, wipe it with a

paper towel to remove excess grease or oil.

Scrape the griddle clean. Pour 100 ml warm

water and 5 ml griddle cleaner onto the

griddle and scrape the grease into the

grease collection tray. Empty the grease

collection tray. Rinse the griddle with 100

ml warm water and dry with paper towels.

Reapply a small amount of peanut or

vegetable oil to the griddle with a clean

cloth after each cleaning.

Clean the grease collection tray after each

use. Do not allow grease to accumulate in

the tray and become a fire hazard.

To remove the grease collection tray, gently

pull the tray toward you to lift it out. Clean

the tray with soapy water and a clean cloth.

To replace, slide the short edge of the

grease collection tray under the edge of the

griddle and lower into the opening.

Occasionally remove the seasoning, clean

the griddle thoroughly and reapply. To

remove, add either white vinegar and water

or club soda to a slightly warm surface.

Scrub with a fine wire brush or a fine-grit

griddle brick. Repeat application if neces-

sary. Be certain to apply a light coat of oil

after cleaning for seasoning.

Be particularly cautious when cooking

food high in fat. It can become hot

enough to ignite.

Allow the griddle surface to cool suffi-

ciently before cleaning.

FRENCH TOP

The 4.8 kW (291 g/h) French Top is an optional

feature that provides a 559 mm cooking

surface with the hottest temperature under the

center plate and the lowest temperature near

the edges. This design makes it possible to use

several pans at once for a variety of cooking

tasks. For example, fry chicken toward the

center, while simmering a sauce in one corner

and keeping vegetables warm in a different

corner. Place the pan or pans toward the edge

according to their contents and quantity. Refer

to the illustrations below.

The cooking surface is made of polished cast

iron that is an excellent heat conductor. The

several rings allow for the solid surface to

expand with the heat while remaining flat. The

rings also provide thermal breaks in the cast

iron that distribute the heat in a graduated

intensity, hottest in the center and coolest

around the edges.

To protect the cast iron surface from moisture,

it is necessary to season the French Top prior

to use. This seasoning process as well as

general use will change the appearance of the

French Top.

HIGH

LOW

MED MED

French Top heating zones.

French Top

Center Plate

French Top center plate.

SEASON THE FRENCH TOP

Clean surface with detergent and warm

water. Rinse and dry.

Turn on the ventilation hood five minutes

prior to using the French Top.

The French Top needs to go through a

”burn in” period. Turn on the French Top

for 30 minutes to clean oils from the

bottom side of the surface. After 30

minutes, turn the French Top off and allow

it to cool.

To season, spread a light coating of peanut

or vegetable oil on a towel or cloth. While

surface is still slightly warm, apply oil

evenly until it is absorbed into the cast iron.

Use oil sparingly; too much oil will smoke

excessively when heated and leave a

gummy coating that will have to be

removed. Avoid using olive oil, it leaves a

gummy residue.

It is normal for the cast iron to darken with

use to a bluish-black color.

When this seasoning technique is applied

correctly, food spatters will not stain and the

surface will be protected from moisture. Its

appearance darkens with use, a sign that the

French Top has been fully tempered and is

properly seasoned. Regular maintenance will

become easier.