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©2020 Hestan Commercial Corporation
19
EN
COOKING ON THE GRIDDLECOOKING ON THE GRIDDLE
When it comes to using the griddle, there are a few things to keep in mind:
• As time goes on and griddle use increases, discoloration of the griddle plate may happen and is
normal.
• When emptying the grease tray, be sure to pour the grease into a proper container for grease
disposal, not down the drain. Do not scrape with metal utensils.
It will take some practice to get to know how your griddle performs with certain foods. The table
below gives a few recommendations on temperatures.
FOOD ITEMFOOD ITEM GRIDDLE TEMPERATUREGRIDDLE TEMPERATURE
EGGS 300 - 325°F [149 - 163°C]
PANCAKES, FRENCH TOAST 400 - 425°F [204 - 218°C]
HASH BROWN POTATOES (frozen) 475 - 500°F [246 - 260°C]
CHICKEN BREAST, (BONELESS) 425 - 450°F [218 - 232°C]
BACON, SAUSAGE 450 - 475°F [232 - 246°C]
STEAK, 1” (25mm) THICK 450 - 475°F [232 - 246°C]
HAMBURGER, 6 oz (170 g) 450 - 475°F [232 - 246°C]
CLEANING THE GRIDDLECLEANING THE GRIDDLE
Read the CLEANING AND MAINTENANCE section of this manual for complete instructions.
NEVER flood the hot griddle plate with cold water. This can permanently warp the plate.
Do not put your griddle plate into the dishwasher, as it will damage your appliance.
Wait until the appliance has cooled completely before cleaning.
USING THE OVEN
TIPS AND TRICKS ON HOW TO USE YOUR OVENTIPS AND TRICKS ON HOW TO USE YOUR OVEN
As you begin to use your Hestan Range, it is important to take the time to become familiar with the
new settings and the performance of this appliance. Previous ranges may have performed differently
than your Hestan – allow some time to adjust.
HOW TO GET THE BEST RESULTS WHEN COOKING IN THE OVEN
• Many recipes give their own rack suggestions, it is best to follow what is suggested by the recipe.
• After a few times of using your new range, you will become more comfortable with rack
placements and temperature settings.
• Avoid opening the oven door while cooking. This will prevent heat from escaping and provide
the best results.
• Make sure to preheat the oven to the cooking temperature given in the recipe.
• When baking with more than one rack, stagger the pans and give them at least 2” of space
between each pan.
• Remember that different bakeware and pans cook and heat differently.
• Light-colored non-stick pans result in golden crust that is tender.
• Dark-colored non-stick pans result in a more brown, crisp crust.
• Generally, when using any Convection mode, it is suggested to reduce the temperature by 25°F
[14°C], though this does not apply to all recipes or meats and poultry.
USING THE GRIDDLE
(CONTINUED)
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