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IDDLE ( V OD:ELI R(;4S 0 ONLY}
LEVELING THE
1o After the range isin position, remove the
flue cover by carefully liftingit straight
upward. Then, remove the rear shipping
screw (see diagram}.
2. Turntheouter G_UDDLEFW_COW./
screws (see _ S.UPPB.GSCREW
diagram) to
level the grid-
die or to pro-
vide a forward
slope to help
grease and oils
to drain away
from the food
being cooked.
The griddle is non-rusting stainlesssteeland
should be seasonedbefore the first useand
occasionally thereafter, if not used for an
extended period of time. Follow the direc-
tions below:
1. Clean the griddle thoroughly with hot,
soapy water.
2. Rinse with a mixture of I quart water
and I cupwhite vineDr. Dry thoroughly.
3o Pour [ teaspoon vegetableoil into the
center of the griddle (do not usecorn oil
as it gets sticky) and rub over the entire
surface of the griddle using a heavy cloth.
4. Turn the control knob to 3S0°F.When
smoke appears,turn the control off and
allow thegriddle to cool.
S. Repeat steps 3 and 4.
6. After the griddle is cool, wipe the entire
surface of the griddle using a heavy cloth.
Apply a very thin layer of vegetable oil.
The griddle is now ready to use.
When properly seasoned, the griddle can be
used without additional oil. However, a light
mist of vegetable spray applied to a cool
griddle before cooking, makes delicate foods
easier to turn.
Preheat at specified setting untiJ the griddle light cycles off.
Food ffems
French Toast
Grilled Cheese Sandwiches
Hamburgers
Pancakes
SausagePatties
Control
Setting*
350° F
250° F
350° F
350° F
325° F
375° F
350° F
Approximate Cooking Time (Minutes)
[st Side 2rid Side
2-3 2-3
2-3 I
2-3 2-3
2-3 2-3
5-6 5-6
1-2 1-2
2-4 2-3
* These are suggested guides for control settings and times. Factors, such as low gas pressure, may
affect the times and control settings,
[JS[NG THE (_:Ri_DD:LE
i o Seasonthe griddle as described.
2. Before starting to cook on the griddle,
be sure the drip tray is empty and in
place.
3. Preheat the griddle at the specified set-
ting. The griddle light will turn off
when the griddle is preheated.
4. If hot soapy water, vinegar, scouring
powder, or steel wool pads are used to
dean the griddle, it NUST be reseasoned.
DR: p T:R£s'
The drip tray collects grease and other
liquids created while using the griddle. Check
the drip tray periodically to prevent grease
from spilling over. Empty the drip tray after
it is cook
2_
.
Usingasquareedgedmetal spatula,dean
the griddle of greaseand food, while it is
still hot.
Coo[ to a lukewarm temperature, rub
the surface lightly with vegetable oil (do
not use corn oil it gets sticky), and
thoroughiywipe the griddle with a heavy
coarse cloth or burlap to remove any
Ifgreaseor food soils remain, or if there
is heat discoloration, follow directions
below:
For grease build-up: Use I table-
spoon of vinegar in % cup water and
clean with a scouring pad.
For heat discoloration: Use a non-
toxic stainless steel cleaner.
For food soil: Useagriddle stone (fine
grainedpumice) or agriddie pancleaner.
Theseareavailableat a restaurant supply
store. Follow manufacturer's directions.
7
DRIP TRAY --
Model PtqG4810
" [t isnormal for the griddle to darken
with use.
" Never flood the hot griddle with
cold water. This could cause the
griddle to crack or warp.
° Do not pui[ the driptrayout during
or immediately after cooking on the
griddle. Hot grease may be running
from the griddle into the drip tray.
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