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Surface Cooking
Use Proper Cookware
Cookware should have
flat bottoms that make
good contact with the
entire surface heating
element. Check for
flatness by rotating a
ruler across the bottom
of the cookware (See Figure 1
Figure 1). Be sure to
follow the recommendations for using
cookware as shown in Figure 2.
Note: The size and type of cookware used will
influence the setting needed for best cooking
results.
Note: Always use a utensil for its intended
purpose. Follow manufacturer's instructions.
Some utensils were not made to be used in
the oven or on the cooktop.
Using a wok (notsupplied)
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Figure 3
CORRECT INCORRECT
• Curved and warped pan bottoms.
• Flat bottom and straight
sides.
• Tight fitting lids.
• Weight of handle does not tilt
pan. Pan is well balanced.
• Pan sizes match the amount
of food to be prepared.
• Made of material that
conducts heat well.
• Easy to clean.
z_
• Pan overhangs burner grate by
more than 2.5 cm (1").
• Heavy handle tilts pan.
• Flame extends beyond pan.
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Figure 2
Specialty pans such as lobster pots, griddles and pressure cookers
may be used but must conform to the above recommended
cookware requirements.
Woks with flat bottoms suitable for use on
your cooktop are available in most
cookshop or hardware stores. Round-
bottomed woks (with a support ring that
does not extend beyond the burner
circumference) may also be used.The
metal ring was designed to support the wok
safely when it isfilled with large amounts of
liquids (soup making) or fat (frying).
Wire trivets: Do not use wire trivets.
Cookware bottoms must be in direct
contact with the grates.
DO NOT use a wok if it is equipped
with a metal ring that extends
beyond the burner circumference.
Because this ring traps heat, the
surface unit and cooktop surface
could be damaged.
Figure 4
Care & Seasoning of the Griddle
Before first use:
• Wash Griddle in hot soapy water. Rinse and then dry completely.
• Apply a thin coat of vegetable oil to the entire surface (front and back of griddle).
• Preheat your oven to 350°R Place the griddle on the upper rack in your oven.
• Bake griddle for 1 hour at 350°F, then turn oven OFF and let cool before removing.
• The surface may appear to have a tacky feel to it from the seasoning process. Ifdesired,
wash the griddle in hot soapy water, rinse well, and dry completely.
After each use:
• To prevent rusting, store in a dry place and keep uncovered.
• After each use, clean with a stiff brush and hot water only.
• DO NOT CLEAN GRIDDLE IN DISHWASHER. Figure 5
• Dry immediately and apply a light coating of vegetable oil to griddle before
storing.
Using the Griddle: Always place the griddle on the grate
The griddle is intended for direct food cooking and can be used on both sides, before to turn on the burner.
Always use potholders to remove the
griddle from the grate. Allow the griddle
to cool before removing. Do not set hot
griddle on surfaces that cannot withstand
high heat; such as countertops.
Be sure the griddle is positioned correctly
and stable before use to prevent hot
spills and possible burns.
Do not use pans or other cookware on the griddle. Doing so could damage
the finish. With the grate in position over the burner, set the griddle on top of
the grate positioning the notches in the griddle over the grate fingers.
• Place either side of the griddle centered over the left side gas burners or over
the Bridge Burner.
• Preheat the griddle for 5 minutes on medium to medium low setting. Slow
preheat ensures even heat distribution during the cooking process.
• DO NOT preheat the griddle on HI setting. Preheating on HI may warp the
griddle and prevent even heat distribution.
9
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