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After Each Use:
1. Turn the griddle off and let cool. Rinse griddle with
1/2cup (125 mL) hot, soapy water.
2. Scrape griddle residue into drip tray.
3. Remove and clean the drip tray and the area below. Use care
when tipping the drip tray so that the contents are not spilled
when removing.
4. Rinse griddle with 1/2cup (125 mL) hot water. Dry griddle and
drip tray with paper towel to remove excess grease and oil.
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) 12-18
and Links
Bacon Slices 350°F (177°C) 7-11
Ham Steak 325°F (163°C) 5-7
(fully cooked)
Ground Meat 350°F (177°C) 10-15
Patties
Frankfurters and 325°F (163°C) 8-15
Precooked
Sausages
Fish Steaks, Fillets 325°F (163°C) 8-15
Eggs 300°F (149°C) 3-5
Hash Brown 400°F to 425°F 8-12
Potatoes (204°C to 218°C
French Toast 350°F (177°C) 5-7
Pancakes 350°F (177°C) 2-4
Grilled 325°F (163°C) 3-5
Sandwiches
When canning for long periods, alternate the use of surface
burners between batches. This allows time for the most recently
used areas to cool.
• Center the canner on the grate.
• Do not place canner on 2 surface burners at the same time.
• For more information, contact your local agricultural
department. Companies that manufacture home canning
products can also offer assistance.
IMPORTANT: Do not leave empty cookware on a hot surface
cooking area, element or surface burner.
Ideal cookware should have a flat bottom, straight sides and a
well-fitting lid, and the material should be of medium-to-heavy
thickness.
Rough finishes may scratch the cooktop or grates. Aluminum and
copper may be used as a core or base in cookware. However,
when used as a base they 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.
Cookware with nonstick surfaces should not be used under the
broiler.
Use the following chart as a guide for cookware material
characteristics.
COOKWARE CHARACTERISTICS
Aluminum •
Cast iron
Ceramic or
Ceramic glass
Copper •
Earthenware •
Porcelain •
enamel-on-
steel or cast
iron
Stainless steel •
Heats quickly and evenly.
Suitable for all types of cooking.
Medium or heavy thickness is best for
most cooking tasks.
Heats slowly and evenly.
Good for browning and frying.
Maintains heat for slow cooking.
Follow manufacturer's instructions.
Heats slowly, but unevenly.
Ideal results on low to medium heat
settings.
Heats very quickly and evenly.
Follow manufacturer's instructions.
Use on low heat settings.
See stainless steel or cast iron.
Heats quickly, but unevenly.
A core or base of aluminum or copper
on stainless steel provides even
heating.
12
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