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HANDLING
EXCESSIVE
FLARE-UPS
•
The
intense
heat
needed
for grilling
may
also
cause
fiare-ups,
due
to
grease
and
basting
sauces
dripping
on
the
ceramic
burner
plates.
•
If
flare-ups
occur,
use
a
long
handled
spatula
to
move
the
food
to
another
area
of
the grill.
•
Should
flare-ups
become
excessive,
remove
the
food
from
the grill
and
turn off the
burner
•
Excessive
flames
occur
when
cooking
meat
with
high
fat
concentration,
i.e.
30%
ground
beef,
untrimmed
steaks,
lamb
chops,
etc.
•
Be
cautious
when
turning
meat
over,
and
never
PLOP
the
meat
on
the
grates.
COOKING
ON
THE
THERMO-GRIDD
L
E'M
Description:
•
The
built
in
griddle
is
made
of
non rusting
3/8" thick
stainless
steel.
This
produces
a
surface
that
is
easy
to
clean
.
•
T
he
griddle
has
a
aluminzed
steel
straight
tube
burner
that
is
lit
by
a
hot
surface
igniter.
The
griddle
should
pre
heat
for five to ten
minutes.
• A
chopping
block
is
available
as
an
accessory
and
purchased
separately.
It
is
sized
to
fit
on
top
of
the
griddle
surface
when
griddle
is
not
in
use.
•
The
burner
is
rated
at
18,000
BTU/HR.
CONTROL
KNOB
•
The
griddle
is
electronically
controlled
with
temperatures
marked
on
the
knob
from
150
degrees
F to
500
degrees
F
•
There
are
no
fixed
settings
on
the
knob
.
USING
THE
RANGETOP
/USING
YOUR
OVEN
•
Press
and
turn the
knob
counter-clockwise
to the
temperature setting.
PREPARING
THE
GRIDDLE
•
The
griddle
must
be
level
or
tilted
slightly
forward
for
optimum
performance.
The
griddle
should
have
been
leveled
during
installation
.
•
PRIOR
TO
USE,
It
is
NECESSARY
to
wash
the
griddle
plate
with
warm
soapy
water
then
rinsed
with
clear
water.
The
griddle
may
be
used
without
butter,
margarine,
or
oil.
Hov.€ver,
a
very
small
amount
may
be
used
to
flavor
foods.
COOK
I
NG
ON
T
HE
GRIDD
LE
•
Check
that the
grease
tray
is
tucked
under
the
griddle
plate
overhang.
•
Turn
the
knob
to
the
cooking
temperature
to
preheat
the
griddle
.
•
Preheat
5-10
Minutes.
•
Add
butter,
margarine,
shortening
or
oil
for
more
flavor:
Add
food
and
cook!
OVE
N
USE
GEN
E
RAL
(O
nl
y
on
lar
ge
se
lf
clea
n
oven)
Your
large
new
oven
can
be
used
in
6
cooking
mode
l
s;
convection
bake,
regular
bake,
convection
broil,
regular
broil,
convection-broil
rotisserie,
regular
-
broil
rotisserie.
To
help
you
decide
which
way
to
cook
your
food
read
this
information
first.
Remember
this
is
a
new
oven
and
t
he
thermostat
has
been
checked
for
accuracy.
Your
old
oven
had
a thermostat that
over
the
years
got a little
cold.
Check
your
recipes
for
the
correct
time
and
temperature
and
don't
use
the
old
time
or
temperature
you
were
using
to
compensate
for
your
old
oven
being
off
temperature
.
SMA
LL
OVEN REGU
LAR
B
AK
E ONLY
BURNERS
Your
new
Precision
SeriesTM
range
is
equipped
with
bake
and
broil burners typical
of
those
used
in
restaurants.
The
oven
broiler burner
is
18,000 Btu/hr
and
the
oven
baking burner
is
30,000 Btu/hr.
ELECTRIC
GLOW
IGNITER
The
oven
bake
and
broil
burners
are
equipped
with
an
electric
glow
igniter
and
safety
system
which
lights the
gas
.
There
will
be
a
delay
after
the
control
knob
has
been
turned
on
to
when
you
actually
hear
gas
arrive
at the
burner.
The
burner
will
ignite after
the
gas
reaches
the
burner,
sometimes
this
can
take
as
long
as
45
seconds
.
USING
CONVECTION
BAKE
AND
REGULAR
BAKE
TO
SE
T
TH
E
OVEN
FOR
CONVECTION
BAK
E
AND
REGU
L
AR
BAKE
Decide
if
)W
are
gjng
to
use
CONVECTION
BAKE
a-
REGULAR
BAK
E.
These
ccd<ing
mcxles
are
for
baking
a-
v.arming:
using
one,
t.v..o,
three
a-
four
racks.
Jf
)W
are
gjng
to
use
Regular
Bake
tum
the
o.e1
contrd
knob
to
the
temperature
used
in
the
recipe.
To
use
Convectioo
Bake,
simply
press
the
CONVECTION
Button
located
on
the front
panel
to start the
Convection
Fan.
CONDENSATION
During
any
cooking
process
there
is
a
certain
amount
of
moisture
that
evaporates
from
the
food.
The
amount
of
moisture
that
condenses
on
the
oven
depends
on
the
moisture
content
of the
food.
The
moisture
will
condense
on
any
surface
that
is
cooler
than
the
inside
of
the
oven,
such
as
the
control
panel
or
the
top
of
the
door.
CONVECTION
BAKE
Convection
Bake
is
baking
with
a
fan
at
the
back
ri
the
oven
circulating
the
hot
air
in
a
continuous
pattern
around
the
food.
This
circulating
hot
air
heats
and
biUM'Is
the
surface
ri
the
food
more
effectively
than
in
a
standard
oven.
This
aiiCMS
most
foods
to
be
cooked
at
lov.er
oven
temperature
or
in
less
time,
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