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20
THE GRIDDLE
Using the Griddle The Griddle is manufactured from 5mm thick stainless steel designed for a high
heat retention across the plate. The very high cooking temperature makes the Griddle
ideal for searing meats and vegetables and for oriental style recipes. Some suggested
uses include: steaks, burgers, chicken, fish and other meats, vegetables such as
peppers, mushrooms and aubergines, stir
fries,
kebabs, toasted sandwiches, naan
and pitta breads, fried and scrambled eggs, griddle cakes, crumpets, English muffins
and drop scones.
To assemble the Griddle:
1 Remove the pan supports that cover the 2 central burners.
2 Screw the feet to the underside of the Griddle. The two longest feet go to the rear
and the two shortest go to the front (towards the drip tray).
3 Carefully position the Griddle onto the hob, ensuring that it is seated correctly and
resting on the stainless hob.
Care must be taken when handling the Griddle. It’s heavy!
Please do not use over dual wok burner
To use the Griddle:
For instructions on how to season the Griddle, see next section. The Griddle can
smoke during use so always turn your extractor hood on before you start cooking.
1 To light the burner. push in and turn the control knob to the large flame position.
Hold the control knob in far 5-10 seconds after the flame has lit to activate the flame
failure device, before releasing.
If the flame extinguishes wait one minute before
attempting to re-ignite.
2 Pre-heat on full power for 5 minutes.
3 Add a small amount of oil and then the food.
4 Adjust the front and back flames as required.
The Griddle is hottest in the central front and back areas and cooler at the outer edges.
You can control the cooking temperature by moving the food to the outer edges after
the initial searing, similar to the way you would use a barbecue. To avoid excess
spitting use the minimum amount of oil when cooking on the Griddle.
Use a spatula for turning and serving food. You can also remove any food residues at
the end of
cooking using a spatula. The high temperature of the Griddle makes plastic
tools unsuitable for use with it. Do not be tempted to move or turn the food too quickly
or often. Wait until the food sears and is released from the cooking surface before
turning.
The following table gives a guide to cooking temperatures and times:
-
These times are purely advisory and will depend on the size and cut of the
food
- Always ensure that food (poultry and fish in particular) is cooked through before
serving.
Food Flame Cookin
g
Fried egg Low 3 minutes
Aubergine, onions and courgettes (sliced 5mm thick) Medium 10 minutes
Whole prawns (shell on) Medium 5 minutes
Chicken breast Low 17 minutes
Fish (200g) Low 15 minutes
Steak (2,5cm thick) High
High
High
Rare 2 minutes per side
Medium 4 minutes per side
Well done 6 minutes per side
Sauté potatoes Medium 5-7 minutes
Burgers, beef, lamb and vegetables Medium 10 minutes
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