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13
THE GRIDDLE
Using the Griddle
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 aub ergines, stir
fries,
kebabs, toasted
sandwiches, naan and pitta breads, fried and scrambled eggs, griddle cakes,
crumpets, English muffins and drop scones.
The Griddle is manufactured from 5mm thick stainless steel designed for a high
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 h ow 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 bac k areas and c ooler 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
Cooking
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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