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English 27
Surface cooking
Griddle
The coated griddle provides an extra cooking surface. This is useful especially
when cooking meats, pancakes, or other foods requiring a large cooking space.
The griddle is available only with the bridge element. Use caution when putting
the griddle on the bridge element.
It is advisable to preheat the griddle. See the table below.
Type of Food
Preheat
Time
Preheat
Condition
Cook
Condition
Pancakes 5 min. MED MED
Hamburgers / Bacon 5 min. 6 6
Fried Eggs / Sausages 5 min. 4 4
Grilled Cheese Sandwiches 5 min. 6 4
* This table is for reference only.
CAUTION
• Do not remove the griddle until the cooktop, surfaces, and griddle itself cool
down.
• The griddle on the cooktop may become very hot when you use the cooktop or
oven. Use oven gloves when placing or removing the griddle.
• The griddle is quite heavy. Use both hands when placing or removing the
griddle.
• Do not overheat the griddle. This can damage the coating of the griddle.
• Do not use metal utensils that can damage the griddle surface.
• Do not use the griddle for other purposes like a cutting board or storage.
• Do not cook excessively greasy foods. The grease may spill over.
• Do not preheat cooking for more than 10 minutes. They can be transformed.
• Be careful when cooking, griddle may move.
NOTE
• Griddle settings may need to be readjusted over time.
• The griddle may discolor over time as it becomes seasoned with use.
• Do not leave the griddle rusty. Remove the rust before or during use of the
griddle.
Choosing the proper cookware
What your cookware is made of determines how evenly and quickly heat is
transferred from the surface element to the pan bottom.
• ALUMINUM - Excellent heat conductor. Some types of food will cause the
aluminum to darken. (Anodized aluminum cookware resists staining & pitting).
If aluminum pans are slid across the ceramic cooktop, they may leave metal
marks that resemble scratches. Remove these marks as soon as the cooktop
cools down.
• COPPER - Excellent heat conductor but discolors easily. May leave metal
marks on ceramic glass (to remove, see above.)
• STAINLESS STEEL - Slow heat conductor with uneven cooking results.
It's durable, easy to clean, and resists staining.
• CAST IRON - A poor conductor; retains heat very well. Cooks evenly once
cooking temperature is reached. Not recommended for use on ceramic
cooktops.
• ENAMELWARE - Heating characteristics will vary depending on the base
material. Porcelain enamel coating must be smooth to avoid scratching
ceramic cooktops.
• GLASS - Slow heat conductor. Not recommended for ceramic cooktop surfaces
because it may scratch the surface.
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