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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-GRIDDLE'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.
•
The 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.
COOKING ON THE GRIDDLE
•
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!
OVEN
USE
GENERAL (Only on large
self clean
oven)
Your large new oven can
be
used in 6 cooking models;
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 the 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.
SMALL OVEN
REGULAR
BAKE
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
SET THE
OVEN FOR CONVECTION
BAKE
AND REGU LAR BAKE
Decide if
)W
are gjng
to
use CONVECTION BAKE
a-
REGULAR
BAKE.
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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