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? Griddle
{select
models)
Leveling
the Griddle
I.
After the range is in position,
remove the flue cover by care-
fully lifting it straight upward.
Then, remove the rear shipping
screw (see diagram).
L Turn the outer screws (see dia-
gram) to level the griddle or to
provide a forward slope to help
grease and oils to drain away
from the food being cooked.
Seasoning
the Griddle
["he griddle is non-resting
stainless
steel and should be
;easoned before the first use and occasionally
thereafter, if
lot used for an extended period of time. Follow the directions
)elow:
l. Clean the griddle thoroughly
with hot, soapy water.
L Rinse with a mixture of 1 quart water and 1 cup white
vinegar. Dry thoroughly.
!. Pourl
teaspoonvegetableoilintothecenterofthegriddle
(do not use corn oil as it gets sticky)and rub over the entire
surface of the griddle using a heavy cloth.
I. Turn the control knob to 350°F. When smoke appears,
turn the control off and allow the griddle to cool.
L Repeat steps 3 and 4.
i. After the griddle is cool, wipe the entire surface of the
griddle using a heavy cloth. Apply a very thin layer of
vegetable oil. The griddle is now ready to use.
Nhen properly seasoned, it can be used without additional
ill. However, a light mist of vegetable spray applied to acool
griddle before cooking, makes delicate foods easier to turn.
Using the Griddle
l.
Season the griddle as described above.
L
Before starting to cook on the griddle, be sure the drip
tray is empty and in place.
L
Preheat the griddle at the specified setting. The griddle
fight will turn off when the griddle is preheated.
_'_
Approximate
Cooking
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SmasagePame_ :,_,_:_y+
Control
Time (Minutes)
Setting*
1st Side
2rid Side
350 °
2-3
2-3
250 °
2-3
(1)
350 °
2-3
2-3
350 °
2-3
2 3
325 °
5 6
5-6
375 °
1-2
1-2
350 °
2-4
2-3
* These are suggested guides for control seth ngs and times. Factors, such
as low gas pressure, may affect the times and conuol settings.
Cleaning
the Griddle
1.
Clean the griddle of grease and food, using a square
edged metal spatula, while it is still hot.
2.
Cool to a lukewarm temperature, rub the surface lightly
with vegetable oil (do not use corn oil, it gets sticky), and
thoroughly wipe the griddle with a heavy coarse cloth or
burlap to remove any remaining
food panicles.
3.
If grease or food soils remain, or if there is heat discolora-
tion, follow directions below:
For grease build-up: Use 1 tablespoon of vinegar in
_/2cup water and clean with a scouring pad.
For heat discoloration:
use a non-toxic stainless steel
cleaner.
For food soil: use a griddle stone (fine grained pumice)
or a griddle pan cleaner. These are available at a restau-
rant supply store. Follow manufacturer's
directions.
4.
If hot soapy water, vinegar, scouring powder, or steel
wool pads are used to clean the griddle, it MUST be
reseasonad.
Drip Tray(s)
The drip tray(s) col-
lect grease and other
liquids created while
using the griddle or
spillovers
while us-
ing the surface burn-
ers. Cheek the drip
tray(s) periodically to
prevent grease from
spilling over. Empty
the drip tray(s) after
they are cool.
Model
PRG4802P
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