Operation; Before First Use - Vulcan-Hart GH30 Installation & Operation Manual

OPERATION

WARNING: THE RANGE AND ITS PARTS ARE HOT. BE CAREFUL WHEN OPERATING, CLEANING
OR SERVICING THE RANGE.

BEFORE FIRST USE

Seasoning of Cast Iron Hot Tops and Even-Heat Tops
These tops are made of cast iron and should be seasoned prior to use. To season, pour a small amount
of cooking oil (about one ounce [28 grams] per square foot [.09 square meters] of surface) over the top.
With a cloth, spread the oil over the entire surface to create a thin film. Wipe off any excess oil with a
cloth. Turn burners on very low and allow to heat up gradually for about 2 hours. Repeat this procedure
a second time before regular use. This will resist cracking of the cast iron and ensure longer life.
Cleaning Griddle Plate at Start-Up
The griddle plate is shipped covered with a protective coating of grease. Remove this film only when
the griddle plate is being cleaned prior to its first cooking use. Remove film by scraping the griddle
surface with the straight edge of a large piece of stiff cardboard. For cleaning procedures, see
CLEANING - GRIDDLE TOP in this manual.
Seasoning of Griddle Plate
CAUTION: Do not overheat the griddle plate by setting thermostats well above recommended
temperatures. Overheating the plate may cause plate warpage, and will carbonize any grease
on the plate and cause sticking.
CAUTION: This griddle plate is steel, but the surface is relatively soft and can be scored or
dented by carelessly using a spatula. Be careful not to dent, scratch, or gouge the plate surface.
Do not try to knock off loose food that may be on the spatula by tapping the corner edge of the
spatula on the griddle surface.
A new griddle surface must be seasoned to do a good cooking job. The metal surface of the griddle
is porous. Food tends to get trapped in these pores and stick; therefore, it is important to "season" or
"fill up" these pores with cooking oil before cooking. Seasoning gives the surface a slick, hard finish
from which the food will release easily.
To season, heat the griddle to a low temperature 300-350°F (148-176°C) (use a surface temperature
gauge) and pour on a small amount of cooking oil (about one ounce [28 grams] per square foot
[.09 square meters] of surface). With a cloth, spread the oil over the entire griddle surface to create a
thin film. Wipe off any excess oil with a cloth.
Repeat this procedure 2 to 3 times until the griddle has a slick, mirror-like surface.
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