FOOD
SETTING
COOK TIME
TOTAL MINUTES
Pork Chops
1" (2.5 cm)
MED
35-55
Ham Slices
¹ ₂" (1.3 cm)
MED-HI
8-12
Frankfurters and
MED
8-15
Precooked Sausages
Chicken
Quarters
MED-LO
50-80
Breasts, boneless
MED
20-40
Fish Steaks
³⁄₄ - 1" (1.9-2.5 cm)
MED
10-15
Griddle
(on some models)
A
B
A. Griddle
B. Drip tray
The griddle, made of brushed, cold-rolled steel, is similar to those
used in commercial kitchens. The griddle is packaged with a
protective grease coating covered with paper that must be
removed completely with hot, soapy water. Rinse, dry, and
season the griddle immediately after removing the protective
coating or the griddle will rust. See the “General Cleaning”
section for more information.
It is normal for the griddle to darken with use.
Do not place any pots or pans on the seasoned griddle to
keep food warm.
The griddle must be level to operate properly.
Do not pour cold water on a hot griddle. This may warp the
griddle, producing an uneven cooking surface.
To Season or Reseason the Griddle:
Seasoning the griddle is important because it keeps food from
sticking during cooking and averts rusting.
1. Pour 1 tsp (5 mL) of vegetable oil onto the center of the
griddle and spread evenly over the entire surface with a paper
towel. Do not use corn or olive oil.
2. Push in and turn knob to 350°F (177°C) setting. When the oil
begins to smoke, turn the control knob to the OFF position
and allow the griddle to cool. Wipe off excess oil with a paper
towel.