Griddle; Grill - GE Monogram ZDP48N4G Owner's Manual

Grilling
hints
Before
using the

griddle

(on some models)
20
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• When turning the meat over, always use
a spatula as it will not puncture the meat
allowing the juices to run out. This will help
to keep the meat juicy. Turn the meat only
once, as juices are lost when the meat is
repeatedly turned. Season or salt the meat
after it has been cooked.
• Be sure to trim any excess fat from meat
or poultry. To prevent steaks or chops from
curling while they are being cooked, slit the
fat around the edges at about 2" intervals.
To test for doneness, make a small cut in the
center of the meat.
Remove the cover before turning the griddle on.
The griddle is made from Type 304 stainless
steel and highly polished to provide a smooth
cooking surface. It is normal for it to darken
with use as oils cook onto the surface to
provide a stick-resistant base or "seasoning."
The griddle is thermostatically controlled
and cycles on and off to maintain the set
temperature. A light will glow to indicate
the griddle is on.
The griddle assembly should not be removed
for cleaning.
Once the unit is in position, the rear center
shipping screw can be removed. It is located
beneath the griddle flue cover. Remove the
flue cover by lifting it straight up. Be careful
not to scratch the backguard during removal
of the flue cover.
The two outer screws are leveling screws.
Do not remove these two screws. They can be
turned to level the griddle or to provide a
forward slope to help grease and oils to drain
away from the food being cooked. After using
the griddle a few times you will be able to
judge the slope best for the foods you are
cooking and your personal preference.
When replacing the griddle flue cover, ensure
that the cover slips to the outside of the front
and back metal flanges of the fixed griddle
assembly. This will ensure a tight fit of the
flue cover.
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Surface Cooking
Stainless Steel Range
• The doneness of meat is affected by the
thickness of the cut. It is impossible to cook
a thin piece of meat to a rare doneness.
A steak should be at least 1" thick to have it
turn out rare and juicy. The cooking time
is affected by the temperature of the meat
when you start to cook it, the size and shape
of the cut and the kind of meat you are
cooking. The degree of doneness desired
also affects the time.
• The U. S. Department of Agriculture says,
"Rare beef is popular, but you should know
that cooking it to only 140°F means some
food poisoning organisms may survive."
(Source: Safe Food Book. Your Kitchen
Guide. USDA Rev. June 1985.)
Remove the center shipping
screw. Leave the two outer
Shipping screw leveling screws in place.
Leveling screws
Griddle flue cover