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USING YOUR GRIDDLE
• Place on a flat, level, heat resistant surface, leaving enough space around all
sides of the griddle to allow heat to flow without damage to cabinets and walls.
• Ensure that the drip tray is in place.
• Ensure the temperature control probe is in place as per the section "USING THE
CLICK AND LOCK REMOVABLE TEMPERATURE CONTROL PROBE".
• Plug the griddle into a power outlet and turn the power on.
• Set the temperature control dial to the desired heat setting.
NOTE: The temperature is fully variable, but has heat setting indicators around
the dial from 'min' to '230°C'.
• The temperature light will illuminate whilst the griddle is heating and cycle off
once the temperature has been reached, indicating the griddle is at temperature
and ready to use.
NOTE: The heating time will vary depending on the heat setting you have
selected. The higher the heat setting, the longer the heating time.
NOTE: The temperature light will cycle on and off during cooking as the
thermostat operates to maintain the set temperature.
• Carefully place items to be cooked on the griddle cooking surface.
• Allow food to cook, turning halfway through cooking time, if needed.
CAUTION: Do not leave appliance unattended during use.
• When finished cooking, turn the temperature control dial counter clockwise to
'min' and switch the power off.
• Remove food using a plastic spatula. Be sure to always use either silicone, plastic
or wooden utensils so as not to scratch the non-stick surface. Never use metal
tongs, forks or knives as these can damage the coating on the cooking surface.
• Switch off the power and remove the plug from the wall power outlet.
• Allow the griddle to cool completely.
CAUTION: Be sure liquid has cooled before removing drip tray.
• Once cool, the drip tray may be removed and emptied and the griddle can be
cleaned (See 'CARE & CLEANING' section).
COOKING HINTS AND TIPS
• Use tender cuts of meat.
• Marinate tougher cuts of meat to tenderise them before cooking.
• To avoid drying out meat and fish, do not pierce with a utensil.
• Better cooking results may be achieved with boneless cuts of meat, chicken and
fish.
• Cut edges of meat in several places to prevent curling.
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