Leveling the Griddle
1. After the range is in position, remove the flue cover by carefully lifting it straight upward. Then, remove the rear shipping screw (see diagram). 2. Turn the outer screws (see didgram) to level the griddle or to provide a forward slope to help grease and oils to drain away from the food being cooked.
_ Control Setting* Approximate Cooking Time (Minutes) 1st Side 2nd Side
350° 250° 350° 350 ° _ 3250 375° 350°
2-3 2-3 2-3 2-3 5-6 1-2 2-4
2-3 (1) 2-3 2-3 5-6 1-2 2-3
* These are suggested guides for control settings and times. Factors, such
Seasoning the Griddle
The griddle is non-rusting stainless steel and should be seasoned before the first use and occasionally thereafter, if notusedforanextendedperiodoftime.Followthedirections below: 1. Clean the griddle thoroughly with hot, soapy water, 2. Rinse with a mixture of 1 quart water and 1 cup white vinegar. Dry thoroughly, 3. Pour 1teaspoon vegetable oilinto the center of the griddle (do not use corn oil as it gets sticky)and rub over the entire surface of the griddle using a heavy cloth. 4. Turn the control knob to 350°F. When smoke appears, turn the control off and allow the griddle to cool. 5. Repeat steps 3 and 4. 6. 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. When properly seasoned, it can be used without additional oil. However, alight mist of vegetable spray applied to a cool griddle before cooking, makes delicate foods easier to turn.
low gas pressure, may affect the times and control 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 particles. 3. Ifgrease or food soils remain, or ifthere is heat discoloration, follow directions below: For grease build-up: Use 1 tablespoon of vinegar in 1/2cup 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 restaurant 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 reseasoned.
Using the Griddle
1. Season the griddle as described above. 2. Before starting to cook on the griddle, be sure the drip tray is empty and in place. 3. Preheat the griddle at the specified setting: The griddle light will turn off when the griddle is preheated,
Drip Tray(s)
The drip tray(s) collect grease and other liquids created while using the griddle or spillovers while using the surface bumers. Check the drip tray(s) periodically to prevent grease from spilling over. Empty the drip tray(s) after they are cool.
